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Seafood birdsnest is a common Chinese cuisine dish found in Hong Kong, China and most overseas Chinatown restaurants. It is also found within Cantonese cuisine . It is usually classified as a mid to high-end dish depending on the seafood offered.
Although bird's nest is usually white, there also exists a red version, called 'blood nest' (Chinese: 血燕; pinyin: xuě yàn), which is significantly more expensive and believed to have more medicinal value. In the market, a kilogram of white bird's nest can fetch up to US$2,800, and a kilogram of red nests up to US$14,000. [citation needed]
This Denver suburb has everything from Colorado's first Burmese restaurant to a medical clinic with a refugee-run food hall. Shawn Gavlick The dining room and view at Traveling Mercies
A bird nest is a place where birds lay and hatch eggs. ... Seafood birdsnest, southern Chinese dish made of taro; Another name for egg in the basket; Plants and fungi
Other substitutes include Cucurbita ficifolia (shark fin melon, shark fin soup squash), chicken breast, jinhua ham, vermicelli, soy, sea cucumber, bird's nest, pig's skin and gelatin. [79] In 2015, a seafood company from San Francisco was working on a variation of imitation shark fin using algae-derived ingredients and recombinant proteins. [80]
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Wong's King was established in 2004. According to Michael Russell of The Oregonian, "The restaurant was born out of a small chain of American-style Chinese restaurants with locations in Sandy, Gresham and Southeast Portland, and was 'bankrolled by untold thousands of orders of kung pao chicken,' according to a 2005 review from The Oregonian, which called Wong's King Seafood a 'new benchmark ...
The edible-nest swiftlet (Aerodramus fuciphagus), also known as the white-nest swiftlet, is a small bird of the swift family which is found in Southeast Asia. Its opaque and whitish bird nest is made exclusively of solidified saliva and is the main ingredient of bird's nest soup , a delicacy of Chinese cuisine.