The "Three Non-Stick" is a classic traditional delicacy.
The finished dish is golden in color, named for not sticking to the plate, chopsticks, or teeth.
The ingredients for this dish are simple, just egg yolk, sugar, starch, and lard, and it's easy to make. Once the oil is hot, you just pour in the yolk and keep stirring.
In theory, this is only considered an entry-level dish in Chinese cuisine.
Especially today, with non-stick pans being widespread, the issue of sticking has been resolved, reducing the difficulty further.
But still, many people can't make this dish well.
The reason is simple, it's hard for them to maintain the repeated stirring for more than ten minutes, which really tests endurance. Without a certain foundation, it's difficult to persist.
Lin Xu cracked about a dozen egg yolks into a basin, sprinkled in a pinch of salt, added some white sugar, and stirred with chopsticks.
There are more people today, so more yolks were used accordingly.
