"Sizzle..."
The moment the lid was lifted, steaming heat wrapped in an overwhelming aroma rushed forward. The pan-fried buns, white and round, sizzled in the dark pan, sprinkled lightly with green onions. The colors, scents, and sounds attacked the gastric fortress of the three assistant chefs before taste could.
A fragrance mixed with the oil aroma, the charred buns' scent, and the savory leek and egg filling burst forth perfectly, making it irresistible.
Quickly.
The leek and egg-filled pan-fried buns happily parted from the pan bottom, one by one, into porcelain-like bowls, starting a perfect encounter with the staff's palate.
Freshly baked leek and egg buns, their bottoms golden and crispy, the dough soft and springy, with tender and refreshing leek and egg filling oozing rich juice; without care for burning mouths, impatiently biting down, the meat aroma, wheat aroma, oil aroma, onion aroma spread all over at once.
