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The working recipe — the Market List, the Method, and where it lives or dies
I
Origin
Shandong — a modern development that applies Lu cuisine's braising techniques to the increasingly popular king oyster mushroom
II
Description
Thick abalone mushrooms (king oyster mushrooms) braised in Shandong master braise with soy, oyster sauce, Shaoxing wine, and superior stock until dark and gelatinous. A vegetarian analogue to the abalone dishes of Lu cuisine — the mushroom's meaty texture, neutral flavour, and ability to absorb the braising liquid make it ideal. A modern development building on Shandong's cong shao (spring onion braising) tradition.
III
The Thread
—French champignon braisé (braised mushroom)
—Japanese shimeji mushroom braise (similar technique)
—Italian porcini in umido (braised porcini)
IV
Flavour Context
Meaty, deeply savoury, spring-onion fragrant, glossy — an elegant vegetarian expression of Lu cuisine braising
Pillars V — VII
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