In 𝘕𝘰𝘵 𝘛𝘰𝘰 𝘚𝘢𝘭𝘵𝘺, Markham-based artist Karen Kar Yen Law explores Chinese cooking philosophy through printmaking and construction. Saltiness is one of five essential flavours in traditional Chinese cuisine, along with bitter, spicy, sour, and sweet. In this body of work, the flavour of salty is brought into consideration though Law’s grandmother’s soy marinated egg recipe. (From Insta post)