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I particularly miss the finale dish of the banquet in the countryside when I was a child - roasted white. But usually it is cut with elbows, and it is sticky and continuous like tofu cubes. But when you eat it, it can be smashed lightly with chopsticks. The mouth is oily but not greasy, and the fragrance of the pickles is endless aftertaste. Compared with the braised pork with pickled vegetables, the taste is similar, mainly because the process is not that complicated, so I often make it when I am craving for it. My mother-in-law made pickles (pickled vegetables) in her hometown. Every time she goes back to her hometown, she always brings a big bag with her, just for this dish.
