If the previous ball was a combination of flexibility and smoothness, then the surface of the current ball was extremely soft and dense.
Because it had been deep-fried, the surface was crunchy, but the inside was soaked in sauce. The water had entered the holes and hadn't seeped into the surface. Except for the outermost surface, everything else was particularly smooth and delicious.
The rich sour and spicy sauce, coupled with the faint taste of Taro, made the originally soft and sticky fragrance glow with new vitality, becoming long-lasting.
"It looks like flour, but it's not flour at the same time. It's really delicious. Where did head chef Yuan buy the ingredients? if it's possible, I can buy some and see if I can make the crust into our country's most famous rolls or pizzas. The elasticity and stickiness are both very good."
