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Chapter 62: Arriving at the Restaurant, Classic Egg Dumplings
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... atch how chefs worked in a real big restaurant.
One has to admit that only by witnessing something in person can one realize how shallow their understanding truly is.
The chef responsible for stir-frying quickly passed the ingredients through hot oil and then put them into a frying pan to cook over high heat, adding various seasonings periodically.
Ultimately, all the ingredients were placed onto a plate, and another chef used clean chopsticks for plating. An ordinary dis ...
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