And, before drinking the soup, diners can add fresh petals to the soup if they want to enhance the flavor.
Shunde's famous pheasant rolls are best when made by a chef who's adept at cutting up meat. The rolls are actually made from pork. And chef Shao Zili from the Sheng Ji Restaurant is an expert.
To prepare the rolls, he carefully cuts a large paper-thin piece of fat from under the pig's waist, without cracking it.
He then dips both sides of the fat into starch and puts a layer of pork fillet on it, which has also been dipped with starch.
He later makes a roll out of it, steams for 20 minutes and puts it in the fridge.
He then cuts the stuffed piece of fat into pieces and fries them, to prepare the mouthwatering pheasant rolls.
Meanwhile, Shunde also pays tribute to new trends in the catering industry.
