The cooking in the kitchen continued.
If Fried Double Crisp should be eaten as soon as it's freshly made, with the chewy and crisp duck gizzard, crunchy pig stomach, the lingering aroma of scallions, ginger, garlic in the remaining hot oil, and the residue of the broth clinging to the surface, needing to be snatched up and gobbled down, then the Diced Meat in Sauce and Oil-drenched Whitefish are dishes you can savor slowly.
Both dishes go well with rice.
The diced meat in sauce is deep-fried, crispy on the outside and tender inside, smothered in a rich sauce, a classic salty and umami-flavored stir-fry.
The Oil-drenched Whitefish has a less intense salty flavor; the fish is slightly marinated, and a splash of hot oil makes the initially loose fish meat quite tender, emphasizing freshness over saltiness.
Having tasted the braised shark fin rice, Qin Huai understands the value of pairing a good dish with a perfectly steamed bowl of rice, with plump grains.
