Not only the peanuts, but even the onion shreds fully absorbed the aroma of cumin and chili, making them taste both sweet and spicy, with a hint of meat flavor.
Edward and the young secretary, still craving more after devouring all the side dishes in the bowl, reached for the braised steak beside them.
The texture of this dish was exactly as it appeared, tender and juicy, not sticking to the teeth, with the beef fat aroma well-retained in the muscle fibers.
As they chewed, a subtle spiciness began to rise, perfectly balancing out the increasingly rich beef fat taste, alleviating the slight greasiness.
Compared to beef cubes, the satisfaction from braised beef ribs was much stronger, and the psychological fulfillment of tearing into large chunks of meat was something no other dish could replace.
