Shandong Sea Cucumber Roe Braise (Cong Shao Hai Shen — Lu Cai / 葱烧海参鲁菜版)
Shandong Province — Lu Cuisine imperial tradition
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.