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... eavy snow.
When the shen hour struck, Wang Chen made his way to the kitchen to start cooking.
New Year’s Eve dinner.
He first steamed a pot half-filled with white rice, then fried some cured pork with dried tofu and braised winter bamboo shoots in oil, followed by a big bowl of egg drop soup, and finally, a clay pot of stewed Monster Beast meat that had been simmering for a long time.
Three dishes, one soup, one rice.
It wasn’t lavish, but it was enough to ...
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