The Importance of Tenderness in Asian Cuisine

I prefer pan-fried dumplings because I'm Korean and that's how we make mandu. But when you put that next to a seafood hop, I'm going to take the seafood hop every time. Anytime texture is brought up, it's bad. Like if a judge ever says anything about the texture of a dish, you know, you're screwed. What exactly did you steam here? That's never a good sign. When they can't even tell that you've followed the challenge, the brief. It's never good.