When Ming Lingyi arrived at the restaurant this morning, the head chef's apprentice was already mixing, kneading, and rolling out the dough for the crystal pan-fried dumplings. By now, all the dumplings were wrapped and ready.
Ming Lingyi loved a pork and bamboo shoot filling, so the restaurant had prepared that flavor today.
Hot oil sizzled at the bottom of the pan as Ming Lingyi arranged the plump, white dumplings in neat rows inside.
The aroma of the oil instantly bloomed, mixing with the unique fragrance of the dough. She covered the pan with a lid to let them fry over low heat for a while. Gradually, the scent of diced bamboo shoots and minced pork sizzling in the oil began to waft out.
The hot oil drew out the fresh fragrance of the bamboo shoots, which mingled with the golden aroma of the crisping wrappers and wafted straight up the nose.
