There were quite a few dishes in the kitchen, and the summer vegetables were fresh, with loofahs, pumpkins, wax gourds, eggplants, peppers, potatoes, and sweet potatoes.
Ye Muyu saw sweet potatoes and got a good idea. It seemed she hadn't made caramelized sweet potatoes much before.
Chu Heng liked sweet dishes, but she herself didn't care much for sweet tastes, so her cooking naturally leaned towards savory, even for sweet dishes, which were more often meat.
Ye Muyu prepared a rock sugar pork knuckle, Shredded Pork with Beijing Sauce, along with some flatbread, perfect for wrapping the Shredded Pork with Beijing Sauce, plus caramelized sweet potatoes and sweet and sour pork ribs.
Aunty Hu did well with the vegetarian dishes, making spicy potato shreds, which were great whether on their own or paired with Shredded Pork with Beijing Sauce.
Ye Muyu decided not to make any vegetarian dishes.
After all, she didn't have much time.
