Qin Huai had no idea that the Three Course Duck was just a small appetizer tonight.
Although the Three Course Duck is high in difficulty and fashionable, it's not the best dish made by Huang Shengli. He's actually best at Sizzling Fried Eel, followed by Braised Silver Carp Head.
Braised Silver Carp Head, like the Three Course Duck, theoretically belongs to the category of soup dishes, characterized by a long cooking time, unlike Sizzling Fried Eel, which crisps out of the pan in a flash.
Huang Shengli is nearly working on dual lines; just as the Three Course Duck enters the pan, the Braised Silver Carp Head needs to be prepared for steaming.
Huang An Yao is a competent commentator.
"Braised Silver Carp Head is also one of my dad's specialties. The fish head needs to be three pounds, too big and the meat isn't tender enough, too small and it's too bony and tricky to handle, and not satisfying to eat."
