The restaurant had gathered the strong points of all the restaurants. To put it bluntly, each of the Jiangsu and Zhejiang cuisines had a little bit of it. However, it had been improved in Shanghai to better suit the taste of the Shanghai locals. Therefore, although the famous dishes had the same name as the Jiangsu and Zhejiang cuisines, the cooking method and taste were not the same.
This was also the reason why the current situation of Shanghai cuisine was relatively difficult. Not only did one have to be proficient in one dish, but they also had to study every dish. There were many chefs who knew how to cook Shanghai cuisine, but to be honest, there were not many who could do it well and could make it to a high level. This was also the reason why Yang Wei was very anxious.
