Golden Cicada Playing with Peony

Golden Cicada Playing with Peony

　　Golden Cicada Playing with Peony is a famous dish from Dandong, made primarily with yellow sea prawns and xiaorenxian (a type of yellow sea shellfish), along with shiitake mushrooms, squid paste, and shredded red and green peppers as secondary ingredients, and seasoned with premium abalone sauce.

　　The fresh large sea prawns are peeled and deveined, the meat is flattened into petals, then blanched in water to form petal shapes. Meanwhile, the xiaorenxian and prepared squid paste are shaped into golden cicadas. Finally, the steamed golden cicadas and the sautéed petal-shaped prawn slices are combined on a large round plate. The dish is characterized by its lifelike appearance, vivid color contrast, smooth and refreshing taste, and rich nutrition.

　　The creator of Golden Cicada Playing with Peony — Chef Niu Wenjie from Andingge Hotel — was one of the “Top Ten Chefs” at the Second Dandong Culinary Skills Competition. He combines culinary techniques from both northern and southern China, as well as East and West, and after years of research, has innovated new flavors and dishes using Dandong’s specialty — yellow sea seafood — based on traditional recipes. Golden Cicada Playing with Peony won the Plating Award at the first “Carrefour Cup” Northeastern Chefs’ Technical Exchange Competition.