Chapter 39: What Exactly Is Inside Pork Intestine Sausage?

Li Xiao said with a smile,

"I’m really happy I got to eat such delicious pork offal congee today."

"But it would be a shame if I were the only one who could enjoy it."

"I’ve seen a lot of viewers in the stream who actually have some misunderstandings and biases against pork offal congee."

"A moment ago, some viewers said they hoped I’d do another giveaway, and that’s no problem at all."

"Today’s event for this stream is this: everyone go eat some pork offal congee, and the bill is on me!"

"Now, let me explain the specific rules for the event."

"You can all go to a nearby restaurant to try some pork offal congee."

"Of course, if you’re close to Sister Hong’s Pork Offal Congee, I strongly recommend you come here, because the congee is truly amazing."

"All you have to do is record yourselves trying it and your thoughts on it, then post it on Douyin and tag my account."

"You can show your face in the video or not, there’s no requirement for that. Just make sure your review is as honest as possible."

"After all, one good review from you might help someone in your area discover some delicious pork offal congee."

"Right now, there are 2,600 people watching the stream."

"So, the number of lucky winners will be one-tenth of that, which means 260 people will be chosen."

"To win, you need to be in the top 260 based on the total number of likes, comments, and shares on your video."

"These 260 lucky winners will each receive a 288 yuan food fund."

"The winners can take that 288 yuan and treat themselves to a nice meal!"

"The deadline for this event is this Sunday at 12:00 PM noon. We’ll do a special tally at that time to select the 260 winners."

’The event I designed this time is actually an improved version of the last one.’

’I had clearly seen that the winner of the last giveaway had cheated by boosting their stats.’

’However, the rules I had set back then weren’t strict enough, so I could only watch helplessly as they exploited the loophole.’

’That’s why this time, I not only made the data requirements more comprehensive to prevent malicious stat-boosting as much as possible,’

’but I also reduced the amount of the food fund each person could receive.’

’This is all to prevent people from faking their stats just to get a larger cash prize.’

’After all, boosting stats costs money. If someone spends one or two hundred yuan just to get a 288 yuan food fund—and has to go out of their way to film a video—the profit margin becomes quite low.’

’Although I’m not short on cash now, I don’t want my food fund to be taken by people just "farming" it for rewards.’

When they heard there would be 260 lucky winners this time, many viewers in the stream grew excited.

"Is this the power of a rich heir?? A food fund of over 70,000 yuan, and he’s just giving it away like that??"

"Nice! That 288 is mine!"

"I was already thinking of getting some pork offal congee but was a little hesitant. But for a 288 yuan food fund, I have to eat it now, whether I want to or not!"

"I’d love that 288 yuan food fund, but I really can’t stomach pork offal congee! Guess I’ll have to wait for the next event."

"To the person above, trust me, fresh pork offal congee is actually delicious!"

"Damn, I just checked Meituan, and there are no places that sell pork offal congee within 10 kilometers of me. I wanted to participate, but it looks like I’m out of luck!"

Watching the audience’s reactions, Li Xiao nodded to himself.

Although some viewers who don’t eat offal expressed their displeasure, most of the bullet comments showed great interest in the event.

Li Xiao turned his attention back to the congee in front of him. He picked up a piece of pork kidney with his chopsticks and put it in his mouth.

The pork kidney at Sister Hong’s is cut relatively thick. This isn’t due to a lack of skill from the chef, but a deliberate choice.

He closed his eyes, savoring the texture and flavor of the kidney.

After swallowing the bite of kidney, Li Xiao’s face showed his satisfaction. He picked up another piece and held it up to the camera.

"If the pork ribs from earlier only scored an 85, then the flavor and texture of this pork kidney easily reach a 95."

"Fresh pork kidney is naturally crisp. If it’s sliced too thin, the fibers are cut, and that special crispness is lost."

"Chewing it carefully, you can feel the kidney bounce on your tongue. At the same time, the thick cut gives it a tender and smooth feeling."

"The outside is springy and crisp, while the inside is tender and smooth. The layers of texture are incredibly distinct."

"One portion of kidney costs 20 yuan, but I still highly recommend it, because it delivers at least 40 yuan worth of experience."

The four people at the table didn’t hold back with the delicious food before them. They devoured it all, and the pork ribs and kidney were quickly finished.

Zhou Yu stood up, looked at the dazzling array of pork offal before them, and asked Li Xiao,

"Brother Li, what should we put in for the second round?"

Li Xiao glanced at the offal on the table, his eyes quickly landing on the several plates of intestines.

"Let’s put all these intestines in."

Hearing this, Zhou Yu immediately poured all the plates of intestines into the plain congee.

Three minutes passed quickly, and Li Xiao turned off the timer.

He picked up a ladle and scooped a large bowl for himself.

He held the bowl of congee up to the camera and gently stirred it with his spoon, bringing the different types of pork intestines in the congee to the surface one by one.

"There are three different kinds of pork intestines in this bowl of congee."

As he said this, he used his chopsticks to pick them out one by one.

"This curly one is called crisp intestine, or ’sheng chang.’ Viewers who’ve watched my streams before should know that this isn’t actually a pig’s intestine, but its fallopian tube. The texture is incredibly crisp and snappy."

Next, he picked up a short, pinkish, tender-looking piece of ’fen chang’ and showed it to the camera.

"You’re probably familiar with this one. This is ’fen chang,’ or pork powdered intestine."

"Pork ’fen chang’ is part of the pig’s transverse colon."

"The ’fen chang’ is mainly for absorbing nutrients. It’s a short section connecting the small and large intestines, and it’s a bit thicker than the small intestine."

"It gets its name because it contains fat, which gives it a somewhat powdery texture when you eat it, while its shape is like an intestine."

Li Xiao tossed the ’fen chang’ into his mouth and chewed thoughtfully.

However, while three minutes was enough to cook the ’fen chang’, it wasn’t enough time to make it tender.

After all, ’fen chang’ has a naturally chewy texture and requires a long cooking time to become truly soft.

He swallowed the tough, not-fully-chewed piece of ’fen chang’ down with some congee.

Only then did Li Xiao explain to the viewers:

"You can’t cook ’fen chang’ until it’s tender in a short amount of time. The essence is in the juices and the powdery nutrients inside. It’s best not to think too hard about what that is."

’To be honest, it wasn’t that I didn’t want to elaborate; I just genuinely wasn’t sure what the stuff inside was. All I knew was that it was edible. But the more I acted like this, the more curious the audience became.’

"Why shouldn’t we think too hard about it?"

"Could it be! It’s not... what I think it is, is it?"

"Did you guys not hear the host’s introduction? He said it was nutrients!"

"Stop guessing randomly. I’m a biology student, let me clear this up for everyone. That thick, powdery layer inside the ’fen chang’ is just fat globules. It’s a perfectly healthy and edible substance, so you can all eat it without worry."