Panlong Cai
A traditional Hubei steamed dish: fish and pork filling rolled in egg sheets, sliced into a coiled dragon shape. Tender, savory, and festive—a showpiece for banquets.
Ingredients
11 items- Grass carp fillet 200g
- Pork belly 150g
- Eggs 4
- Ginger 10g
- Scallions 2 stalks
- Shaoxing wine 1 tbsp
- Salt 1 tsp
- White pepper ½ tsp
- Cornstarch 30g
- Egg white 1
- Light soy sauce 1 tsp
Nutrition
Steps （10 steps）
Combine minced fish and pork with ginger-scallion water, wine, salt, white pepper, egg white, and 15g cornstarch. Stir in one direction for 5 minutes until sticky and firm.
Beat eggs with salt and 15g cornstarch slurry. Heat a nonstick pan over low heat, brush with oil, pour in a thin layer of egg, swirl to cover. Cook until set, about 1 minute. Repeat to make 4 sheets.
Place one egg sheet flat. Spread a quarter of the filling evenly over it with a spatula, leaving a 1 cm border.
Tightly roll the egg sheet from one end into a cylinder. Wrap in cheesecloth or plastic wrap, twisting the ends to secure.
Place the roll in a steamer. Steam over high heat until boiling, then reduce to medium and steam for 35 minutes. A skewer inserted should come out clean.
Remove the roll, discard the wrap, and let it cool completely on a rack for 30 minutes.
Slice the cooled roll into 1 cm thick rounds with a sharp knife, dipping the knife in water to prevent sticking.
Arrange the slices on a plate in a spiral from the outer edge inward, resembling a coiled dragon.
Pour the reserved steaming liquid into a small pot, add soy sauce, bring to a simmer. Thicken with cornstarch slurry until glossy.
Drizzle the sauce over the arranged dragon-shaped platter. Garnish with chopped scallions or red bell pepper.
Tips
Mix the filling vigorously in one direction until it holds together; cook egg sheets over lowest heat with minimal oil; let the roll cool completely before slicing for neat cuts; the sauce should be light to complement the roll.
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