For many, curiosity remains the main driving force behind high-end
Chinese cuisine. Some seek out rare plants and animals in the name of
gaining better health benefits, or delectability. But I challenge that.
I have been enticed to try a few such rare delicacies in my time, and
the truth be told, they are often not as delicious as billed. On a trip
to Hainan, one fish I was sold for 10 times the price of a regular one
was not half as tasty as the lesser option. No, it is the
inaccessibility that raises the perceived value of some items.
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