After Liu Aihui personally tasted Li Hongying's cooking, she couldn't lift her head, wishing she could bury it in the food. From the variety of dishes, it was clear that Yi Roujing's family was well-off.
There were dishes with river fish, land animals, and even dried seafood from the sea. Being from Jin City, Liu Aihui was no stranger to seafood, but fresh ones weren't something she could eat often. Most of the time, when it was available, it was dried goods. Her favorite was dried kelp stewed with ribs, very fresh, and she tasted that today.
There was also seafood porridge made from dried seafood, of which Liu Aihui drank two bowls.
The sweet and sour fish and candied pork hock were tastier than what you'd find in a state-run restaurant, let alone the small stir-fried dishes. When vegetables are done well, they're truly delicious. The seasoning was generous, and the timing was spot on.
