"Hey, this piece of pork liver actually trembles when you pick it up."
Xie Baomin handed his phone to Qiu Zhenhua beside him to keep filming, then picked up a pair of chopsticks himself and lifted a long strip of pork liver.
The pork liver was quivering, wrapped in a thick glossy sauce that looked incredibly appetizing.
On the phone, Old Gao's voice came through again:
"For Fried Liver to count as good, it has to be trembling at both ends. If the liver is fried until it's stiff and straight, then it's overcooked…"
He briefly went over the key points of Fried Liver, and all the other head chefs listened intently.
They were already very familiar with this dish, but chances to hear a veteran master talk technique didn't come often.
Old Gao didn't talk for long. After simply outlining the key points of Fried Liver, he turned to Lin Xu and said:
