Farming In The Eastern Cultivation World

Bok Taejin sat in the hall, slowly eating his steamed buns.

This time, no one was snatching food from him, so he could take his time savoring it.

Inside the basket, a divider separated the buns into two types.

One portion was pure meat-filled, with both lean and fatty cuts.

With each bite, the fat melted, releasing a rich aroma, while the finely minced lean meat blended with the bun's soft dough, the flavors intertwining until they became one.

The other type was vegetable buns, made with pickled greens.

Bok Taejin couldn't tell exactly what kind of vegetable had been used for the pickling.

There were tiny bits of meat mixed into the filling, but they were added so sparingly that one had to taste carefully to notice them.

Since Hwayang Village had never lacked meat, this was likely intentional—to keep the meat flavor from overpowering the fragrance of the greens.