After tasting the steamed duck with raw rehmannia, Jin Yang picked up a piece of braised pig's trotter meat.
The pig's trotter was braised to be very tender, quivering slightly on the chopsticks.
When placed in the mouth, it was soft, fragrant, tender, bouncy, fatty but not greasy.
It didn't have a strong taste, but rather a very light one. The first bite touched the skin, and with a gentle vertical cut from the teeth, the layer below was fatty meat, definitely rich but not greasy. Beneath that was lean meat, which melted in the mouth, followed by another layer of fatty meat, and then lean meat again. Distinct layers, yet seamless.
It still carried the unique sweet-bitter aroma of herbal medicine, but there was no bitter taste when actually eaten.
