"What is He Jing doing?"
"I don't know. Maybe she's steaming the sole? She poured the rest of the red wine on the sole. It is for cooking, isn't it?"
"She added so many spices. What is she doing?"
"I don't know. I don't understand at all!"
...
He Jing put down the empty bottle of red wine and prepared the sauce.
The most important thing in French cuisine was the sauce. It was the essence of a dish and the foundation of any good chef of French cuisine.
He Jing had decided on the tried and true combination of mixing ketchup and mayonnaise, along with a large serving of chopped celery and a pinch of black pepper. The pepper would stimulate the taste buds and complement the mix of ketchup and mayonnaise. As there was no ready-made mix of the latter, He Jing had to make it from scratch.
