Some have said that these dried seafoods do not compare with the fresh variety, but gourmet entrepreneur Chiu Yung-han says that in fact the best abalone is that which has been naturally dried, for "sun drying brings out `inosite 'sugars from the muscle fibers, giving the abalone a unique flavor."
有人認為這已不叫吃海鮮，好美食的企業家邱永漢卻說，鮑魚其實吃天然曬乾的好吃，「因為經過太陽曝曬，其中的纖維糖會滲出，吃起來別有一番風味。」