Exhibition — Dish

响油鳝糊Hot Oil Eel

18 minutesDifficulty: medium

Guided Recipe Essense Exhibition

Technique

Silky, Not Mushy

Texture as doctrine

Shreds must be supple yet structured; a thin sheen—not a heavy gloss—keeps the flow.

Field Photography

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Dish photo 1

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Curated Notes

Dish Insight Cards

Essence

Heritage Technique

Represents texture mastery and the hallmark finishing technique of Jiangnan kitchens.

Difficulty

MEDIUM

Typical timing: 18 minutes. Precision and pacing define success.

Ingredients

Core Inputs

Eel fillets (shredded) · Ginger and scallions · Light soy, a touch of sugar · Starch slurry · …

Chef Note

Chef Insight

Technique-driven flavor with restrained seasoning in the Jiangnan idiom.

3D Interactive Mode

响油鳝糊 · Hot Oil Eel

Methodological Note

We present two 3D models: an AI-generated mesh optimized for visual clarity and pedagogical annotation, and a photogrammetry scan preserving material authenticity—glossiness, micro-texture, and color fidelity. This dual approach balances analytical legibility with documentary precision, addressing the trade-offs inherent in digital food preservation.

Interactive Mode

No photogrammetry model: specular reflection prevented reliable scanning.

Ingredients

食材

  • Eel fillets (shredded)
  • Ginger and scallions
  • Light soy, a touch of sugar
  • Starch slurry
  • Hot scallion oil for finishing

Method

步骤

  1. Stir-fry eel shreds quickly to set texture
  2. Add aromatics and seasonings; thicken lightly
  3. Plate the eel and pour sizzling hot scallion oil over top
  4. Serve immediately for best aroma