Qingdao, Shandong’s picturesque coastal gem, beckons not only with its scenic vistas but also with its drool-worthy gastronomic offerings. A culinary rite of passage in Qingdao is to relish the local specialty, “Oil-Burst Conch.” This dish, evolving from the centuries-old tradition of frying delicate seafood to a double crisp, has continued to captivate the palates of locals ever since its inception. Celebrated for its traditional Qingdao flair, the Oil-Burst Conch has been recognized as an outstanding dish at the First Shandong Province Lu Cuisine Competition and ranks among the top ten signature dishes of Qingdao.
The conch, a deep-sea treasure synonymous with Qingdao, features prominently in a host of dishes within the Lu cuisine repertoire. Known for its plump, succulent flesh teeming with flavor, the conch is often referred to as the “Pearl of the Plate.” Its composition is a testament to nutritional opulence—laden with proteins, vitamins, essential amino acids, and trace elements. It stands as a paragon of natural, animal-based health food, boasting a profile rich in protein, low in fat, and dense with calcium. The Black-Shell Giant Conchs, bred in the shallow seas near Hongdao of Qingdao, tender and delicate, are the stars in crafting this dish. The resultant Oil-Burst Conch is a symphony of freshness without greasiness, a soft yet crispy texture, brimming with nutrients, and a harmony of color, aroma, and taste.
Tracing the historical arc of the conch, we find that as far back as the Spring and Autumn and Warring States periods, people had already discovered and utilized this ingredient. By the Southern Song Dynasty, the conch had ascended to culinary prominence amongst poets and scholars of the time. Zhou Mi, an author of the Song era, detailed various methods of preparing conch in his work “Old Events in Wulin.” However, it was during the Qing Dynasty that conch truly flourished. Legend holds that in 1894, Li Hongzhang, a prominent Qing statesman, ventured to Qingdao for an inspection. At that time, the city, though only established for three years, was already renowned for its bustling dining establishments, notable among them was Hu’s Family Restaurant, celebrated for its Shandong cuisine expertise with Oil-Burst Conch as its pièce de résistance.
One fateful day, Gao Yuan invited Li Hongzhang to dine at Hu’s Family Restaurant. Amid the repast, a large plate of Oil-Burst Conch was served, showcasing the large, thinned-skinned conchs freshly harvested from nearby waters, deftly sliced into translucent portions through which the plate’s pattern could still be discerned. Prepared in a hot wok with a swift flick of the wrist, the conch was stir-fried in a bubbling base of oil and promptly served, flanked by golden strands of julienne ginger and verdant scallions—a triad of colors dazzling in combination. Upon tasting, Li Hongzhang was struck by the conch’s crisp freshness and delightful flavor, his praises echoed in repeated accolades and an audience with the chef. From that day forth, the fame of Oil-Burst Conch spread far and wide.