2. Marinate French foie gras with chicken powder, salt, aged carved flowers and yellow chicken oil for 5 minutes, put it in a plate, steam it in a cage for 5 minutes until it is cooked, and take it out and put it in a plate.
3. Carve the melon into boiling water and simmer for 1 min, then take it out and put it on the side of the plate.
4. Boil the soup, thicken it with wet starch and pour it on the foie gras.