Abalone in the Shell

Abalone in the Shell

　　Abalone in the Shell is one of the most iconic dishes of Shandong cuisine. It is made from high-quality abalone and cooked in its shell. When enjoying this dish, it’s best to use a knife and fork—this makes it easier to remove the shell and allows you to fully appreciate its refined taste. In line with traditional Shandong culinary techniques, the prepared abalone meat must be mixed with scallion segments, ginger slices, and premium broth, then placed in a container and steamed in a basket. It needs to steam for over two hours until fully tender. Only then can the next steps be taken. This method yields a soft, tender texture and a more delicious flavor.

　　Abalone in the Shell is one of the most famous dishes in Shandong cuisine, boasting a history of over two thousand years. Since ancient times, it has been regarded as a delicacy and crowned the “king of seafood.” This dish is made from premium abalone and cooked in its shell. With the original shell, meat, juice, and flavor intact, it delivers a delicious, mellow taste and soft, tender abalone. To prepare this dish, the abalone meat is first braised until fully cooked, then placed back into its original shell to maintain its natural shape. It is then simmered in a savory sauce, resembling an abalone swimming in the deep sea—transparent and shiny, with tender flesh and exquisite flavor. When served whole on a plate, both its appearance and taste offer a unique and delightful experience.