廣東人吃燒味的最高境界，有它更過癮！ The Highest Stage of Eating Cantonese Siu Mei Can’t Lack This

粵菜，中國八大菜系之一，具有悠久的歷史。今天臺臺將跟隨Roy一起拜訪譽八仙的總廚李國森師傅，與他一起探尋高端粵菜和威士忌能碰撞出怎樣迷人的火花。格蘭菲迪堅持對釀造威士忌的高標準，和譽八仙對高端粵菜新鮮食材把控的嚴謹性恰巧完美吻合。這次，總廚李國森用一道被無數人追捧的經典粵菜——深井燒鵝，來搭配格蘭菲迪22年，余韻悠長。 Cantonese cuisine, one of the 8 major Chinese cuisine styles, has a long history. Today Taitai is going to visit chef Li Guosen, the head chef of Sense 8 with Roy, and explore with him what kind of spark will be generated when high-end Cantonese dishes and whisky meet. Glenfiddich’s insistence on high standards for whisky brewing coincides with Sense 8’s rigorous control of the high-end Cantonese dishes’ fresh ingredients. This time, chef Li Guosen serves a classic Cantonese dish popular among millions of food lovers- deep well roast goose- with Glenfiddich 22 Year Old. The aftertaste is long lasting.