Although I only cut yams for less than an hour this morning, I still worked hard. I'll reward myself with an extra bowl of rice.
Lunch dishes are: shark fin with three shreds, palace-style Wanfu meat, abalone pigeon eggs, scrambled eggs with tomatoes, stir-fried water spinach, and old duck soup.
Cao Guixiang casually mentioned making a plate of braised pork, but the ingredients for the clear soup willow leaf swallow dish that wasn't made today were saved for tomorrow to make pigeon eggs with shark fin. However, in practice, the braised pork turned into Wanfu meat, and the pigeon eggs couldn't be saved until tomorrow. Today, they partnered with the abalone to become one dish.
Shi Dadan excitedly rubbed his hands, first served himself a portion of shark fin over rice, in the style of Zhang Zhiyun, and then added a big piece of Wanfu meat on top of his rice, and took a big bite.
