刚入厨那几年，溏心鲍鱼是高高在上的珍馐，只能远远看着老师傅掌勺，连触碰的机会都少有。那份羡慕悄悄埋下一颗种子：总有一天，要研发一道属于自己的鲍鱼。这道菜的灵感，便来自这一抹独特青泥。传统鲍汁厚重沉敛，我用青泥撞开熟悉的浓甜，让琥珀般的鲍浆裹着鲍鱼，老味道有了新生的呼吸。In the early years of my culinary career, soft-centered abalone was a delicacy held in high esteem, and I could only gaze at the master chefs at work from afar, rarely even having the opportunity to touch it. That envy quietly planted a seed: one day, I would develop a dish of my own featuring abalone. The inspiration for this dish came from this unique green mud. Traditional abalone sauce is thick and restrained, but I used green mud to break through the familiar rich sweetness, allowing the amber-like abalone juice to encase the abalone, breathing new life into the old flavor.