Chapter 1357 - 534: Chen Yan: The Law of Conservation of Harm! Achieved a World Where Only 34B Gets Hurt!

Chapter 1357: Chapter 534: Chen Yan: The Law of Conservation of Harm! Achieved a World Where Only 34B Gets Hurt!

"Is Pork Grease really that delicious?"

In Beijing, Chen Yan was chatting in the shop with Dou Wenjing and Shu Yun when she saw the pictures and videos Chen Yuanyuan sent in the group, and was instantly hooked.

Especially that crunchy crackling sound when chewing—it just makes you desperately want a bite.

Unfortunately, it’s several hundred kilometers away, so there’s no way to taste it.

"Yuanyuan is so annoying!"

Chen Yan knew her cousin’s family went to Yinzhou for New Year this time, so they’d definitely be posting all kinds of food porn, but what she hadn’t expected was that before her cousin even started, this thick-browed, big-eyed Chen Yuanyuan couldn’t hold back and took the lead in betrayal.

What kind of evil intention is it to post such tempting, delicious Pork Grease in the group around ten in the morning?

Dou Wenjing said with a laugh:

"If you want to eat Pork Grease, that’s easy—just have the chefs upstairs make some. It’s not hard, and the shop often needs lard anyway. But the boss is slaughtering pigs at home; once the pork feast is done, there’ll definitely be a second round."

There was indeed a second round, and it came very quickly.

Before long, Chen Yuanyuan sent a photo of herself grabbing a fan bone and gnawing away, and even commented in the group:

"Fresh pork is just on another level, it’s got that sweet freshness. Strongly recommended!"

Chen Yan: "..."

What’s the damn use of your recommendation?

Beijing doesn’t allow pig slaughter; even if we want it, there’s nowhere to get it.

That big bone looks so tempting; this feeling of holding a big bone and taking huge bites of meat is my favorite.

After thinking it over, Boss Chen finally couldn’t hold back:

"Shu Baobao, tell the kitchen to make me some big bones and Pork Grease. I’m going to post some food porn later too."

Shu Yun was a bit surprised:

"You think your food porn can compete with Yuanyuan’s? She’s sitting on six pigs, you know."

Chen Yan said:

"I’m not competing with Yuanyuan, I’m targeting little Qiqi and Xiao Qing who went home for New Year. The two of them might not get to eat this today, so I’ll just let that pair of flat-chested sisters bear the damage I’m suffering!"

According to the law of conservation of energy, damage cannot be reduced, only transferred.

Hmph, Yuanyuan is tormenting me, so I can only torment you guys.

Dou Wenjing commented:

"And thus a world where only 34B gets hurt has been achieved... By the way, Director Zeng swore up and down she wasn’t going home for New Year, and now she’s got a boyfriend, she rushes back in a hurry. Truly choosing romance over humanity."

Back when she said she wasn’t going home for New Year, Zeng Xiaoqi really hadn’t planned to go back, and even said she’d stay to keep Dou Wenjing and Shu Yun company.

Now that she has a boyfriend, the girl immediately snatched up two high-speed train tickets home, and solemnly gave herself a reason for going back:

"If you don’t return home after getting into a relationship, it’s like wearing fine clothes and walking in the dark!"

So Qi Siming has become Director Zeng’s prop for showing off back home.

Qi Siming’s got the looks and the height, and he works at the Yanjing Hotel, a foreign-related hotel; plus his "Heavenly Dragon" identity, he absolutely demolishes all of Zeng Xiaoqi’s previous blind-date candidates.

Her past blind-date experiences had Director Zeng suffering miserably, so this trip home is to put a perfect exclamation point on all that history.

In the Longqi Mountain scenic area, Shen Jiayue and her father Shen Guofu were each holding a piece of pork spine, taking big bites of the meat on it.

On the table next to them, half a basin of meat broth was cooling.

Once it cooled, they’d start casing Blood sausage.

Shi Wenming came over and asked:

"Guofu, how’s the salt?"

"Just right. This meat is really fragrant—both aromatic and fresh. Looks like pork still has to be these farm-raised pigs; they taste way better than those fast-fattened ones."

Shi Wenming chuckled:

"If you like it, we can place a group order for a few pigs later, and give those villagers who can’t go out to work a bit of income."

Shen Guofu thought this was a pretty good idea: 𝑓𝑟ℯℴ𝓂

"Sure, I’ll talk to Second Brother and order a few more. Then we’ll send some to relatives and friends in Beijing so they can have a taste too."

In Old Shen’s opinion, the texture and flavor of these farm-raised pigs are even better than the black mountain pigs that cost over a hundred per jin.

Compared with Pork Ribs, spines are harder to gnaw with all their grooves and ridges, but that just makes eating meat more fun. The sense of achievement from picking out a big chunk of pork from some corner nook is something other cuts can’t give you.

Not far away, the fourth pig had already been slaughtered, and Lin Xu was cutting up the meat.

Shen Jiayue tore off a large piece of meat clinging to the bone with a little fat on it, and ran over happily:

"Xu Baobao, try this, it’s sooo good."

Lin Xu opened his mouth to catch the meat and couldn’t help nodding as he commented:

"It really is good—aromatic and fresh. These freshly carved big bones taste way better than frozen ones."

After swallowing the meat, he was about to get back to work when he saw his eldest aunt Lin Hongxin carrying half a basin of freshly collected pig’s blood, getting ready to make blood curd, so he said:

"Auntie, remember to strain the blood. And when you steam it over water, don’t use too strong a heat—just let the water gently simmer. That way the pig’s blood will come out more tender."

Pig’s blood needs to be steamed over water to set into blood curd.

If the heat is too high and the water in the pot is boiling hard the whole time, the blood curd will have lots of air holes in it and the texture won’t be smooth enough.

So you need low heat; that way the pig’s blood is finer and the mouthfeel is better.

Of course, when you’re making this, the straining step is essential. It not only removes bubbles in the blood, it also filters out dropped pig hairs and other bits of debris.

Not only does making blood curd require straining, but later when casing Blood sausage this step is just as necessary.

Lin Hongxin said:

"Okay, I’ll remember... Oh right, Lin Xu, your grandma loves that two-color tofu. Don’t forget to stir-fry a plate later, I can’t make that dish properly."