The popularity of "sheng tang" (quick blanching) extending from beef rice noodles to ingredients like kidney flowers and wide noodles reflects both confidence in fresh ingredients and pursuit of cooking efficiency, with the former conveying "present-made" appeal against pre-made dishes. In sheng tang, water temperature of 60-85°C gently cooks delicate items for tender texture while pasteurizing surfaces to reduce risks, ensuring safety when using high-quality fresh produce.
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The days of rest seem to be driving at twice the speed
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