The Game of Life

Chapter 817 - 817 816 Ive had this dish before (5000)

?Chapter 817: Chapter 816: I’ve had this dish before (5000+) Chapter 817: Chapter 816: I’ve had this dish before (5000+) What do you need to cook preserved egg and lean pork porridge?

Anyone who can read can tell you: preserved egg, lean pork, and rice.

If you really need a detailed explanation, it basically involves washing the rice, peeling and slicing the preserved egg before dicing it, slicing and marinating the lean pork before dicing it, and blanching it in water before throwing all the ingredients into a pot to start cooking the porridge.

The steps are so simple that even Han Youxin could make it.

But Porridge King Jiang Feng could tell everyone that there is actually a very important step beyond these —
Intuition!

Intuition is very important when it comes to cooking porridge.

For a pot of porridge, how much rice, how much water, how many preserved eggs, how much lean pork, how long to cook, when to turn up the heat, when to turn down the heat, when to stew, when to stir, and when to take it off the stove, all these have to rely on intuition. No one can give you an exact answer, and even if they did, no one really measures how many milliliters of water or weighs how many kilograms of rice, cuts how many grams of preserved egg, or uses how much grams of lean pork.

Jiang Feng refers to all these factors as the intuition of cooking porridge.

His intuition in this area has always been very good, perhaps that’s the talent of the Porridge King.

Jiang Feng started to look for ingredients.

While Jiang Feng was picking rice, a staff member ran over to ask if he would agree to let other competitors start preparing broth at that time. Jiang Feng naturally agreed because Sun Maochai also needed to make broth.

To guess what dish someone is going to make, you just need to look at the ingredients they choose to get a good idea.

At least when Jiang Feng was choosing ingredients, he noticed that Huaiyang Building, Cheng Ji Restaurant, and Yonghe House all needed to make broth, and together with Sun Maochai, the head chefs of the four restaurants almost fought over a section of old hens.

Although the ingredients prepared by the production team were abundant, there were only a few really good old hens, which are rare and highly sought after. Now, the time for making broth was limited, and if you wanted to pursue quality, naturally you had to use the best ingredients. The old hens, which play a decisive role in the broth, naturally became the object of contention among the chefs.

Master Xu, being older and slower in his reactions, even though he picked an old hen, was preempted by Pei Shenghua, which frustrated Master Xu so much that he could only ask his apprentices to help him compete for the chickens. What originally was four head chefs vying for old hens turned into four head chefs plus four young apprentices battling for chickens due to Master Xu’s poor sportsmanship, making the poultry area chaotic with chickens flying and ducks quacking. By the time Sun Maochai returned, he even had two feathers in his hair.

Apart from the necessary competition for old hens, there was almost no interaction between the groups of competitors; everyone did their own selection and cooking. Sometimes, when passing by each other in the ingredient area and seeing other teams picking vegetables, they would remind them that there was better produce elsewhere.

The overall atmosphere was very cozy, harmonious, and friendly, in line with the core values of socialism.

Everyone was cooking, and each team had its unique style. Taifeng Building was doing a set meal, where everyone had to complete their own individual dish. Apart from Taifeng Building, only Eight-treasure House was doing the same.

The top-tier restaurants continued the policy of one chef Arno leading three assistants; the three chefs assisted him, and Rolan practically demonstrated to everyone how important money was and how terrifying it was to have none.

Other restaurants basically had two main and two supporting chefs, which made the setup of Taifeng Building and Eight-treasure House particularly odd.

This peculiar arrangement naturally attracted the attention of off-site staff and onlookers, namely Peng Changping and Xu Cheng.

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