"After kneading the dough for the steamed buns, they need to be proofed before steaming. The same goes for the meatballs; letting them rest will enhance the texture."
Xie Baomin explained, then glanced at the chicken soup Wei Qian had prepared earlier and nodded, saying:
"Not bad, this chicken soup has been simmered diligently."
The chicken soup primarily uses old hen and Jinhua Ham, simmered over a low flame for more than six hours to achieve this effect.
It appears clear but has a rich and savory taste, a flavor that can only be achieved through long simmering of meat ingredients, something chicken powder, chicken essence, or flavoring cannot recreate.
While the meatballs are resting, Lin Xu cuts the base of the cabbage and slowly peels it apart.
He discards the outermost two to three layers, keeping only the tender yellow leaves and stems inside.
