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

Dish photo

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