If it were Japan's sashimi, now you would only need to pour some soy sauce or wasabi for sashimi.
In the world, the reputation of Japan's sashimi is indeed larger.
But still, the saying goes, when it comes to sashimi, Huaxia is the ancestor.
Thin coriander stems, finely chopped celery stems, extremely thin onion slices, radish strips, chili rings, mint leaves, "Moneywort", galangal powder, crushed peanuts, and the soul of Chaoshan Fish Sashimi — garlic oil are all prepared.
Wang Fan took out a bit of each, and finally drizzled a spoonful of garlic oil over it, then gently stirred and placed it on the tray.
"Ding."
With a light sound, the well-dressed waitstaff came in a stream to take the dish away, heading to their respective areas of responsibility.
