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Braised abalone comes from Chinese cuisine called Lu. It originated in the Shandong province of East China and its history dates back to the Qin Dynasty. Seafood is a notable ingredient, as it lies in a coastal province. Abalone is always a treat and normally this would be served using fresh abalone, although this recipe calls for it from a can. Each one has 8 abalones inside.
- What is Abalone? Abalone is a mollusk that clings to rocks and grazes on seaweed. The taste of abalone is similar to scallops when tenderized before cooking.