Maybe British cuisine was only loved by people with special taste.
The restaurant Qin Guan chose was a simple street shop. Two employees were busy behind the counter. One was the cashier, and the other was the cook.
The ingredients were quite simple, and so was the cooking method. It was actually even easier than cooking bean jelly back in China.
There were more than 10 kinds of potatoes in Britain, but the one with the highest percentage of starch was the most suitable for the dish.
The chips looked like sticks as thick as two human fingers.
The cook dealt with the fish roughly. He got rid of the bones and covered the fish in flour without peeling its skin. Then he fried it in oil. Unlike in China, in Britain they didn't pickle the fish to remove its strong flavor. They just added some eggs and salt to the flour, sometimes even some milk or black beer.
