"The first dish is sweet and sour pork loin."
As far as the three pillars of fine cuisine—color, aroma, and flavor—go, this sweet and sour pork loin at least had the "color" part down.
She couldn't detect much of an aroma, and she hadn't tasted the flavor yet.
"The second dish is steamed egg custard."
It was another homestyle dish. And don't ask why they'd come to a restaurant run by the successor to an Imperial Chef just to order common homestyle cooking.p>
Because the menu consisted almost entirely of homestyle dishes.
Things like Australian lobster, king crab, or "Buddha Jumps Over the Wall"—none of it was there. Absolutely nothing of the sort.
The third dish was blanched choy sum...
...
Next was a pork rib soup, and dessert was a small cake.
The food wasn't bad, but it couldn't be called good, either.
'In fact,' Jiang Qin thought, 'these dishes aren't even as good as An Xin's cooking.'
