Value is key ingredient
本文作者： 21ST
Steven Liu (Liu Yifan), executive *sous-chef of the Fairmont Peace Hotel in Shanghai, has worked in the culinary industry for more than 20 years. He has witnessed many changes in the industry. Whereas in the past most dishes were handmade, machines and tools are commonly used today. Although he thinks that this trend is irreversible, Liu believes constant practice to produce delicate flavors is still a major theme in the world of cuisine. |  |
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