The three dishes in the finals each had their unique characteristics.
The Gulao Meat exuded a rich sweet and sour aroma, accompanied by the distinctive fresh fragrance of pineapple.
The lightly fried meat chunks and the interspersed pineapple pieces looked very appetizing at first glance.
It could be said that this was a perfect dish.
Upon seeing this dish, I'd order two bowls of rice and devour it all! Lin Xu thought.
Anyone who liked sweet and sour dishes would find it completely irresistible.
The Fried Pork made by Wei Qian also had an excellent presentation.
The meat slices, stir-fried until slightly caramelized and delicately wrinkled, had taken on the standard "lantern" shape.
The Doubanjiang, used for flavor and fragrance, was so finely minced that one could only smell its aroma without seeing any trace of the paste itself, further enhancing the dish's visual appeal.
