Gabrielle Winters quickly made room for him to take charge of the cooking.
Their kitchen used gas, so the flames were quite strong, much stronger than those from an induction cooker.
The old Daoist was very adept at using it.
Lawrence Winters observed his gestures, noticing he didn't seem to use any special techniques. He tossed in oil, salt, soy sauce, and vinegar effortlessly, and after just a couple of quick stirs, the air was filled with an enticing aroma.
Just like the beauty described in "The Profligate's Love of Beauty," add one more pinch it's too salty, take away one pinch it's too bland; add sugar it's too sweet, pour vinegar it's too sour.
The taste, somehow balanced, without any measuring cups or timers, came out looking like a perfect piece of art in the bowl—complete with color, aroma, and flavor.
Lawrence Winters gazed at the plate of braised mandarin ducks, swallowing continuously.
