Braised lion's head, steamed deer tail, soft-fried tenderloin, stir-fried shrimps, red-braised pork, jar meat, crystal trotter, five-spice lamb, blanched meatballs...
Zhang Chen was eating with oil running down his mouth, the fragrant dishes making him feel like a ghost reborn from starvation. How long had it been since he had a proper meal? And top-notch food, at that.
Though it was an old society without various condiments, the culinary skills of this era were in no way inferior to those of the later times.
The most skilled chefs never used chicken essence or MSG in their dishes. Instead, they used broths made from chicken and duck, whose flavors surpassed all seasonings. What are seasonings but imitations of the flavor of the old broth? But how can processed products compare to genuine old broth?
It's like artificial meat compared to real meat; can the taste ever be exactly the same?
