PREVIEW
... > The third dish Ye Qiu presented was crispy roasted duck. Each spring roll skin was topped with a slice of duck meat, both fatty and lean, alongside layers of shredded cucumber, carrot, and scallion as garnishes, then smeared with a bit of sweet bean sauce, creating a juicy and richly textured roasted duck.
The French chef presented pan-seared foie gras with black truffle, whereas the Japanese chef prepared lobster sashimi. Although the preparation was simple, their ingredients were of ...
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