Yao Shi saw that Fu Yu was listening intently, and felt a deep sense of satisfaction, so he spoke in greater detail.
"In fact, there are subtleties to carving the duck."
"During live demonstrations, you must first carve the duck skin while it's hot to let customers taste it. At this moment, the duck skin is crispy and fragrant, with the best texture."
"When it comes to slicing the duck meat, each piece should be with skin and meat, thin yet intact. A two-kilogram duck can yield over 100 slices of duck meat, and each piece is as even as a clove leaf. The taste is crispy, aromatic, and tender, with a unique flavor."
