Cantonese Abalone Braising

Guangdong Province — abalone has been a luxury ingredient in Chinese cuisine for over 2,000 years; the Cantonese braised abalone technique is the world's most refined preparation

Braised abalone (bao yu): one of the pinnacle luxury dishes of Cantonese banquet cooking. Dried abalone reconstituted over 3–5 days, then slow-braised in a master stock rich with oyster sauce, soy, and superior stock (on top of the gas flame in Chinese restaurants, or in a heavy pot) for 6–12 hours until tender. The sauce is a key part of the dish — drizzled over and served alongside.

• French homard à la crème (luxury seafood braise)
• Japanese abalone sashimi (similar luxury ingredient, raw preparation)
• Korean jeonbok juk (abalone congee — similar reverence for the ingredient)

Intensely savoury, deeply umami, gelatinous, rich — one of the most luxurious flavour experiences in Chinese cuisine