Cantonese Braised Abalone (Hong Shao Bao Yu / 红烧鲍鱼)
Guangdong Province — Cantonese luxury tradition
The preparation of dried abalone is a multi-day process that culminates in one of the most prized dishes in Chinese cuisine. Dried abalone requires 5–7 days of soaking and gentle blanching before braising. Fresh abalone can be steamed, pan-fried, or braised; dried abalone is exclusively for long braising in rich master stock. The quality of abalone is measured by its size (number per jin/500g).