C200 Xie Chengbing Wanted to Help

The final step Du Binn incorporated wasn't for boiling meat or simmering soup; its primary aim was to neutralize the residual coppery taste from the pot. This flavor could significantly compromise the food's taste, rendering it extremely unpalatable. Only through this procedure could the quality and safety of the food be assured.

After some time, the broth in the pot began to bubble