Except for Chef Raphael, the other three were tasting the new dish for the first time, and were instantly conquered by the subtle freshness and pepper-numbing sensation in the cold dish.
For those tasting Sichuan pepper for the first time, the novel stimulation is unparalleled. Lin Chen had controlled the ratio perfectly—it wasn't numbingly strong, with only a faint lingering aftertaste.
The second cold dish was even more Chinese.
Initially, it was another dish, a tomato and cheese type, but after Lin Chen prepared green plum cherry tomatoes, Chef Raphael decided to change the menu on the spot.
Also an iced appetizer, the method is quite simple—just select high-sugar tomatoes, blanch and peel them, then soak them in plum juice to marinate.
This has become a popular trendy dish online in recent years; Lin Chen hadn't tried it himself, but saw it while browsing eating shows and decided to try it. Unexpectedly, it's super appetizing; the more you eat, the more you want.
