Chapter 1505 - 582: Four Forms of Crunchy Pork—Have You Learned Them Yet? Spring Calls for Chives!

Chapter 1505: Chapter 582: Four Forms of Crunchy Pork—Have You Learned Them Yet? Spring Calls for Chives!

"Maybe your scale is broken..."

Chen Yan pouted:

"I thought the same until I bought six more electronic scales, and they all showed the same... When I weighed myself this morning, it was four pounds and one ounce..."

"Alright, alright, don’t be sad, have a piece of meat."

Lin Xu thought it was best not to comfort her anymore; if he continued, his sister-in-law’s weight might become even harder to manage.

Off to the side, Geng Lishan remarked:

"You young folks just don’t move around enough. Back in my day, I was out riding my bike everywhere; the farthest I went was Zhengding County to see ancient steles, couldn’t get fat even if I wanted to."

Chen Yan’s eyes lit up as soon as she heard this:

"Cycling sounds nice. Starting tomorrow, I’ll ride my bike to and from work. It’s just the exercise I need and a chance to enjoy the joy of cycling."

As the weather warms up, it’s indeed a good idea to add some outdoor activities.

Make the body strong and healthy, and lose weight too, or come summer, what am I going to do with all the little pudge?

When that time comes, I’ll want to wear crop tops to show off my slender waist, hoping they’ll all have swimming rings, the kind that creases when they sit...

Feeling better, Chen Yan decided it wouldn’t hurt to eat another couple of pieces of meat.

Anyway, she would start cycling tomorrow, so all the meat eaten today would be turned into cycling energy.

The freshly made crunchy pork tasted aromatic and delicious, the fat inside not greasy at all, but rather, it melted in the mouth; with such dishes, one person could easily eat half a platter.

But Lin Xu didn’t eat much, as the morning’s steamed cake was quite filling; he tried a couple of pieces of crunchy pork before tidying up the kitchen, then transferred the video onto a computer and started editing it while waiting for lunch.

Meanwhile, Shen Jiayue was in the kitchen, snapping photos of the delicious crunchy pork and sharing them in family groups, relatives groups, customers groups, and her friend circle.

Upon seeing this, her cousin Wenqing, who was eating steamed cake at home, became hungry again:

"Wow, this crunchy pork looks so enticing. Is the fat not greasy, Yueyue?"

"Not greasy at all, it’s delicious, sister Wenqing, do you want to come and try it?"

"No time, I need to give the little one a bath soon. Maybe in a couple of days when I’m not busy, we’ll go to the shop to try the delicious food, like this crunchy pork."

Geng Lishan, having tasted a few pieces, left eagerly.

He planned to seize the moment and try making it at home.

If he succeeded, it would definitely be a talking point.

Outside the kitchen, Lin Xu was diligently editing the recently recorded video. The multi-camera setup made the editing quite convenient; he just needed to align the timeline and then switch cameras freely for the edit.

Half an hour later, the video edit was finished, set to generate in 4K at 60 frames per second. Taking advantage of this time, Lin Xu headed to the kitchen to ask Wei Qian:

"What’s on the menu for lunch today?"

Wei Qian replied:

"Zhuang Yizhou is making Shaoxing delicacy Dried Vegetable Braised Pork. He says it’s different from Pickled Pork, and we’re all waiting eagerly to try it."

Dried Vegetable Braised Pork is a dish similar to Braised Pork Belly but distinct, made with the addition of Shaoxing’s unique dried vegetable, which absorbs a lot of oil during braising, making it savory and delicious, perfect with rice.

Besides the Dried Vegetable Braised Pork, Zhu Yong is also preparing Shrimp Sauce Stir-fried Watercress. With spring here, it’s good to eat more greens to replenish vitamins.

Though the lunch menu only included one meat dish and one vegetable dish, which may seem simple, each dish is a true divine artifact for rice, ensuring everyone eats to their satisfaction.

Lin Xu looked around and instructed:

"Fresh chives seem to be hitting the market soon, Chezi, buy some in the next couple of days, and have Lao Huang bring some chai eggs. Let’s have a meal of vegetarian dumplings; it’s been a while, and I’m really craving it."

As someone from the north, although he had eaten dumplings several times during the New Year, Lin Xu never tired of chive and egg dumplings.

Especially when made using chai chicken eggs from free-range chickens and thick, sturdy home-grown chives, the dumplings are aromatic and fresh, taking a bite is like swallowing half of spring itself.

"Dumplings, ah, that sounds great!"

Ma Zhiqiang said with a smile:

"I didn’t go back to my hometown for New Year’s this year, so I haven’t had dumplings much. Now that you mention chive and egg dumplings, hey, I’m practically drooling."

Su Shi once wrote in a poem, "Gradually, the east wind feels chilly, try spring dishes with mugwort and chives."

Spring is the best time to eat chives, especially the first crop, which is thick, flavorful, has a good texture, and is wonderfully delicious, often beating meat in taste.

In addition to chive and egg stuffed dumplings, chives can be briefly cooked and served cold, or stir-fried with small river prawns, slices of tofu, and so on; no matter how they are eaten, the flavor is exceedingly fresh.

When Lin Xu came out again, the video had been generated. He sat in front of the computer, logged into his platform account, and chose to upload it.

Soon, the video titled "Snowy Bean Paste not enough? Then how about an upscale Northeast dish?" passed the audit and appeared in the update list.

Netizens who were idling around saw the update and clicked on it immediately.

"Whoa, whoa, whoa, Lin, are you obsessed with the Northeast now?"

"Yeah, the last two updates were both Northeast dishes. If we go by the rule of three, the next episode definitely won’t be Northeast cuisine. Anyone want to bet?"

"There’s definitely a reason for Lin filming Northeast dishes. The most famous thing in Northeast is the Siberian tiger, yet these two dishes are for ladies. Plus, he just got married; is Lin subtly hinting that the boss lady is a tigress?"

"The guy above is talking nonsense at a level that he could publish a book."

"Oh my, crunchy pork? Haven’t seen that in almost twenty years. Thanks, Lin, for promoting Northeast cuisine."

"Crunchy pork is indeed rare nowadays. The last time I had it was when I graduated from primary school at a village banquet; now my kid is about to start grade school."

"Same here, the last time I tasted it was as a ten-year-old boy, and now I’m a mother of two."

"..."

Upon seeing the crunchy pork, netizens reacted with both surprise and playful banter.

Lin Xu was watching when Wei Qian called from the kitchen door:

"Lunch is ready!"

Upon hearing this, Lin Xu quickly closed his computer, washed his hands, and prepared to try the Shaoxing delicacy—Dried Vegetable Braised Pork made by Zhuang Yizhou!

——————

It’s the sixth day of Lunar New Year, everyone should be on their way back, right? Travel safely, this Chapter is 5000 words, asking for monthly tickets, brothers!