After chopping the radishes, Qin Huai tasted Zheng Siyuan's crab yellow sauce, which had been processed a second time. He pointed out two portions that he believed would be the best for crab yellow noodles and might also work well for double crab buns.
Zheng Siyuan rarely finds himself at odds with Qin Huai, but now Qin Huai preferred a crab yellow sauce with a lighter seasoning flavor, while Zheng Siyuan insisted that crab yellow sauce should convey the taste of preserved crab roe rather than fresh.
Their disagreement was unusual, specifically because it touched on fundamental concepts and directions, with neither able to sway the other. Each had their own intuition and ideas.
After five or six minutes of discussion, Qin Huai and Zheng Siyuan agreed that both directions were worth exploring.
