Post History
Can you please ID this dish? It's from Shang Palace in H.K.. I see char marks and think this was wok fried. I see wok fried shredded carrots and mushrooms, and some egg slices on top. But what are ...
Question
cantonese-cuisine
#2: Post edited
by
Chgg Clou
·
2020-12-25T00:44:09Z (almost 4 years ago)
Why roast mussels in an oven?
- What's this dish from a Hong Kong restaurant, with wok fried carrots and mushrooms?
I always just steam mussels in a stockpot — I hate cleaning my electric oven!. But this [Maine restaurant](https://www.yelp.com/biz_photos/fore-street-portland?select=G5HDBCQ8OdxI59ZPrJzg5g) roasts mussels in wood oven. What's the point? What do you gain?
- Can you please ID this dish? It's from [Shang Palace in H.K.](https://www.openrice.com/zh/hongkong/p-%E9%A6%99%E5%AE%AE-p13185799). I see char marks and think this was wok fried. I see wok fried shredded carrots and mushrooms, and some egg slices on top. But what are the light brown cylindrical strips?
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#1: Initial revision
by
Chgg Clou
·
2020-12-22T08:35:00Z (almost 4 years ago)
Why roast mussels in an oven?
I always just steam mussels in a stockpot — I hate cleaning my electric oven!. But this [Maine restaurant](https://www.yelp.com/biz_photos/fore-street-portland?select=G5HDBCQ8OdxI59ZPrJzg5g) roasts mussels in wood oven. What's the point? What do you gain? 