Huang Shengli thought he might need to revisit the recipe for the guo'er.
When Zheng Da first sent him the recipe, he studied it for a few days and found it very peculiar.
It's a recipe for a pastry snack, yet its requirements for meat cooking are significantly higher than for pastry. It doesn't resemble a snack; it's more like a dish that happens to require dough. The chef who created it seems to be a highly skilled meat Chef, forced by some reason to delve into pastry making.
You could say it's as strange as it gets.
But nothing is stranger than the fact that the recipe requires using the big spoon stir-frying technique for the filling.
What does it mean to use a big spoon for stir-frying the filling?
95% of the dishes on the Huang Ji Restaurant menu don't require using the big spoon stir-frying technique.
