When the beef ribs are placed in the bowl, half of them are submerged in the broth.
This bite is moist and tender, and it falls apart easily.
This tenderness doesn't diminish the natural chewiness of beef, nor does it require much effort to chew.
The texture and taste are just right, and the overall experience is unbeatable.
The pure, fresh flavor of the beef is well preserved, without being completely released into the broth during long-term stewing.
On the contrary, the addition of some spices makes it even more fragrant and delicious.
He grabbed the large bone at the top of the beef rib and gnawed on it in big bites.
This kind of unrestrained, hearty way of eating meat is incredibly satisfying.
A satisfied appetite is enough to make one temporarily forget all troubles.
As long as the beef or mutton broth is cooked well, the vermicelli soup can be made very quickly.
One bowl is ready in an average of two minutes.
Before long, the waiting customers squatted around Lin Zhou's stall, each with a bowl of vermicelli soup in hand, and began to eat.
The slurping sound continued.
There were occasional exclamations of praise from diners, but no one spoke.
Lin Zhou also heated up a bowl of vermicelli soup for himself and started drinking it.
Oh right, and there was also the old man selling sesame cakes who, upon learning that he was selling beef and mutton vermicelli soup here, specially went next door to sell sesame cakes and gave them to him.
I must say, the sesame seed cakes filled with lard and scallions, eaten with beef and mutton vermicelli soup, are so comforting on this cold day.
Lin Zhou also saw some diners go back specifically to get some baijiu (Chinese liquor) to eat with their food, and they seemed to be thoroughly enjoying themselves.
...
(Chapter 2. There are three more chapters today. Please support me with your love!)
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