Scallops are called "dried scallop" or "Conpoy", mainly from Japan, China and Vietnam. The dried scallop is made from pelecypoda, pectinidae and the adductor muscle of scallops. Hokkaido scallops of Japan are the best in quality, followed by China and Vietnam.   - Souya scallops → From North Hokkaido, Japan. Extremely strong aroma, golden color, with little salt coated on the body. Fresh and sweet in taste, no stiff tissues, round and tidy, firm and shinny.   - Aomori scallops → From South Hokkaido, fresh aroma not as strong as Souya scallops, shinny and light golden yellowish. Loose texture and obvious wreckages. More fibres.   - Dalian scallops → From Dalian in China. Nice aroma and sweet. Lighter in color and usually the surface is coated with salt crystals. Loose and easy to observe wreckages. A bit of fiber.   - Qingdao scallops → From Qingdao in China. Lighter in color and smaller in size. Light and fresh taste. More fibers so used for soup or porridge commonly.   - Annan scallops → From Vietnam, considered as the 2nd tier scallops. Color and taste are inferior compared to Qingdao scallops and strong fibers. Stiffer.   Dried scallops are rich in proteins and nutritious. Nourish the Yin and kidneys, invigorates the liver and removes body heat. Suitable for those with weak liver and kidney functions, people recovering from diseases or women after giving birth.   Sweet in taste, mild in nature. Wash with clean water and soak in hot water for 1 hour (depending on size). Leave together with the water for cooking purpose. Place the dried scallops in cool and dry place. If it is to be stored for some time before serving, it should be sealed and place in refrigerator (0-8˚C). Note: Since Qingdao scallops are wetter, they should be place in refrigerator (0-8˚C). If it is to be stored for some time before serving, it is better to seal properly and place in freezer (-18˚C or below).   - Soup made with dried scallops is sweet and light in taste. Roasted duck meat will enhance the flavor, while choosing shredded chicken will boost the sweet and fresh flavor. Shark's fin will give a more refreshing taste.   - Stewed soup made of dried scallops is great for the summer, since ingredients are usually light, sweet, fresh and attractive and does not feel oily at all.   - Porridge made of dried scallop is fresh and clean. Adding chicken makes it even tastier.

Flower Mushrooms are edible Lentinus edodes. Mainly produced in Japan, Korea and Hubei area in China. Although there are price differences, the taste does not vary a lot.   - Japanese dried →   mushroom Upper-class dried mushroom. Fat and thick in shape and the edges are curled. Obvious patterns on the surface of the mushroom. Satin texture and chewy. Great aroma.   - Korean dried →   mushroom Quality is not bad. Thick and aromatic, with tightly-rolled edges. The surface of the mushroom is broken open and white color is shown. Body is soft and crispy at the same time. Chewy and nice appearance.   - Chinese dried →   mushroom "Beijiang mushrooms" is of the highest rank. Delicate texture with obvious patterns. Good ones are with fresh aroma. Relatively soft texture.   - Chinese thin →   mushroom Originates from China, the body is thin and the stem is long and thin. The umbrella surface is widely open. Quality not as high as the rest.   Flower mushrooms are highly nutritional and famous as edible fungus. Polysaccharides can regulate body immunity, stimulate antibodies and activate cells. Extremely beneficial to growing children. The mushroom also contains Lenthionine to regulate cholesterol content in human and thus prevent cardiac diseases.   Sweet in taste, slightly cold in nature Soak in clean water for around 12 hours depending on the thickness, until the body turns soft. Cut off the stem and rinse. Cooking can begin. Place the mushroom in cool and dry place. If it is to be stored for some time before serving, it should be sealed and place in refrigerator (0-8˚C). - Natural Log-cultivated Shiitake Mushroom → planted with natural log from oak trees or chestnut trees. Dried logs are cut to length of around 1 meter and mushrooms are planted so that they grow and spread over the log and the entire tree. Natural Log-cultivated Shiitake Mushrooms have delicate and satin texture and strong aroma.   - Swadustgrown Flower Mushroom → Grown on Fungal bed made of wood chips, cotton threads or corn bran with wheat bran and sand bran and fixed with gypsum. Mushrooms are planted on it. It takes little time to form mushrooms. Swadustgrown Flower Mushroom has delicate and soft texture and fresh aroma.   Flower mushrooms (2 taels), Scallops (4 pieces), Dried Red Dates (5 pieces), Ginger (3 slices), Naked chicken (1 piece) → Make soup with the above ingredients to invigorate the spleen and vital energy, nourish the blood and regulate blood pressure.

Dried oyster are processed from fresh oysters and suitable for the autumn and winter season. Dried oysters are usually divided into the three types of: dried oyster, sun-dried oyster and half-dried oyster. During New Year and festivals, they are very popular.   - Japanese dried oysters → From Hiroshima, Japan. High quality, bright color, with the edges slightly dark. Strong taste and aroma, rich in oils, plump and dry, excellent for braising, stewing or making soup.   - South Korean dried oysters → From South Korea, also called the "pearl oysters". Round in shape and not as big as Japanese ones. Appear dark green in color, with stronger fishy smell. Suitable for soup or porridge.   - sun-dried oyster → From Guangdong, China. The most famous is Shajing oysters. Choose fat and plump fresh oysters and skew with bamboo sticks. Sun-dried to 80% dry, thus preserving the best of fresh oysters. Plump and smooth, sweet in taste.   - Half-dried oyster → From Shajing in Guangdong, China. Boil Fresh oysters and dry and dehumidify to 50 to 60% dry. Plump and nice body with sweet taste.   Dried oysters are famous for regulating body organs and supplementing weak functions, nourishing the Yin and the blood, invigorating the kidneys and strengthens male functions. Rich in proteins and various nutrients, and is a precious food for improving skin and beauty.   Sweet in taste, warm in nature. Soak Japanese dried oysters in water for 2 hours (depending on size) and rinse with water. Ready for cooking. It is better to store Japanese dried oysters in freezer (-18˚C or below). Japanese dried oysters are great for stewing and making soup to give the aroma and sweet taste, while sun-dried oysters are suitable for frying or steaming and perfect with alcoholic beverages or rice.

Dried shrimps are made by removing shells of fresh sea shrimps and drying them. Mostly produced in Thailand, China and Vietnam, among which Thai dried shrimps are the most famous and best ones. Annan dried shrimps from Vietnam, on the other hand, are famous for prolonged storage period.   - Thai Dried black tiger shrimp → From Thailand, bright red in color. Wet and soft. Tender meat and sweet taste, with the strongest aroma.   - Thai Dried crystal shrimp → From Thailand, bright yellowish red in color. Dry and heavy. Tender meat and sweet taste, with strong aroma.   - Chinese dried shrimp → From Zhanjiang, Guangdong, China. Appear light red in color. Dry and heavy. Firm texture, light and sweet with aroma.   - Annan dried shrimp → From Vietnam. Appear rather red. Dry and heavy. Firm texture, saltier, with aroma.   Dried shrimps invigorate the kidneys and strengthen male functions. It also contains sugars, minerals and various vitamins. Nutritious, rich in proteins and low in fats.   Sweet in taste and warm in nature. Soak the dried shrimps in water for around half an hour (depending on size), rinse with water. Ready for cooking.   Dried shrimps should be place in refrigerator (0-8˚C). If it is to be stored for some time before serving, it is better to seal properly and place in freezer (-18˚C or below).   For people suffering from heaty symptoms or allergic to shrimps, please avoid dried shrimps.

Japanese Smelt is a kind of small Anchovy fish, mainly living in Pacific Ocean and Indian Ocean, As it is too small and not easy to long journey transportation. Only will be sold in live situation locally and will be dried for export in common. Mainly produced in China and Japan.   The tail fin of the Smelt appears fork liked, the body with white and yellow strips. Two green brindles on the top of it's head. There is silver strip at the side of the body. There are slso some small black spots on it back. Tail fin is yellow and the edge is green, other fins are grey and white in colour. The colour is very sharp. The fresh Smelt's taste is much better.   Smelt is highly nutritional and famous as different kinds of Amino Acid which are very needed for human body. It is also known as high protein low fat seafood.   Sweet in taste, common in nature. Cut the head and abdomen of the Smelt, soak in water for 1 hour approximately then can be cook as usual.   Smelt should be place in refrigerator (0-8˚C ). If it is to be stored for some time before serving, it is better to seal properly and place in freezer (-18˚C or below).

Jinhua ham is a preserved product of the hind thighs of Jinhua two-end-black, a famous pig pedigree mainly from Jinhua, Zhejiang, China. The ham is characterized by its thin skin, small bones, plump thighs, and fresh and tender meat. Most of the ham is lean meat with little fat. It has a pleasant aroma.   Jinhua ham has kidney-tonifying, stomach-benefiting, fluid-engendering, deficiency-treating, yang-enriching, and bone-strengthing properties. It is rich in nutritious ingredients, including abundant proteins and amino acids.   Tastes sweet and salty and in mild nature. Soak the product in clear water for a while. Clean it. Then, it will be ready for cooking. Jinhua ham should be stored in a ventilated and cool place. If the ham is to be consumed over a long period of time, it is suggested that it should be sealed and chilled (at 0-8°C). Jinhua ham loaf is deboned and its skin is peeled. The product is vacuum packaged and is therefore clean and in hygiene condition. It should be cooked before serving. Cook it with sugar for about 10 minutes and cut it into slices. It will be a good appetizer to accompany wine. Jinhua ham (40g), fish maw (75g), frozen conch (454g), ginger (2 slices), spring onion (1 stalk), chicken soup (2 tablespoons), and lean pork (300g), used as ingredients of a soup. According to dietotherapy, the soup is yin-enriching, kidney-tonifying, qi-replenishing, and providing youthful complexion.

Lily bulb is the bulb leaves of Lilium lancifolium under Liliaceae. Mainly grown in Hunan, China.   Lily bulbs can nourish the Yin and the lungs, stop coughs and dyspnea, and calm the heart and the nerves. Good for those suffering from palpitate with fear, neurosis and insomnia.   Sweet in taste, mild in nature. Soak the Lily bulb for an hour in water and it is ready for cooking. Lily bulb should be stored in cool and dry place. If it is to be stored for some time before serving, it is better to place in refrigerator (0-8˚C).   Lily bulb (2 taels), White lotus seed (2 taels), Hasma (2 qian), Thai dried Longan (5 qian),Dried Red Dates (5 pieces), Rock sugar (adequate amount) → make into dessert for nourishing and giving youthful complexion, and nourishing the lungs and secreting more saliva.

Dried seeds of almond under Rosaceae. Sweet almond kernels are mostly used in making non-staple food, while bitter almond kernels are usually used for medicinal purpose. Both have food therapy effect. 4 taels of Sweet almond kernels plus 1 tael of bitter almond kernels means the Sweet and Bitter Almond kernels. Mainly produced in Hubei, China.   Sweet and Bitter Almond kernels can nourish the lungs and clear the phlegm and stop dyspnea. Nourishing and reducing accumulation. Suitable for externally-contracted coughs, irritability and shortness of breath, dryness in intestines that lead to constipation etc.   Bitter in taste, warm in nature. Soak the Sweet and Bitter Almond kernels for an hour in water and it is ready for cooking. Sweet and Bitter Almond kernels should be stored in cool and dry place. If it is to be stored for some time before serving, it is better to place in refrigerator (0-8˚C).   Sweet and Bitter Almond kernels (5 qian), Bulb of the Sichuan fritillary (5 qian), Dried scallops (4 pieces), Ginger (3 slices), Chinese Francolin (4), Lean pork (8 taels) → Make soup to nourish the lungs, stop coughing and invigorate the 5 organs.

Thai Dried Longan are the dried aril of Dimocarpus longan under Sapindaceae with the seed and shell removed. Produced mainly in Thailand.   Thai Dried Longan can invigorate the heart and spleen, replenish vital energy and blood, as well as comfort the heat and spirit. Suitable for those suffering from insomnia, forgetfulness, palpitations, flustered. Good for women after giving birth or lack in vital energy and blood supply.   Sweet in taste, warm in nature. Wash the Thai Dried Longan in water and it is ready for cooking. Thai Dried Longan should be stored in cool and dry place. If it is to be stored for some time before serving, it is better to place in refrigerator (0-8˚C).   Thai Dried Longan (5 qian), American ginseng (5 qian), Dried Red Dates (5 pieces),Black Skin Chicken (1) → Make into soup to invigorate the spleen and vital energy, nourish the blood and stimulate saliva secretion.

Black Dates are the ripen fruits of Ziziphus under Rhamnaceae. Mainly produced in Jiejiang, China.   Black Dates invigorate the spleen and harmonize the stomach, replenish the vital energy and blood, as well as pamper the blood and nerves. Suitable for those with weak spleen and stomach, yellow complexion and women after giving birth.   Sweet in taste, warm in nature. Wash the Black Dates in water, remove seeds and it is ready for cooking. Black Dates should be stored in refrigerator (0-8˚C). If it is to be stored for some time before serving, it is better to place in freezer (-18˚C).   Black Dates (1 tael), Radix astragali (4 qian), Preserved Mandarin Orange Peel (1 small piece), Ginger (3 slices), Chinese Soft-shelled Turtle (1), Lean pork (8 taels) → Make soup to nourish the liver and kidneys, replenish the vital energy and blood.

Red Dates are the ripen fruits of Ziziphus under Rhamnaceae. Divided into "Sai Ho Dates" and "Chicken heart dates (Dried Red Dates)". Mainly produced in Henan, China.   Red Dates invigorate the spleen and harmonize the stomach, pamper the blood and nerves, supplements the middle and invigorates vital energy. Suitable for those with weak vital energy and blood, anemia, insomnia and neurosis.   Sweet in taste, warm in nature. Wash the Red Dates in water, remove seeds and it is ready for cooking. Red Dates should be stored in refrigerator (0-8˚C). If it is to be stored for some time before serving, it is better to place in freezer (-18˚C).   Dried Red Dates (10 pieces), Gutian snow fungus (5 qian), Ginger (3 slices), Pigeon (1), Lean pork (8 taels) → Make soup to nourish liver and kidneys, replenish the blood and nourish the lungs.

White Lotus Seeds are the seeds of Lotus under Nymphaeaceae. Remove the outer shell while it is still fresh, and remove the inner membrane. Take the core out and dry it. Mainly produced in Fujian, China.   White Lotus Seed promotes spleen functions, strengthen the stomach, comforts the mental, supplements the kidneys and stabilizes the essence. Suitable for losing appetite, palpitations, flustered, weak spleen causing prolonged diarrhea.   Sweet in taste, mild in nature. Soak the White Lotus Seed in water for an hour or above; rinse and it is ready for cooking. White Lotus Seed should be stored in cool and dry place. If it is to be stored for some time before serving, it is better to place in refrigerator (0-8˚C).   White Lotus Seed (2 taels), Lily Bulb (1 tael), Zhangzhou snow fungus (5 qian), Thai dried Longan (1 tael), Quail eggs (10), Rock sugar (appropriate amount) → Make dessert with the above to nourish the lungs, stimulate saliva, comfort and heart and nerves.

Seed cores of Pistacia under Anacardiaceae. Scientific name is Pistacia vera. The top of ripen fruits would crack open like smiling. Mainly produced in the USA.   Pistachio supplements the lungs and kidneys, and regulates vital energy and release stress. Rich in proteins and fats, especially good for weak people. Also comforts the nerves, strengthens the body and prevents heart diseases.   Sweet in taste, mild in nature. Rinse the pistachio nuts thoroughly, peel them and baked with salt. Then they can be consumed directly. Pistachio nuts should be stored in cool and dry place. Seal tightly when storing to prevent change of taste upon absorbing moisture.   Also used in candies, cooked together with vegetables and meat, or making salad and extracting oil for food.

Fig is the fruit of Ficus carica under Moraceae. Mainly produced in North America.   Fig cleanses the lungs and removes phlegm, invigorates the stomach and intestines, relief swollen areas and toxins. Suitable for sore throat and constipation due to internet heat.   Sweet in taste, mild in nature. Cut into halves and wash with water. Ready for cooking.   Fig should be stored in refrigerator (0-8˚C). If it is to be stored for some time before serving, it is better to place in freezer (-18˚C).   Fig (2 taels), Big sweet almond kernels (1 tael), Gutian snow fungus (1), Papaya (half), Rock sugar (appropriate amount) → Make into dessert to nourish the Yin and reduce dryness, replenish vital energy and stop coughing

Lingzhi is the true hymenium of Ganodermataceae or Red Lingzhi, edible fungus of extremely high nutrition value and medicinal value. Mainly produced in Shandong and Jiangxi Area.   Comfort the nerves and strengthen the stomach, nourish and enriching, stop coughing and eliminate dyspnea. Promotes anabolism and catabolism, remove toxins in human cells, promote immunity, boost circulation system. Especially works on insomnia patients suffering from nervous exhaustion/neurosis.   Sweet in taste, mild in nature. Cut the Lingzhi into slices and soak for a while in water. Rinse and ready for cooking. Lingzhi should be stored in cool and dry place. If it is to be stored for some time before serving, it is better to place in refrigerator (0-8˚C).   Lingzhi mushroom (5 qian), Thai Longan fruit (5 qian), 2 apples, 3 slices of ginger, Chicken (1), Lean pork (8 taels) → Make soup with the above ingredients to invigorate the Yin, strengthen the stomach, nourish the lungs and comfort the nerves.

Valve-like sporocarp of Tremella fuciformis. Divided into Zhangzhou snow fungus from Fujian, China and Gutian snow fungus from Fujian, China.   invigorate the Yin, nourish the lungs and remove heat and replenish the blood, brain and strengthen the heart. Rich in nutrients and promotes immunity of human body.   Sweet and light in taste, mild in nature. Soak the snow fungus for around half an hour in water. Cut the hard bottom parts. Rinse and ready for cooking.   Snow fungus should be stored in cool and dry place. If it is to be stored for some time before serving, it is better to place in refrigerator (0-8˚C).   Bird's Nest (4 qian), American Ginsneg (2 qian), Gutian snow fungus (5 qian), Rock sugar (adequateamount) → make into dessert to nourish the Yin, promote body fluids, nourish the lungs and give youthful complexion.

Gelatinous sporocarp of Paxillaceae under Basidiomycota. Also called the wood fungus. Mainly produced in Yunnan and Hubei, China.   To nourish and strengthen, clean the lungs and boost vital energy, as well as supplement and replenish the blood.   Sweet in taste, mild in nature. Soak the Black fungus for around half an hour in water. Cut the hard bottom parts. Rinse and ready for cooking.   Black fungus should be stored in cool and dry place. If it is to be stored for some time before serving, it is better to place in refrigerator (0-8˚C).   Black fungus (5 taels), Chinese dried mushrooms (1 tael), Frozen sea cucumber (8 taels), Ginger (2 slices), Black Skin Chicken (1) → make into soup to nourish and spleen and promote vital energy, and nourish and replenish the blood.

Sporocarp of Paxillaceae under Basidiomycota. Shape resemble the brain of a monkey and the color is like the hairs of monkeys, so it is named the "monkey's head fungus". Mainly produced in Fujian, China.   Hedgehog Fungus improves the spleen and stomach, aids digestion and nourishes the internal organs. Suitable for digestion problem and weak body.   Sweet in taste, mild in nature. Soak the Hedgehog fungus for around half an hour in water. Cut the hard bottom parts. Rinse and ready for cooking.   Hedgehog fungus should be stored in cool and dry place. If it is to be stored for some time before serving, it is better to place in refrigerator (0-8˚C).   Hedgehog fungus (1 tael), Dried Red Dates (5 pieces), Frozen Green Lip Abalone (1), Ginger (2 slices), Naked Chicken (half), Lean pork (8 taels) → make into soup to nourish the Yin and vital energy, and improve the spleen and stomach.

Wild bamboo fungus is the Sporocarp of Dictyophora indusiata of Phallaceae under Basidiomycota. Also called Dictyophora indusiata. Mainly produced in Guizhou area in China.   Wild bamboo fungus supports the vital energy and the kidneys, comforts pain and stops coughs, detoxifies and removes excess fats. Rich in proteins, carbohydrates and various amino acids.   Sweet in taste, mild in nature. Soak the Wild bamboo fungus for around half an hour in water. Cut the bottom legs of the fungus. Rinse and ready for cooking.   Wild bamboo fungus should be stored in cool and dry place. If it is to be stored for some time before serving, it is better to place in refrigerator (0-8˚C).   Wild bamboo fungus (1 tael), Frozen Green Lip Abalone (1), Ginger (2 slices), Chicken feet (6), Lead pork (8 taels), Rice wine (1 tablespoon) → Made into soup to nourish the Yin, give youthful complexion, replenish the vital energy and cater weak body.

Tea plant mushroom is the Sporocarp of Agrocybe cylindracea. Also called Agrocybe chaxingu. Mainly produced Fujian and Jiangxi, China.   Tea plant mushroom promotes water metabolism and leaches out dampness, invigorates the spleen and stops diarrhea, removes body heat and calms the liver. Rich in proteins, essential amino acids, and various micronutrients.   Sweet in taste, mild in nature. Soak the Tea plant mushroom for around half an hour in water. Cut the hard part of the stalk. Rinse and ready for cooking.   Tea plant mushroom should be stored in cool and dry place. If it is to be stored for some time before serving, it is better to place in refrigerator (0-8˚C).   Tea plant mushroom (2 taels), Ningxia Wolfberry (5 qian), Thai dried Longan (5 qian), Ginger (2 slices), Naked Chicken (1), Pig spareribs (8 taels), Rice wine (1 tablespoon) → Made into soup to nourish liver and kidneys, replenish the vital energy and calms the stomach.

Agaricus blazeii mushroom is the Sporocarp of Agaricus blazei Murill. Also called the Brazilian mushroom. Mainly produced in Gutian, Fujian, China.   Agaricus blazeii mushroom promotes intestinal and stomach functions, regulates vital energy and clears phlegm, regulates the blood sugar level. Rich in Protein-Polysaccharide and strengthens the immune cells.   Sweet in taste, mild in nature. Soak the Agaricus blazeii mushroom for around half an hour in water. Cut the hard part of the stalk. Rinse and ready for cooking.   Agaricus blazeii mushroom should be stored in cool and dry place. If it is to be stored for some time before serving, it is better to place in refrigerator (0-8˚C).   Agaricus blazeii mushroom has thick body and is fresh, crispy and aromatic. Suitable for a range of cooking methods. Good for stewing (clear soup and strong taste) or anything with meat or vegetarian.

Maitake Mushroom is the Sporocarp of Grifola frondosa. Also called the Grifola frondosa. The shape resembles a dancer, thus also called Maitake. Mainly produced in Gutian, Fujian, China.   Maitake Mushroom invigorates the spleen and vital energy, promotes water metabolism and leaches out dampness, removes heat and releases swollen parts. Great for weak spleen, lack of vital energy and tiredness.   Sweet in taste, mild in nature. Soak the Maitake Mushroom for around half an hour in water. Cut the hard part of the stalk. Rinse and ready for cooking.   Maitake Mushroom should be stored in cool and dry place. If it is to be stored for some time before serving, it is better to place in refrigerator (0-8˚C).   Maitake Mushroom soft and satin with fresh aroma. Suitable for a range of dishes. Good for stewing or anything with meat or vegetarian.

Blue Foot Mushroom is the sporocarp of Pseudohydnum gelatinosum under Exidiaceae. Also called the Pseudohydnum gelatinosum. Mainly produced in Sichuan and Yunnan.   Rich in extracellular polysaccharides, amino acids and vitamins.   Sweet in taste, mild in nature. Soak the Blue Foot Mushroom for an hour in water. Cut the hard part of the stalk. Rinse and ready for cooking.   Blue Foot Mushroom should be stored in cool and dry place. If it is to be stored for some time before serving, it is better to place in refrigerator (0-8˚C).   Blue Foot Mushroom has thick and chewy texture, with strong aroma. Suitable for a range of dishes. Good for stewing or anything with meat or vegetarian.

Australia is abundant with wild abalones, and green lip abalone is the most precious species because of its limited production. The water in south of Australia is clear, cold, and rich in nutrients. It is the best growing environment for wild green lip abalones. Green lip abalones are the species of premium abalone which are famous for their tender meat and aromatic flavor.   Southern waters of Australia According to modern medicine, abalones are rich in various nutrients such as protein, fat, iodine, calcium, phosphorus, and vitamin A. Therefore, abalones have tonifying and strengthening effects. Abalones have various dietotherapy properties such as being yin-enriching, blood pressure balancing, tonifying, and beautifying. According to TCM (Traditional Chinese Medicine) theories, abalones have yin-enriching, heat-clearing, liver-nourishing, and vision-improvement properties. Store in the freezer compartment of a refrigerator at -18°C. Abalones have a unique meat fiber structure which makes them different from most sea food. Frozen abalones must be defrosted properly to maintain the natural fiber structure of their meat. Defrosting method: Store the frozen abalones at a temperature between 2 °C to 6 °C for about 24 hours to 48 hours. Cook them only after they are completely defrosted. It is not recommended to defrost frozen abalones rapidly. Do not wash them under a water faucet or defrost them at room temperature because that may damage the abalone meat fiber. Cut and remove the tips from the mouths of the defrosted abalones and clean the abalones with a brush. Blanch the abalones with ginger and scallion to remove their oder. When blanching the abalones, remember to put them in the water while it is still cold in order to prevent the abalones from cracking or the lips from falling, which may have an adverse impact on their appearance. The blanched abalones can then be stewed, cooked, or used as an ingredient of soup.

Sea cucumber is one of the four luxury sea products in Chinese cuisine (abalone, sea cucumber, shark's fin, and fish maw). There are more than a thousand species of sea cucumbers around the world, but only 40 of them are edible. In the past, sea cucumbers used to be dried for storage and had to be rehydrated before cooking. Nowadays, it is more convenient to use frozen sea cucumbers for cooking because frozen sea cucumbers are ready for cooking once defrosted. Frozen sea cucumbers are mainly from Australia, North America, and South America Frozen Australian Sea Cucumbers are easy-to-cook, in dark brown-color and with a slim body. Frozen Australian Red Sea Cucumbers are brown colored with a pale red tint. They have a short and plump body, and are easy to cook. Frozen Australian White Teat Fish are equivalent to dried white teat fish and have a high gelatin-content meat and a unique taste They have kidney-tonifying, essence-replenishing, yin-enriching, aphrodisiac, and dryness-moistening properties. They can help tonifying blood and replenishing strength and are suitable for women to consume after a pregnancy. The gelatin that sea cucumbers contain can help replenish strength and relieve problems like constipation and coarse skin. Store in the freezer compartment of a refrigerator at -18°C. First, defrost the frozen sea cucumbers, and then wash their entrails clean with water and blanch them before cooking. The frozen sea cucumbers have been cooked in boiling water during their production process, so it is not necessary to cook them for a long time when making a dish. Just cook them for as long as your preference. Defrosting method: Store the sea cucumbers at a temperature between 2°C to 6°C for about 8 to 12 hours. Cook them only after they are completely defrosted. It is not suggested to defrost the frozen sea cucumbers rapidly. Do not wash them under running water or defrost them at room temperature because that may damage the sea cucumbers' fibers.

Blue mussels are different from commonly found green-lipped mussels because they are sweeter, tenderer, and more delicious. After having been collected and washed, the mussels are transported to Hong Kong by air in order to ensure their freshness when arriving in the city. Presently, our blue mussels are cultured in Boston Bay, Port Lincoln, which is a famous fishing port in southern Australia.   Australia Blue mussels are healthy because they contain omega 3 fatty acids, iron, and protein. Should be stored in the chiller compartment of a refrigerator at 0°C to 8°C. Fresh blue mussels do not need to be defrosted. Simply cook them after washing them with clean water and enjoy.

The green-lipped mussels and bottleneck clams are from Golden Bay of South Island, New Zealand. Golden Bay, a place abundant in fruits, wine, and sea products, is located in the northeasternmost part of South Island, New Zealand. New Zealand After they are collected, green-lipped mussels and bottleneck clams are cleaned and sealed into a thickened bag and then fully cooked at a high temperature. This maintains the original juices of green-lipped mussels and bottleneck clams. During the course of processing, neither the green-lipped mussels nor the bottleneck clams are frozen, so their meat is kept at the optimal state. Both green-lipped mussels and bottleneck clams are rich in proteins, an important category of substances that can protect and repair cells in the body, rebuild the skeleton and muscles, and provide necessary energy to the human body. Store in the chiller compartment of a refrigerator at 0°C to 8°C. The product has been fully cooked at a high temperature, so it is ready to serve when opened. It can also be directly consumed after being heated in the package bag.

Australian Manuka 250+Honey • Contains 250 milligrams or more of antimicrobial factors per kilogram, equivalent to New Zealand Manuka 16+.   Australian Manuka 100+Honey • Contains 100 milligrams or more of antimicrobial factors per kilogram, equivalent to New Zealand Manuka 10+.     ．Helps to enhance immunity ．Improves intestinal inflammation and indigestion ．Relieves stomach ulcers caused by Helicobacter pylori ．Reduces heartburn / acid reflux ．Relieves the inflammation and cough and other flu symptoms

Australian Blackberry Honey Australian Blackberry Honey is can help to improve the quality of sleep and skin.   Australian Organic Leatherwood Honey Australian Organic Leatherwood Honey can help to alleviate allergy symptoms and strengthen bodily functions.   Australian Meadow Honey Australian Meadow Honey could protect the liver, moisten the lungs, nourish the stomach, and lubricate the intestine.

New Zealand Sweet Nature Bush Blended Honey New Zealand Sweet Nature Bush Blended Honey is pure honey made from various shrub flowers. Amber colored, which has a typical honey flavor.   New Zealand Sweet Nature Manuka 5+ Honey New Zealand Sweet Nature Manuka 5+ has strong flavor, with a dark and mellow color, and it has a verified 5+ Unique Manuka Factor (UMF) which could promote intestinal and stomach's health.   New Zealand Sweet Nature Creamed Clover Honey New Zealand Sweet Nature Creamed Clover Honey is milk-like pure honey made from clover (trifolium) flowers. Mild flavored and thick in texture, it can be smear on bread.

This kind of round and plump nut actually originated from Australia, it is served as a food for the Aborigines. It was later introduced into Hawaii, where it was planted in large quantities and eventually made known to all over the world.   Macadamia nuts are rich in calcium, iron, vitamins and amino acids, but they are cholesterol-free. They also contain monounsaturated fatty acids which can lower the level of serum total cholesterol and is therefore healthy to heart. Each 100 grams contains 85 micrograms of calcium, 3.7 milligrams of iron, 1.2 milligrams of vitamin B1, 1.4 grams of amino acid and 3.8 grams of unsaturated fatty acids.

The origin of almonds is a region from the westwards of Pakistan to Syria, Israel, and Turkey. Nowadays, they are mainly originated from the United States or Australia.   Almonds help to stomach invigorating, intestine regulating and digestion promoting. Each 50 grams of almonds can provide 100% of the recommended daily intake (RDI) of vitamin E, which has antioxidation and anti-aging properties. Almonds also contain abundant crude fiber, which is helpful for stimulating gastro-intestinal motility. Each 100 grams contains 26.2 micrograms of vitamin E and 250 micrograms of calcium.

Pecan nuts, also called "Longevity Fruit" in Chinese, are a species of hickory of the walnut family. Pecan nuts are originated from North America and northern Mexico. They have a unique flavor and they are similar to walnuts in appearance.   Pecan nuts are rich in dietary fiber, calcium, potassium, iron and linoleic acid. They have the highest Oxygen Radical Absorbance Capacity (ORAC) of all nuts. Each 100 grams contains 8.4 grams of dietary fiber, 51 micrograms of calcium, 2.4 micrograms of iron *According to the results of the ORAC (Oxygen Radical Absorbance Capacity) tests carried out by United States Department of Agriculture in 2007

It is believed that walnuts are originated from Persia, where they were served as a tribute to the royal family. Walnut shells are covered with a layer of protective film which can preserve the walnut kernels in good quality.   Walnuts contain linoleic acid, high quality dietary fiber and omega-3 fatty acid. Omega-3 provides important elements for brain cells and helps lower bad cholesterol and blood pressure because of its cardiovascular protection properties. Each 100 grams contains 6.4 grams of dietary fiber and 6.28 milligrams of omega-3 fatty acid.

*The products in this website are health supplyment only. If there are any questions, please refer to your Chinese medicine doctors or professionals.