Shen Guofu took a couple of bites and then gulped down the wine in his glass.
"This stuff is spicy; it's really good with alcohol."
Beside him, Han Shuzhen said, "Not only is it good with alcohol, but it also goes well with rice."
She finished the duck leg she had placed in her bowl and then reached with her chopsticks for the clay pot of Ginger Duck.
This version of the Ginger Duck was still whole, looking much like a large, freshly cooked roast chicken, albeit lighter in color.
With a gentle prod of her chopsticks, the duck meat proved tender and fell right off the bone.
Lifting a duck leg gently, the entire leg, along with the adjoining meat, detached automatically.
She placed a piece in her bowl. With one bite, the duck meat revealed its filling of spicy ginger flavor. Yet, this spiciness was milder compared to the "dry" version, which was both fragrant and intensely spicy.
Paired with the tender, juicy duck meat, it was a true delight.
