"As for the specific principle, it's actually quite simple, because the muscle fibers in beef are relatively thick, making the texture hard when cooked."
"By pounding, you can break and disperse these muscle fibers in advance, achieving a tender texture. Then by injecting moisture and wrapping it in a starch coating, you finally get slices of tender beef."
Lin Chen used the simplest and most understandable language to explain this marinating technique, lest Lunard wouldn't understand.
Some words aren't accurately translated, so it's better to use plain language.
The young couple sitting nearby sipping congee also couldn't understand their chatter, but were instead attracted by the images repeatedly shown on the TV.
"You've made roujiamo and biangbiang noodles here too? Oh wow, there's also Bingfen, and it's handmade, impressive."
"The background in the footage seems to be at night—do you also set up your stall at night?"
