Unbeknownst to him, Qin Huai had already been practicing Crab Dumplings for a full month.
Now, Qin Huai's expertise in selecting crabs and shrimp matched that of a professional with 20 years in the seafood industry. No crab vendor could slip inferior crabs past him.
As for peeling crabs and handling crab meat, those were even more exceptional. His technique and speed were so convincing that people might believe he once worked in a famous crab roe noodle shop, peeling crabs there.
With such intense practice, the taste and quality of his Crab Dumplings had naturally improved.
Barring any surprises, Qin Huai felt that his current Crab Dumplings should be between C+ Level and B- Level. C+ Level was more frequent, but reaching B-level required an extraordinary effort and being in good form or having a particularly smooth time with the filling.
For Qin Huai, making a snack that reached B-level, even at a B- Level, was considered a specialty.
Definitely presentable.
