"Delicious, isn't it?"
Lin Chen wasn't the least bit surprised by Andre's reaction. He picked up a crab shell himself and started shoveling the contents into his mouth with his chopsticks.
Perhaps because they were in such a cold region, these riverside Rock Crabs were exceptionally savory, their delicate meat carrying a distinct, sweet aftertaste.
Late October was the peak season for plump crabs, especially in the wild where the ecosystem was so pristine. There was so much roe that, combined with the meat, you could barely fit it all in one mouthful.
The crab broth, to him, was nothing particularly special—it tasted quite similar to Lobster stock, filled with the characteristic savory flavor of shellfish. With the mushrooms enhancing that umami, eating it with the crab meat and roe was simply piling one layer of deliciousness onto another.
But even so, he still felt something was missing, as if it wasn't quite complete.
