"Impossible. That's unscientific." The several big characters had been circling around in Chef Zhan's brain.
Even so, the speed of Chef Zhan taking the dish became quicker but he himself didn't even realize that.
The goose meat was stuffed into his mouth continuously by pieces.
"Surprisingly, there're different tastes at different parts. How does he achieve that?" What Chef Zhan was eating now was the breast that was not chewy at all.
Generally speaking, this piece of meat usually tasted very dry.
When a chef cooked dishes with the breast, they usually diced or sliced it and then stir-fried it quickly.
Nonetheless, the roasted breast was usually very hard to chew. After all, there was only a thin layer of skin over the breast rather than the thick fat. Therefore, it always became hard to chew after roasting.
