Orange-Flavored Oyster Glass Noodle Fish

Orange-Flavored Oyster Glass Noodle Fish

　　Orange-Flavored Oyster Glass Noodle Fish is a famous dish from Dandong, primarily made with local specialties: glass noodle fish from the Yalu River and oysters. It is meticulously prepared using orange juice, fine vermicelli, egg whites, flour, oranges, and seasonings such as pepper.

　　The fresh glass noodle fish is first deveined and cleaned, while the oysters are selected for uniform size and washed before being marinated in scallion, ginger juice, salt, MSG, and Jiufa wine to infuse flavor. Egg whites are whipped into a meringue-like batter, then mixed with flour, cornstarch, baking powder, and custard powder to form a crispy coating. The glass noodle fish and oysters are coated in this batter and deep-fried until golden and cooked through. The fish is neatly arranged on one side of a round plate, while the oysters are coated in syrup and rolled in fried fine vermicelli, then placed on the other side. Orange juice is simmered with sugar, poured into hollowed-out orange shells, and placed on the plate as garnish.

　　Features: The dish is neatly and elegantly presented, with a golden and snowy white color scheme accented by red and green highlights. The texture is crispy on the outside and tender on the inside, bursting with orange fragrance and rich in nutrients.

　　Yalu River glass noodle fish differs from southern light fish—it is large, plump, semi-transparent, and exceptionally flavorful, though scarce and therefore quite pricey. Liu Jianjun, a chef at Andingge Hotel, selects premium Yalu River glass noodle fish paired with Yellow Sea oysters, and uses an improved crispy batter to make the dish even crunchier and fresher in taste, showcasing the latest trends in Dandong’s local flavors and culinary identity. Chef Liu Jianjun was also honored as one of the “Top Ten Chefs” in the Second Dandong Culinary Skills Competition.

　　Address: Andingge Hotel, Zone A1, Dandong Development Zone