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... p> Huang Tao held a pot in one hand and a spoon in the other, scooping some already cooked glaze from the pot and drizzling it evenly over the fish, even filling the other spaces on the plate.
This would make it look more appealing.
He then sprinkled some minced ginger on top.
The sweet and sour aroma quietly wafted from the kitchen, spreading throughout the restaurant.
It enticed the taste buds of the customers in the shop, making them swallow their saliva.
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