Halfway through the meal, Xu Milu suddenly remembered that she had brought back a dried pork leg. She ran to the kitchen, took out a cleaver, and sliced ​​a plate of meat into thin, translucent slices.

Take out the metal tongs used for grilling fish, place them on the edge of the stove, put the ham slices on them, and slowly grill them over a low flame.

Although dried pork leg is delicious when sliced ​​and eaten dry with red wine, Xu Milu guessed that her family wouldn't accept this way of eating it for the time being, so she had to make do with it and turn it into a barbecue dish.

The low flame has a slow, gentle warmth, with the flames licking the meat slices bit by bit under the tongs, releasing a sweet taste from the ham slices.

Xu Milu took a deep breath, inhaling the faint sweet fragrance into her lungs before slowly exhaling.

This sweet aroma is incredibly alluring, appearing and disappearing amidst the strong cumin scent, like a scene veiled by a curtain—you catch a glimpse of it with a gust of wind, but it vanishes as soon as you try to look closer.

As they ate, the people at the table gradually lost their appetite. They were all staring intently at Xu Milu's grilled ham slices.

There was no way around it; the subtle sweet aroma of the ham completely filled my nostrils and lingered mischievously for a long time. It was a delicious flavor that had been brewed by the meat and time together.

Liu Hongmei, seeing Xu Milu suddenly bring over a plate of ham slices, reflexively scolded her daughter:

"You're just wasting food! Shouldn't this be stir-fried? You're just grilling it, but without salt and chili, how can anyone eat it?"

Xu Milu desperately tried to protect the plate of ham that had been wronged, attempting to recommend its deliciousness:

"No salt, no chili, enjoy it plain, plain!!!"

Perhaps amused by Xu Milu's funny antics, the group burst into laughter. They didn't add any more seasoning, picked up a piece of ham that was as thin as paper with their chopsticks, and put it into their mouths without thinking.

The roasted, air-dried pork leg meat has lost its tempting sweet aroma; it has become quite understated. But only the moment you take a bite do you realize how exquisite it is.

The aroma is locked into the meat, and the meat is slightly crispy because it is cooked over an open flame, similar to the texture of pork jerky. However, because it is thin, it is surprisingly chewy when you eat it.

The aroma burst forth as my teeth clashed with the meat, rushing down my throat, then my esophagus, chest, and stomach...

The aroma caused everyone present to show expressions of ecstasy; an outsider might have thought they were taking some kind of banned substance.

Xu Milu savored it carefully and felt that this kind of air-dried pork leg meat still had some shortcomings. It was a bit too salty, perhaps because it was cured with sea salt, and there was also a very slight astringent taste.

Xu Milu has always believed that the true essence of food lies in sharing, and today's meal has further strengthened her resolve to open a restaurant.