"How else can abalone be cooked? Isn't it just like shrimp, boiled or steamed?"
Yang Qing looked puzzled. Tong Nian paused for a moment and couldn't help saying, "Don't you even bother to ask? There are a lot of ways to cook abalone."
Tong Nian's hometown is in the coastal area of Fujian. She has been dealing with the ocean since childhood. She knows very well how to eat and make seafood delicious.
Yi Chichi comes from a future where consulting is advanced, and as a theoretical master of talk, she knows even more than Tong Nian.
But since Tong Nian had already started teaching Yang Qing how to cook abalone, she chose to stay silent, just like Ji Jian, and appeared to be listening earnestly.
Yang Qing listened even more intently, occasionally asking a question.
After Tong Nian talked about the methods of cooking abalone, she also asked about the ways to cook fish, shrimp, crabs, shellfish, and conches.
