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AWARD WINNING RECIPES

Canadian Seafood Cooking Competition in China

A Canadian Seafood Cooking Competition was hosted in five major Chinese cities (Beijing, Shanghai, Guangzhou, Chongqing and Hong Kong) in 2007 by the Canadian Embassy and Consulates, with major sponsors such as Agriculture and Agri-food Canada, and the Underwater Harvesters Association.

Leading chefs from each region were invited to participate and create dishes featuring one of following premium Canadian seafood products: geoduck, Atlantic lobster, snow crab, sablefish and scallops. Special events were hosted in each of the five cities where the participating chefs presented their dishes and the distinguished guests including media and food experts casted their votes for the best dishes. The winning recipes and chefs were featured in a special recipe booklet.

The Government of Canada is pleased to share the award winning recipes created with Geoduck from Canada.

CHEF PENG JUN

CHEF PENG JUN
Shanghai, China

 

Canadian Geoduck Tea

Canadian Geoduck Tea

MAIN INGREDIENT

500 g Geoduck from Canada, siphon meat

SECONDARY INGREDIENTS

20 young tea leaves
1000 g high quality chicken broth or consommé

Remove the shell of the geoduck. Remove the skin and wash thoroughly. Slice geoduck into thin slices.

Divide and arrange geoduck slices in the shape of a flower in small soup bowls. Garnish with young tea leaves.

Prepare the consommé. Bring soup to a boil then pour soup over geoduck slices in each bowl and serve.

Chef’s Notes:

A new innovation presenting a clear rich tasting broth with the crisp texture of the geoduck.

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