Talk:Conpoy

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Usage in dishes

How is it used in dishes? Is it reconstituted or used for flavoring? or is it eaten on its own? —Preceding unsigned comment added by 72.130.187.177 (talk) 05:52, 15 January 2009 (UTC)[reply]

Confused taxonomy

The article said, "Conpoy made from Atrina pectinata or kongyiu (江珧), a freshwater scallop from mainland China, is small and milder in taste.". Now... what kongyiu is really made from I don't know, but Atrina pectinata is a saltwater pen shell, not a scallop, and certainly not a "freshwater scallop", because there is no such thing. SO I am editing down this sentence to take out the gross inaccuracies. Invertzoo (talk) 22:07, 28 September 2014 (UTC)[reply]