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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]
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]
