 So let's say I want to learn how to enjoy CQCumber, which believe it or not, I'm not currently able to do. But I'm not against the idea. I would like to learn this. What's your actual advice for me? Other than try it, I've tried it. I still don't enjoy it. I don't hate it. What do I do next? What you have to do is, firstly, go to a good place so you feel good, you know, it's a nice surrounding. And then you have to put it into your mouth and set aside all your mental prejudices and just try to experience it in a sensory way. Try to feel it. Try to feel that slightly slithery gelatinous quality, that little crispness in the bite. It's like what I like to think of as sort of edible oxymoron, you know, this kind of softness and crispness. Chinese love these kind of contradictions, sensory contradictions. And what you have to do is just try to experience it and think about it and also think, you know, in China where people really understand gastronomy, they really appreciate these things. And also think to yourself, if I can get my head around this, if I can start appreciating these textural foods, the pleasures of texture, then a door will open onto this other, you know, whole aspect of Chinese gastronomy, which is exciting, you know. It'll broaden, you know, broaden your pleasure in Chinese food.