His eyebrow, uncontrollably, twitched slightly.
The first thing that hit his taste buds was the wild and unique flavor of porcupine fat. It wasn't as mellow as lard, nor as creamy as butter, but rather a grease aroma filled with resin and herbal notes.
To modern people accustomed to farmed livestock, this taste might even seem somewhat "strong" and "strange."
But Lin Yu'an's taste buds had long been honed by the wilderness to be incredibly tolerant and sensitive. He could taste deeper layers of flavor beneath the dominant gamey taste.
The texture of the tenderloin was, as he expected, exceptionally tender, yet its mouthfeel was leaner, or rather, more "firm" than any meat he had ever eaten, with a resilience that belonged to wild animals.
The simple saltiness drew out a hint of sweetness from the meat's texture, but the strong herbal notes pervaded the entire process of chewing.
