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The working recipe — the Market List, the Method, and where it lives or dies
I
Origin
Guangdong Province — the Cantonese treatment of live lobster is considered the world's most refined approach to this luxury ingredient
II
Description
Cantonese lobster preparations: live lobster dispatched and prepared in multiple styles — ginger-scallion stir-fry (jiang cong chao long xia), steamed with garlic and vermicelli (suan rong fen si zheng long xia), lobster congee from the shells (long xia zhou). The ginger-scallion wok preparation is the Cantonese standard — the lobster cut live into pieces and stir-fried at maximum heat.
III
The Thread
—French homard à l'armoricaine (live lobster in sauce)
—American lobster thermidor (classic lobster preparation)
—Italian aragosta alla catalana (Catalan lobster — similar aromatics)
IV
Flavour Context
Sweet live lobster, fragrant ginger-scallion wok-breath, rich coral — luxury Cantonese seafood technique
Pillars V — VII
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Quality hierarchy, sensory tests, and where the dish lives or dies — on every entry in the Library.
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