Golden cicada plays peony

Golden cicada peony is a famous dish in Dandong, which is carefully cooked with prawns and small people fresh (yellow sea shellfish) as the main ingredients, mushrooms, squid paste and shredded green pepper as the auxiliary materials, and high-grade abalone juice as the main seasoning. Peel and head the fresh sea shrimp, slice the shrimp meat, and then blanch it with water to form a petal shape. In addition, the villain fresh and the prepared squid mud are made into a golden cicada shape. Finally, the steamed golden cicada and the fried peony shrimp slices are synthesized in a big round plate. It is characterized by vivid modeling, clear color, smooth taste and rich nutrition. Niu Wenjie, the chef of Anton Pavilion Hotel, the author of the golden cicada peony play, is one of the "top ten chefs" in the second cooking technology competition in Dandong. He adopted the technique of combining North and South, combining Chinese and Western, and on the basis of traditional dishes, after years of research and development, he created a new taste and new dishes for Dandong's specialty-Yellow Sea seafood. Golden cicada peony won the setting prize in the first "Jiale Cup" technical exchange competition of famous chefs from three northeastern provinces.
Reprinted with attribution： https://cnlocality.com/(Chinese Specialty Products)