Chapter 372 Another Kind of Love
Different from Han Jiang’s dishes, the fish-flavored shredded pork that Dong Fang tasted did not have an overly strong flavor. On the contrary, it seemed a bit light.

The most important thing about Fish-flavored Shredded Pork is the blending of the four flavors of sour, sweet, salty and spicy. Therefore, whether these four flavors can be perfectly presented determines the quality of the dish.

Han Jiang does a great job on this point; dealing with conflicting flavors happens to be his forte.

If he were to make other dishes, he might not be able to do it. However, when it comes to this dish of shredded pork with fish flavor, Han Jiang's cooking skills have definitely reached the level of a top chef.

And Amu’s shredded pork with fish flavor is like the opposite of Han Jiang’s dish.

As strong as Han Jiang's dishes are, this one seems bland.

If Dong Fang had tasted Han Jiang's dish before, he might have given it some kind rating.

But it ranked after Han Jiang's dishes, so I'm sorry, this dish is not up to standard.

That guy even boasted that he wanted to bring happiness to the diners. The prerequisite for bringing happiness is that your dishes have to taste delicious.

If you can’t even achieve the most basic taste of delicious food, what’s the point of talking about happiness?

Dong Fang sighed inwardly and was about to swallow the food in his mouth when he announced the result of the cooking duel.

However, at this moment, the taste in my mouth slowly changed.

If Han Jiang’s dishes are fireworks that bloom in an instant, they are only brilliant for a moment.

Then Amu’s dishes are like slowly flowing streams, calm and inconspicuous, quietly nourishing the heart.

And wherever it flows, life follows its footsteps and becomes brilliant because of it.

The taste in the mouth is just like this. It is so plain and inconspicuous when you first taste it, but the more you savor it, the more thousands of flavors stand out from this plainness.

It seems that it hides all the flavors in the deepest part of the food, slowly touching people from every little bit.

The more you chew, the richer the taste in your mouth becomes.

The ingredients cut into even sizes also release unique flavors when chewed.

This is not a taste that is carefully blended with seasonings, but a taste that comes entirely from the ingredients themselves.

This is completely different from Han Jiang's dishes.

In Han Jiang's dishes, the shapes and tastes of the ingredients are all designed to serve the four tastes of sour, sweet, salty and spicy, in order to support them and make the four tastes reach a level of equal strength.

But the taste in your mouth at this moment completely brings out the deliciousness of the ingredients.

Dong Fang had never felt that carrots were so sweet and refreshing. Hidden in the crisp and slightly tough fibers was a refreshing taste like spring water. Every bite felt like spring water moistening his taste buds.

The green peppers are even fuller, with a fresh taste and rich texture, achieving a perfect balance between tenderness and crispness.

The pork is so tender that it almost melts in your mouth. The mellow and delicious flavor hidden in the texture, accompanied by the delicious juice, instantly fills the mouth and soaks the taste buds, almost turning the tongue into a part of this delicious taste, making you almost bite your tongue off.

The crispness and elasticity of the wood ear and the fragrance of the bamboo shoots are fully displayed.

The ingredients in the mouth are clearly ordinary ingredients, but they show wonderful tastes they have never had before, as if these delicacies have been hidden in the deepest part of the ingredients, just waiting for the chef to dig them out.

This comes from the natural deliciousness of the ingredients, which makes the taste in the mouth more fresh and harmonious. At the same time, the characteristics of fish-flavored pork shreds, the four flavors of sour, spicy, sweet and salty, also gradually emerge at this moment.

Carrots bring out the sweetness, which is just right, not too sweet, but with a sweet and refreshing taste.

The green pepper brings out the spiciness. The fragrance and slightly spicy taste of the green pepper itself make the stimulating spiciness more refreshing and pleasant. It is not as hot as a flame, nor does it make people feel a painful tingling sensation, but it is like a breeze passing by, bringing full refreshment and comfort.

Then the sour taste emerges, which is both fresh and bright, and mellow with the accumulation of time.

It had already appeared, but only now did it reveal its true appearance.

It blends with sweetness to make it less greasy. It blends with spiciness to make it less irritating and more refreshing.

Finally, there’s the saltiness, which hides among all the flavors, enhancing their taste and aroma, making it difficult for the taste buds to detect its presence.

But it does exist, in every corner of the food, in every chewing in the mouth, making the sour taste refreshing, the spicy taste strong, the sweet taste delicious, and making all the ingredients and flavors more colorful, rich and wonderful.

Every flavor I tasted was very light, and none of them left a deep impression when taken alone.

But when they come together, they create a unique feel.

One flavor accompanies another, none of the flavors are isolated, and all the ingredients are integrated into one, as if turning this dish into a warm big family.

It seems that even if you walk alone, there is still someone supporting you and watching over you from behind.

This is a feeling that has never been expressed, this is a firework that has never bloomed brilliantly, it stays quietly in every corner of life, guarding every ordinary day.

It accumulates over time, gathers from ordinary bits and pieces, from the most insignificant stories, from day-to-day repetitions, and slowly gathers into a stream.

Its name is happiness.

Even without a dazzling and brilliant bloom, it still has its own unique beauty.

There is no surging passion, no boiling blood, but whenever I think of it, my heart is like a sweet spring flowing slowly, calming the anxiety, bringing freshness to the boredom, and making the withered heart bloom.

Dong Fang realized at this moment that the boy was not bragging and he really made dishes that made people happy.

Dong Fang originally thought that only Han Jiang's dishes could move him, and only such intense splendor was what one needed to pursue most in life.

Only a moment of bloom can be called shocking.

Only passion can be called love.

However, at this moment, another kind of love appeared before him.

It is companionship, peace and tranquility, the ordinariness of day after day, and the little bits of happiness that are most easily overlooked.

It, along with the delicious taste that gradually emerges in your mouth, becomes more distinct with every chew.

This is the happiness in Amu’s heart, every day with his family, every day tasting his mother’s cooking, this is the happiness that he will never let go.

(End of this chapter)