Chapter 1375 - 540: Crossing a Thousand Miles Just to Spend New Year’s with My Daughter! Zeng Xiaoqi’s New Year’s Eve—So Hard to Bear!

Chapter 1375: Chapter 540: Crossing a Thousand Miles Just to Spend New Year’s with My Daughter! Zeng Xiaoqi’s New Year’s Eve—So Hard to Bear!

"This hump is so difficult to eat!"

Not everyone can get used to eating camel hump. Chen Shaokang picked up a slice of slightly roasted camel hump and put it into his mouth, immediately showing a pained expression.

The hump is full of sinewy meat, making it tough to chew, while the gaps between the tendons are filled with milky fat.

This texture and flavor will make those who like it unable to stop eating, while those who dislike it can’t swallow even a bite.

Lin Xu picked up a slice to taste it, and didn’t find the texture or flavor particularly appealing or dislikable; it just felt like eating beef tendon full of fat.

The aroma of the fat paired with the chewy texture, made it quite flavorful.

By contrast, Shen Guofu couldn’t stop eating; he loves greasy dishes, and as a drinker, he particularly enjoys chewy textures.

A delicacy like camel hump perfectly aligns with his expectations of food.

The elderly people found the roasted version too tough to chew, but the steamed camel hump was delightful.

Since it was steamed long enough, the tendons weren’t as tough, and the abalone sauce drizzled on the surface was rich and savory, completely masking the milky taste of the hump, making it rather enjoyable.

As for the dry-fried version, with a crispy outer layer and the inner hump meat full of milk fragrance and texture, it was considered the strongest in hump flavor.

Chen Yuanyuan and Shen Jiayue loved it, eating nonstop.

Chen Meide picked up a piece of hump and said to Chen Shaokang:

"This hump is a great delicacy, it used to be as famous as bear paw; now that bear paw can’t be eaten, camel hump has to satisfy our craving."

Actually, wild camels, being national protected animals, cannot be slaughtered.

However, with the widespread adoption of artificial breeding, hump is no longer such a rare commodity; you can buy a whole hump for a few hundred yuan, not expensive.

After tasting the hump, Lin Xu picked up a spoon and served himself half a bowl of stewed catfish head.

For those who love fish head but dislike fish bones, this dish is perpetually appetizing; just scoop it directly with a spoon, without bones, without fish spines, and full of comforting gel.

Chen Meijuan served each of the elderly half a bowl of fish head, and then said to the mothers cousin, aunt, second aunt, and Han Shuzhen:

"Little Xu said the fish head should be eaten hot, each of you serve a bit into your bowl; it’s full of collagen, good for the skin."

Elder cousin Qi Xiangzhi, originally enjoying baked carp with noodles, upon hearing this, grabbed a bowl and served herself a large portion with the communal spoon.

Fish head is nothing special, the chopped pepper fish head in scenic area restaurants is tiring when eaten too often.

But if you say it’s good for the skin with the collagen, then there’s no doubt, you must eat more.

Shen Jiayue picked up a piece of crystal sugar pork shank and put it into her mouth; the sweet gelatinous sauce combined with the soft pork shank skin is truly delicious.

When you eat the sweet pork shank skin, the aftertaste brings out a touch of saltiness.

And it is precisely this bit of salt that becomes the soul of the dish; not only does it serve as the finishing touch but also offsets the greasy feeling from the sweetness, making you want another piece, even able to eat a whole shank.

Without this salty aftertaste, you’d probably get tired after just two pieces.

This is the taste pairing in dishes, the charm of Chinese cooking.

Shen Guofu said:

"Little Xu, make a braised whole pig’s head one day, let your uncle and cousin try it; it’s a super classic dish, very delicious."

Not only haven’t Chen Meide, Chen Meiliang, and Lin Hongjun tried Lin Xu’s braised whole pig’s head, but even Lin Hongqi hasn’t tried it, only Chen Meijuan, who helped renovate Ginkgo Garden, has tasted it.

Now talking about this dish, everyone naturally became curious.

Lin Xu said:

"I’ll make it on the second day of the month, when aunt and second aunt bring their families over, I’ll make two pig heads for everyone to try."

Shen Jiayue picked up a steamed oyster, took out the meat, dipped it in the sauce, and put it into her mouth; then curiously asked:

"Is it as delicious as last time?"

Lin Xu smiled:

"Better than last time."

Last time when making braised whole pig’s head, Lin Xu made it as a superior dish.

This time doing it again, naturally, he wants to upgrade to the perfect level, to experience the difference between a perfect-level braised whole pig’s head and a superior one.

Hearing this, Shen Jiayue picked up her phone and sent a message in the group:

"Hey, on the second day of the month, we will eat braised whole pig’s head at home, tastier than last time, does anyone want to try?"

At this moment, Lin Ji’s Food was bustling.

The New Year’s Eve dinner has been snatched up completely, neither private rooms nor banquet halls have any vacancies, and the chefs are busy preparing meals for the private rooms.

Meanwhile, on the first-floor hall, many workers who stayed in Beijing due to work or other reasons were sitting.

Since the invitation to eat New Year’s Eve dinner together from Lin Ji’s Food days ago, it was met with a positive response from many people, so even before dark, people who intended to have New Year’s Eve dinner arrived at the store, afraid of missing their spot.

Dou Wenjing looked at Shu Yun and asked:

"How’s the preparation for the New Year’s Eve dinner on the first floor?"

"The kitchen is all arranged, plenty of food, lots of variety, ensuring everyone eats well and drinks well."

Worker Xiao Dong asked:

"What if someone causes trouble while drunk?"

Shu Yun helplessly smiled:

"Then we’ll kick them out, Tiantian and Wei Qian went back home for the New Year, once Master Xu finishes up, let the people from the marinade section take care downstairs."