Steamed Scallops with Smoked Ham

Gum Wah Yuk Dai Ji

Preparation info

    • Difficulty

      Easy

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

In Canton the smoked ham used is from Yunnan. It is perhaps the most famous salted and smoked ham in all of China. It comes from the province of Yunnan, west of Canton, and below Sichuan. Cooks throughout China use it alone or in combination with other foods. This dish is a perfect illustration of the Cantonese concept of complementary tastes: the strong flavor of the ham with the delicate flavor of the scallops, and steamed so the purity of neither is lost. Yunnan ham is unavailable in the