Butterfly Sea Cucumber (Hú Dié Hǎi Shēn)

Another exquisite sea cucumber dish that emphasizes presentation and knife work. Large, plump sea cucumbers are prepared by cutting them open lengthwise and scoring the inside in a decorative pattern, allowing them to be flattened into a shape resembling a butterfly. They are then braised gently in a supreme, clear broth (高汤, gāo tāng) until tender. The sauce is typically a light, elegant reduction of the same broth, perhaps with a hint of soy sauce, allowing the delicate flavor and texture of the sea cucumber to remain the star. The dish is visually stunning and represents the high-end, refined aspect of Lu cuisine, where the natural quality of the ingredient is paramount and techniques are used to enhance, not mask, it.