Seafood abalone is a valuable one , tender meat , fresh and not greasy ; nutrient-rich, clear and rich, cook, transfer soup , wonderful taste infinity . Beijing Beihai Fangshan specialty of "toad abalone " is a world-famous cuisine. Fresh abalone meat contains I and Martin Ling Su Ling Su Ⅱ, there is a strong inhibition of cancer cells. More varieties of abalone , which also known as " Big Bao " , " abalone snail ", the Latin name can be translated as "sea ear" , the English name can be translated as " ear shell ." Made mostly concentrated in Australia, Japan, Mexico, Canada, Korea , South Africa , New Zealand, South Korea and China 's Dalian , Taiwan, Fujian , Shanwei, Zhanjiang and other areas near the sea ; more " native Bao " and " farmed abalone " points . As the dry abalone in the market price of money , so there are some unscrupulous traders with worthless "dry stone turtle ," posing "dry abalone " for sale , in order to make a profit . Therefore, in the purchase of dried abalone must be careful , so as not to be fooled ; abalone and other shellfish such as foot very developed , foot flat . Sold on the market has dried abalone shell , shape somewhat similar boat shaped, with one side very smooth, namely abalone foot section. The " chitons " also has developed foot , foot is flat, so little can be used to impersonate abalone processing , but as long as you will find carefully distinguish " chitons " because of the flesh is thin, dried will shrink bending , and its edge is rough enough . The "false abalone " and " True abalone " The biggest difference is that the former center of the back piece shell plates , although when dry machining was stripped , but always leave Tao obvious prints.