After steaming the sweet potatoes, she mixed the sweet potato flour and began making steamed dumplings with mixed vegetables. For the noodles, she rolled out the dough and cut it into wide strips. Once these preparations were complete, the steamed sweet potatoes were ready. She fried sweet potato balls, and while the oil was still hot, she also fried sweet potato chunks and made candied sweet potatoes.
There were a few courses, including snacks, staples, sweet, and savory dishes.
When Meng Dinglun tried the candied sweet potatoes, he picked up a piece and pulled a thread over two feet long, turning his face red as he struggled to bite into it.
By the time they finished eating here, Meng Dinglun had also gained a deeper understanding of sweet potatoes.
