The young boy stood with his back to the camera, fully engrossed in preparing the ingredients.
The pork was minced.
The yellow catfish was scaled and gutted. Next, the young boy retrieved a specialty knife from the rack, specifically designed for handling fish, and effortlessly removed an entire section of the fish's backbone.
With another flash of the blade, two tender pieces of fish fillet were spread out on the counter.
The boy's grip on the knife, along with the force of his cuts, was incredibly gentle.
It was akin to the master chefs in a high-end sushi restaurant, their expressions serious, as delicate, wafer-thin slices of sashimi piled up under the knife like snow. The camera zooming in on one slice filled the screen with delicate whiteness, leaving one in awe.
Seeing this, Wei Zhong's pupils contracted, "This knife technique…"
A fish silhouette appeared in the field of vision, breaking through like a wave.
