Chapter 28 Braised Pig's Trotters.
Gu Qingqiu was pleased to hear this, feeling that someone cared about her, but she still declined: "Thank you, Grandma Lin, I appreciate your kindness. You and Grandpa Lin can take the peanuts back and enjoy them slowly."
“We still have some at home. My relative sent back a big basket of it, enough for us and my son’s family. This bag is especially for you, so please accept it. You gave us a pot of perilla drink last time, and the whole family loves it. And when my husband and I come over for dinner, you often bring us some side dishes, which we always accept,” Grandma Lin said with a smile.
Xiao Qiu is such a kind girl. The first time they came to eat, she gave them a discount. Later, she would bring them a side dish for herself from time to time, which was a one-of-a-kind treat.
Grandma Lin remembered all these kindnesses, which is why, after receiving peanuts from her relative's own garden, she and her husband decided to bring some over for her.
Seeing that Xiao Qiu was about to refuse, Grandma Lin simply put on a stern face: "Xiao Qiu, you have to accept these peanuts, otherwise we won't dare to come here for dinner again."
Having heard that, Gu Qingqiu had no choice but to smile and accept the large bag of peanuts: "Alright, thank you very much, Grandma Lin. Thanks to you, I'm able to eat these homegrown peanuts."
Grandma Lin smiled and nodded: "Homegrown peanuts taste better than those from other provinces. My husband and I each ate a handful of peanuts this morning to stop, otherwise we would have gotten a sore throat."
"When it's hot, you can drink more chrysanthemum tea or monk fruit water, both of which are good for reducing internal heat," Gu Qingqiu suggested.
Remembering the freshly prepared food in the kitchen, she said, "Grandma Lin, wait a moment, I'll go get you something."
"Oh, no need..." Before Grandma Lin could finish speaking, the child had already run to the kitchen. She shook her head with amusement; the child was very enthusiastic.
Grandma Lin stood there for a while, then smelled a fragrance that grew stronger and stronger, like the smell of meat but not quite. It must be coming from Xiao Qiu's kitchen. She wondered what delicious food the child was making.
Gu Qingqiu came out quickly, carrying a transparent plastic bag: "Grandma Lin, these are the dace fish cakes and rolls I made today. There's only one of each. Take them back and have them with Grandpa Lin."
Grandma Lin quickly declined, saying, "No need to be so polite. How can I give you something and you stuff it back into my mouth? You should keep it for yourself."
Gu Qingqiu forced the food into her hands: "It's all about reciprocity between neighbors. To be honest, I'm making these to sell as meat dishes tomorrow. You and Grandpa Lin can taste them first."
Smelling the faint aroma wafting from the plastic bag—a blend of meat and fish—Grandma Lin's resistance weakened. Hearing Xiao Qiu's words, she simply accepted it, saying, "Alright, then I'll take it back without hesitation. Thank you, Xiao Qiu."
"Don't be shy. These dace cakes are delicious when cut into pieces for soup, or into strips for stir-frying with chives or green peppers. As for the rolled fish, you can also slice them and stir-fry them directly, or stir-fry them with other meats and vegetables," Gu Qingqiu said.
Grandma Lin smiled and agreed. She said that fish cakes and rolls were also sold in the market, and they tasted good. She had bought them a few times and knew how to eat them.
With Xiao Qiu's culinary skills, the dace cakes and rolls she makes will definitely taste better, and it goes without saying that they will be cleaner and more hygienic than those sold in the market, and they will use better ingredients.
She remembered the smell she had just caught: "By the way, Xiaoqiu, are you cooking braised food? It smells similar to the braised food your parents used to cook when they ran the restaurant. I haven't smelled this aroma in a long time; I just remembered."
Gu Qingqiu nodded with a smile: "Yes, Grandma Lin, you have a good memory. We're still simmering the braising liquid. We'll make some braised dishes later, thinking that business should be good tomorrow during the May Day holiday, so we can sell braised dishes."
Grandma Lin was delighted to hear this: "That's great! Business will definitely be better during the May Day holiday than usual. You've got a good plan. My husband and I will come over for dinner tomorrow. We haven't had this in a long time and we've been craving it."
"Okay, then I'll be waiting for you to come tomorrow," Gu Qingqiu said with a smile.
Grandma Lin said a few more words, then left, saying she didn't want to disturb Xiao Qiu's work. She came carrying a large bag of peanuts, and left carrying a bag of dace cakes and rolled cakes. The more she thought about it, the more she felt that Xiao Qiu was such an honest child.
A smile played on her lips, her entire body bathed in the sunlight behind her, casting an elderly silhouette. The smile on her face was particularly kind, the kind of comforting smile.
On her way home, she thought of Xiao Qiu, and of Hui Fen and her husband who used to make braised dishes for her and her husband. She also thought that she should call her son's family to come to Gu's Private Kitchen for dinner tomorrow.
With Xiao Qiu's culinary skills, just thinking about the taste of the braised food tomorrow is enough to make my mouth water.
Hmm, tonight I can start with some dace fish cakes and scallion rolls to satisfy my cravings.
At Gu's Private Kitchen, Gu Qingqiu also plans to make dace cakes and rolled fritters tonight.
After seeing Grandma Lin off, she closed the wooden door again to prevent people from peeking in. If a customer came in thinking the shop was open, she would have to explain that it was closed that day, and she was very sorry about that.
The air conditioning was on in the shop because they were working in the afternoon, so it was quite cool. Gu Qingqiu sat there playing on her phone for a while and ordered a face cream and toner on a shopping app.
After another half hour, I got up and went into the kitchen to open the large pot of soup that had been simmering on a low flame.
The moment the lid was lifted, a rich and overpowering aroma wafted out, a savory and tempting blend of various spices, already possessing the initial flavor of braised food.
She divided the broth into three pots, putting in twenty catties of blanched pig's feet that had been prepared earlier, the broth just covering all the pig's feet. In another pot, she put in ten catties of prepared beef shank. She continued to boil these two pots over high heat, while letting the remaining pot cool, saving it to use for braising vegetables the next day.
Only now can we truly begin the process of braising the food.
Gu Qingqiu took a dace fish cake and cut it into about one-third pieces with a kitchen knife, then cut it into fish cake slices about half a centimeter thick. Juan Zhang was cut into one-third pieces and then sliced.
She used the remaining stove to heat some oil in a wok and stir-fried the dace fish cakes and scallops. Soon, the aroma of fish and meat mingled together and filled the air. After seeing that the fish cakes and scallops, along with the meat in the middle, were slightly charred, she used a spatula to scoop them out and plate them.
I quickly stir-fried the half-eaten cabbage from lunch, then added some water to simmer it until it was moist. After that, I plated it and a simple dinner was ready.
After sitting down in the dining area, Gu Qingqiu first picked up a piece of dace fish cake and ate it.
The mud carp I bought today was very fresh, and the meat was tender. Although it had many bones, I scraped it into a paste and chopped it even finer, so there were no fish bones at all.
The fish cakes are crispy and fragrant from being stir-fried in oil. The edges of the fish cakes are crunchy, while the inside is chewy, tender, and flavorful with a rich fishy taste. They are savory and delicious.
Even if you add flour to help it hold its shape better, if you control the amount well, every bite will have a very firm fish paste texture, and you won't taste the flour at all.
Take another bite of the roll. After being stir-fried again, the skin has turned a deep yellow to brownish-yellow. The tofu skin roll is completely mixed with the minced meat inside, and you can no longer see any trace of the single layer of skin.
When you bite into it, you first taste the crispy outer layer, and then you bite into the tender and juicy minced meat. The flavor is a bit mild. It would taste even better if you added a few drops of soy sauce when you were frying it, but this way you can better taste the original flavor of the minced meat.
When she was seasoning the ingredients, she was thinking that they would all be braised in the broth the next day, so she controlled the amount of salt to avoid making them too salty and not tasting good.
After trying two pieces of rolled cake, Gu Qingqiu couldn't immediately tell whether she preferred the dace fish cake or the rolled cake.
The rich meaty aroma of the rolled scallops and the tender fishy aroma of the dace cakes each have their own merits and are both delicious. Since there's no rice to eat with them right now, you can have a bite of stir-fried cabbage followed by a piece of rolled scallop or a piece of dace cake. The cabbage shreds, stir-fried with lard and infused with the aroma of meat or fish, also have a richer flavor and are more satisfying to eat.
After finishing the meal, I took the dishes to the kitchen sink to wash them, and also washed the pots, pans, and plates I used in the afternoon.
Gu Qingqiu opened the lid of the largest pot. The braising liquid inside gradually thickened and turned a dark brown color, and the pig's feet also became slightly colored. She used a knife and fork to poke some holes in the skin of the pig's feet so that they would be easier to absorb the flavor when braising.
Braised pig's feet need to be cooked for a longer time; the longer they are cooked, the softer and more gelatinous they become. However, braised beef shank should not be cooked for too long. If it is cooked for too long, the beef will fall apart even if you take it out and touch it. The key is to soak it in the braising liquid to absorb the flavor.
After adjusting the heat of the two braising pots according to the time, Gu Qingqiu simply went upstairs to take a shower. After showering, she threw her clothes into the washing machine, poured in laundry detergent, and started washing them. She also tidied up the trash on the second floor and carried it downstairs.
She turned off the heat of the pot with braised beef shank, opened the lid to let it cool, and continued cooking the pot with braised pig's feet.
After cleaning up the kitchen waste from today, Gu Qingqiu picked up the bag she had brought down from the second floor and walked out of the restaurant to throw away the trash, closing the wooden door behind her.
Jiangshi has done a good job in promoting and managing garbage sorting. There are two garbage collection points on Suli Street, one of which is quite close to a restaurant.
The garbage collection point was set up like a bulletin board, with various garbage sorting tips posted on a long screen, three large red, green and blue garbage bins standing there, and an even larger garbage collection box behind them. An aunt wearing gloves was standing there collecting garbage.
When Gu Qingqiu was cleaning up the trash, she separated it into two bags: one for kitchen waste and one for general waste, which could be considered recyclable.
After walking over, under the aunt's watchful eye, she threw the trash into the red and blue bins respectively. There was a mini handwashing station next to it where people could wash their hands, but she chose to go back to the restaurant to wash them.
As she turned around and walked a few steps back, she could still hear the aunt muttering to one of the people who went to throw away the trash: "Hey young man, you have to sort the trash before you throw it away. Look, your kitchen waste is still dripping wet, how can you throw it here? You've thrown it in the wrong place!"
The night in Surrey Street is quite lively. The streetlights are dim but bright enough to make out people passing by. Some are nearby residents taking a walk, some are rushing by to catch the bus, and some are leisurely looking for something to eat.
Restaurants are doing brisk business at this time. The pizza place is packed with adults and children, while the fried food stalls have long lines of young people. The noodle shop diagonally opposite my restaurant also has three or four people slurping noodles.
Originally intending to return to the restaurant, Gu Qingqiu couldn't resist taking a few more steps forward. There was a sausage grill machine at the entrance of this convenience store, and the hot dogs, chicken sausages, chicken cartilage sausages, and fish balls inside, heated and puffed up under the bright white light of the chandelier, looked so tempting.
She asked, "Boss, how much is one of your hot dogs?"
The owner, who was sitting in a rocking chair enjoying the cool air, slowly replied when asked, "A meaty one is four yuan, and a regular one is two and a half yuan."
Gu Qingqiu nodded: "Then I'll get one with lots of meat."
She took out her phone and scanned the QR code on the sausage grill to pay.
The owner also got up and came over, skewering a hot dog that was puffed up and sizzling with oil onto a bamboo stick for her.
"Thank you, boss."
Gu Qingqiu took a hot dog and walked back, eating it as she went.
The hot dog was a bit hot, and it was easy to burn your mouth when you bit into it, but the sizzling oil had a meaty aroma and a hint of sweetness. The whole dog was really substantial and meaty, which confirmed what the owner said about the high meat content. However, looking at the cross-section after biting into it, there was still quite a lot of fat. It was salty and delicious, just like the hot dog I remembered.
Gu Qingqiu could eat a quarter of the hot dog in one bite, her mouth oozing with oil and the aroma of meat, eating one bite after another. Even so, the oil oozing from the hot dog still dripped down the bamboo skewer and made her fingers slippery.
Fortunately, she had already returned to the restaurant entrance. With clean hands, she took out her key to open the door, and after entering, she closed the wooden door behind her. She first went to the kitchen to throw away the bamboo skewers and then washed her hands.
Since she had nothing else to do, she simply sat down in the shop and started browsing her phone. Before leaving, she remembered that she seemed to have quite a few takeout bags and boxes left in the shop, so she opened her shopping app and ordered another batch, this time ordering three hundred takeout boxes and one hundred takeout bags.
This is the third order.
Gu Qingqiu discovered that since designing the new packaging bags, they have been quite popular with customers. Two or three customers even complimented her to her face, saying that the packaging bags were very beautiful.
I don't know if it's just my imagination, but the number of customers ordering takeout has also increased, and we're going through takeout bags and boxes very quickly.
The seller I ordered from is local. If it ships tomorrow afternoon, I should receive it the day after tomorrow morning. The packaging boxes and bags in the kitchen should last until the day after tomorrow morning.
The clock ticked away. Gu Qingqiu saw that it was still a bit early at 9:30 and she was getting tired of scrolling on her phone, so she went to the kitchen to get the bag of peanuts that Grandma Lin had given her that afternoon, and also took out two bowls.
The peanuts in the bag were plump, with very little visible black mist. I don't know if Grandma Lin specially picked out the best peanuts for her, or if all the peanuts in this batch were just this good.
She took out a peanut, squeezed it hard with two fingers, and the peanut shell opened to reveal the light purple peanut inside. She casually tossed it into her mouth and ate it.
Because the peanuts were stewed, they became softer and more tender, while still retaining their original flavor. I don't know if they were sun-dried, but they were also a bit crispy, with a slightly salty and savory taste.
One can imagine how delicious it would be if stir-fried and served as a snack with drinks.
Gu Qingqiu picked up another peanut, cracked it open, and popped three peanut kernels into her mouth to chew. She thought that pig's feet and peanuts were a perfect match, and she could make some braised peanuts tomorrow.
She simply picked up the peanuts one by one from the bag, putting the peanut kernels in one bowl and the peanut shells in another. Her phone was open, and a short video app was playing automatically, so she wasn't bored at all.
The quality of these peanuts is really high. You can often find three kernels in one peanut, and some even have four. However, the four-kernel peanuts are smaller and not as plump and round as the three-kernel ones.
While peeling peanuts, Gu Qingqiu sometimes stuffed some into her mouth. After peeling a whole bag of peanuts, she felt that she must have eaten at least a handful, so she would have to drink more herbal tea tomorrow.
Gu Qingqiu stood up and carried the two full basins and bags into the kitchen. She put the peanuts in a new bag and poured the peanut shells into the previous bag, tied it up, and threw it in the trash can.
She turned off the stove in the pot where the pig's feet were being braised. The pig's feet inside had been braised to a bright reddish-brown color, looking glistening and tender, and the braising liquid was filled with the aroma of meat.
She put the lid back on and waited for the pot of pig's feet to cool down. She put the other pot of cooled braised beef shank into a large basin, covered it with plastic wrap, and refrigerated it. After soaking in the braising liquid overnight, the beef shank would be more flavorful and chewy.
The early summer night wasn't too hot yet, so to be on the safe side, Gu Qingqiu left the ceiling-mounted air conditioner in the kitchen on. After locking all the doors and windows and making sure nothing was left behind, she took her phone and went upstairs to rest.
Lying in bed, she reflected on how busy the day had been, and realized that her rest had been rather lonely.
No, I need to give myself a good rest for two days after the busy May Day holiday.
From the first light of dawn to the last star of the night, Labor Day officially arrived. Many people who finally had a holiday chose to sleep in as late as they could, but Gu Qingqiu's biological clock remained unchanged, and she got up at nearly seven o'clock as usual.
After washing up, she first called and asked Boss Zhu to send over three catties of lean meat and eight catties of pork ribs later.
After hanging up the phone, Gu Qingqiu went downstairs to make breakfast. She had eaten a lot of peanuts last night, so she simply cooked a pot of plain porridge. She coughed and then fried some peanuts to eat with the porridge.
After finishing breakfast and washing the dishes, the pork and the noodles I had ordered earlier were delivered.
I'll put three pounds of lean pork and eight pounds of spare ribs in the kitchen first. I'll pack ten pounds of noodles into three bags; they smell wonderfully of noodles. The rice noodles are still long and smooth, and they smell deliciously of rice. I'll keep the rice noodles for myself and put them in the refrigerator. I'll keep half of the noodles in the kitchen and the other half in the refrigerator.
Gu Qingqiu pulled the grocery cart toward the market.
She picked out a lot of ingredients that could be used for braising vegetables, such as lotus root, potatoes, kelp, dried tofu, gluten, wood ear fungus, and shiitake mushrooms. She also bought some bitter melon, soybeans, and jujubes, and picked out a few bunches of bok choy.
Gu Qingqiu now prefers to buy groceries from the old lady's stall she used to go to at the beginning. The vegetables there are all homegrown and of good quality. She buys a lot so that the old lady can go home earlier.
When she got to the seafood stall, she picked out five pounds of medium-sized shrimp and five pounds of small but fresh-looking oysters. She asked the owner to remove all the shells from the oysters and keep the meat inside.
After buying all the ingredients she wanted, Gu Qingqiu returned to the restaurant and immediately went into the kitchen to get busy.
Last night, I took out a pot of braised beef shank from the refrigerator to thaw, heated up a large pot of braised pig's feet on the stove, and also heated up another pot of unused braising liquid.
She cleaned the oyster meat and then used scissors to process the shrimp. This time, she not only removed the shrimp heads, internal organs, shrimp veins, and shrimp legs, but also cut off the shrimp tails and peeled the shells, leaving shrimp meat about half a finger long.
The ribs are still soaked in a bowl with salt, starch and water to remove the fishy smell, while the bitter melon needs to be peeled, cut open and the seeds removed.
The bitter melon seeds are key to the bitterness; removing them makes the bitter melon soup less bitter and more palatable to most customers.
After processing the bitter melon, Gu Qingqiu went to the dining room to rest for a while and wrote down today's menu.
Before 10 o'clock, Sister Zhou came over carrying a bag: "Good morning, boss. I went to the suburbs with my friends to pick mangoes yesterday. They were quite sweet. Here are a few for you to eat."
She had barely finished speaking when she smelled the strong aroma of braised food wafting from the kitchen. She instinctively looked up at today's menu on the wall and exclaimed in surprise, "Boss, you're selling braised food today?"
"Yes, I started making them yesterday." Gu Qingqiu nodded with a smile. Seeing that there weren't many mangoes in the bag she was carrying, she smiled and took it. "Thank you, Sister Zhou, for bringing me mangoes."
Sister Zhou smiled and said, "Boss, you've always taken such good care of me. It's nothing for me to give you some of the extra mangoes I picked."
Gu Qingqiu said with a smile, "You've helped me a lot lately, so let's look after each other."
Sister Zhou smiled and agreed, then, smelling the aroma of braised food wafting from the kitchen, she began cleaning the restaurant.
Gu Qingqiu also went into the kitchen to continue working, preparing vegetables such as lotus root, potatoes, kelp, and dried tofu.
Soon it was 11 a.m., and the wooden doors of Gu's Private Kitchen Restaurant opened to welcome guests.
Last night, Grandpa and Grandma Lin stir-fried fish cakes and scallops for dinner. The fish cakes were fresh and fragrant, and the scallops were tender. The fish and meat flavors were so rich that it felt like eating fish and pork directly.
The seasoning was perfect—savory and delicious. The addition of a few drops of soy sauce after stir-frying further enhanced the aroma of the fish cakes and rolled fritters.
The elderly couple ate more than a bowl of rice late at night with the dace fish cakes and rolled rice rolls, and they kept reminiscing about it afterward.
Of course, they couldn't bear to eat all of the delicious dace cakes and rolls. Xiao Qiu's cooking was guaranteed to be tasty and clean, so they kept two-thirds for their son's family to take home later.
Knowing that there would be braised dishes at Gu's Private Kitchen tomorrow, Grandpa Lin had been thinking about it. When he called his son's family to tell them the news, he didn't forget to urge them to come over early tomorrow.
This morning, my son and his family came over to Suli Street to have breakfast with me as soon as they woke up, which made Grandpa and Grandma Lin very happy.
The house was filled with laughter all morning, and as it was almost eleven o'clock, Lin Zhongxuan urged his parents to head out to the restaurant for lunch.
After all, many people go out to eat during the May Day holiday. What if you have to queue at Gu's Private Kitchen if you go late?
Upon entering the restaurant, they were the first to arrive and sat directly at the large table.
Xiao Yuan and Xiao Mei were delighted to see this familiar restaurant, knowing that the meat and dishes here must be delicious. They often thought about it when they were at school, complaining about both the school cafeteria food and the food at home. Of course, in the end, Xie Yun and Lin Zhongxuan let them go hungry for a meal, and the two little ones behaved themselves.
Grandma Lin looked at the menu on the wall and said, "Oh my, today is a feast of braised dishes. Just smelling this makes me hungry."
Grandpa Lin nodded: "We must have a serving of this braised pig's trotter. Yun Sheng's braised dishes used to be quite delicious, but Xiao Qiu's are probably even better."
Lin Zhongxuan and Xie Yun discussed what else they wanted to order.
Today's menu reads:
Braised pig's feet: 68 yuan (88 yuan including the "Four-Point Gold" version, only eight servings available).
Braised platter 68 yuan (beef shank, dace cake and rolled pancake);
Braised vegetarian dishes (lotus root, potato, kelp, dried tofu, etc.) are 38 yuan.
Chaoshan steamed noodles, 38 yuan;
Bitter melon, soybean, and pork rib soup: 58 yuan.
Braised pig's feet are a must-order, since we've already ordered them, we'll definitely go for the one that's only available in eight portions with four gold pieces. The braised platter also includes braised beef shank, and the other two dishes look pretty good too, so let's order those as well.
How can a meal be complete without green vegetables? We should also have a serving of braised vegetables. And of course, we need soup with our meal, so let's have a serving of soup too.
After discussing it with Grandpa and Grandma Lin, the couple decided that the only dish left to order was Chaoshan steamed noodles.
Grandpa Lin said, "I always eat braised pig's feet with rice. Let's see if you eat noodles or not."
Grandma Lin nodded, "I'll be fine with rice and braised pork."
Lin Zhongxuan and Xie Yun exchanged a glance, both understanding each other's meaning: "Since we're already here, let's eat more to celebrate May Day, let's just order everything."
Xiao Yuan and Xiao Mei excitedly raised their hands and shouted that they wanted to drink beverages. After their parents waved for approval, they ran to the freezer to choose a drink like monkeys leaving the park.
Lin Zhongxuan then called over the staff to take their orders, and in just a short while, the restaurant had two or three more tables full of customers.
Grandpa Lin said with a smug smile, "I always said you have to come to Gu's Private Kitchen early, otherwise you might have to wait in line."
Grandma Lin chimed in, "Xiao Qiu's braised food has a secret recipe. As soon as we approached the wide-open door, we could smell that irresistible aroma. Who wouldn't be captivated by the smell? That's why so many customers are coming in."
Lin Zhongxuan and Xie Yun smiled and agreed, washing six sets of bowls and chopsticks while the two little ones drank coconut juice with great joy.
They had barely finished their Tieguanyin tea and taken a few sips when the waiter brought over a plate of glistening, reddish-brown pig's feet drizzled with braising sauce: "This is braised pig's feet with four points of gold, please enjoy."
As the plate of neatly sliced and nearly full braised pig's feet was served, the Lin family members, young and old, couldn't help but hold their breath, as if all they could breathe was the aroma of the braised pig's feet.
The reddish-brown, translucent pork skin is connected to the alternating layers of fat and lean pork trotters, some with more fat and some with more lean meat. Drizzled with a dark brown braising sauce, the meat glistens with oil and looks incredibly tempting.
Grandpa Lin said, "Eat, everyone, eat quickly."
As soon as he finished speaking, he was the first to reach out with his chopsticks, followed by several other pairs of chopsticks reaching into the plate, each taking the pork trotters they had their eye on.
Grandpa Lin bit into the pork trotter, savoring the domineering aroma of the braised meat that spread from the tip of his tongue to his entire mouth. The pork trotter was very soft, with a slightly sticky texture. The lean meat crumbled easily when bitten, while the fat was tender and delicious. The pork skin had a slightly gelatinous texture and was savory and delicious, making it especially friendly to his teeth and his overall health.
"It tastes familiar, no, it's even more fragrant than before."
"This is the taste, it's delicious," Grandma Lin said indistinctly.
She was biting into a piece of fatty pig's trotter, and it felt soft and tender. Both the fat and lean meat were braised until very tender, making it easy to bite into. The skin had a gelatinous texture and was a bit sticky, which made it especially enjoyable to eat with the trotter.
Lin Zhongxuan and Xie Yun didn't say anything, they just kept eating the pig's feet.
Lin Zhongxuan felt that the braised pork knuckle made by Gu's Private Kitchen was very fragrant, even more fragrant than the one he had smelled at the entrance of the store. The aroma of the braising sauce was completely released on the tip of his tongue. The pork knuckle was tender and easy to fall apart. It was very satisfying to bite into, with plenty of oil and juicy flavor. It was salty and delicious, making people want to mix it with rice.
Remembering that his parents had said they wanted to eat, he asked his wife and then called over a shop assistant to order five bowls of rice, which the two children shared.
Xie Yun never expected this braised pig's feet to be so delicious.
The key is the savory and enticing braising sauce. The pig's feet are also braised to a particularly fragrant perfection. The lean meat falls apart with a bite, and the fat is oily but not greasy. The pig skin, which is said to have beauty benefits, is stewed until soft and tender, with a gelatinous texture. I love the taste more than the legendary effects.
She didn't care that she was on a diet recently. Since she came to Gu's Private Kitchen, she didn't think about restraint and picked up piece after piece of pork trotter with her chopsticks.
After the rice was served, she took a spoon and scooped a spoonful of dark brown braising sauce from the plate of braised pig's feet onto the white rice. Then she picked up two pieces of pig's feet, put them in her bowl, and started mixing them with the rice.
After finishing her meal, Xie Yun specially picked up a piece of pork knuckle from the Four-Point Gold brand. This part of the pork knuckle tasted different; it was chewy and firm, and the texture seemed even better. The sticky, gelatinous texture made it even more delicious, and the aroma wafted into her very being.
The adults are enjoying their food, and even though Xiao Yuan and Xiao Mei are young, they know how to eat well. If they don't know how, they can learn from them, right?
They chewed on the savory and flavorful pig's trotters, each using a spoon to drizzle the sauce over their half-bowls of rice, then shoveled another mouthful of rice into their mouths with the remaining pig's trotters. Mmm, the more they chewed, the more fragrant it became!
The other customers at the other tables in the shop also praised the braised pig's feet.
"These braised pig's feet are so delicious. They're fatty but not greasy, tender but not mushy, and the skin is chewy and has a gelatinous texture. I can eat a piece in one bite."
"It's really delicious, even better than those places that specialize in pork trotter rice. I could eat three bowls of rice with these pork trotters!"
"I came in just now because I smelled this braised food. I wasn't worried about not being able to sleep well for the next five days of my holiday if I didn't get to eat it, hahaha. Now that I've had it, it was definitely worth it!"
"Don't even mention it! My family lives right next door. Last night, my grandson was so captivated by the aroma of braised pork wafting from this restaurant that he refused to eat dinner. Finally, around noon, he invited the whole family over for lunch. And let me tell you, this braised pig's trotter is absolutely delicious!"
"The owner's parents used to make really good braised food, and I really loved it. After a few years, I finally got to eat it again, and the owner's braised food this time is even more delicious than when her parents made it! Slurp!"
Hearing the surrounding customers praising the braised pig's feet, the Lin family ate them even more with relish. A whole plate of pig's feet disappeared at a visible speed, all ending up in their stomachs.
Soon the staff brought over another platter of braised dishes.
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