Ming Lingyi didn't know that a huge wave of students from the Imperial College was about to descend on her restaurant. She was currently so busy she was running off her feet.
At noon, she was making crispy pork belly. It was a three-finger-wide cut of pork belly with alternating layers of fat and lean meat. The fat was white as snow, the lean meat red as a sunset cloud. First, she marinated it with seasonings like vinegar, green onions, ginger, and garlic, then soaked it in a sweet wine concoction to draw out and eliminate any gamey taste.
The reason the people of Dayan disliked pork was largely because its foul, gamey odor was so difficult to remove.
Back when Li Yun had taken her to a small town on the border, Ming Lingyi had been amazed the first time she saw the local vendors using all sorts of spices to prepare their meat.
