A dish made by Fenniang using pork simmered in plain water with only yellow ginger slices and courtyard-grown scallions as seasonings. No soy sauce, Sichuan peppercorns, or star anise was used. With refined salt and slow fire fueled by firewood, the pork became soft, tender, and melt-in-your-mouth. It was so delicious it brought Zhuo Ling to tears.
