After a wait of about ten minutes, a server brought a large clay pot and placed it in front of him.
The server lit the burner on the table and instructed, "Wait for it to boil, then let it cook for another five minutes before you eat."
He wasn't sure if they had used a pressure cooker in advance, but the food had certainly come out quickly.
After a few minutes, Su Chen watched the ribs and pork trotters bubbling in the pot, his mouth watering uncontrollably.
He ladled some broth into his dipping bowl, then picked up his chopsticks and grabbed a piece of pork trotter.
There was hardly any fat—just springy skin and tempting lean meat.
It was slightly different from the cured pork trotters of the Sichuan-Chongqing region. It wasn't as dark, suggesting a variation in the smoking method.
'Delicious!' The cured meat with the dipping sauce was simply divine.
Su Chen was in no mood to savor it slowly. He picked up his chopsticks and began to eat heartily.
