This preparation is a hallmark of many of Hong Kong‛s top restaurants. The dull-gold dried sea scallops are prized for their pungent taste and for the way they complement other ingredients, in this case, egg noodles. This now-classic dish was the creation of chef Chan Wing of Guangzhou, referred to by younger chefs as a master of masters. His dish illustrates Cantonese cooking at its simple, elegant best.