The onions that Xu Le chose were from Beijing. Moreover, they had to be fresh onions harvested from the ground after the frost descended and before the weather became frozen.
Only when the ground was covered in frost would the texture of the onions become more crisp and delicious. Only such onions could be considered high-grade onions.
The onions were very thick, about two centimeters thick. Xu Le peeled off the outer skin of the onions, leaving only the white parts. Then, they were cut into about six centimeters long.
Everyone in the kitchen was focused on Xu Le.
In the program team of Taste of China, from the director to the cameraman, from the producer to the lighting staff, and even the accompanying staff who were in charge of arranging accommodation, all of them were interested in delicious food.
There were even two gourmet consultants in the team, both of whom were chefs from Beijing Hotel.
At this moment, everyone was focused on Xu Le.
