Cao Guixiang became interested and asked, "Which cuisine does your friend specialize in?"
"Huaiyang cuisine."
Cao Guixiang showed an enigmatic smile.
"Then he's going to have to practice a lot."
"Huh?" Qin Huai was taken aback.
"Huaiyang cuisine chefs often struggle with the type of thickening I mentioned. If it's a Shandong cuisine chef, they might be slightly better at it. Xiao Qin, you're not skilled at thickening, so you might not understand the intricacies and difficulties."
"This thickening technique is like the recipe I gave you for cold-dressed sea cucumber. It seems easy, but when you actually do it, you find it doesn't turn out well. If even one aspect isn't perfect, the final product will suffer greatly."
Qin Huai gave a bitter smile, "Isn't that deliberately making things difficult for us, Master Cao? I don't have friends who specialize in Shandong cuisine."
