Dinner was a thick cornmeal 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 make one's mouth water!
'Heh heh, this is a truly authentic, rustic home-style dish.'
The family didn't bother going to the main hall. They ate right in the kitchen, pulling up small stools to sit around the stove.
The dish in the clay pot bubbled, BUBBLE BUBBLE, as steam rose and the fragrance wafted through the air. The tofu was stewed until tender, and the greens were nearly falling apart.
