Shandong Sea Cucumber Roe Braise (Cong Shao Hai Shen — Lu Cai / 葱烧海参鲁菜版)
Shandong Province
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The working recipe — the Market List, the Method, and where it lives or dies
I
Origin
Shandong Province — Lu Cuisine imperial tradition
II
Description
The definitive Lu Cuisine (Shandong) preparation of sea cucumber — the most celebrated dish in the Shandong canon. Rehydrated sea cucumber braised with scallion oil (deep-fried spring onion with the oil) in a rich pork-based sauce with oyster sauce, dark soy, and rock sugar. The scallion-fat flavour penetrates the neutral sea cucumber. This dish established Lu Cuisine as the pinnacle of Northern Chinese imperial cooking.
III
The Thread
—French sole normande (neutral fish in complex butter sauce)
—Japanese abalone braised in dashi
—Italian baccalà in sauce (neutral salt cod in complex sauce — similar principle)
IV
Flavour Context
Deep scallion-pork-soy umami coating the gelatinous, almost-flavourless sea cucumber — all taste comes from the sauce; the sea cucumber contributes texture and prestige
Pillars V — VII
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