The Classic Cantonese

Xu Weijun is a descendant of a famous Cantonese cuisine family. Some people say that he is a lonely Cantonese cuisine master because he is the only one who knows many flavors. But he has mastered the famous Cantonese cuisine recipes that can be passed down. The sea tiger wings that have been simmered in the soup are stuffed into the 8-liang pigeon that has been removed from the skeleton, coated with soy sauce for coloring, fried, poured with soup, and simmered on low heat for 75 minutes. Before serving this famous Kung Fu dish, the Crane Needle, the soup from the pigeon is used to make the sauce for the end.