Zhang Jinyu seemed oblivious to his own shortcomings.
He happily follows Fu Yu around, assisting him.
"Chef Fu, can these Pleurotus eryngii really taste like abalone?"
Fu Yu slices the cleaned and dried Pleurotus eryngii into thick pieces and scores a crisscross pattern on both sides of each piece.
While making these decorative cuts, he casually says, "This dish isn't hard to make. If you want to try it, I'll make another batch this afternoon when it's less busy. After all, we still haven't decided what to have for lunch."
It's their turn to organize lunch today.
Although the restaurant has a wide array of dishes, the available ingredients are limited, so the culinary creativity is naturally constrained.
Whether they can have a hearty dish depends entirely on whether any customers return dishes during the day.
As for ordinary home-cooked meals, eaten every day, there's not much to look forward to anymore.
