After Yuan Debiao finished speaking, he specifically took out a bottle of vinegar from the cabinet.
Dai Jianli pointed to the condiment area next to the stove:
"There's so much vinegar here, isn't it enough?"
"Those vinegars won't do. The rice vinegar brewed in the Northeast is the best, especially the vinegar from Fuyuan. It's the most suitable for making raw fish. If you use Chen Vinegar or aromatic vinegar, the taste will completely change."
Is it really that particular?
Lin Xu didn't expect that making a cold dish would require locally produced rice vinegar.
He grew even more expectant of this delicious dish.
Whether it's good or not, the level of meticulousness alone makes it worth a try.
Soon, the preparations were complete. Yuan Debiao cut the crispy-fried fish skin into strips, then brought out the chilled fish and various side dishes to start making the dish.
