And is on my menu, a key restaurant. His combination of a Northern Peking duck and a Southern Cantonese Charsil duck. What I've done, I've used the garnishes of Peking style which has, you know, green onions, coriander, cucumber Young beans, and also sweet bean paste. And then the pancake. And then the marinated of the whole duck. What I did is, I took the breast out and then I coffee the late with asian spices. Then after that I When I took the skin off, obviously the fatness is not there anymore. So I replace with bean sheets, and then wrapping the pastry of the pancake with the Peking style of garnish. It is just a perfect combination, so you can taste the north and the south with the traditional duck.