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Can you please ID this dish? It's from Shang Palace, H.K.. I see broccolis as decoration. But what's that gelatin? I think I see some mushrooms inside the gelatin. Thanks.
Question
cantonese-cuisine
#4: Post edited
by
Chgg Clou
·
2020-12-25T00:40:41Z (almost 4 years ago)
Can you please ID this dish? It's from [Shang Palace, H.K.](https://www.openrice.com/zh/hongkong/p-%E9%A6%99%E5%AE%AE-p2202067). I see broccolis as decoration. But what's that gelatin? I think I see some mushrooms inside the gelatin. Thanks.- 
- Can you please ID this dish? It's from [Shang Palace, H.K.](https://www.openrice.com/zh/hongkong/p-%E9%A6%99%E5%AE%AE-p13390858). I see broccolis as decoration. But what's that gelatin? I think I see some mushrooms inside the gelatin. Thanks.
- 
#3: Post edited
by
Chgg Clou
·
2020-12-25T00:39:15Z (almost 4 years ago)
Why do Chinese restaurants serve Mung bean sprouts raw, rather than cooking them in the soup?
- What's this dish from a Hong Kong restaurant, with gelatin and mushrooms?
I don't know any Chinese. I know eating shark fin is unethical, because finning sharks is unethical. I'm just asking about the safety of why restaurants serve the raw Mung bean sprouts and Yunnan ham on a dish, separate from the hot soup. You're supposed to add the sprouts and ham to the soup yourself. But why doesn't this restaurant do this for you?[Raw sprouts can cause illness | Farm Life | agupdate.com](https://www.agupdate.com/agriview/lifestyles/farmlife/raw-sprouts-can-cause-illness/article_048593da-6691-51a8-ad2e-1cb044af13a6.html). Isn't it obvious that it's safer if restaurant chefs add the sprouts before the soup is finished cooking, to kill more of the bacteria in the sprouts?> Raw or undercooked sprouts pose a risk of food-borne infection because, unlike other fresh produce, seeds and beans need warm humid conditions to sprout and grow. Bacteria that can cause illness, including Salmonella, Listeria and _Escherichia coli,_ thrive in such warm and humid conditions.>> According to the U.S. Food and Drug Administration, children, the elderly, pregnant women and people with a weakened immune system should not eat raw or lightly cooked sprouts. The caution includes alfalfa, clover, radish and mung-bean sprouts.[First pic from Summer Palace, a restaurant in Hong Kong](https://www.openrice.com/zh/hongkong/p-%E4%BC%B4%E7%BF%85%E5%90%83%E7%9A%84%E8%8A%BD%E8%8F%9C%E5%92%8C%E9%87%91%E8%8F%AF%E7%81%AB%E8%85%BF-%E5%A4%8F%E5%AE%AE-p755322). [Bottom pic from this blog](https://blog.ulifestyle.com.hk/fabricelau/4080929/%E9%AE%91%E9%AD%9A%E5%B0%88%E5%AE%B6).
- Can you please ID this dish? It's from [Shang Palace, H.K.](https://www.openrice.com/zh/hongkong/p-%E9%A6%99%E5%AE%AE-p2202067). I see broccolis as decoration. But what's that gelatin? I think I see some mushrooms inside the gelatin. Thanks.
- 
#2: Post edited
by
Chgg Clou
·
2020-12-23T21:21:50Z (almost 4 years ago)
- I don't know any Chinese. I know eating shark fin is unethical, because finning sharks is unethical. I'm just asking about the safety of why restaurants serve the raw Mung bean sprouts and Yunnan ham on a dish, separate from the hot soup. You're supposed to add the sprouts and ham to the soup yourself. But why doesn't this restaurant do this for you?
- [Raw sprouts can cause illness | Farm Life | agupdate.com](https://www.agupdate.com/agriview/lifestyles/farmlife/raw-sprouts-can-cause-illness/article_048593da-6691-51a8-ad2e-1cb044af13a6.html). Isn't it obvious that it's safer if restaurant chefs add the sprouts before the soup is finished cooking, to kill more of the bacteria in the sprouts?
- > Raw or undercooked sprouts pose a risk of food-borne infection because, unlike other fresh produce, seeds and beans need warm humid conditions to sprout and grow. Bacteria that can cause illness, including Salmonella, Listeria and _Escherichia coli,_ thrive in such warm and humid conditions.
- >
- > According to the U.S. Food and Drug Administration, children, the elderly, pregnant women and people with a weakened immune system should not eat raw or lightly cooked sprouts. The caution includes alfalfa, clover, radish and mung-bean sprouts.
- 
- 
[First pic from Summer Palace, a restaurant in Hong Kong.](https://www.openrice.com/zh/hongkong/p-%E4%BC%B4%E7%BF%85%E5%90%83%E7%9A%84%E8%8A%BD%E8%8F%9C%E5%92%8C%E9%87%91%E8%8F%AF%E7%81%AB%E8%85%BF-%E5%A4%8F%E5%AE%AE-p755322). [Bottom pic from this blog](https://blog.ulifestyle.com.hk/fabricelau/4080929/%E9%AE%91%E9%AD%9A%E5%B0%88%E5%AE%B6).
- I don't know any Chinese. I know eating shark fin is unethical, because finning sharks is unethical. I'm just asking about the safety of why restaurants serve the raw Mung bean sprouts and Yunnan ham on a dish, separate from the hot soup. You're supposed to add the sprouts and ham to the soup yourself. But why doesn't this restaurant do this for you?
- [Raw sprouts can cause illness | Farm Life | agupdate.com](https://www.agupdate.com/agriview/lifestyles/farmlife/raw-sprouts-can-cause-illness/article_048593da-6691-51a8-ad2e-1cb044af13a6.html). Isn't it obvious that it's safer if restaurant chefs add the sprouts before the soup is finished cooking, to kill more of the bacteria in the sprouts?
- > Raw or undercooked sprouts pose a risk of food-borne infection because, unlike other fresh produce, seeds and beans need warm humid conditions to sprout and grow. Bacteria that can cause illness, including Salmonella, Listeria and _Escherichia coli,_ thrive in such warm and humid conditions.
- >
- > According to the U.S. Food and Drug Administration, children, the elderly, pregnant women and people with a weakened immune system should not eat raw or lightly cooked sprouts. The caution includes alfalfa, clover, radish and mung-bean sprouts.
- 
- 
- [First pic from Summer Palace, a restaurant in Hong Kong](https://www.openrice.com/zh/hongkong/p-%E4%BC%B4%E7%BF%85%E5%90%83%E7%9A%84%E8%8A%BD%E8%8F%9C%E5%92%8C%E9%87%91%E8%8F%AF%E7%81%AB%E8%85%BF-%E5%A4%8F%E5%AE%AE-p755322). [Bottom pic from this blog](https://blog.ulifestyle.com.hk/fabricelau/4080929/%E9%AE%91%E9%AD%9A%E5%B0%88%E5%AE%B6).
#1: Initial revision
by
Chgg Clou
·
2020-12-23T21:21:26Z (almost 4 years ago)
Why do Chinese restaurants serve Mung bean sprouts raw, rather than cooking them in the soup?
I don't know any Chinese. I know eating shark fin is unethical, because finning sharks is unethical. I'm just asking about the safety of why restaurants serve the raw Mung bean sprouts and Yunnan ham on a dish, separate from the hot soup. You're supposed to add the sprouts and ham to the soup yourself. But why doesn't this restaurant do this for you? [Raw sprouts can cause illness | Farm Life | agupdate.com](https://www.agupdate.com/agriview/lifestyles/farmlife/raw-sprouts-can-cause-illness/article_048593da-6691-51a8-ad2e-1cb044af13a6.html). Isn't it obvious that it's safer if restaurant chefs add the sprouts before the soup is finished cooking, to kill more of the bacteria in the sprouts? > Raw or undercooked sprouts pose a risk of food-borne infection because, unlike other fresh produce, seeds and beans need warm humid conditions to sprout and grow. Bacteria that can cause illness, including Salmonella, Listeria and _Escherichia coli,_ thrive in such warm and humid conditions. > > According to the U.S. Food and Drug Administration, children, the elderly, pregnant women and people with a weakened immune system should not eat raw or lightly cooked sprouts. The caution includes alfalfa, clover, radish and mung-bean sprouts.   [First pic from Summer Palace, a restaurant in Hong Kong.](https://www.openrice.com/zh/hongkong/p-%E4%BC%B4%E7%BF%85%E5%90%83%E7%9A%84%E8%8A%BD%E8%8F%9C%E5%92%8C%E9%87%91%E8%8F%AF%E7%81%AB%E8%85%BF-%E5%A4%8F%E5%AE%AE-p755322). [Bottom pic from this blog](https://blog.ulifestyle.com.hk/fabricelau/4080929/%E9%AE%91%E9%AD%9A%E5%B0%88%E5%AE%B6).