Southern roast duck, whether it is the variety or the roast method is very different, the north is the filling duck, the south is the board duck, the north is the hanging stove, the south is the most. So the southern roast duck meat is tight and delicate. As for peach blossoms, I guess it should be taken from the poem "peach blossom flowing water trout fat", this time the ingredients in the south are the freshest, the weather is good, so literati and saucy guests like to go to Jiangnan water town to have a good meal. Needless to say, the dining environment is very Jiangnan flavor, and the dishes are also creative dishes with Jiangsu and Zhejiang characteristics. The oil and spring bamboo shoots are very tender, 🈚 excess oil and soy sauce, and the delicateness of yam made into tofu makes me amazing.