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.
500g Geoduck from Canada siphon meat
20 young tea leaves
1,000g high-quality chicken broth or consomme
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.