Chapter 124 Braised Beef Shank, Braised Chicken and Braised Duck Combo...
Tao, Mu, and the other two also finished their respective portions of the small four-point gold, praising it highly.
Tao Mu: "This Four Points of Gold is absolutely amazing! It's even more tender and delicious than the pork trotters we had earlier. It's soft, savory, and the pork skin is incredibly soft, chewy, and full of collagen. Ordering this is such a great deal!"
Miao Junsheng was still savoring the memory: "Yeah, if it weren't for the fact that there was only one big Four Points of Gold per serving, and we couldn't finish ordering too much, I would really like to have another one!"
Wu Yuanyang slapped his forehead: "Four-point gold is so fragrant, it must taste really good with rice. We were so focused on trying it that we ate it all, what a pity."
Chen Feng: "Don't we still have this big plate of pig's feet? That's enough for us to eat with rice. Actually, this braised pig's feet is especially fragrant, much better than the pig's feet rice at the place near our school. It's just that you just ate the most fragrant and substantial Four Points of Gold, so there was a temporary difference in taste."
After he finished speaking, he asked, "How about it? Tell the waiter to bring four bowls of rice?"
Tao Mu nodded: "I think it's a good idea."
Miao Junsheng: "Let's have four bowls. There's also braised chicken and duck to eat with it."
Wu Yuanyang naturally had no objection; he was the one who first suggested having pig's feet with rice.
Chen Feng waved to the waiter, asking him to bring four bowls of rice. The rice was pre-cooked and kept warm in the rice cooker. The waiter responded and went to get bowls to serve the rice, quickly bringing over four bowls of white rice, followed by an order form.
The white porcelain plate holding the braised pig's trotters was filled with a lot of dark brown braising liquid. The pig's trotters were still half-submerged in the braising liquid, and just by looking at them, you could tell they were quite flavorful.
Chen Feng directly used his chopsticks to pick up two slices of pork trotters and placed them on top of the white rice in the bowl. He let the braising liquid on the pork trotters flow down along the grains of the rice, making each plump white grain glisten with moisture, turning it into an enticing dark brown color, and giving it an oily sheen.
Seeing the braising sauce dripping onto the rice and seeping downwards, he then picked up the piece of pork trotter and continued eating.
After savoring the savory flavor of the pig's trotters and chewing them thoroughly, use chopsticks to mix them with large mouthfuls of rice and chew them together. It's incredibly satisfying and flavorful, and after swallowing, you'll feel an overwhelming sense of satisfaction.
Tao Mu slurped down a mouthful of pork knuckle and a mouthful of rice. The rice bowl was big enough to keep him full. He would take more pork knuckle after finishing the pork knuckle. The taste of eating it with rice was simply indescribable. He wouldn't trade this life for anything.
Wu Yuanyang ate with the most gusto, deliberately scooping half a spoonful of braising sauce onto the rice, afraid that too much would be too salty. Afterwards, he ate the white rice with the pork trotters, chewing each bite thoroughly. Anyone who didn't know better would think he hadn't eaten for three days.
Miao Junsheng also likes to eat this pork trotter with white rice; the combination of carbohydrates and protein is undoubtedly incredibly satisfying.
After he had eaten his fill, he stopped and looked at the dark brown gravy at the bottom of the white porcelain plate. On a whim, he scooped up a small spoonful of the gravy and brought it to his mouth to taste it.
The braising liquid is undeniably salty and savory. Just as the braising liquid gives the pig's feet a salty taste, the oil that seeps out of the pig's feet also melts into the braising liquid, carrying a hint of meaty aroma.
This unique braising sauce, which brings so much deliciousness to today's braised meat, is undoubtedly amazing.
Miao Junsheng had noticed that the braising sauce at other restaurants either had a strong spice flavor or a bitter herbal taste. Even though it was very bland, adding too much oil and salt couldn't mask it.
The braising sauce prepared by Gu's Private Kitchen is excellent; it's savory and rich, but without any bitterness from spices or herbs.
This doesn't mean the braising liquid didn't contain any spices; rather, the spices were added precisely and blended together to create a delicious savory flavor, with a hint of seafood umami. Any meat braised in this liquid will be delicious.
Miao Junsheng shared his findings and analysis with his good brothers. Chen Feng and the other two didn't think he was showing off his knowledge. They looked shocked and each scooped up half a spoonful of the braising sauce, then downed it in one gulp like drinking alcohol.
Miao Junsheng raised an eyebrow upon seeing this. Wouldn't this be incredibly salty?
Chen Feng coughed a few times, picked up his teacup, and downed the Tieguanyin tea in one gulp, which slightly alleviated the saltiness that was even more intense than the dried radish.
He took a deep breath and laughed, "This braising liquid is indeed just as you said, only salty and savory with a meaty aroma, without any hint of spices or bitterness. But it's way too salty!"
"I almost died from how salty it was!" Tao Mu joked. "But to be fair, the braising sauce at Gu's Private Kitchen is really well-made. It's more fragrant than any other braising sauce I've ever had. No wonder the braised pig's feet are so delicious!"
Wu Yuanyang drank three cups of Tieguanyin tea before he could get rid of the strong salty flavor in his mouth. It was so salty and fragrant that all that was left was saltiness.
He shook his head and said, "I acted impulsively. I didn't expect that even half a spoonful of braising sauce could be so salty."
Miao Junsheng shrugged: "I didn't expect you guys to be so bold, scooping up half a spoonful of braising liquid and drinking it directly. I was just testing it by drinking it slowly. The saltiness just means that there are enough ingredients in the braising liquid. It is indeed very authentic. No wonder it can braise such delicious pork trotters."
He spoke highly of the braising sauce at Gu's Private Kitchen, his words filled with appreciation and praise.
Chen Feng and his two companions also praised the braising sauce, saying that it was indeed made with rich and high-quality ingredients and the flavor was just right. Not only was the braised meat delicious, but the sauce was also incredibly fragrant when poured over rice. Even without meat, one could easily eat a bowl or two of plain rice.
Tao Mu said, "Alright, hurry up and eat the pig's feet while they're hot. We'll have plenty of braised beef shank, braised chicken, and braised duck to eat later." After saying that, he took the lead and picked up another piece of pig's feet and ate it in big bites.
After swallowing a piece of pork trotter, Wu Yuanyang exclaimed, "You really do get what you pay for. The pork trotter rice at the fast food restaurant near the school gate is just so-so, and you get tired of it after eating two or three pieces. But the braised pork trotters at Gu's Private Kitchen are not only incredibly fragrant, but I don't get tired of them even after eating so many pieces. In fact, they're so addictive!"
Miao Junsheng chuckled: "That's why the fast food restaurant near the school gate almost went out of business, and if we hadn't arrived early, we wouldn't have even been able to get a number at Gu's Private Kitchen."
Chen Feng exclaimed, "We made the right choice coming here for National Day. If it's delicious, let's eat as much as we can."
The four of them enjoyed their meal. This time, they didn't eat much rice, as they couldn't let the white rice fill their stomachs all at once, since there was still plenty of meat to come. They chatted occasionally as they ate, and then the waiter came over and brought out a plate of braised beef shank.
On a white porcelain plate covered with sauce, chunks of slightly thick beef shank, glistening and translucent in the sauce, are neatly arranged. The tendons of the beef shank are also translucent, and when sliced, they reveal a nearly translucent golden-yellow color, somewhat resembling the pattern of a flower cake. A rich aroma also wafts from the plate.
The four phones snapped photos of the meal first, and Chen Feng and the other three also started to try the fresh meat dish.
The braised beef shank pieces are quite large, with a substantial feel but not too tough, indicating that they were properly braised. The taste is tender and springy, savory and flavorful, with a hint of umami that slowly develops a sweet aftertaste.
The tendons in the beef shank are the most prominent and distinctive part. As you chew, they gradually melt, enriching the texture and giving it a slightly gelatinous feel. This gelatinous texture is different from the sticky, oily, and meaty feel of the pork skin; instead, it makes the beef taste tender, chewy, and satisfying.
After finishing the last bite of the beef shank, Chen Feng exclaimed, "This braised beef tastes amazing! It's savory and flavorful, and the beef is very fresh. The tendons on the shank are absolutely delicious!"
Miao Junsheng had just finished eating the part with the beef tendon when he heard this. He didn't even care that there was still a small bite left on his chopsticks before finishing it and quickly interjected, "This beef tendon is indeed cooked perfectly. It's tender, chewy, and incredibly flavorful when you bite into it. The beef is also fresh and tender, with a bit of chewiness that's flavorful without getting stuck in your teeth."
Tao Mu spoke frankly: "The braising liquid is the same, but the ingredients are different, so the flavors are different. This beef has a salty, fresh, and sweet aftertaste. The essence of the beef tendon is the best part of the whole beef shank, which elevates the flavor of this braised beef shank by at least three levels."
Wu Yuanyang tasted a piece of braised beef shank and thought it tasted just as good as the braised pig's trotters he had eaten earlier, so he immediately picked up another piece and ate it with white rice.
After taking a big bite, savoring the aroma, chewing it thoroughly, and swallowing it, he didn't mention how delicious it was when eaten with rice. He simply exclaimed, "It's so delicious with rice, it'll make you all swoon!"
Chen Feng and the other two understood immediately, so without saying much, they all picked up another piece of braised beef shank with their chopsticks and ate it with white rice. It was indeed delicious!
Normally, they would eat in short bursts, chatting or checking their phones, but this time they were completely focused on the beef shank in their bowls and chopsticks, forgetting all about the messages or gossip that might be on their phones.
Forget all the other odds and ends when faced with delicious braised meat!
Male college students have impressive appetites; they're young, strong, and growing, and they can really eat meat. He just ate most of a plate of braised pig's feet, and now, eating it all at once, he's quickly reduced the plate of braised beef shank to half gone.
Their bowls of rice were almost empty, with only the bottom left, the rice grains already stained with soy sauce barely covering the bottom.
Chen Feng and the other three still had some sense of reason, although this sense of reason might be insignificant. They still wanted to save some food to eat with the braised chicken and duck later.
Perhaps because of that thought, after they paused briefly to catch their breath, the shop assistant brought over a double dish of braised chicken and braised duck.
The presentation of this dish is just like its name: simply arrange the diced braised chicken and duck around a white porcelain plate, each taking up half. The sauce that is drizzled on top gathers at the bottom of the plate, blending together seamlessly.
Braised chicken is a bright reddish-brown color, with the skin and the meat itself displaying a clear, glossy hue. Braised duck, on the other hand, is a darker reddish-brown color, giving the impression that it has been braised in the broth for a longer time. It is also cut into longer strips and is correspondingly smaller than the braised chicken.
Chen Feng was the first to pick up a piece of braised chicken and eat it.
This taste once again proves the saying "a hundred kinds, a hundred flavors," meaning that the same braising liquid can produce different flavors.
The outermost layer of skin on the braised chicken is undoubtedly firm and slightly crisp, while the inside is even firmer and more tender chicken meat. The braising flavor has fully permeated every inch of the chicken, making every bite savory and delicious.
The chicken is tender, and sometimes you can even taste the sweet juices of the chicken itself when you bite into it. It's only because Chen Feng has a sensitive palate that he can detect a hint of sweetness from the chicken amidst the savory flavor of the braising liquid.
After finishing the whole piece of chicken, Chen Feng couldn't help but praise: "This braised chicken is quite fragrant. The chicken meat is tender and firm, and it is full of salty and savory flavor. Every bite is very flavorful. If you taste it carefully, you can also taste the sweetness of the chicken's own juices."
Wu Yuanyang, who also ate a piece of chicken first, said, "I'm not as good as you, Lao Chen, at tasting the sweetness of the chicken. I just knew that this braised chicken was very flavorful, and the chicken was fresh, firm, tender, and delicious! It's also very good with rice, so I ate the rest of the rice."
Tao Mu, who had just chosen braised duck over braised chicken, said, "I think this braised duck tastes pretty good. It's no worse than the braised pig's feet and braised beef shank I had before. You can tell the duck meat is very fresh as soon as you taste it. It's crispy, tender, and juicy, with a salty and slightly sweet flavor. It tastes a bit different from the roast duck I've had before, but it's still very delicious."
After listening to Tao Mu's description, Miao Junsheng, who had eaten the braised duck first, couldn't help but add, "This braised duck really does taste quite good. The skin is a bit chewy, and the meat is the kind that's been braised until it's quite tender, yet it's also a bit crispy. I guess there are some other processes before braising, like frying the whole duck until it's crispy. It's delicious and goes well with rice. Anyway, I've finished my bowl of rice."
Everyone recommended the braised chicken or duck they had tried to each other, and then they were all persuaded by each other to try another kind of braised meat that they hadn't had before.
Chen Feng picked up a piece of braised duck and took a bite. He immediately tasted the salty-sweet flavor that Tao Mu had mentioned earlier. Actually, he could also taste a slight sweetness in the salty-sweet flavor when he ate the braised chicken, but it wasn't very noticeable. The sweetness in the braised duck was slightly stronger.
The duck skin was slightly crispy, and the duck meat was tender and juicy. Chen Feng was certain that the duck meat had been lightly fried before being braised, which made it much more flavorful and delicious.
He took a few bites and discovered that the tender, savory braised duck had one advantage: it was very easy to separate the meat from the bone. After easily finishing the edible meat from the whole piece of braised duck, he peeled off the remaining bone, leaving only a single, intact bone without a single strand of meat, which was very satisfying to watch.
Chen Feng nodded: "This braised duck is really delicious, just as fragrant as the braised chicken. This combo is definitely worth it!"
Wu Yuanyang: "I love this taste. It's crispy, fragrant, soft, and tender without being tough on your teeth. The meat easily falls off the bone, which is great!"
Tao Mu: "This braised chicken is delicious. The meat is tender and firm, and you can taste the same salty and savory braising sauce in every bite. Unlike some braised meats I've had before, which only have some flavor on the outermost layer and become less flavorful as you eat them, like bland soup."
Miao Junsheng: "I prefer the chewiness of braised chicken. The skin is crisp and the meat tastes tender but is actually quite chewy. It doesn't require much chewing, but it has a much richer texture."
All four of them had tried braised chicken and braised duck, and couldn't immediately tell which of the two types of braised meat was better.
They had already finished the rice in their bowls, so they simply ate the braised chicken and duck, alternating bites of meat with great gusto.
After eating for a short while, the waiter brought over a large bowl of seaweed and egg drop soup. The soft, slender seaweed and golden egg drop soup swirled and floated on the surface of the soup, and you could almost smell the unique seafood aroma of the seaweed and the fragrance of the egg drop soup.
"Thank you."
After the staff left, Miao Junsheng couldn't help but sigh, "Finally, I can have some soup. The braised meat I just ate was delicious, but my mouth was too salty and savory. I need some soup to soothe it."
Tao Mu spoke quickly and bluntly: "I saw you drinking Tieguanyin tea quite happily just now, and you kept praising the restaurant for using such good tea leaves."
Chen Feng and Wu Yuanyang sat to the side and laughed.
Miao Junsheng raised an eyebrow and explained, "That's different. Drinking Tieguanyin tea can relieve the saltiness in your mouth, but drinking the soup feels even better. Since Gu's Private Kitchen has paired this seaweed and egg drop soup with so many braised meat dishes, it means it's for us to drink when we're thirsty or feel salty. With fresh, hot seaweed and egg drop soup to drink, who would still drink Tieguanyin tea?"
Tao Mu: "Even Tieguanyin tea would shed tears if it heard what you said."
Miao Junsheng: "..."
Chen Feng and Wu Yuanyang watched them bicker for a while, and Chen Feng smiled and tried to smooth things over: "Alright, hurry up and drink the soup. I can tell from the smell that this seaweed and egg drop soup is something special!"
Upon hearing this, Miao Junsheng and Tao Mu lost their will to argue; the most important thing was to drink the fresh, hot seaweed and egg drop soup first.
The soup came with a ladle, and the four of them took turns getting a bowl of seaweed and egg drop soup.
Chen Feng scooped up a spoonful of soup and drank it. Only then did he realize that in addition to seaweed and egg drop soup, there were also some minced meat and chopped green onions garnishing it.
He guessed that the soup wasn't very hot, so he didn't test it and put a spoonful into his mouth. He tasted a richer seaweed flavor and the aroma of eggs.
The seaweed is soft and delicate, forming strands that blend perfectly with the equally soft egg flowers, creating a harmonious flavor. Occasionally, you might bite into small pieces of minced meat. The minced meat adds a touch of savory meatiness to the soup, making it taste slightly sweeter.
A sip of soup warms you up, not only taking away the lingering salty and savory flavor of the braising liquid but also bringing a fresh, fresh seaweed aroma.
The weather isn't as hot as it is in July or August, and drinking this hot soup is more comfortable than I expected. It warms me up quickly, but not to the point of making me sweat.
Chen Feng then took two sips of the seaweed and egg drop soup, only to discover that the soup's sweetness was also due to a newly discovered ingredient—dried shrimp.
The shrimp was tiny, orange-red but rather pale, and it was hardly noticeable mixed in with the seaweed and egg flowers. It wasn't as noticeable as the minced meat when chewed. It was only because this spoonful was lying on top that he saw it.
He knew that dried shrimp was mainly used for seasoning and enhancing flavor. Adding a little to soup could enhance the flavor, and it could also be stir-fried in a pan with a few drops of soy sauce for extra aroma. It was especially refreshing to drink with porridge.
Shrimp is high in calcium, so his grandmother specially asked someone to buy shrimp from the south and send it to their home so they could eat it often. Therefore, Chen Feng was quite familiar with it.
Knowing that dried shrimp had been added to the soup, Chen Feng could almost taste the subtle sweetness of the seafood when he drank it.
He gradually realized that scooping soup was too slow and troublesome, so he simply picked up the bowl and gulped it down.
Tao Mu started by drinking the soup directly from the bowl, and only stopped after drinking more than half of it: "This seaweed and egg drop soup is really delicious. The seaweed is fresh, fragrant and tender, the egg drop soup is very fragrant, and the minced meat mixed in has a slightly grainy texture, which adds to the meaty aroma. It's really good!"
Wu Yuanyang exclaimed, "Gu's private kitchen has this skill: it can make an ordinary seaweed and egg drop soup so delicious."
Miao Junsheng: "To be honest, my previous impression of seaweed and egg drop soup was that it wasn't soup at all, just bland water. It was usually the free soup from the school cafeteria, and when you scooped it up, it was all soup with hardly any seaweed or egg. Or it was the free seaweed and egg drop soup that fast food restaurants gave away with boxed lunches, which was also just a pale yellow, clear soup with hardly any seaweed or egg, and it tasted worse than drinking water. But after drinking Gu's Private Kitchen's seaweed and egg drop soup, I'm really satisfied. I didn't know that when you put in enough ingredients, it tastes so good!"
Chen Feng smiled after hearing his words and explained, "With enough soup ingredients, good seasoning, and the right cooking time, the soup will naturally taste good. The soup we're drinking now uses fresh and fragrant seaweed, tender egg flowers, minced meat to enhance the flavor, and dried shrimp to add sweetness. Soup made like this is bound to be delicious!"
Tao Mu raised his eyebrows: "There are still shrimp? Let me drink some more!" After saying that, he picked up the bowl and was about to drink the remaining half bowl of soup in big gulps.
Wu Yuanyang couldn't help but laugh at him: "With your gluttonous eating and drinking, how could you possibly taste shrimp?"
Tao Mu paused, glanced down, and said stubbornly, "Then I'll keep an eye on it too."
Wu Yuanyang was speechless and too lazy to say anything, so he continued drinking his soup.
Chen Feng and Miao Junsheng ate braised meat and drank soup, which was also a unique and delicious experience.
"There really are dried shrimp! They taste pretty good too." Tao Mu's eyes first fell on the dried shrimp hidden in the soup in the bowl, and only after putting them in his mouth did he notice their presence.
He recalled a similar taste from before and felt that he must have tasted dried shrimp when he gulped down most of a bowl of soup earlier, but he hadn't paid much attention to it then.
Wu Yuanyang: "The dried shrimp really tastes good, with the fresh sweetness of seafood. You can really taste it!"
Chen Feng: "If you like it, drink more. There's so much soup. It'll taste even better if you eat the meat first and then drink the soup!"
Miao Junsheng nodded in agreement: "Indeed, let's eat it while it's hot."
The four of them devoured the braised pig's feet, braised beef shank, braised chicken, and braised duck, occasionally sipping a bowl of soup in between, enjoying their meal immensely.
Even so, there was still quite a bit of braised meat left over from each dish, and only about half of the large bowl of seaweed and egg drop soup had been eaten. Before Chen Feng and his companions could continue eating, a waiter came over and served a braised vegetable dish, which immediately caught their attention.
Compared to the previous three braised meat dishes, this bowl of braised vegetables had so much braising liquid that it submerged a large amount of vegetables, but you could still distinguish the ingredients from the tops of the vegetables. Well, actually, it was already clearly stated on the menu, so this was just a matter of recognizing the dishes by their names.
Chen Feng urged, "Let's try some braised vegetables! The braising liquid smells so good, the vegetables braised in it must taste amazing!"
He was the first to pick up his chopsticks and put several pieces into his bowl, then ate them along with the vegetables in the bowl.
The lotus root is slightly crunchy and stretchy, yet soft and glutinous. The potatoes are cooked until soft and tender, easily chewed through, and very delicate. The dried tofu has a strong bean flavor. The kelp is also very crunchy with a salty and fresh taste of the sea. The tofu skin also has a bean flavor, but it tastes different from the dried tofu. All these ingredients are soaked in the salty and fragrant braising sauce, making them very flavorful.
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