"All right, now we need to make the next dish," Wang Hao put the finished Di San Xian aside and started on the next one.
Di San Xian was very hot, and it was perfect timing to make a cold dish now.
In today's world, where greater emphasis is placed on health and well-being, family feasts during festivals are incomplete without a variety of cold dishes. A tasty cold dish requires skill—it must be fresh, glossy, and healthy. There is absolutely no issue with choosing this.
He opted for the crispy and refreshing marinated wood ear mushrooms.
"Prepare some soaked black wood ear mushrooms for me," Wang Hao began instructing the chefs, "a bit of spring onion, 3-4 cloves of garlic chopped up, a big spoonful of pickled peppers, sugar, soy sauce, olive oil, Sichuan peppercorns..."
The entire kitchen buzzed with action.
While Wang Hao was busy, Bai Yaning and the others in the private room occasionally chatted about some light, inconsequential topics.
