...But this soup was actually pretty good, making Zhou Wang take a few more sips.
"Mr. Zhou, next we present to you the second dish, which you might have had elsewhere... a classic among traditional abalone dishes, the Soft-Centered Abalone!"
Individual plates were brought before each of them, and the chef, Mr. Guo, began talking at length.
"The dried abalone is soaked for several days, then simmered with old chicken and premium ham until the center becomes soft and gooey, offering a texture as tender as honey. It's called 'the gold among abalones'..."
(Photo)
Zhou Wang, hearing this, became disinterested... undoubtedly, this was a sweet dish.
After all, abalone was nothing new to him, but since it was about tasting local flavors, Zhou Wang still picked up his knife and fork to give it a try.
