Runny texture is a major characteristic of Northeast cuisine, with pork ribs stewed with beans being a prime example.
A skilled chef can make this dish with a runny consistency and yet create a thick, non-starchy sauce, which requires excellent control over the cooking temperature.
The concentrated essence is the best part; the sauce clinging to the ribs and beans is the best of the best.
The pure meat broth, once concentrated, adheres tightly to each piece of rib and every bean, and that smooth sensation when you taste it is indescribably delicious unless you actually try it.
The sauce on the outside, combined with the juices squeezed out from the meat while chewing, along with a bowl of fragrant rice, is an out-of-body experience!
Wang Ruohan could hardly imagine how something so delicious could cause food poisoning?
Suddenly recalling some comments online, a question arose in her heart.
Perhaps, maybe, probably, could it be... Mr. Huang isn't that good at cooking?
