The Three-Style Duck made by Fu Yu was entirely based on the plating style from the classic old flavor recipe.
The thoroughly stewed three birds were served in a large porcelain bowl.
The wide edge of the porcelain bowl made it easy to handle and gave a particularly grand appearance.
The three birds inside were tucked with their legs covered, the duck's head pressed under its body, and the back of the duck was layered with slices of winter bamboo shoots and cooked ham, stacked into a floral shape, while the center was an exquisitely carved water-soaked shiitake mushroom.
From above, it looked as if a lively and realistic water flower was blooming on the birds.
The most brilliant finishing touch was the three neatly arranged cucumber carvings spelling "Three-Style Duck" on the edge of the porcelain bowl.
Fu Yu wasn't great at writing, but his carving skills were impressive.
