When bitten into, the piece of pickled mustard green still retained a satisfyingly crunchy texture, intertwined with a refreshingly cool, tart flavor dancing on the tip of the tongue. Normally, fermented vegetables of any kind would always carry a distinct, subtle saltiness characteristic of coarse grain salt.
However, in this particular dish, Ewan had skillfully seasoned it with a touch of granulated sugar, successfully subduing that initial sharp saltiness. Combined with the natural sweetness seeping from the fresh fish meat and the diluted broth simmering over a low flame, everything blended together in absolute perfection. The sour greens were now thoroughly drenched in the rich, unctuous layer of pork lard and the fragrant aroma of the pan-fried fish, making it incredibly appetizing and dangerously easy to devour with a mountain of rice.
"It is absolutely delicious, the flavor is perfectly balanced."
