Seafood 
Abalones, received as a gift from a friend. My youngest daughter is screaming while she notices that the abalones are still alive ^-^ ^-^.
鲍鱼，收到了朋友送来的礼物。我家小女儿，当她见到了那活生生的鲍鱼，惊讶的叫了起来 ^-^ ^-^..
Haliotis, common name abalone.This genus used to contain 6 subgenera. These subgenera have become alternate representations of Haliotis. The genus consists of small to very large edible sea snails, marine gastropod molluscs.
The shells of abalones have a low, open, spiral structure, and are characterized by having several open respiratory pores in a row near the shell's outer edge. The thick inner layer of the shell is composed of nacre (mother-of-pearl), which in many species of abalone is highly iridescent, giving rise to a range of strong changeable colors, which make the shells attractive to humans as decorative objects, in jewelry, and as a source of colorful mother-of-pearl.
The exterior of the shell is striated and dull. The color of the shell is very variable from species to species which may reflect the animal's diet. The iridescent nacre that lines the inside of the shell varies in color from silvery white, to pink, red and green-red to deep blue, green to purple.
The animal shows fimbriated head-lobes. The side-lobes are also fimbriated and cirrated. The rounded foot is very large. The radula has small median teeth, and the lateral teeth are single and beam-like. There are about 70 uncini, with denticulated hooks, the first four very large. The soft body is coiled around the columellar muscle, and its insertion, instead of being on the columella, is on the middle of the inner wall of the shell. The gills are symmetrical and both well developed
By weight, approximately 1/3 of the animal is edible meat, 1/3 is offal, and 1/3 is shell
鮑魚，古稱鳆，又名鏡面魚、九孔螺、明目魚、將軍帽，（美式英文：abalone, 英式英文：ormer）是一種海生軟體動物，屬於腹足綱鮑科的單殼海生貝類。棲石質河岸，以藻類為食。
鮑魚除了是海中的软体动物外，亦是中國傳統的名貴食材，古稱鰒魚，山珍海味中的一種。漢朝王莽就愛吃鳆鱼。曹操喜欢吃鳆鱼，曹操死后，曹植曾向徐州刺史臧霸要二百只來祭祀。 鮑魚通常在水溫度稍低的海底出產。出產地有日本北部、中國東北部、广东南海北部湾、北美洲西岸、南美洲、南非、澳洲等地
鮑魚是四大海味：鮑、參、翅、肚之首。種類甚多，有少部份鮑魚新鮮急凍，亦有製成罐頭，或曬製成乾貨。當中乾鮑按一斤重量有多少個分為「十頭」、「八頭」等，十頭即指一斤內有十個。頭數越少，鮑魚越大，亦越昂貴。
上等鮑魚常製成乾鮑，當中一種被稱為「溏心鮑魚」。「溏心」是指乾鮑中心部份呈不凝結的半液體狀態，將乾鮑煮至中心部份黏黏軟軟，入口時質感柔軟及有韌度，要製作溏心鮑魚需要經過多次曬乾的程序。鮮鮑魚並沒有溏心。新鮮鮑魚則多以清蒸方式處理。
(source : wikipedia )
Abalone Porridge/鲍鱼粥/전복죽
Recipe is available at /食谱在 ：
http://kkimchi88.blogspot.kr/2012/04/abalone-porridge.html
Haliotis, common name abalone.This genus used to contain 6 subgenera. These subgenera have become alternate representations of Haliotis. The genus consists of small to very large edible sea snails, marine gastropod molluscs.
The shells of abalones have a low, open, spiral structure, and are characterized by having several open respiratory pores in a row near the shell's outer edge. The thick inner layer of the shell is composed of nacre (mother-of-pearl), which in many species of abalone is highly iridescent, giving rise to a range of strong changeable colors, which make the shells attractive to humans as decorative objects, in jewelry, and as a source of colorful mother-of-pearl.
The exterior of the shell is striated and dull. The color of the shell is very variable from species to species which may reflect the animal's diet. The iridescent nacre that lines the inside of the shell varies in color from silvery white, to pink, red and green-red to deep blue, green to purple.
The animal shows fimbriated head-lobes. The side-lobes are also fimbriated and cirrated. The rounded foot is very large. The radula has small median teeth, and the lateral teeth are single and beam-like. There are about 70 uncini, with denticulated hooks, the first four very large. The soft body is coiled around the columellar muscle, and its insertion, instead of being on the columella, is on the middle of the inner wall of the shell. The gills are symmetrical and both well developed
By weight, approximately 1/3 of the animal is edible meat, 1/3 is offal, and 1/3 is shell
鮑魚，古稱鳆，又名鏡面魚、九孔螺、明目魚、將軍帽，（美式英文：abalone, 英式英文：ormer）是一種海生軟體動物，屬於腹足綱鮑科的單殼海生貝類。棲石質河岸，以藻類為食。
鮑魚除了是海中的软体动物外，亦是中國傳統的名貴食材，古稱鰒魚，山珍海味中的一種。漢朝王莽就愛吃鳆鱼。曹操喜欢吃鳆鱼，曹操死后，曹植曾向徐州刺史臧霸要二百只來祭祀。 鮑魚通常在水溫度稍低的海底出產。出產地有日本北部、中國東北部、广东南海北部湾、北美洲西岸、南美洲、南非、澳洲等地
鮑魚是四大海味：鮑、參、翅、肚之首。種類甚多，有少部份鮑魚新鮮急凍，亦有製成罐頭，或曬製成乾貨。當中乾鮑按一斤重量有多少個分為「十頭」、「八頭」等，十頭即指一斤內有十個。頭數越少，鮑魚越大，亦越昂貴。
上等鮑魚常製成乾鮑，當中一種被稱為「溏心鮑魚」。「溏心」是指乾鮑中心部份呈不凝結的半液體狀態，將乾鮑煮至中心部份黏黏軟軟，入口時質感柔軟及有韌度，要製作溏心鮑魚需要經過多次曬乾的程序。鮮鮑魚並沒有溏心。新鮮鮑魚則多以清蒸方式處理。
(source : wikipedia )
Abalone Porridge/鲍鱼粥/전복죽
Recipe is available at /食谱在 ：
http://kkimchi88.blogspot.kr/2012/04/abalone-porridge.html
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