"However, people today aren't so capable of 'eating bitterness,'" puns Wu, "and it is necessary to take this into account in food preparation." As a case in point, she says that when boiling tengjue hearts (from the plant Arthropteris palisotii) one cannot keep lifting the lid off the pot.
「不過現代人都不太吃苦，所以料理方式就必須注意」，吳雪月舉例說，煮藤心時不能一直掀鍋蓋，掀蓋的次數愈多，煮出來的藤心就愈苦。