This time, the meat chunks were larger, so Wang Fan took a little longer, but the final sprinkle of sea salt still heralded the completion of this batch of barbecue.
The quick high-temperature grilling locked in most of the fat and moisture in the meat, so the volume of the chunks didn't change much, but the color change was extremely noticeable.
The originally pinkish meat had turned to a charred brown, and in the subzero temperature, the steam rising from the skewers was particularly evident.
Seeing this, those around couldn't help but swallow a mouthful of saliva. This steam was like the perfect backdrop for the delicious food, increasing its allure by at least fifty percent.
