Bamboo-Scented Nanri Abalone 竹香南日鲍
Bamboo-Scented Nanri Abalone is featured among the local specialties of Fujian.
Zhuxiang Nanri bao is defined by both its abalone and its bamboo vessel. The Fujian Commerce Department's Putian recipe removes the abalone from its shells, cleans the meat and scores it in a crosshatch pattern before blanching and braising. The cooked abalone then goes into a bamboo tube with a sauce made by thickening seasoned stock. A further steaming brings the components together, and broccoli and coriander are added to finish. The resulting serving has glossy scored abalone surrounded by sauce, rather than a raw shellfish platter or a rice-filled bamboo parcel.
Flavour, texture & local variations
Oyster sauce, dark soy, rock sugar and abalone sauce appear in the ingredient list. These point to a rounded savoury flavour with some sweetness, while the abalone supplies a firm but tender bite. The bamboo is the serving and final-steaming vessel; the published recipe does not call for bamboo shoots. Ask how many abalones are included and what stock is used in the sauce, since those details affect both portion and ingredients. A spoon is useful for enjoying the sauce separately, and a small shared serving can make the scored texture easier to appreciate.
How it is prepared
Clean, score, blanch and braise shelled abalone; place it in a bamboo tube with thickened stock sauce, steam and finish with vegetables.
Ingredients to check
Nanri abalone, stock, oyster sauce, dark soy, rock sugar, abalone sauce, thickener, broccoli and coriander.
Ordering this dish
Confirm the abalone count and sauce stock; distinguish the bamboo serving vessel from a dish containing bamboo shoots.
More dishes to compare
Explore related local specialties and compare their names, preparation notes and ordering guidance.
Oyster omelet 海蛎煎 →
A freshly cooked oyster omelet is a useful small shared order on the southern coast. Check the accompanying sauce and seasoning.
Yellow Croaker with Silver Threads 大黄鱼吐银丝 →
A fried whole yellow croaker and fine threads made from a second fish form a decorative sweet-sour Ningde dish.
Hakka Raw Fish Slices 客家生鱼片 →
Thin raw grass-carp slices are served chilled with a soy, mustard and sesame-oil dip in the documented Hakka preparation.
Sources & reading
Identity and the described preparation reviewed against the linked government culinary sources on 9 September 2026. The illustrated preparation is a documented example; vendors may use different ingredients and presentation. Ordering suggestions are editorial guidance. No recipe testing, exclusive origin, current availability or dietary certification is claimed.
Recipes and servings vary between kitchens.