"This dish is a race against time!"
At the dining table, Geng Lishan wiped the vinegar sauce from the corner of his mouth, full of admiration on his face.
Beside him, Cui Qingyuan curiously asked:
"A race against time? What does that mean, Mr. Lishan?"
Geng Lishan laughed and said:
"The fish needs to be killed and cooked on the spot, ideally cooked right after slaughter, so when slaughtering live fish, timing is crucial. The fish undergoes three rounds of frying. While the second round of frying happens, the vinegar sauce is being made; immediately after the third round, the sauce comes out of the pan and must be poured over the fish without any delay."
Facing him, Xie Baomin picked up the conversation:
"Once the vinegar sauce is poured on, the dish needs to be served immediately, and the diners must start eating quickly. The longer it sits, the worse the crispy texture becomes, and the fish's freshness gets subdued by the vinegar sauce."
