| Change log entry 90648 | |
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| Processed by: | richwarm (2025-07-08 00:25:56 UTC) |
| Comment: |
v2 「我一開始報名參加了專業巧克力製作的課程，發現多數老師授課時會刻意留一手，可能是因為巧克力師傅多半不希望將自己的調製技術外傳，我沒有其他管道，只好回學校圖書館找文獻研究，然後一次又一次靠自己實驗製作。」張天奕說，巧克力製作過程繁複，影響口感的關鍵往往都在極細膩之處。 “I started off by enrolling in professional chocolate-making courses, but I found most of the teachers were holding something back. Maybe they didn’t want to give away their secrets. And so I just had to hit the school library and pore through the literature, then go home and experiment,” says Zhang. He explains that the production process is complex, with many fine details that can impact the taste of the final product. 对工作还是要留一手，保持价值性，哪怕要走的时候也是一样。 |
| Diff: |
- 留一手 留一手 [liu2 yi1 shou3] /to hold back a trick/not to divulge all one's trade secrets/ + 留一手 留一手 [[liu2 yi1shou3]] /to deliberately withhold essential knowledge or skills as strategic insurance (typically to maintain leverage, avoid being replaced, or preserve authority in hierarchical relationships)/ |