Figure 1：Chef Dong Shi Guo
This dish was originally created by the imperial kitchen of the Qing Dynasty, inherited by Chef Wang Jingchun of the Fangshan Restaurant. The third-generation chef, Dong Shiguo, once performed the cooking techniques of this dish in the United States, Japan, Singapore and other places.
Figure 2：Slip Chicken Breast, Beijing
The dish is cooked by using the most tender Chicken breast meat of the body, soft and tender, light and refreshing, leading to endless aftertaste.