Chef Wang Dongliang, a Shanhai Culinary Star  

Steamed Yellow Croaker with Kanshuzi Sauce in Dragon Shape

　　Recently, Chef Wang Dongliang, a seasoned chef at Honor Group, unveiled a signature dish—Steamed Yellow Croaker with Kanshuzi Sauce in Dragon Shape. This dish showcases the exquisite craftsmanship of Chinese cuisine while also reflecting Wang Dongliang's personal culinary journey and philosophy.

　　With a wealth of cooking experience, Wang Dongliang has traveled extensively, drawing inspiration from diverse cuisines and skillfully incorporating their unique elements into his creations. He believes that cooking is not merely a display of skill but also a means of conveying emotion and storytelling. His dishes always captivate the taste buds and hearts of diners.

　　Wang Dongliang's innovative dish, "Steamed Yellow Croaker with Kanshuzi Sauce in Dragon Shape," builds upon the tradition of steamed fish by skillfully incorporating specially crafted Kanshuzi sauce, adding a unique aroma and subtle tangy-spicy flavor. He slices the yellow croaker fillets into 2cm-wide strips from the back without severing them, arranging them in a dragon-like shape over a bed of day lily buds and black wood ear mushrooms. Yellow and red pepper sauces are then evenly dotted onto the fish fillets. The dish is steamed for 8 minutes, garnished with green onion shreds, drizzled with hot oil, and seasoned with steamed fish sauce. Kanshuzi sauce, used in steaming dishes, eliminates fishy odors and adds a sweet and fragrant taste.

　　With his exceptional steaming skills, Wang Dongliang retains the freshness and tenderness of the yellow croaker, achieving a harmonious balance in taste and texture for this dish. Inspired by an old poem, which in this context can be summarized as, "The dragon's dance around the tiger's lair symbolizes grandeur renewed; amidst life's changes, we find gratitude and grandeur," Wang Dongliang's "Steamed Yellow Croaker with Kanshuzi Sauce in Dragon Shape" uses yellow croakers from Quanzhou Port, renowned as one of China's top seafish and often called the national fish. During Chinese New Year, fish dishes symbolize abundance and prosperity, making them not only auspicious but also nutritious.

　　Wang Dongliang's culinary philosophy is to tell stories through ingredients, with each dish embodying his emotions and understanding of food. This "Steamed Yellow Croaker with Kanshuzi Sauce in Dragon Shape" is a testament to his love and respect for natural ingredients and traditional cooking techniques.

　　Note: Kanshuzi (甘树子) sauce is a traditional Chinese condiment made from fermented sweetened kanshuzi berries mixed with soy sauce, chili peppers, and garlic. It boasts a unique sweet, tangy, and slightly spicy flavor, often used to enhance the taste of seafood dishes.