"This..."
Everyone was stunned.
Even the well-traveled Dojima Yin and Liangzi Lina had never seen a pastry chef who only used a rod to knead dough.
How do you knead the dough without using hands?
No one answered them, the kitchen was so quiet, you could hear a pin drop. Qiushan Hong and Tiqie Xianzuowen both furrowed their brows—not displaying the confusion typical of top chefs, seeming to faintly grasp something.
In fact, when it comes to pastry skills, one must mention the Chinese Continent, with its long heritage of craftsmanship.
The culinary art Xia Yu is practicing now, "White Luo Snake Refining," is actually the ultimate secret passed down through generations by the White Luo Family, a lineage of pastry chefs serving Zhuge Liang during the Three Kingdoms Period.
