No need to taste it again, he can already imagine the flavor of the final product in his mind, which is a necessary skill for any qualified chef.
Using a spoon, he extracts the sea urchin meat, arranging it in a floral pattern at the bottom of an exquisite shallow dish, leaving three pieces aside.
He picks up the seasoned sea squirt strands with chopsticks, shaking them a few times to remove excess sauce while ensuring they retain their shape, before laying them neatly over the sea urchin.
One layer, two layers, three layers.
The orange sea squirt strands are like a young girl's dress, completely concealing the piled-up sea urchin yellow, forming a stunning central bulge with a sunken periphery.
He carefully gathers the remaining three pieces of sea urchin yellow with the tip of a knife, gently placing them atop, then sprinkles finely chopped chives as a garnish, adding a few chrysanthemum petals, completing a delicately plated cold appetizer.
