Chen Mo nodded, his guess was correct.
This granny wasn't just an ordinary vendor; she was more of a food enthusiast. If she didn't truly love food, it would be hard for her to actively contemplate this stuff.
You know, dashi is considered high-end even in Japanese cuisine; Chen Mo was completely unaware of this before owning his food cart.
He only learned about it after acquiring many culinary skills and knowledge.
In Japanese cuisine, dashi is a foundational flavor. It's neither a typical broth nor a seasoning.
This thing can't be drunk directly—it's kind of a semi-finished product, aiming for clarity, freshness, and richness. It's not greasy, and tasting it purely evokes a blend of ocean and forest scents.
The kombu used for extracting dashi is also known as kelp locally. Though, it's quite different from kelp and is considered a high-end ingredient.
So, 30 Yuan a bowl isn't too expensive.
