Starting A Restaurant in Old Days Chapter 151

For Ethan Lin, helping these master chefs was, in a sense, a tacit acknowledgement by these master chefs that he had been given the opportunity to learn.

Ethan Lin looked at this and then that, his heart was filled with joy, he felt like a mouse falling into a rice jar, feeling like a fish in water.

Today, three chefs came to cook. For a moment, the kitchen of the state-owned restaurant seemed a bit crowded.

Henry Su chatted for a while first, and then concentrated on making the Nine-Turn Large Intestine.

Jiuzhuan Large Intestine originated during the Guangxu period of the Qing Dynasty. It was originally the owner of Jiuhualin Restaurant. He would wash the pig's large intestine clean, and then use a series of methods such as preparing spices, boil it in boiling water until it was hard and crispy, then take it out and cut it into sections, add soy sauce, sugar, spices and other seasonings to make the fragrant, fat and delicious "braised large intestine".