Where did the orange oyster noodle fish come from?

Oyster noodle fish with orange flavor is a famous dish in Dandong. It is made of Dandong's special Yalu River noodle fish and oyster as the main raw materials, with orange juice, fine vermicelli, egg white, flour, orange, eagle millet and other seasonings and accessories.

First, remove the head and tail of the fresh noodle fish, wash the oyster yellow evenly, and marinate it with onion, ginger juice, salt, miso and rice wine. Beat the egg white into egg paste, and add flour, corn flour, baking powder and custard powder. Make a crisp paste; Fry the noodle fish and oyster sauce in the oil pan until yellow. Put the noodle fish neatly on one side of the disc, then roll the oyster yellow hanging syrup on the fried vermicelli, put it on the other side, add sugar to boil orange juice, put it in an orange shell, plate it and decorate it.

Its characteristics: neat and generous appearance, golden and white color, red and green embellishment, crisp taste, rich orange flavor and rich nutrition.

The Yalu River noodle fish is different from the light fish in the south. It is big, fat, tender, translucent, extremely fresh in taste and has little output, so it is more expensive. Liu Jianjun, chef of Anton Pavilion Hotel, selected Yalu River noodle fish with yellow sea oysters and fried them with improved crispy paste, which made the dishes more crisp and tender, showing the new trend of Dandong local characteristics and local flavor. Chef Liu Jianjun is one of the "Top Ten Chefs" in the Second Cooking Technology Competition in Dandong.

Address: Anton Pavilion Hotel, A 1 Zone, Dandong Development Zone

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