Yu Rong Chun Dan

Clean the quail eggs under cool running water and crack them into a bowl, beating gently with a fork until combined but not overly aerated.

Mince the spring onion and shallots finely, keeping them separate if possible to control the intensity of flavor.

Remove any bones from the dace flesh meat using tweezers or your fingers, then flake the meat finely into a separate bowl.

Combine the flaked dace meat, breadcrumbs, minced spring onion, and minced shallots in a mixing bowl, stirring until evenly distributed.

Fold the dace mixture gently into the beaten quail eggs, being careful not to overwork the mixture to maintain a light, fluffy texture.

Heat a wok or large non-stick pan over medium-high heat and lightly oil the cooking surface.

Pour the egg mixture into the hot pan in portions, shaking or tilting the pan gently to create a thin, even layer that cooks evenly.

Cook until the bottom is set and lightly golden, then carefully fold or roll the omelette to half its size and slide onto a cutting board.

Cut the omelette into serving pieces and arrange on a plate while still warm.