Before long, everyone had come out of the room where they were preparing dipping sauces.
Xie Baomin asked with a smile, "Where are those two Jiangtuan? Take them out, and let old Dai show everyone his skill... Junior Brother, watch closely. The steaming Technique in Sichuan cuisine is completely different from that of Cantonese cuisine."
Cantonese cuisine values freshness and advocates for the natural flavors of the ingredients.
That's why the preparation of Steamed Sea Bass is so simple: steam it, pour away the broth, add Scallion and Ginger strips, drizzle with Steamed Fish Sauce, pour hot oil over it, and it's ready!
Whether it's a street stall, a night market, or a regular household, they all can make this dish tasty and appealing.
But Sichuan cuisine is different; in Sichuan cuisine, steamed dishes are major dishes.
