Chapter 91

For the ginger duck, Lin Shanyue used more young ginger than usual. In this new take on an old recipe, she reduced the amount of young ginger and added beauty peppers instead. This type of Sichuan pepper has a slightly thicker skin and flesh, with a subtle sweetness that perfectly neutralizes the gamy taste of the duck. The fresh chili ha'er fish used traditional green and red pointed peppers, resulting in a dish that was fresh, fragrant, and numbing. Both of these dishes were Lin Shanyue’s own private recipes. The third, bitter melon egg omelet, was an improved version of a traditional dish; the fried egg pancake was golden and crispy, its fragrance and the aroma of oil hitting one’s senses, while the addition of bitter melon added a refreshing, lively touch.