Conpoy is a loanword from the Cantonese pronunciation of 乾貝 (gōn bui), which literally means "dried shell(fish)".

Conpoy made from Atrina pectinata or gōng yìuh (江珧) from mainland China is small and milder in taste.

Mizuhopecten yessoensis or sin bui (扇貝), a sea scallop imported from Japan (hotategai, 帆立貝 in Japanese), produces a conpoy that is stronger and richer in taste [citation needed].

Conpoy has a strong and distinctive flavor that can be easily identified when used in rice congee, stir fries, stews, and sauces.

XO sauce, a seasoning used for frying vegetables or seafoods in Cantonese cuisine, contains significant quantities of conpoy.