As for Song Tiantian, this formidable woman directly picked up the small basin filled with rice and asked, "Are you all done eating?"

"Not us, we're pretty much done."

Song Tiantian then held up the dish of fish giblets and asked Shu Yun, "Manager, have some more."

After Shu Yun added a few pieces to her own bowl, Song Tiantian dumped the remaining fish giblets into the rice basin, piling them high on top and completely covering the rice.

Wei Qian and the others stared blankly at this scene. They had a lot they wanted to say but didn't know where to begin.

Watching her eat, Zhuang Yizhou instinctively swallowed his saliva and said, "Manager Song, have you ever considered becoming a mukbang broadcaster? With your constitution and appetite, you'd definitely be a hit."

Although Song Tiantian occasionally watched live streams, she wasn't interested in that industry. For her, a steady job was better.

"Not interested. I think following the boss right now is pretty good." I've only been at Lin Ji's Food for a month, and I've already gone from cashier to front desk manager. Who knows, I might get promoted further down the line! Isn't that much better than being a gluttonous mukbang streamer?

Wei Qian brought over the Tomato Egg Drop Soup he had made and said, "Have some soup, have some soup. It'll help it settle, then you can continue. If it's not enough, we'll make more for you right now."

Good heavens, she can really pack it away!

"Thanks, Chef Wei. I haven't eaten at the restaurant this month. I've been eating out a lot and was worried people would make fun of me, so now that I've tasted the boss's cooking, I just can't stop."

If it had been elsewhere, Song Tiantian might have felt embarrassed by such stares. But at Lin Ji's Food, it didn't matter because this was her turf, and no one would laugh at her for eating a lot.

After finishing lunch, Lin Xu called out to Che Zai, who was nearby watching Song Tiantian eat, "Do we have pork hock, pig heads, and Pork Skin in the restaurant?"

"We have two pig heads and twenty pounds of Pork Skin, but no pork hock. Should I have Boss Hu bring some over now?"

"Let's use them tomorrow; there's no rush. Later on, send the pig heads and Pork Skin to the braising department downstairs. I'm going to make a braised dish."

He currently had three braised dishes he could make: Beef Steaks, Braised Pig Head, and Crystal Pork Hock.

Beef Steaks were best eaten with baked flatbreads. The restaurant hadn't introduced sesame flatbreads yet, so he'd wait until he mastered the technique for making small sesame baked buns before preparing them. Then, he could launch the sesame flatbreads and Beef Steaks together, letting customers experience how satisfying it is to eat beef tucked into flatbreads.

He had originally planned to make the Crystal Pork Hock and Braised Pig Head together. But since there was no pork hock today, he decided to do it tomorrow morning. That would be fine; Crystal Pork Hock was relatively quick to prepare and wouldn't delay the trial opening at noon tomorrow.

"Xiao Xu, where are the house keys?" Han Shuzhen called out immediately, seeing her son-in-law heading downstairs to get busy.

That morning, the family of three had gone shopping and bought a pile of clothes and socks for Lin Xu. It was the Beginning of Autumn. Although the weather was still quite hot, autumn clothes needed to be bought.

"In the third drawer of the service desk on the first floor."

"Then we'll bring the clothes over later and take a rest upstairs. Your father-in-law heard there would be alcohol and now refuses to go anywhere else, so I have no choice but to accompany him."

Chen Yan, who was rubbing her stomach and marveling at the delicious food, suddenly realized that it wasn't just her younger brother-in-law and cousin who were good at public displays of affection; her uncle and aunt were also masters of it.

But what she didn't understand was... Why am I always the wallflower when everyone else is showing off their romance? Can't you people pick on someone else for a change?

Incensed, President Chen ate another bowl of rice. You all parade your relationships in front of me every day! I'll eat you into the poorhouse!

Upon reaching the first floor, Xu Xinhua and two kitchen assistants from the braising department had just finished lunch.

"Clear a pot for me. I'm going to braise two pig heads and try making a Braised Pig Head dish."

Braised Pig Head? Xu Xinhua asked curiously, "Isn't that a dish we usually have during the New Year? Are we planning to serve this dish now?"

"Yes, I'll try braising two pig heads first and see how the sales go tomorrow. If it does well, it will become another signature dish of our restaurant, like the Chicken Feet."

Compared to ordinary braised pig head, this pressed version involved an additional step of compressing the pig head meat with Pork Skin into a block, much like tofu. This resulted in a firmer texture and a more appealing presentation when sliced. Furthermore, it had layers of Pork Skin on top and bottom, encasing thoroughly braised pig head meat, with crispy pig ears in the very center. To get so many textures from a single dish—this was truly the pinnacle of pig head cuisine.

As they were speaking, Che Zai and two kitchen assistants brought over the pig heads and Pork Skin.

The pig heads were spotlessly white and already cleaned. The Pork Skin consisted of large, machine-scraped sheets, with not a speck of fat remaining.

Qiu Zhenhua took them and said, "Boss, don't worry about these. I'll handle the prep. You can just supervise from the side."

Lin Xu didn't stand on ceremony. He stepped aside and began to inspect the master stock for the Tiger Skin Chicken Feet and the black duck master stock for the braised ducks.

Both master stocks had been frozen for a month. Over the past couple of days, following Lin Xu's instructions, Xu Xinhua had replenished them with spices and fresh stock, simmering them twice. During the simmering, a few pieces of pork fatback had also been added. This had finally restored the master stocks to their pre-freezing quality.

The braising department wasn't large, but Xu Xinhua kept it impeccably tidy. The department's rules and regulations were posted on the wall.

For example, one rule stated: "Regardless of circumstances, the master stock must be simmered for over half an hour daily to prevent spoilage."

Another read: "Under all conditions, ingredients must be thoroughly cleaned. Carelessness, negligence, or a perfunctory attitude are strictly forbidden."

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