PREVIEW

... s, Du Xixi has no need to flip the pan, so the audience didn’t know Du Xixi had such a "special skill".

The evenly balanced fat and lean pork pieces fry in the pan, releasing fragrant pork oil, and the slightly yellow surface of the meat carries a hint of golden brown. Du Xixi pours a spoonful of pre-mixed sauce, turning the semi-transparent oil glaze into a rosy hue.

With Du Xixi effortlessly tossing the pan, the pork pieces rise and fall, leaving the hot pan and returning to it ...

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