This specialty dish features a whole fresh large squid as the main ingredient. After being scored with a comb pattern, the main ingredient is soaked in homemade garlic chili sauce for 30 minutes, rinsed, coated with custard powder, and fried at six-tenths oil temperature for 5 minutes until golden and crispy. It is then arranged in a phoenix tail shape and decorated with a squid head on the side. The dish emphasizes the core techniques of knife skills and temperature control: precise cutting to form phoenix tail patterns, and a crispy outer layer when fried.
Specification: 650g
