To put it bluntly, in Gao Gong's opinion, kimchi did not require much skill. The only difference was the intensity of the taste. However, what Gao Gong did not know was that the simpler the food, the more it reflected the chef's skills.
Master chef restaurant's kimchi platter refreshed the knowledge of high-level workers.
"They're both kimchi, but why is there such a big difference? I just had kimchi this afternoon. " Gao Gong could tell the difference between the two from the color and fragrance.
Don't think it's an exaggeration.
Take the hot pot as an example. The delicious hand-fried ingredients of the old hot pot were fragrant, and the soup base was fiery red. People who liked spicy food would have an appetite with just a sniff.
As for the hotpot with wholesale hotpot ingredients, it only had a strong smell of spices. The soup base felt black and red, and it had no appetite.
