Radish Cake — Turnip Cake Protocol for Service (蘿蔔糕上桌礼仪)
I
Origin
Guangdong and Hong Kong — dim sum service tradition
II
Description
The full service protocol for lo bak go (turnip cake) in a professional dim sum context — from steaming through to plating. The cakes are sliced to consistent 1.5cm thickness, pan-fried in small batches to order, dressed with hoisin and chilli sauce, and served immediately. The window between correct crispness and softening is very short — maximum 5 minutes from pan to guest.
III
The Thread
—Japanese okonomiyaki pan cake service
—Korean haemul pajeon seafood pancake service
—French galette service protocol
IV
Flavour Context
The contrast of caramelised crispy exterior and warm, starchy, flavourful interior is the entire point; served immediately while hot; the sauce adds sweetness and heat to the turnip-lap cheong base
Pillars V — VII
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