"Next up is the step of stir-frying the sour soup base. If you don't like sour smells, you might feel a slight discomfort. You can temporarily turn off your olfactory sensors and turn them back on later during the tasting segment.
"Let's heat the wok and add oil."
The yellow oil swirled around the wok, making the iron pan instantly gleam under the lights. Once the oil was hot, she tossed in the scallions, ginger, garlic, and small red chilies.
The initial smell of the sour mustard fish wasn't sour. The high heat forced the spicy aroma out of the Xiao Mi chilies. COUGH COUGH COUGH popped up in the comments on the screen—clearly, someone had gotten too close and choked on the fumes.
