English Name: Dried Oysters
Chinese Name: 蠔豉 (Mandarin: háo shì/ Cantonese: hou4si6)

What are dried oysters?

• This delicacy is popular during Chinese New Year for Cantonese because its name, 蠔豉 (hou4si6), sounds like 好事 (hou2si6), which means good deeds, good fortune, or prosperity.
• They can be added to soups, stir fried, or braised in a casserole.

How do I select dried oysters?

• The best dried oysters are plump ones from Japan and Korea.
• Medium sized ones should be oval shaped, brownish color, plump and still moist.
• Smaller sized ones are usually drier and varies in color either reddish-brown or brown (due to origin). Add these in soup for extra flavor.
• Dried oysters should have a strong seafood smell.

How do I prepare it?

• Rinse to remove excess salt and grit.
• Before cooking, soak in water for at least half an hour or until soft (depending on size and quality).
• You can reserve the soaking liquid for cooking, but make sure to strain the grit sediment.

How do I store it?

• Keep refrigerated to maintain freshness and prevent molding.