Flounder Roll with Black Beans

Jing Long Lei Tong

Preparation info

    • Difficulty

      Medium

Appears in

Eileen Yin-fei Lo's New Cantonese Cooking

Eileen Yin-fei Lo's New Cantonese Cooking

By Eileen Yin-Fei Lo

Published 1988

  • About

The actual name for this preparation is chongsan jing long lei tong, which translates into “steamed dragon’s tongue of Chongsan.” Chongsan is the birthplace of Dr. Sun Yat-sen and is justly famed for its seafood, particularly flounder and oysters. Usually the recipe is made with fish and oysters, but I realize that in certain parts of the country fresh oysters are a rarity, so I have adapted the traditional dish and filled the rolled flounder with shrimp. The taste,