The more high-end the chef, the more they like to pursue the natural taste of the ingredients, striving for a light and fresh flavor.
That was the case with Xie Baomin.
But now, for the sake of his children, he had begun to make the heavy-tasting dishes that he had previously been reluctant to cook.
These spicy, fragrant, and rich-in-fat dishes were all characteristic of rustic, hearty cuisine—generous with ingredients and unconstrained in technique, every detail exuding a bold robustness.
"Wait till Yu Fei and Yu Hang try it, and they'll definitely change their opinion of you," Lin Xu offered a word of comfort to his senior brother. As a chef who had switched careers midway, he didn't have any particular taste prejudices.
As long as someone enjoyed eating it, then it was good food.
Otherwise, no matter what was said, dishes that were meant to be lost would still be lost.
Speaking of which, he himself still had mastery over a lost recipe for Silver Shrimp Soup.
