Seafood birdsnest
Place of origin | Hong Kong, China |
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Region or state | Cantonese-speaking region |
Main ingredients | fried taro or noodles, scallops, peapods, boneless fish fillet, celery sticks, straw mushrooms, calamari, shrimp |
Seafood birdsnest | |||||||||||
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Traditional Chinese | 海鮮雀巢 | ||||||||||
Simplified Chinese | 海鲜雀巢 | ||||||||||
Jyutping | hoi2 sin1 zoek3 caau4 | ||||||||||
Hanyu Pinyin | hǎi xiān qiǎo cháo | ||||||||||
Literal meaning | Seafood birds nest | ||||||||||
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Seafood birdsnest is a common Chinese cuisine dish found in Hong Kong, China and most overseas Chinatown restaurants. It is also found within Cantonese cuisine. It is usually classified as a mid to high-end dish depending on the seafood offered.
Basket
The edible nest holding the seafood is made entirely out of fried taro or noodles.[1] [2] There are different intricate netting used in the nest making. The fried nest is usually tough and crunchy.
Fillings
Despite the name there is nothing bird-related in this dish, nor are there any dried ingredients. The most common ingredients are scallops, peapods, boneless fish fillet, celery sticks, straw mushrooms, calamari, shrimp.
See also
References
- v
- t
- e
- Bao yu
- Bird's nest soup
- Buddha's delight
- Cantonese seafood soup
- Chinese steamed eggs
- Congee
- Crispy fried chicken
- Dragon tiger phoenix
- Egg foo young
- Eight treasure duck
- Hot pot
- Lemon chicken
- Pork knuckles and ginger stew
- Seafood birdsnest
- Shark fin soup
- Snake bite chicken
- Soy sauce chicken
- Steam minced pork
- Subgum
- Suckling pig
- Sweet and sour pork
- White boiled shrimp
- White cut chicken
- Wonton noodles
- Yangzhou fried rice
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