His sense of smell was far more acute than most people's. What he detected as just a slight hint of sourness would be almost undetectable to ordinary people, only noticeable when drinking because of the slight presence of vinegar.
He was also aware of the technique of adding starch water to the soup to thicken it. Even many Western chefs use it, though they usually apply it to making sauces, not soups meant for drinking.
If forced to find a similar method, it might only be the cream soup in Western cuisine, which uses flour to thicken the soup.
He scooped himself half a bowl to taste.
The soup entered the mouth smoothly, with a rich meat aroma. The barely perceptible sourness perfectly combined with the spiciness of the pepper, catalyzed by the boiling temperature to enhance the appetite and make the mouth water.
He particularly savored the beef chunks, which were as tender and bouncy as the beef tenderloin he had for breakfast.
