Food Customizer

The processed turtle meat does not have the slightest fishy smell.

Moreover, Su Chen's knife skills are very interesting, and it is basically impossible to tell what kind of meat is cut.

Many people were curious just now, but they knew through the live broadcast on the projector that the dish served was water fish. This was the first time that everyone had seen someone live broadcasting in the kitchen while eating. Many people were very curious and asked around.

"What kind of fish is water fish?"

"It's turtle, tortoise, turtle, you know, that thing!"

"Hiss, this is actually fried tortoise? This thing is quite novel, let me try it. Oh shit, where is the dish?"

Many people were just about to start eating after listening to the introduction, but they found strangely that the plate on the table was empty, there was no water fish meat, only a few inconspicuous garlic sprouts left.

Lirong, Xiujuan and the other two stood speechlessly beside their previous seats.

Now those three seats have been occupied by the drivers of the three leaders.

The three drivers were sitting there, showing off.

"This meat is good. The last time I went to Jingzhou Hotel with Secretary Zhang, we had turtle. What the hell!"

"I went to a five-star hotel in the next city with General Manager Gong before. The turtle there was so fishy."

"You guys are so nice. I haven't eaten turtle since I went with Director Wang. This is really delicious! I heard it's very nutritious? What a pity, the portion is a little small."

Li Rong and the other two stood at the back, straining their necks to see everyone showing off the turtle meat. The expressions on these people's faces were not fake. This was probably really delicious.

Director Liu and the others were also standing behind Secretary Zhang and the others in embarrassment. They could only watch and worry. There was really nothing they could do!

Zeng Guofeng saw that this was not a solution, "Wife, can you talk to the boss and ask him to add another table for us?"

Li Rong heard this and immediately ran from that table to the main table, "Yes, yes, everyone is eating so happily, we have no place to sit here. Adding a table is not a big deal."

"No." Aunt Fang refused without hesitation, "Today's menu is all decided by me, and many of the dishes in it take seven or eight hours to prepare, and each portion is just right, where can I add more, I can't add more!"

After saying that, she turned her head and looked at Li Rong, "Good sister, can you squeeze in with everyone? Or you can move a stool to our table to squeeze in?"

The main table was already full, and everyone present was a dignitary. Even if Li Rong had a hundred courage, she would not dare to come here to join in the fun.

I had to say with a dark face, "I'll go see which table has an empty seat."

Indeed, there were several tables near the door with only nine people, but after everyone ate the fried water fish with garlic sprouts, they all reached a consensus: today's meal is not simple!

And the first hot dish is a whole turtle, who knows what delicacies will be in the following dishes? After all, people in Jingzhou really haven't seen real seafood, plus the live video broadcast, the kitchen is full of all kinds of fish and crabs that have never been seen.

You still want to squeeze in with us to eat such delicious food?

Isn't it beautiful for nine people to eat at one table? Why should it become ten people?

So after seeing Li Rong and the other two coming over, most of the guests deliberately stretched their arms on the table, or deliberately moved their chairs, making it seem that their table was very tight and couldn't fit anyone at all.

Li Rong went back angrily to find Aunt Fang to argue again, but she heard a sound from the speaker on the 19th floor that was not installed somewhere.

"Boss Su, is it your turn to continue introducing this dish?"

Everyone looked at the projector, and some people looked at the canteen door from time to time.

I realized that no dishes were being taken out, so I continued to look at the projector with peace of mind. After all, the experience of being robbed just now was too miserable!

"This place is really innovative. To be honest, this is the first time I have seen someone do a live broadcast in the kitchen for a big banquet."

"Oh, he wants to live broadcast in the usual restaurant, but does he dare? I don't like to eat in restaurants outside, I'm afraid it's not clean! This boss dares to live broadcast, which means that the hygiene of the kitchen must be good, and he is not afraid of people watching."

"You're right, we can take a look if we like, and don't look if we don't like, what's the big deal. What dish is this, do you know it?"

"It looks like our Jingzhou dough rolls, isn't it dough?"

In the picture, Su Chen just opened a pot lid, and after the booming water mist dissipated, five baskets of delicious food were revealed inside.

"This dish is called pheasant roll."

A Wu was next to Su Chen, and they were singing the same tune. Wu pretended to be surprised, "Oh! Pheasant roll, is there pheasant meat in it?"

Boss Su and Yu Guang rolled their eyes at Wu, thinking that people from Guangdong Province are so dramatic. They asked you to cooperate with me, but didn't ask you to act so exaggeratedly.

You are from TVB, right?

"Of course there is no pheasant meat in it."

Su Chen brought out the plates one by one. It was really not easy to tell what it was from the outside. After all, it was something shiny and translucent, wrapped in a roll.

It's no wonder that the guests didn't recognize it.

When Su Chen cut the meat into ultra-thin large slices, the lean meat was made with egg yolks, Ajinomoto and sugar, plus refined salt and soy sauce, and even rose wine!

With so many seasonings, the color of the lean meat has changed a little.

Moreover, when making meat rolls, you need to mix some dry dough powder on the fat slices, and then mix the marinated lean meat with some dry dough powder and spread it on the fat slices.

Here is another little trick that is unknown to outsiders. When spreading the meat, you must spread it horizontally with the fat, spread it four inches vertically, and leave two inches of space for the fat.

After spreading it flat, press the meat with your hands, and finally put the ham strips on the lean meat and start rolling forward. When you roll to the empty space of the fat, you need to paste the egg white dough powder on the strips, and then roll it again!

In this way, the joints can be glued firmly, and the joints are placed on the plate with the joints facing down, and then put on the steamer. The edge of the plate should be backed with wooden chopsticks to prevent the meat rolls from bursting during the steaming process.

This dish is easier said than done.

Just cutting such large pieces of fat and lean meat slices into ultra-thin large slices can stump a group of senior chefs.

At this moment, five meat rolls were steamed in a steamer for 20 minutes. The surface was crystal-clear and looked like a dough roll made of potato flour.

During the few minutes that Su Chen chatted with A Wu, the meat rolls cooled down a little.

"No one stipulates that pheasant rolls must have pheasant meat, just like there is no wife in wife cakes."

A joke that is not very humorous will seem a bit funny when there are many people.

This made the diners outside laugh.

Su Chen put the meat rolls on the cutting board, and the chef's knife in his hand fell gently, slowly cutting all the meat rolls into small slices of four-centimeter thickness.

In this way, the diners can see it more clearly from the side.

A layer of crystal white objects, with a layer of sauce-colored ingredients inside, and the things inside are recognizable ham.

According to the explanation of the famous recipe, the original flavor of this dish should use Cantonese sausage, but Su Chen changed it to ham after several thoughts and attempts.

After all, not everyone can eat Cantonese sausage, but most people can eat ham.

After cutting.

Heat the oil in the pan!

The big iron pan was dry-fried until white smoke began to rise, and then Su Chen poured vegetable oil into it, and then waited for the oil temperature to rise to 90% boiling hot, almost burning!

The long bamboo chopsticks picked up the cut meat rolls and put them in one by one.

The steamed meat rolls are still very fragile now. If they are poured directly into the oil pan with a strainer, they will explode instantly!

So they can only be picked up one by one with bamboo chopsticks. This is purely unavoidable.

Even so, Su Chen's movements are still very fast. Every time he picks up the 30th or 40th meat rolls, he will stop and turn over the meat rolls that were picked up in front.

When he picks up the 60th or 70th meat rolls, he will pick up the meat rolls that were fried golden on both sides.

This is repeated for about six or seven minutes, and finally all the meat rolls are fried golden.

It took a long time, but the diners outside were not bored at all, because when watching the cooking, many people found an interesting thing.

In the crowd, there was a child wearing a school uniform with the words "Experimental Middle School" on it. He stood up excitedly and pointed at the projector, "He can remember it clearly! I just remembered ten rolls in order, and that person actually turned them over in order, and then took them out in order! Is this person from the strongest brain?"

The adults next to him were awakened by the child's words.

Although Su Chen's movements did not stop at all, and seemed to be done in one go, he could actually remember the order of putting these identical meat rolls into the pot clearly?

It's outrageous.

"I still don't believe it. I'll stare at him closely this time. I don't believe he can remember everything!"

"Watch carefully, watch carefully. This wave puts fifty meat rolls into the oil pan one by one. Oh my god, my eyes are going to be blurry."

"It's okay, I can remember it!"

Everyone looked at the person who said this in disbelief, only to see a middle-aged man standing up and holding his mobile phone high. "I recorded it with my mobile phone. I'll play it back later to see if he really turned it over and took it out of the pan in order!"

Good guy.

The chef relies on memory, and you use high technology to cheat?

Although it feels funny, it also adds some fun to the waiting diners.

Everyone looked at the big screen and listened to the middle-aged man start counting after half a minute.

"One! Two! Three!"

"."

"Forty-eight, my god, they are all right, fifty! Damn, my god, they are all right! This chef is amazing!"

As the big brother screamed excitedly, the diners seemed to have seen some incredible move, and they began to applaud involuntarily.

What a magical operation!

It seems that the meat rolls are casually put into the pot, but those rolls are not fixed in a certain position in the oil pan, but they are always floating and rolling with the hot oil to change their positions!

Even so, the mysterious chef can still turn them over in the order they are put into the pot, and finally take them out of the pot in their original order. In other words, the golden fried meat rolls at this moment have the same frying time in the oil pan!

And such a meticulous dish is actually made for them. Thinking of this, the waiting diners are full of infinite expectations.

After all the meat rolls were taken out, Su Chen put them on different plates according to the number.

No more, no less, twenty per plate.

Two more small dishes were placed in the corners of the round plate, containing Huai salt and simmering juice respectively.

As Su Chen placed these ten dishes on a square plate, the guests in the hall became restless again.

Everyone unanimously moved their eyes from the big screen to the direction of the frosted glass in the canteen. That is the food outlet!

When the long legs and the short legs walked out together, many guests were already waiting impatiently. They even stood up from their seats and stretched their necks, as if they had seen the food in advance and had eaten it in advance. .

First, the nearest main table.

A plate of pheasant rolls was placed on the table, and everyone stared at it intently. However, the people at this table were all very special, and no one moved their chopsticks first even though their stomachs were growling.

"This dish is good, I like it very much." Secretary Zhang picked up a piece of meat roll with his chopsticks, slurped the juice in his mouth while standing, and made a crisp sound when chewing that could be heard by people around him.

"It's good to eat it with Huai salt." Secretary Zhang finished eating together and then ate another piece.

Others were afraid that he would hold out his chopsticks again, because there were only twenty yuan in the plate. To put it bluntly, each person had two yuan, which was clearly divided.

Now that Secretary Zhang has started, everyone no longer waits and stretches out their chopsticks to pick up the food.

For a time, the noise in the hall disappeared and was replaced by the very rhythmic sound of chewing.

The sound of something crispy being chewed to pieces was followed by people’s admiration.

Secretary Zhang rolled up the two pieces of meat and took a satisfied breath, as if he could savor the flavor in his mouth again.

"Sweet and crispy, with a delicious burnt aroma, fat but not greasy, and a simple flavor. It is a good dish!"

Mr. Gong next to him couldn't help but nodded, "This dish is very good. I thought it was stir-fry last night, but when I saw the video today I realized it was actually fried meat rolls. It's really a bit magical."

The boss of Jingtai next to him took this opportunity to interject, "Two leaders, this dish is a famous Cantonese dish in Guangdong Province, but the production process is very complicated, and restaurants in the north have not introduced it on a large scale. We just saw the chef cooking it The process of frying actually requires very tedious processing before cooking.”

Seeing Secretary Zhang nodding with satisfaction, Boss Jingtai smiled and said, "If you two like it, I'll go back and ask the boss here for advice. If you come to the company and don't have time to make these things, you might as well come to our Jingtai Hotel to taste them." , you should give me a try and give me some suggestions."

What I said is so flawless that it neither offends the delicious food nor offends everyone present. It is also called a tasting, but it is not for you to consume!

After all, among these people here, no matter who can come to Jingtai, they are absolute guests. It doesn't matter whether they have money or not. The main reason is that this kind of network is very rare.

Hearing what Boss Jingtai said, the boss of Jingzhou Hotel stood behind him and was furious, "Didn't you say you were the apprentice of the chef at the state banquet! Why can't you even find a seat for us now!"

Master Li looked at his boss unjustly and said, "Yes, but it was the boss who had to stand up and leave just now, otherwise no one would be able to occupy your seat."

"You him!"

Over there, Li Rong and the other three were even more anxious. Just watching the live broadcast of this dish already made people salivate, and now they were watching others eat it.

Listening to that crispy sound, my mouth is watering with greed.

This fucking sentence really comes true, I watch while others are eating, and I stand while others are sitting.

The key point is that they could just leave just now because everyone is on an equal footing. Even the distinguished guests at Lao Zeng's main table have intensive contacts with Li Rong and her husbands.

But it’s different now.

The secretary of the city was sitting there, the chairman of Jing Neng was sitting there, and the director of Jingzhou TV station was also sitting there.

Those people who were all distinguished guests in Li Rong's eyes just now were standing behind her.

At this time, anyone who moves randomly will be very conspicuous. If he leaves directly, it will not give the host family face.

In this situation, if you don't give face to the host, does that mean you don't give face to Secretary Zhang?

So the three of them could only stand awkwardly between two tables, neither walking nor looking at them.

It’s uncomfortable, it’s very uncomfortable!

Little did they know that the real pain had not yet begun. Within ten seconds of the dish being put on the table, everyone was eating it up with just two chopsticks.

The sound of the squeaking mouth, and the sound of people praising after eating, undoubtedly became an extremely painful existence for the other people standing. However, when the projection screen turned and Su Chen took out the same ingredient again, everyone was shocked. I was really dumbfounded!

In the corner of the kitchen, I don't know when a huge oven was added. This is no longer a traditional oven.

It's a large cylindrical carbon oven!

Before Su Chen took action, Jingtai's head chef's eyes lit up, "Is this freshly made roast duck?"

If it is freshly roasted duck, dip it in sugar while the duck skin is crispy and eat it. It is definitely a delicacy in the world!

However, when Su Chen opened the oven and took out something inside, everyone was completely stunned!

"Roast suckling pig! Oh my God, I've seen this in a movie!"

"Oh my god! It's really a roasted suckling pig. Get out of the way. I'm going to perform a three-bite eating suckling pig today!"

"Mom, please give me your phone and I'll take a photo. I've never seen this thing before. Can such a small pig eat it?"

"It makes me want to look at it. There is no place in Jingzhou that specializes in roasting suckling pig. Where did you get this thing?"

It’s time to say it or not.

When Su Chen pulled the roasted suckling pig out of the oven and placed them one by one on the chopping board, all the guests present exclaimed and started taking short videos with their mobile phones.

The key is that this thing is so rare!

Many people in Jingzhou have even seen this thing when watching "The Tomato Rich Man" to death, but they can't see it in reality at all!

You may be afraid of making snake meat, but if you take out a suckling pig that is roasted until it is bright red in color, shiny and tender, my mouth will water!

The suckling pigs that had been grilled until they were shiny were all placed there. Just looking at them was a top-notch visual feast!

At this moment, no one questioned Yumi Lai’s live broadcast in the kitchen. Everyone was even very lucky to be able to see the making process of a suckling pig with their own eyes!

The suckling pig, which weighed about seven or eight kilograms, was not very big. It was lying on the cutting board in a prone position, with Su Chen holding the chef's knife in one hand.

First, remove the bindings from the front and rear hooves of the roasted suckling pig, and then make a cross cut on the back of the spine below the ears and the back of the tail.

Make a straight cut at both ends of the cross-cutting edge from top to bottom to form a rectangular incision.

Then make a straight cut along the middle line of the back to divide the rectangle into two pieces. Make another straight cut along the middle line of each side to cut into four strips of pork skin.

The cut pig skin was picked out with a knife, and there was clearly no trace of meat on it.

Awu on the side immediately brought a large bowl covering the middle of the plate.

The pig is laid flat on the bowl and the roasting spit is pulled out.

Each piece of skin that was just cut was cut into eight pieces, a total of thirty-two pieces!

Use a knife on the bottom and put the cut pig skin back on the back of the pig according to its original shape.

Start placing condiments one by one on the big plate.

Thousand-layer pancakes, sour beets, green onions, sweet sauce, and sugar. Divide each into two small plates and put them on a large plate.

Slices of suckling pig are ready!

Seeing the dishes starting to appear on the projection screen, everyone turned their attention towards the canteen.

Tempting, so tempting!

The cute little suckling pig was so shiny from roasting that it even reflected light when the light was on, and it was still an appetizing bright red color.

When Su Chen was cutting the skin, he could hear the crunching sound through the screen.

"Oh my god, I can't even imagine how happy I would be today if I could just take a bite of this!"

The eyes of the middle-aged man who had just been taking photos and counting with his mobile phone were beginning to gleam.

Still green light!

Although suckling pigs are small, they cannot carry so many at one time.

At this moment, more people poured out from the direction of the canteen where the food came from.

Jiang Wensheng, Jiang Wusheng, A Wu, Zhang Li and so on.

They all turned into waiters, each holding a luxurious little suckling pig in their hands, and placed the suckling pig on ten tables almost at the same time.

The people sitting at the table swallowed their saliva involuntarily.

"You're welcome!"

Secretary Zhang had already tasted it once the day before. At this moment, he was the biggest here. He directly took the chopsticks in front of everyone, added a piece of golden-red pig skin, dipped it in the white sugar on the plate and stuffed it into his mouth.

If roast duck dipped in sugar is already the best in the world, then suckling pig skin dipped in sugar is simply the best among the best.

It is crispy and not greasy at all, but there is still magical juice overflowing when you chew it. The second half of the taste actually has the elasticity of the pig skin itself.

‘Oh my god, who is eating such delicious food every day? ’

Secretary Zhang thought so.

If he could have such a feast with a share of 200 yuan, then he would rather pay his share every day to eat a feast everywhere!

Others couldn't bear it anymore. When they saw Secretary Zhang moving, they all picked up their chopsticks and pointed them at the suckling pig.

Thirty-two pieces of pig skin are not too little.

But in front of a group of hungry wolves, it seems that it is not enough to eat.

Some people at some tables even showed their superior control over chopsticks, being able to stack up pig skins and hold four or five pieces at the same time!

Needless to say, Aunt Fang's relatives and friends are all respectable people. On weekdays, everyone is calm whether they speak or do things.

But what now?

Just looking at the table closest to the door, there was already a woman who was beginning to feel dissatisfied.

"His uncle, you just took six or seven slices, will others eat it?"

"That's right, uncle, please give me some to eat. I just ate one piece and it's gone!"

The middle-aged man laughed and stuffed something into his nephew's pocket, "Take five thousand yuan and go and have some fun."

The boy immediately saluted, "Yes! Uncle!"

His parents were speechless when they saw it.

The uncle held the pig skin between his hands and ate it while standing in the sugar. After dipping it in the sugar, it was not enough, so he had to dip it in the sweet sauce for another piece.

Then wrap the pig skin with thousand-layer pancake, stuff it with green onions and sour beets for a crunch. There is no expression of enjoyment on his face, but his movements are like a hungry wolf, extremely scary!

He is not the only one with this image.

Almost most of them looked like this at the moment, looking at them like this, making Li Rong and the three of them salivate.

"Hey, hey, give me a piece of it, we are all friends, please give me a piece of it!" Li Rong found an old friend she knew before, and reached out to pinch the pig rinds in his bowl!

"Hey, hey! I've licked this bit before!"

The man hurriedly snatched it back with his hands, not even bothering to dip it in the ingredients, and just stuffed it into his mouth.

After stuffing it in, he slowly scooped some sugar with a spoon and put it in his mouth.

‘Anyway, putting it in your mouth and dipping it are the same! ’

Everyone who looks at Li Rong will be stunned.

Aren't we usually good friends? Why don't you even give me a piece of pig skin?

So is Shuhua and Xiujuan.

They reached out several times to ask for something to eat from their friends, but every time they didn't wait for them to reach out, someone else would eat the pig skin in their mouths.

A few anxious people circled around, constantly wandering around the edges of various tables, like clowns making everyone laugh.

As for the owner and chef of Jingzhou Hotel over there, as well as the previously arrogant Director Liu, they were even more embarrassed now standing behind Secretary Zhang.

This is what you call, watching others eating, standing while others are sitting. This is the most uncomfortable state of eating!

However.

Things are far from over yet.

Thirty-two pieces of pig skin disappeared in an instant, just as everyone was about to get their hands on the tempting suckling pork.

The people who were delivering the food just now actually started to stop him!

"Everyone, everyone! This suckling pig is not edible yet, we still need to do further processing!"

Seeing that they were being stopped from eating, many people showed displeasure.

Aren’t you just putting it here for people to eat?

We’ve eaten all the pig skin, and now the fragrant pork inside is exposed. You actually said you won’t let us eat it. What does this mean?

Some people were even ready to argue with Zhang Li who was standing at the table.

Fortunately, at this time, Secretary Zhang at the head table spoke.

As soon as he spoke, everyone automatically became quiet. After all, this was the city secretary!

"Everyone doesn't know something."

Secretary Zhang simply stood up, looking a bit like he was speaking in a meeting.

"This dish is a second-table dish, which means it can be served twice. What we ate just now was the first-dinner dish. Now Boss Su wants to recycle this dish for secondary processing. Please be patient!"

Secretary Zhang said so, so naturally it was hard for everyone to say anything.

Besides, the restlessness just now was entirely due to being too greedy.

I thought that today's entrance banquet would be a common banquet, but I didn't expect that the cold dishes were really ordinary, but this hot dish was only served three times, but it already amazed everyone.

The fried fish is tender and refreshing, the pheasant rolls are crispy on the outside and tender on the inside, the exotic flavor, and the roasted suckling pig is sweet, crispy and fresh, all of which tantalize everyone's taste buds.

Just this has conquered everyone's taste buds, so for the rough-tempered Jingzhou people, they can't figure out the significance of the secondary treatment of this little suckling pig.

But now that Secretary Zhang has said it, it’s hard for everyone to say anything.

He could only endure the crazy secretion of saliva in his mouth and watched eagerly as Wu and others collected the little suckling pigs on the table.

The old uncle who gave his eldest nephew five thousand yuan did not forget to put a small vegetable leaf on the plate on the table, "Our suckling pig is the most complete and has the most meat, so don't get confused!"

This look of protecting the calf also made the relatives at the same table laugh.

"Uncle, my boss's chef can count more than fifty meat rolls, but he can't count you, a little pig?"

"Who are you calling a pig? I won't slap you, you brat!"

Aunt Fang watched her relatives lively from a distance, and couldn't help but have a happy smile on her face.

When friends and relatives eat together, comparisons and vanity are nothing compared to the most important thing of everyone being happy.

While the middle-aged man was being teased, Su Chen's figure appeared again on the projector. In front of him was the ten portions of suckling pig that had just been brought back.

"People in Guangdong Province are more sophisticated in eating. We Jingzhou people need to learn from this aspect."

Su Chen laughed dumbly.

If Awu and the others weren't forced to recycle it, I'm afraid everyone would have just used their chopsticks to slap the little suckling pig to the point where it was too embarrassing.

And it is conceivable that some more aggressive people would tear off half of the suckling pig and hold it and gnaw it. Su Chen did not want such a thing to happen in his restaurant.

Remove the internal wooden supports from the suckling pig that has eaten the pig skin.

This thing was used when roasting at the beginning, in order to make the suckling pig roast more stylish.

Su Chen strongly requested a second knife change. In fact, in addition to eating more elegantly, there was also a very important reason.

To roast suckling pig, you don’t just remove the internal organs from the suckling pig and throw it into the oven.

After all the suckling pigs have been processed.

First, apply five-spice salt to the abdominal cavity, which Su Chen had already started preparing in the morning.

It needs to be marinated for half an hour to dry out the water, then mix the bean paste, fermented bean curd, sesame paste, garlic, and sugar evenly, spread it evenly in the abdominal cavity, and continue to marinate for twenty minutes.

There is also a very crucial thing among them: Fenjiu.

Su Chen tried many types of wine in the practice room, but the final effect was not as strong as the fragrance of Fenjiu.

Moutai has a soy sauce aroma, Wuliangye has a strong aroma, but Fenjiu has a refreshing aroma!

After the marinated suckling pig enters the oven, it should be slowly roasted for fifteen minutes with low heat to allow the seasoning to completely penetrate the meat. At this time, the suckling pig is already half done.

Then use the wooden support just taken out to support it from the buttocks to the neck.

There are also particularities when roasting. First, the charcoal should be divided into two piles, front and back, and the head and buttocks should be roasted until bright red.

Then apply peanut oil on the surface of the pig skin, and the charcoal should be spread into a straight line to slowly roast the pig body.

Half an hour later, the golden red roasted suckling pig is ready.

It would be a pity to eat such a big dish that consumes heat and energy directly with chopsticks. Only after the knife is changed twice, the aroma of the seasoning and wine inside the pork can be completely stimulated.

Su Chen naturally does not need to explain these things to the customers, so he just simply perfunctorily uses "elegance".

Even so, in the eyes of many guests, Su Chen is not a cook at this time.

Holding the chef's knife, he was like the savior of their taste buds!

The chef's knife fell, and the pig's ears and tail were cut off.

One of the lower sections of the front and back hooves was chopped off, and then the skin and meat were removed from the pig's forehead to the nose.

In this way, he went to the abdomen, one by one, and cut all parts of the suckling pig into thin slices.

The size of the slices in each position was different. After cutting, Su Chen's hands were like a magician, and the slices were put back on the plate.

So.

A suckling pig that seemed to be cut into dense slices of meat reappeared in the projector.

And those slices of meat were neatly stacked, giving people the first visual impression that.

This.

It's too easy to eat, isn't it?