Cook this
The working recipe — the Market List, the Method, and where it lives or dies
I
Origin
Guangdong/Hong Kong — a restaurant showpiece of Cantonese seafood cooking; the dish arrived with the fresh seafood restaurant boom of 1970s–80s Hong Kong
II
Description
Zheng dai zi (steamed scallops with glass noodles): live scallops on the half shell, topped with glass noodles, minced garlic, and spring onion, steamed for 4–5 minutes, then finished with soy sauce and sizzling hot oil. A restaurant showpiece that demonstrates Cantonese seafood philosophy — fresh live ingredient, minimal preparation, maximum natural flavour.
III
The Thread
—French coquilles Saint-Jacques (scallop preparation)
—Japanese hotate yaki (grilled scallop)
—Italian capesante gratinate (baked scallops)
IV
Flavour Context
Sweet, briny live scallop, garlic-fragrant, with silky glass noodles soaked in scallop juices
Pillars V — VII
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