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I Am A Gourmet: Just Eight And You Want Me To Start A Roadside Stall? - Chapter 48 - Amazing Culinary Skills
Previous chapter:
Chapter 47 - Making [Crab Roe]
Next chapter:
Chapter 49 - The Key to the Crab Taste
PREVIEW
... Many chefs from big restaurants knew how to make this dish.
Master Cai Lan had traveled extensively for many years and had eaten more than a 100 dishes of [Crab Roe[.
However, the flavors were all different. For example, the crab roe in Shanghai were more focused on the fresh and sweet taste, while the crab roe in Beijing had a stronger fragrance of sauce.
Therefore, at this moment, Master Cai Lan was looking forward to Xu Le’s creation of the [Crab Roe].
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