Ding Aiguo continued to act as the commentator. "Throughout his life, the master's only love aside from painting was fine food.
"And his favorite dish of all was this liver paste.
"To make the liver paste, you take the finest pork liver, completely free of any membrane, and cook it. Then, it's repeatedly filtered through extremely fine gauze and ground into the most delicate powder.
"It's then blended with that top-grade chicken broth we just had, mixed in a perfect ratio, and steamed.
"The texture is rich but not greasy, and incredibly tender. It's even a cut above the finest French foie gras."
Elder Li nodded and shared a little story about the dish.
"When I first started learning to make this dish, I kept running into a problem.
"The presentation of the steamed liver paste was never quite right. No matter what I tried, tiny droplets of water would always condense on the surface, making it look rather unappealing.
