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It was nearing seven in the evening.

Dinner centered around pearl grouper was finally ready, featuring four cooking styles: steamed, braised, boiled, and charcoal-grilled.

An Wuyang tasted the steamed pearl grouper first, since steaming produced the lightest flavor and preserved the ingredient's natural taste to the greatest extent.

Zhuang Xiaomeng also tried the steamed grouper first. She secretly thought that if the quality was good enough, she could sell it at the Rooftop Barbecue of Ancient Weir Heart Homestay.

An Wuyang fed a chunk of the pearl grouper's garlic-clove flesh into his mouth. He tried to overlook the shortcomings in the cooking technique and focus as much as possible on the fish itself.

After all, what cooking technique did steamed fish really require?

As long as the timing was right, the seasonings were used sparingly, and it was neither too salty nor too oily, it basically would not taste bad.

Steaming was a cooking method that tested the quality of the ingredients themselves even more.

An Wuyang carefully savored the pearl grouper in his mouth. Its skin had a strong gelatinous texture without any fishiness, while the garlic-clove flesh was delicious as well—delicate and tender rather than dry, without that texture of clumping together after chewing.

Most importantly, the flesh had no fishy taste either. Instead, it carried a fresh, clean natural sweetness.

An Wuyang raised his brows slightly. He had eaten grouper before, and many different kinds at that. The pearl grouper raised by Yan Bingyue had an exceptionally good flavor.

While An Wuyang sampled the fish, Zhuang Fan and Yan Bingyue both watched him silently. They were somewhat nervous, as though awaiting judgment.

An Wuyang picked up another piece of steamed grouper. This time, he chose a piece from the belly, because under normal circumstances, that part of