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Q&A

Why would Hong Kong restaurants cook scallops in a clay pot, 煲仔?

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I chanced on this clay pot (煲仔) on Tripadvisor for a Cantonese restaurant in Hong Kong.

  1. I see cellophane or glass noodles, and spring onions. Or are those scallions?

  2. How are the scallops cooked? Would the restaurant just put all the raw ingredients in the clay pot, then put the clay pot over their gas stove?

  3. But why use clay pot (煲仔)? Isn't this the same as steaming scallops in a rondeau, or stir frying them in a skillet or wok?

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