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... s a necessary skill for any qualified chef.
Using a spoon, he extracts the sea urchin meat, arranging it in a floral pattern at the bottom of an exquisite shallow dish, leaving three pieces aside.
He picks up the seasoned sea squirt strands with chopsticks, shaking them a few times to remove excess sauce while ensuring they retain their shape, before laying them neatly over the sea urchin.
One layer, two layers, three layers.
The orange sea squirt strands are like ...
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