Brother Qian Yi Qiang is from the northeast. Liu Qiang, the chef of Millennium Restaurant, wants to explore the beautiful woman named Bird's Nest, Su Wei, a red and white duck. Although he studied three books of Qing imperial cuisine, he still couldn't find the recipe of this dish. With a rigorous attitude, Liu Qiang specially consulted Mr. Yuan Hongqi from the Palace Department of the Palace Museum and Zhang Shuchao, the inheritor of Suzhou official cuisine. What is Sue's cooking? Stew, stir-fry or steam, which is suitable? What is a red and white duck? What's the point of choosing a duck? The skills that Zhang Shuchao taught Liu Qiang included three criteria, which made Gan Long have a soft spot for Jiangsu cuisine.