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Chapter 29: A Fixed Source of Modification Points
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... us life.
The preparation for this dish was quite complex, requiring the duck to first go through many processes, including marinating, smoking, steaming, and frying.
Multiple spices were used during marination. After being smoked with camphor wood and tea leaves, the duck meat was imbued with a unique smoky aroma.
The final product would have a bright, reddish sheen, crispy skin, and tender meat. Its flavor was mellow and rich, exuding a potent aroma of camphor wood and t ...
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