Tonight, Hui Ge invited Guangzhou Restaurant on Wenchang South Road. In addition to the traditional Baihua rubber duck palm, kung fu salmon, pineapple munch and taro tape, the theme of the meal is to eat the best suckling pig and roast goose. How can I eat the best roast goose and suckling pig? Is there a mysterious recipe? Without it, it is just a precise pursuit of temperature. Brother Hui greeted the restaurant early and estimated the time we went to the store to eat. As long as we ate fresh hot roast goose and suckling pigs, we could appreciate the delicious and ordinary differences. Yes, Cooking is an art of temperature, even in the hands of the same chef in the same restaurant, without meeting the best temperature, you can't taste the most beautiful taste. Thanks to the invitation, a beautiful Merad night was achieved.