Engineer Lin and these technicians had been in the appliance industry for a very long time. They were especially familiar with things like rice cookers—they knew them inside and out.
So, they were very familiar with the aroma of cooked rice.
A certain fragrance wafts out when rice is cooked, especially with the old-fashioned, wood-fired bucket method, which produced an even richer aroma.
Rice made in an electric cooker had a much weaker fragrance.
But the aroma now drifting out was even more fragrant than the rice cooked in a wooden bucket over a wood fire.
In all their years in the industry, they had never seen a rice cooker produce rice that was this fragrant and appetizing.
Based on this point alone, the effect of this "electromagnetic fermentation" rice was absolutely incredible.
Once the rice was cooked, Engineer Lin had someone bring bowls and chopsticks. He opened the rice cooker, and the fragrance grew even more intense.
