Ever since Jiang Feng discovered that his spirit would become highly concentrated when teaching others to cook and that the crab-stuffed oranges he made were foolproof, Ji Xia became an essential part of making crab-stuffed oranges.
As long as Ji Xia was in Taifeng Building when Jiang Feng was making crab-stuffed oranges, he would have her stand by his side to help pick crabmeat and such.
Jiang Feng felt that by mid-November, when the Ganzhou Navel Oranges came to market, Ji Xia would be able to start trying to make crab-stuffed oranges on her own.
In September, when Jiang Feng practised making crab-stuffed oranges, he always used Australian oranges, but now he had switched to using locally produced oranges. However, in his heart, the type of oranges best suited for making crab-stuffed oranges was always the Ganzhou Navel Oranges.
Sour, sweet, juicy, large, and plump—they were simply the best choice for making crab-stuffed oranges.
