Although I'm not confident enough to claim I recognize most of the common ingredients in the world, I do have decades of professional experience.
Japanese cuisine, Korean cuisine, Thai cuisine, Indu cuisine, Malaysian cuisine, Filipino cuisine, Singaporean cuisine, etc., he has studied them all.
Even the most complex Chinese cuisine, he has visited and learned from the most popular restaurants in Paris.
But the problem arises here.
Over sixty percent of the ingredients Lin Chen procured from Great Xia this time were novelty items he had never seen before.
Forget recognizing them by sight; even tasting might not reveal their true identity.
Unless processed right in front of him.
Like Zhao Shun, who sneaks around in the back kitchen and then brings it out for everyone to guess, the difficulty instantly multiplies several times.
If he could taste it, he's confident he would be able to recognize it.
