PREVIEW

... rispy and soft, and the fish roe inside was salty and fishy. It had a unique flavor.

The beef liver fungi egg tarts were sprinkled with cheese, the freshly fried sardines with tartar sauce, the light abalone and sea urchin stewed with winter melon soup… Every dish was extremely exquisite and was finished in one or two bites.

But overall, the taste relied on the freshness of the ingredients themselves. There was nothing outstanding about the cooking.

The meal lasted for tw ...

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