gān bèi shāo
The scallops are taken from the cold northeast Bo-hai Bay before being fried and then roasted. After the water is extracted from the scallops by drying them, they are coated with a fragrant cream, Japanese soy sauce, and finally sprinkled with spices. The “casual taste” scallop has comprehensive sea salt, seaweed, garlic, lemon, salt, pepper, curry, and other spices. There are no artificial flavors added to the scallops so they hold their own natural flavor and sweetness. The fibrous tissue of the scallops is tight and particularly chewy.