Scallop with Egg White

Scallop with Egg White

　　Scallop with Egg White is a classic and time-honored dish from Fushan, often found on the menus of local restaurants. It is made primarily with scallops, steamed together with scallions, ginger, and clear broth. Meanwhile, egg whites are steamed to achieve a soft, lotus-like appearance. The cooked scallops are arranged on top of the egg white layer, then topped with broth and a touch of sesame oil. The final presentation showcases egg whites as delicate as a lotus emerging from water, with scallops resembling pomegranate seeds bursting from their shells—tender, fresh, and delightfully flavorful with a lasting aftertaste.

　　“Scallop with Egg White” is a representative dish of Fushan cuisine. With over 700 years of history, Fushan cuisine has long been served in Beijing, often featuring in imperial banquets. It excels in cooking techniques such as quick-frying, deep-frying, braising, and steaming, emphasizing freshness, a light taste, and preserving the natural flavors of ingredients. This dish, meticulously steamed by master chefs, is light yet tender. It has now spread to hotels and restaurants across the country, becoming a favorite delicacy among honored guests and food enthusiasts.