http://www.slate.com/articles/arts/television/2015/06/janice_poon_hannibal_s_food_photographer_interviewed_how_the_show_makes.html

In the first episode of Hannibal’s third season, the title character serves one of the most elaborate—and entrancing—dishes that has ever been presented on television. It’s the roasted leg of a long suffering animal, richly glazed and studded with spears of sugar cane. Inspired by a Northern Chinese dish of candied pork belly, this is the kind of image that’s designed to make a certain class of viewers salivate. And that, of course, is what makes it so terrifying.