"Last time, I didn't get to see the carved double fish on the lactone tofu in person during the competition, which I always found regretful. Today, I got to witness another exquisite knife skill."
It's not difficult to carve a uniformly textured ingredient into a gourd shape, but to make it lifelike, even carving out the depression at the base of the gourd, is quite impressive.
Moreover, it wasn't done with a carving knife, but with the most ordinary kitchen knife.
Then, Lin Xu carved a few green gourds out of lettuce, placed them aside, to be used for the final garnish.
After steaming the duck in the pot for two hours, Lin Xu turned off the heat, covered the pot, and let it stew for another two minutes before starting to take it out.
As he lifted the lid, a rich and fresh fragrance wafted out from the pot, making one's mouth water at the scent.
