PREVIEW
... ndling, the jellyfish had been prepared into delicate, cloud-like threads. They lay on the plate like a piece of Cantonese dim sum, with aged vinegar and diced beef seeping into the gelatinous layers, releasing a tempting, sour aroma.
It was a plate of jellyfish salad with vinegar.
Vinegar was a rare commodity at sea.
The only bottle was a treasure of Chunyi’s, kept in the captain’s quarters. Shi Ming had now brought it out to dress this "jellyfish salad."
That wa ...
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