PREVIEW
... porridge.
When it was time to eat, Juhua sliced some thin Cong and added it to the clay pot. After a moment’s thought, she also picked up some pork lard cracklings and put them in.
As the cracklings simmered in the hot soup, the dish’s flavor was instantly transformed. The fresh, sweet, and savory taste of the greens and tofu mingled with the fragrant crunch of the lard cracklings. The thick, greenish-yellow broth—a mixture of savory, sweet, and aromatic flavors—was enough to mak ...
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