Really, Ke Peiyao was absolutely certain that just by tasting the texture of this sweet and sour pork, it had already conquered her taste buds!
The outermost layer was a crispy shell, and when the teeth bit down, one could clearly hear the crunch of it breaking.
Immediately following, the layer inside was very soft, although very thin, the texture was exceptionally clear.
The crispy skin was quickly enveloped by that layer of softness, and just as the two textures mixed together, the teeth bit into the innermost tenderloin meat.
The slices of tenderloin were very thick, each tender piece oozed with juice upon biting, the faint salty taste of the meat juices enriched the previous sweet and sour flavor. This was something previous sweet and sour pork dishes did not possess. Just this point alone made this dish a winner in her book.
As for the taste, it was simply unbeatable.
