The braised pig's head was rosy in color, with an intact sauce hue. Qin Huai didn't even need to exert much effort with his chopsticks; it felt like with just a little force, a slight nudge, a piece of rich but not greasy, well-cooked and tender pig head meat would come off.
The meat was wrapped in a layer of gelatinous sauce.
The flavor was quite rich.
Very domineering.
This is a standard banquet dish, salty but sweet, heavy on oil and salt, packed with fats and energy, with a strong color and taste. Whether visually or sensory, it brings people the most primal joy of hearty meat-eating.
It's completely different from the Crab Meat Meatballs or Braised Silver Carp Head. If Qin Huai were an ordinary person who had never attended the Three Heads Banquet, he certainly wouldn't think these three dishes could be served at the same banquet.
But now, as Qin Huai enjoyed a bun with meat, carbs and fats fully merging, doubling his joy, he felt that this was just right.
