This time, the dishes came out especially fast. Just as a hot dish was being placed on the table, in a flash, another deep wide white porcelain bowl was brought out.
The first to be served was a plate of fresh mushroom and cuttlefish eggs.
The texture was smooth and tender.
Yu Han particularly liked the side dishes—yam and white jade mushrooms. The yam was soft and sticky, countering the oiliness.
Paired with the cuttlefish eggs, it was particularly perfect.
However, what intrigued Yu Han the most was the wine-braised eel that came out later.
Because of its exceptionally rich nutrition, eel has long been known as "soft gold in water" and "ginseng of the water."
Yu Han had eaten it before, but usually grilled, steamed, or braised in soy sauce.
This wine-braised preparation in front of him was something he was tasting for the first time.
As he leaned in, he first noticed the intense aroma of the wine, seemingly more fragrant and mellow than the previous dish of wine lees fish.
