About this item

Sliced into fine threads and air-cured, these keep a reddish outer skin on one face and pale white meat on the other. The texture is chewy and fibrous rather than soft, and the taste is concentrated savoury with a light sweetness at the end. Eat them as they are, torn into a bowl with a cold drink, or use them to add depth to congee, noodle soup and cold dishes. To soften before cooking, soak in warm water for ten minutes, drain, then toss with celery or cabbage in a hot pan.

Key Features

• Fine threads with skin and white meat intact
• Chewy, fibrous bite, never mushy
• Concentrated savoury taste with a sweet finish
• Ready to eat straight from the pack
• Soaks soft in ten minutes for cooking

Product Information

• Form: Fine threads, air-cured
• Colour: Red-orange skin, pale white meat
• Width: Approx. 2-4 mm each
• Packaging: 2 kg bulk pack
• Storage: Keep dry and sealed, away from sunlight
• Allergen: Mollusc shellfish