Master chef teaches you Cantonese cuisine. Chef Mai Zhanfei of Guangzhou Restaurant begins with carefully selected local duck feet, expertly deboning each one while preserving its shape. Each piece is then topped with a layer of shrimp paste and lightly pan-fried until perfectly golden. Finished with minced Jinhua ham and rich chicken stock, the dish delivers layers of umami while allowing the natural flavors of every ingredient to shine. Follow along and recreate this authentic Cantonese classic at home.

名店名厨教你做粤菜。广州酒家名厨麦展飞，精选本地鸭掌，手工拆骨留形，酿入鲜爽虾胶，半煎炸至金黄脆嫩，辅以火腿蓉与鸡汤芡汁，层次丰富、原味尽显。在家还原地道百花煎酿鸭掌，领悟火候把控的精髓。

翻译：龚嫒琳

审校：罗洁

终审：王予湉