Qin Huai couldn't stop eating at all.
In his view, whether it was braised pork with preserved vegetables, simmered duck, braised sea cucumber with scallions, or stir-fried yam, they were all perfect with rice.
Yes, as long as it was made by Cao Guixiang, it was a perfect dish to go with rice.
Among them, stir-fried yam was the simplest and most reasonably paired.
As Cao Guixiang said, yam naturally has a sticky texture and is inherently good for thickening. Thickening yam is easier than other dishes, but at the same time, it's also more difficult.
It's easy because, no matter how you thicken it, the yam will always have a thickened effect when it's done. It's difficult to figure out how to achieve the ideal light thickening, how to make the dish look more appetizing while changing its texture and taste to meet the chef's desired result.
Cao Guixiang achieved it.
When Qin Huai ate the braised pork with preserved vegetables, he felt the pig didn't die in vain.
