Ichise Hui's cooking style was close to nature, advocating for vegetables. From his earliest recipe, "Sichuan Pepper Grilled Mackerel," he uniquely paired it with spring-season mashed cabbage, which instantly elevated the dish's thematic depth, invoking spring.
And now, his "Taro Vegetable Beef Hot Pot" followed the same principle—
meticulous vegetable pairing!
"The original recipe was already of a Must-Kill Tier, with no significant flaws, but qualifying for special grade was possible if the details were richer."
Xia Yu held his chopsticks, staring at the sizzling pot where pieces of taro and tofu had turned a golden brown.
