In her previous life, Ling Miao was from Hunan, and what she loved most was a taste of the fermented bean curd from her hometown.
It had a dense, silky texture and was coated in a rich layer of chili. Though plain in appearance, once fermented, it was an unbeatable companion to a bowl of rice, easily rivaling any other meticulously pickled vegetable.
She didn't need much, either—just a tiny little jar would do.
Chapter 23