Apart from discussing cooking techniques, Sakura chefs are indeed diligent in researching ingredients, with a persistence that's almost exaggerated.
In Lin Chen's view, these are all professional qualities that a qualified chef should possess.
The only issue is that Sakura chefs are relatively inflexible, lacking innovation.
Their artisan spirit binds them, making them unable to break original concepts, only allowing continuous research in the same field.
Egg rolls always have the same taste; even if they innovate, it's just changing the ingredients inside.
Oden also retains the same flavor, as do the sweet sauces for grilled meat; wherever you go, these are unique tastes of Sakura cuisine.
Frankly speaking, it's not much different from the national chain Shaxian snacks.
The skill of the chef may influence whether it tastes good or bad, but the flavor, well, it's always the same.
By contrast, Great Xia has too many cuisines, and chefs can only master a limited amount.
