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The earthen pot was bubbling with hot steam, filled with fish ball soup. The base was already made from crucian carp, and it was cooked with the silky fish balls, glass noodles, and more.
The braised beef had some chili added to it when Ye Zao had it prepared, and now dipped in aged vinegar, it was just perfect.
The high soup with baby bok choy made use of the tender yellow hearts of the vegetable.
The mutton had been stewed until tender, sprinkled with vibrant green onion on top, making it a feast for the eyes.
There were cold dishes too: shredded cucumber, stir-fried pea shoots, magnolia blossom cuts, and woodear with yam.
Sour bamboo shoot and old duck soup, stir-fried lotus root strips...
Although there were only about ten dishes, Fourth Master felt ravenous just looking at them.
Ah Yuan served Fourth Master a bowl of soup and another bowl of rice.
This was Northeast rice, long-grain and chewy.
