Dark cuisine?

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Cook the jackfruit kernel in salt water for 15 to 30 minutes. I prefer soft ones; usually it takes 30 minutes. If I’m not sure which flavor I like, I can take out a few pieces every 3 minutes to do a blind test. Eat it as a snack directly; it has a soft, sweet taste, a bit like chestnuts. It has a very peculiar, delicate fragrance. Add some dry dip (the kind used with tofu in Sichuan hot pot) and eat it dipped in it; it’s a great snack to pair with alcohol. Buy a bottle of pickled peppers, and soak them in the fridge together with the broth, the peppers, and ripe jackfruit pits for 3 days. With pickled peppers and jackfruit, you’ll experience a strangely addictive flavor. In case you buy too many jackfruit kernels and can’t finish them. Go to the market and buy a pig stomach; wash it thoroughly with salt or alkaline water until no mucus remains. Cut the pig stomach into strips and use them to make a soup – it’s best to add 4–5 large chicken feet as well. Bring the soup to a boil, skim off the foam, then simmer over low heat. When the soup is so flavorful that it seems to penetrate between the teeth (after about 1 hour), add the jackfruit kernels, without peeling them. Continue to simmer. When the jackfruit core is almost soft, it can be removed from the pan. Scoop out a piece of the core with a spoon, put it in your mouth, and let its flesh melt on your tongue – leaving a sweet taste – before discarding the skin. It’s okay not to take it off the stove at this point; you can continue cooking it. You can also remove it from the stove once the chicken feet are almost melted. At this point, the soup taken out of the pot goes down the throat, and one has to quickly lick one’s lips, otherwise the mouth gets stuck to the meat immediately. In winter, coming home from the outdoors where white winds blow and drinking a spoonful of this soup allows one to see divine light.