Wang Yulong has worked at Shangshi Private Kitchen for over twenty years, and he's cooked this sea salt steamer chicken more than a few hundred times.
As he skillfully wrapped the chicken with gauze paper, he instructed Fu Yu: "When wrapping the chicken, make sure the smooth side is inside, pinch the corners and wrap it inwards, from left to right... yes, start folding here, the angle must be perfectly parallel..."
Fu Yu's hands were exceptionally agile, able to replicate Wang Yulong's actions almost perfectly after just watching once.
This unknowingly changed Wang Yulong's teaching attitude.
He remained calm on the surface but his tone became noticeably more amiable, and he explained in more detail.
"Once wrapped with gauze paper, use bamboo paper to wrap it again. When wrapping the chicken with gauze, brush a layer of oil to prevent the chicken skin from sticking to the paper. However, no need to oil the bamboo paper."
