Recipe type: Sea Asparagus Courtly provided by Chef James Liu of Mandarin Restaurant Its luster is Paris green, the feeling in the mouth is crisp.



  • 2 gloves of crushed garlic,
  • 2 teaspoon white vinergar
  • 2 teaspoon white sugar,
  • A few drops of sesame oil,
  • ½ oz threaded breast chicken,
  • ½ tea cup of chicken soup
  1. Salad of sea asparagus:
  2. Preliminary working: Place 4 oz of fresh sea asparagus tips in boiling water for about 30 seconds, and then soaked in ice water to reduce slat content.

Method Mixes seasoning evenly with blanched sea asparagus.