Dressed in a chef's uniform and white toque, the chef pushed a cart into the room, which held a Peking duck.
A waiter followed behind him, holding a brocade tray with a small bamboo steamer in the center containing thin white pancakes and encircled by small compartments filled with shredded cucumber, spring onions, white sugar, dipping sauce...
The chef donned a pair of white gloves, the roast duck in his hands was piping hot, its skin puffed up and orange, as if coated in a layer of oil, glistening.
The chef first sliced off a piece of the bulging duck skin without meat and cut it into even sizes onto a small plate and politely said, "This is to be dipped in sugar, please try it."
Cheng Guodong used the communal chopsticks to grab a piece, coating it in a layer of sugar before placing it in Tao Ti's bowl, while another pair of chopsticks simultaneously did the same.
Cheng Guodong and Tao Shen exchanged glances, something seemed to spark between them, crackling silently.
