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Turning the strips of ham, bamboo shoots, and fish fin into "rope," or rather "braids," was undoubtedly a meticulous task for a chef.
Xia Yu thought that if it were that childhood friend with an exquisite cooking style, this little challenge would be no problem for her.
However, Xia Yu spent an entire afternoon stuck on the first detail of the "Dragon Roll Fish Fin Sausage."
Why was it called Dragon Roll Fish Fin Sausage?
Because when you bit into the "rope," the tightly entwined strands would snap in your mouth and swirl wildly, creating a tornado-like sensation.
So, if the rope made of the three strands was merely for show and not tightly knit enough, and fell apart, the biggest secret of the "Dragon Roll Fish Fin Sausage" would crumble, equating to a complete failure in cooking.
Undoubtedly, the rope of three strands accounted for more than half of the cooking completion!
