"Sizzle sizzle sizzle!"
A series of signal sounds transmitted, causing a slight commotion among the crowd.
Soon, a young voice possessing an unusually serene charm reached everyone's ears:
"...As we all know, dishes have two very important attributes: 'flavor' and 'texture'. Most people are incredibly familiar with flavor, yet they excessively neglect texture. Here, texture specifically refers to the 'taste of heat'. Imagine a piece of twice-cooked pork that remains chewy no matter how you bite into it, or a fried chicken leg with a mushy outer layer. Even if the flavor is good, the dish's quality still can't be considered high, right?"
"And the quality of texture comes directly from a chef's grasp of the heat level!"
Oh.
Is he going straight to the theme and discussing the big picture of heat?
The onlookers were puzzled.
