Since the debut of Li Zhuang White Meat, it's either been hung on a rack or placed on a plate; no one ever thought to arrange it like a flower.
Wang Fan got the idea while eating French cuisine, where they often engage in this kind of plate decoration, so he decided to give it a try. Surprisingly, it worked out.
Though the meat slices are thin, they're quite resilient. Rolling them doesn't break the slices. Just by slightly trimming the edges, you can create a pretty decent-looking meat peony.
Finally, pairing it with some cucumber skin as leaves brings its own special flavor. Wang Fan found his idea quite satisfying.
"Master Jia, why don't you give it a taste?"
He wasn't sure if this slicing method would affect the taste of the white meat or if the meat flower would make any difference.
Master Jia brought the plate in front of him, scooped some imitation soy sauce over the meat flower, added another layer of red oil, and sprinkled it with minced garlic and scallion.
