Punch: From third-rate anchor to top chef

Chapter 486
A catty of pig's feet is only 4 yuan.

Each piece is roughly half of a pig's foot.

In other words, 58 yuan got a total of two pig feet.

Not too big and not too small.

There is juice on the pig's feet, but it is also poured on by the stall owner after weighing.

Pig knuckles at this price can neither be said to be expensive nor cheap.

After all, this is a tourist attraction, and the shop rent alone needs to account for a large part of the cost.

Moreover, fresh pig's feet are used here, and the cost is even higher.

Li Xiao put on disposable gloves and held the pig's feet in front of the camera.

"I passed dozens of Qingyan pig's knuckles along the way just now, and the reason why I chose theirs is mainly because this one is the oldest."

"Besides, the pig's knuckles here have the highest praise."

"I glanced at other Qingyan pig's feet just now. Although I didn't try it myself, I knew it was chilled pig's feet."

"Only the one in front of me uses fresh pig's feet."

"The Qingyan pig's feet are made from fresh pig's feet, but they are much larger than other Qingyan pig's feet."

"Look at the fat and glutinous pig skin and the translucent tendons inside, it makes people drool."

"Not much to say, let everyone taste whether this Qingyan pig's foot is worthy of its name."

Bite on the sauce-colored pig skin of Qingyan pig's feet.

The teeth touch the soft and elastic pigskin.

The originally tough pork skin and muscle tissue are simmered for a long time.

The texture has long since changed.

"The flavor of the stew is very strong, and it is completely marinated."

"Not only the skin has a very fragrant spice taste, but even the fat under the pig skin has a taste."

"The excess fat under the pig's skin has already been boiled out, and it doesn't feel greasy at all after one bite."

"And the pig's knuckles he chose are all skinny, except for the skin and tendons, and there is not much fat."

"This pig's trotter has been boiled for a long time, and even the belt meat can be bitten off with a light bite."

"It tastes very comfortable and soft."

"Chewing lightly, the mouth is full of collagen."

"It's not greasy at all, and it tastes very refreshing."

In less than 2 minutes, half of the pig's foot was eaten by Li Xiao.

"Very good, the braised soup is very good, the taste is very strong, but there is no unpleasant smell of traditional Chinese medicine."

"It's very rare, and there is a very troublesome place for stewed soup."

"That is, adding spices every time is a very elegant thing."

"Without the fragrance, it will not be enough. If there is too much medicine, it will be very strong."

"Especially the loss rate of each spice is different, which tests the chef's experience even more."

"However, the stewed soup here is very authentic, and the taste is very rich in layers."

"Salty, fragrant, thick, and sweet, the four flavors are perfectly mixed."

"As expected of a 100-year-old braised soup."

The speaker has no intention, but the listener has the intention. Li Xiao's century-old braised soup was heard by the round-faced stall owner.

There was a thud in his heart, and a surprised expression appeared in his eyes.

How does this kid know that our braised soup is only 100 years old?

This is too evil, isn't it?
To know this great secret, only his main branch knows.

For those who know so far, it is reasonable to say that only he, his father and his grandfather know this secret.

It's a secret that even his wife doesn't know.

After all, my brother-in-law's booth is not far from here, so he dare not tell his wife such a secret.

But how could the other party know?
You know, it was more than 100 years ago that there was a problem with their pot of old stewed soup.

Moreover, even the people who knew it at the time were only in the palm of their hand.

Not to mention today, more than 100 years later.

All kinds of emotions are rolling in my heart.

The most restless round-faced boss also lost interest in doing business.

He hurriedly greeted his wife to take his place.

He smiled himself, and came to Li Xiao with a few other snacks from the booth.

???

Seeing the boss sitting down, Li Xiao was a little puzzled.

However, he quickly realized that this boss probably had the same thoughts as the lady boss of Changwang Noodles at Nanmenkou yesterday.

I want to expand my popularity through my live broadcast room.

He sighed slightly in his heart, but he didn't say the words of rejection yet.

I heard the round-faced boss grinningly say:
"Where is my brother from? Are you here for tourism or work?"

???

Li Xiao felt a little inexplicable.

Good guy, isn't this going to promote this store?
Why are you talking about homework?

But since others have asked, he can only respond politely:

"I'm from Guangdong, and I'm traveling to XZ, and I happened to pass by here."

"Oh oh, XZ, what a place! This is the so-called big world, I want to see it, right? I understand, I understand."

The boss was smiling, but there were more doubts in his heart.

Not right.

Guangdong is so far away from Guizhou.

Hearing the tone of the other party, it seems that it is not the case anymore, and he came here to find trouble for himself.

Don't you think too much.

Seeing that the doubts on Li Xiao's face became more and more intense.

The eyes of the round-faced boss flickered, and finally he lifted the stool and leaned against Li Xiao.

He glanced at the camera, lowered his voice, and asked with a smile:
"It's like this. I want to ask how the little brother knows that our old braised soup is only 100 years old?"

Li Xiao had no doubt about him, and blurted out:

"Don't you know the obvious things right away?"

It means that the system told him that the braised soup has a history of more than 100 years.

But the vendor got it wrong.

He secretly gasped.

As a [-] star senior chef.

He also said it before when he went to take the star chef exam.

There is a profession in the world called a master of food connoisseurship, which has the distinction of gold spoons and silver spoons.

These people have very strong tongues and can easily taste good and bad food.

Some of the more powerful golden spoons can even taste the age of some hams, or the time of wet aging.

Even the age of the brine can be accurately judged.

At that time, he thought those candidates were bragging, after all, he had never seen such a bragging person.

Even if I am a person who specializes in making brine, at most I can taste the taste of different brines.

How is it possible that someone can taste the year of the brine at once?

However, this long-lost memory appeared in front of the round-faced boss like a slide show.

This is probably the so-called golden spoon, right?

After just a few bites, you can talk about your own pig's knuckles.

You can even accurately judge the year of your own brine.

He also glanced enviously at Li Xiao's young face.

Does he know that every golden spoon earns a lot of money.

Comparable to some six-star senior chefs,
And the opponent can easily reach such a level at a young age, and his future future is even more limitless.

(End of this chapter)