Abandoned the Immortal Cultivator, returned to his hometown to farm and sing

Chapter 1216, page 1205: Legend
Pork knuckle?

Was it a stolen pork knuckle?
“You can’t steal this!” Liang Yue, Meng Jie, and Er Ya said, their tone full of twists and turns.

His words were full of earnest and heartfelt advice.

"Fatty, it wasn't easy for you to find a job, so you can't steal..." This is Sister Meng. However, it seems that the waitress job doesn't earn as much as the little chubby girl used to.

"Fatty, there's really no need for this. Look at all these security cameras. It would be so bad if we got caught." This was Er Ya, a law-abiding young woman. However, she wondered if she and Fatty were really that close. They were just online friends. It wasn't appropriate for her to risk stealing food for her. It really wasn't appropriate.

"Little Fatty, you've only been working here for a month. Even if you're in charge of the kitchen, there's no need to steal pork knuckle. I'll order one to make up for it for you." This was Liang Yue, speaking so boldly. However, stealing pork knuckle was too strange. There was only such a small piece, not enough to satisfy her.

The chubby girl tried to speak several times, but was shut down by her three sisters' chatter.

I was so anxious that sweat broke out on my forehead.

They were all kind-hearted.

Finally getting a break, the chubby girl hurriedly explained, "Oh dear, it's not what you think. It's okay. The kitchen is testing the dishes, and I got a piece, but I couldn't bear to eat it, so I brought it to you. It's very, very delicious."

"Is it really okay?"

"It's okay!"

"Are you sure everything's alright?"

"It's really nothing!"

"So everything's alright?"

"eat fast!"

"Oh~~"

The chubby girl is angry, how scary!

Liang Yue and the others hurriedly tore a piece of pork knuckle in half and ate it separately.

Each person was given a stick about the size of a glutinous rice strip.

The first thing you smell when you pick it up is the aroma of braising, which is mixed with the smoky flavor of charcoal. The aroma is really strong.

When you put it in your mouth, the skin is soft and chewy with a gelatinous texture, the fat is soft and chewy, the lean meat is tender, and the rich braising sauce makes it not dry at all.

The flavor is savory and salty, with the fermented aroma of fermented soybean paste and soy sauce permeating every strand of meat, laying a rich foundation.

The tiger-skin pattern on the surface has a sweet taste, a sweetness from a mixture of honey and syrup with a caramel flavor. It's a subtle sweetness, not strong, not heavy, not obvious, but very clear.

The subtle sweetness and savory flavors create a layered taste.

The aftertaste has a hint of spice sweetness.

It's just a small piece of meat, but it has a myriad of flavors in your mouth.

Was it steamed? Baked? Braised? It seems like it could be cooked in every way imaginable!

Is it gelatinous? Soft? Sticky? There are so many textures!

Is it salty? Sweet? Savory? Soy-sauce flavor? And there seems to be a faint, almost imperceptible bitterness? How can there be so many flavors!

Xiang Boming is a cook (×) He can cook (√), he loves to eat, and after his business success, he has eaten all sorts of good food!
I've never eaten pork knuckle like this before...

The chubby girl stole so well, she stole so well, she stole so well!

No wonder the chubby girl kept saying it was delicious, especially delicious.

It's really delicious.

There's just too little; a tiny bit is all it takes to get the flavor.

"Little Fatty, is this pork knuckle for sale? Can I order it? How much is it?" Xiang Boming couldn't help but ask.

"Thirteen thousand eight," the chubby girl announced, a number that made everyone gasp.

"Hiss~~" Everyone present gasped in unison, instantly calming down.

"Each bite of this must cost several hundred..." Sister Meng subconsciously raised her voice.

Shocking, amazing, unimaginable, beyond comprehension, but it's so delicious!

"Because this is made by Chef Xu. It takes twelve hours to make one pork knuckle. He's been making it since early this morning." The chubby girl was very proud and quite calm about the price of the dish, which was over ten thousand yuan. She thought it was very reasonable.

"Who is Master Xu?"

"Grandpa Sweet Potato".

"Oh, it's Grandpa Sweet Potato."

Got it, got it. The old man who appeared on "Seeking Flavors" and "New Flavors" is a very skilled super chef, I think he's even a national-level culinary master and a famous chef in Sichuan. But among the fans of "Cat Head," the sweet potato grandpa who taught them how to make so many sweet potato pancakes is more endearing.

As someone who can cook, Xiang Boming understands the culinary profession better than others. There are only a handful of national-level culinary masters in the entire country, maybe a hundred or so.

Xiao Xiang, you're overthinking it.

There are only four national-level master chefs nationwide, who are veterans, over seventy years old, or have been in the industry for fifty years.

Senior level, aged 55 or above, with more than 35 years of service, there are only 46 people in the whole country.

Master Xu is in this segment.

Of those currently serving, only seventeen are still cooking.

The Master Lin they knew, Lin Changxian, who made braised goose, was one of the senior non-active workers who had already retired.

With a pilgrimage-like mentality, Xiang Boming secretly did some calculations.

Thirteen thousand eight thousand is indeed very expensive, but if six people share the cost, it's two thousand three thousand per person.

It’s not that it’s unacceptable.

The pig worked hard to grow into the most delicious-looking pig.

I was also fortunate enough to meet the best chef and have my food prepared in the most delicious way.

How can we let a pig die a worthy death just because we can't bear to part with a little money?
Grit your teeth and stomp your feet.

For delicious pigs.

eat!--
Xiang Boming nudged Liang Yue.

The two understood each other with a glance.

Liang Yue nudged Meng Jie. The two of them... weren't that close, and they couldn't understand each other's glances, so they had to whisper in each other's ears.

Mengjie hesitated, frowned, gritted her teeth, and tried her best. Finally, she went all out and asked the chubby girl directly, "Can you order the pork knuckle? I want to order one."

After saying that, he completely collapsed, feeling like he had gone mad, actually spending thousands of dollars to eat a braised pork knuckle.

As a result, the chubby girl shook her head, "It's not sold separately. This braised pork knuckle is a dish for the grand banquet tonight, the first of three main courses."

"Huh? Over ten thousand and not sold separately?"

"Oh? There's a big feast tonight?"

"Huh? There are two more main dishes???"

The chubby girl was bombarded with a series of questions and didn't know which one to answer first.

Let's do it one at a time.

"Not sold individually, only for banquets."

"A super grand banquet, with a total of twenty-four dishes, and a super large private room for eighteen people."

"The next two dishes are a mixed stew of mountain delicacies costing 21,000 yuan and boiled cabbage in clear broth costing 29,000 yuan. Both were made by Chef Xu himself."

"Hiss~~" There are experts here. It turns out that the 13,800 yuan pork knuckle is the cheapest, and the other two cost more than 20,000 yuan.

"Hiss~~" Boiled cabbage in clear broth!!!
Surprisingly, there was boiled cabbage in clear broth.

Everyone in the country has heard of boiled cabbage.

Originating in the late Qing Dynasty, this dish was created by renowned Sichuan chef Huang Jinglin in the imperial kitchen. Huang Jinglin aimed to break the prejudice that "Sichuan cuisine is only spicy and numbing," showcasing the ultimate in cooking with minimal ingredients, ultimately creating this dish.

Subtle beauty, exquisite craftsmanship.

A dish recommended by Premier Zhou Enlai for state banquets on multiple occasions.

The highest level of Sichuan cuisine, the very pinnacle, like a luminous pearl, stars, and moon hanging atop a tall pyramid, or a 300-watt light bulb.

Everyone has heard of it, but very few people have actually seen it, and even fewer have actually eaten it.

It's now rarely seen even at state banquets.

It's practically impossible to find a restaurant there; it's just a legend.

To my utter surprise, at Jiweilou Restaurant, they actually serve boiled cabbage in clear broth.

Moreover, it was cooked by a renowned chef from Tianfu.

If we miss this...

(End of this chapter)