PREVIEW
... iness negotiations.
With a few drinks and not having seen each other in a while, Li Jianguo opened up about the origins of the dishes on the table. Some were traditionally learned from books while others were derived from ’inspecting’ offerings at other restaurants. Himself a master chef, a few bites were all he needed to discern the ingredients and even the order in which they were combined. With a bit of home practice, his imitation would be very close to the original dish.
Aft ...
YOU MAY ALSO LIKE



























