The restaurant was elegantly decorated, and according to Meng Yuhuai, it specialized in selling novel dishes. However, after Hua Xiaomai tried it, she found that the flavors were just ordinary, nothing outstanding. It was the presentation of the dishes that truly showed some insight.
A dish, with its colors dazzlingly matched and its presentation delicate, was already enough to capture attention from the start. Then, with a pleasant name added, it was mostly successful before even reaching the mouth, much to the delight of some connoisseurs of elegance. As for the actual taste, perhaps that was not as important.
Such an approach might seem to neglect fundamentals in favor of trivial details, but after all, the quality of a dish is inseparable from its color, aroma, and taste. On top of ensuring "taste," adding a bit of color would only gild the lily.
Beautiful things have always been liked by everyone.
