บท 245: From a Family of Doctors

After Ling Ran parked his little Volkswagen Jetta, he could already smell the aroma of steamed salted pork in wine. He immediately got down from the car and headed to the kitchen.

Steam came out from the large steamer, which was as wide as the waist of a 270-pound fatty. Ling Ran could smell the aroma of fermented bean curd and meat.

The difference between steamed salted pork in wine and braised pork lay in the presence of fermented bean curd.

Not only could the fermented bean curd neutralize the greasiness of pork, but it was also an aromatic substance that brought a thick and lasting fragrance.

Aromatic substances were the source of fragrance for everything in the word that emanated a pleasant smell, including tea leaves, coffee, red wine, ham, white wine, and steamed salted pork in wine.

Ling Ran could not help but salivate when he smelled the familiar and tantalizing aroma.