Fresh mushrooms, Xuanwei ham, greens, large northeastern black fungus soaked, and small tender winter bamboo shoots. Although it's a complex dish, there's not a single step in making Wen Si Tofu that is taken lightly.
Wang Fan swiftly picked up various ingredients, with a few quick "swish swish" of the knife, sliced them into pieces thinner than 2mm, and then evenly into fine strips. Kurban and the others were watching in awe.
Whether watching through a window or via a video, nothing compares to the shock of seeing it live.
All of them have been handling knives for half their lives, yet never considered attempting this dish.
Everyone has their comfort zone, and stepping out of it to learn something new is very challenging. Clearly, this dish is outside their comfort zone.
