N-M Chapter 74 Experienced
Chapter 74 Experienced
Chapter 74 Experienced
"How many?"
Two yuan a bowl!
The man with the gold-rimmed glasses could hardly believe his ears.
Steam rose from the rim of the bowl, the rich aroma of beef mingling with the deep flavor of bone marrow, forcefully filling the nostrils. The broth was clear as amber, with thin slices of beef, as thin as cicada wings, floating half-submerged in the soup, garnished with bright green cilantro, and a few translucent white radishes soaking up the broth—just looking at it made one's mouth water.
Outside the window, the queue stretched from window number 07 all the way to the cafeteria entrance, casting long, restless shadows under the streetlights.
Some people were looking down at their phones, some were craning their necks to look, and many more were tormented by the increasingly strong aroma, constantly swallowing their saliva.
"So cheap? College students are really something, even their prices are low!"
The man with the gold-rimmed glasses bobbed his Adam's apple violently.
"Add extra! Add a tip for your trouble!"
He practically snatched his phone, the screen blindingly bright in the night. "I'll cover all of you!"
The three boys at the front of the line exchanged glances, their eyes gleaming with a "they've taken the bait" light. The tall, thin, dark-skinned guy in the lead grinned, revealing two prominent fangs: "Boss, you're generous! Wait here, I'll be right there!"
Scan the code, receive payment, and proceed. All done in one smooth motion.
The man with the gold-rimmed glasses carried the scalding bowl of beef soup and found an empty seat in the corner.
As soon as the bowl was placed down, he couldn't wait to scoop up a spoonful of soup, without even blowing on it, and put it directly into his mouth.
"Hiss—ha!"
Scalding hot! Extremely hot!
But what followed was a burst of freshness like a flash flood!
The profound essence of beef bones simmered for dozens of hours explodes at this moment, the richness of the marrow enveloping the complex symphony of spices—star anise, cinnamon, cardamom, bay leaves—each distinct yet perfectly blended into a magnificent whole.
A touch of peppery spiciness glides perfectly across the tongue, making you want to take a second, a third sip —
His eyes were closed, the muscles in his face relaxed involuntarily, and the corners of his mouth even curved into an almost obsessive smile.
"Holy crap—"
He muttered a curse under his breath, but it was actually a sign of admiration.
The paper-thin slices of beef melt in your mouth, the tender beef tendons are chewy and bouncy, and the stewed white radish is fully absorbed with the essence. When you bite into it, the soup bursts between your teeth.
It was worth it. It was fucking worth it.
Nearby, his colleagues who had also paid to "cut in line" were eating even more wildly.
A female manager, dressed in a gray suit and usually very particular about her appearance, was now sweating profusely, her nose bright red, and her lipstick smeared halfway around her mouth, which she didn't bother to wipe off. Between bites, she mumbled, "This soup—this meat—I'm going to die—"
Other office workers still in line watched longingly as the rich aroma, like countless tiny hands, tickled their stomachs and hearts.
Someone couldn't resist and stepped forward: "Hey, can I talk to you about something?"
Inside the window, Wang Sheng wiped the sweat from his forehead.
With a steady, mechanical wrist, she scooped up beef, white radish, vermicelli, and shredded tofu sheets with a single spoonful, the portions so precise it was as if they had been weighed.
The piping hot broth was ladled from the large bucket and poured over the ingredients, instantly releasing a fragrant aroma.
Out of the corner of my eye, I noticed that student scalpers have developed an entire industry chain.
Some people are responsible for queuing up and reserving a spot, some are responsible for contacting "customers", and some are responsible for queuing up.
And office workers are quick to spend money on this soup.
Wang Sheng's lips curled up almost imperceptibly.
As the last spoonful of soup was poured, the last serving of beef soup was sold out.
"Sorry, we're sold out for today!"
Outside the window, cries of anguish filled the air.
"No way—I waited in line for forty minutes!"
"Boss Wang, could you make some more? Please!"
"Will you still be selling tomorrow? What time does it start?"
Wang Sheng walked to the window and cleared his throat. The noise gradually subsided, and everyone stared at him expectantly.
"Thank you all for coming!" His voice wasn't loud, but it carried clearly to everyone's ears. "Today's beef soup is indeed sold out."
Another chorus of wails erupted.
"but""
Wang Sheng abruptly changed the subject, his voice rising sharply with an air of absolute confidence, "To thank everyone for their enthusiasm, and to fill the void in the late-night food scene, 'Sheng Ji' will be launching a brand-new secret-recipe signature braised dish in two days—this Friday night!"
"Braised flavor?"
"What kind of braised food? Braised beef?"
"Is it braised chicken feet? I love gnawing on chicken feet!"
The crowd erupted instantly.
Disappointment was replaced by new expectations, and eyes lit up again.
Wang Sheng smiled, a hint of mystery in his smile: "I'll keep you in suspense for now. But I can guarantee two things—"
He held up two fingers.
"First, it's incredibly unique; I guarantee you'll never taste anything like it anywhere else!"
"Second—" He paused, his voice low and alluring, "It smells amazing, and the aftertaste is unforgettable. You won't be able to stop eating it, you'll want to lick your fingers clean!"
"Wow--!"
"Why are you keeping us in suspense again? I'm afraid I won't be able to resist betting when the market opens!"
"Boss Wang, stop teasing us!"
"Is it spicy? I love spicy food!"
Wang Sheng smiled and waved his hand, saying no more, only leaving behind the words: "Friday night, 7 PM, window number 07, see you there!"
The roller shutter door was pulled down, shutting out all curiosity, speculation, and anticipation.
But Wang Sheng knew that the forum must have exploded by now.
The next morning, at 6:30.
Just after the breakfast rush, Wang Sheng rode his modified tricycle straight to the West City Fresh Produce Wholesale Market.
The market was bustling and noisy in the early morning, filled with the mingled smells of fish, meat, and the earthy scent of vegetables. Wang Sheng activated his [Eye of Ingredients], his gaze scanning each stall like a scanner.
A pale blue light screen appeared in the field of vision, marking the quality, freshness, and even the best way to handle each ingredient.
Frozen chicken drumsticks (quality: average), stored for too long, the meat is rather dry.
[Pork belly (quality: good), the fat-to-lean ratio is acceptable, but the aging process is insufficient]
[Beef brisket (Quality: Excellent), freshly slaughtered, with evenly distributed intramuscular fat, suitable for braising or stewing] ———
Without stopping, he walked straight to a familiar stall deep inside the market.
"Hey, Mr. Wang! So early!" The stall owner, a lean middle-aged man surnamed Liu, immediately beamed when he saw Wang Sheng. "Everything's ready for you!"
He lifted the lid of the styrofoam box, and a blast of cold air rose up. Inside the box, two rows of rabbit heads were neatly arranged, rosy, clean, and glistening with moisture. Their ears were trimmed, their throats were cleaned, and their eye sockets were meticulously treated.
Wang Sheng picked one up, and the [Ingredient Eye] feedback information read: [Fresh rabbit head (Quality: Excellent), directly shipped from Sichuan via cold chain, properly processed, no fishy or gamey residue].
"Brother Liu's skills are getting better and better." Wang Sheng nodded in satisfaction.
This is the contact information he got from Brother Chen, along with the ingredients he requested.
"Of course! How could I dare to neglect your requirements, Boss Wang?" Brother Liu rubbed his hands together. "As you instructed, I soaked it in salt water for two hours, rinsing away all the blood. And there were spices too—"
He turned around and brought out several large bags. "Star anise, cinnamon, cardamom, bay leaves, fennel seeds, cloves, amomum villosum, angelica dahurica—all top-quality goods. The Sichuan peppercorns, the new generation peppercorns, and the Erjingtiao chili peppers you specifically requested have been packaged into three bags according to your given proportions!"
Wang Sheng inspected the goods, paid, and loaded the heavy rabbit heads and spices onto the truck.
It was already 8:30 when I got back to the backyard of the cafeteria.
The huge stainless steel barrels were scrubbed until they gleamed, reflecting a cold light in the morning sun. Dozens of spices were neatly arranged on the long table, like soldiers awaiting inspection.
The broth I made last night was taken out of the "Preservation in an Instant" refrigerator—a magical refrigerator included with the system, where time almost stands still after the ingredients are placed inside, providing incredible preservation. The broth slowly dissolved at the bottom of the container, releasing its rich aroma that had accumulated over countless years; just smelling it made my mouth water.
Just as Wang Sheng was putting on his apron, the backyard gate was pushed open.
"Senior! Let me help!"
Su Weiwei jogged in, still wearing her white lab coat, her high ponytail swaying behind her head, and she carried a faint smell of disinfectant.
She spotted the two rows of rabbit heads on the counter at a glance, and her eyes lit up instantly.
"Wow! So many rabbit heads! Is this the secret-recipe braised dish you mentioned? Spicy rabbit heads?"
-
"clever."
Wang Sheng didn't even look up, focused intently on caramelizing the sugar. In the iron wok, white sugar melted and bubbled in the hot oil, its color changing from pale yellow to golden yellow, and then to a translucent date-red. A rich aroma of caramel filled the air, sweet with a hint of bitterness, and a lingering sweetness after the bitterness.
"This is fantastic! I've been craving this for so long!" Su Weiwei excitedly rubbed her hands together, leaned over the counter, picked up a rabbit head, and examined it naturally. "Hmm, it's been cleaned quite well. The teeth, throat, and eyelid residue have all been removed, and the salt water soaking time was sufficient."
Wang Sheng looked at her with some surprise: "An expert?"
Su Weiwei's cheeks flushed slightly, with a hint of smugness: "Hehe, it's a basic veterinary medicine course, and I've done a lot of rabbit dissections. I can feel the distribution of bones, muscles, nerves, and blood vessels with my eyes closed."
She picked up a small, sharp pair of kitchen scissors, her eyes instantly becoming focused: "Senior, should I refine it a bit more? There are some minor remnants of fascia and lymph nodes that might affect the final texture. Especially around the parotid and submandibular glands, and under the base of the tongue—"
""
Before she finished speaking, she had already picked up a rabbit's head and precisely inserted the tip of her scissors into the inside of its jaw.
With a gentle flick.
A small, almost invisible film was completely peeled off.
Her movements were quick, precise, and steady, without the slightest tremor in her fingers. Her focused expression made Wang Sheng feel, for a moment, that she wasn't handling ingredients, but rather performing a delicate microsurgery.
"Professionals are just different." Wang Sheng smiled. "Then I'll have to trouble you, Dr. Su. Take care of all these details. If we're going to do something, we should do it to the best of our ability."
"Leave it to me!"
Su Weiwei was full of energy and immediately transformed into a "surgeon." The rabbit head flew in her hands, and the scissors moved like butterflies flitting through flowers, each cut precise to the millimeter. Fascia, lymph nodes, and tiny blood vessel remnants—things that ordinary people couldn't even see—were all exposed in her hands.
Wang Sheng looked at her profile; the morning light slanted in through the window, casting dappled golden rays on her eyelashes. This junior always managed to surprise him.
While preparing the rabbit heads, Su Weiwei looked up and asked, "Senior, why did you think of making spicy rabbit heads?"
Wang Sheng: "Didn't you say you wanted to eat this?"
Su Weiwei was immediately overjoyed.
Time slips away in the midst of busyness.
The moment the spices sizzled in the hot oil, it was as if a flavor bomb had been dropped into the entire backyard.
"Crackling sound—!"
Sichuan peppercorns, chili peppers, star anise, cinnamon—dozens of spices release their full energy in boiling oil. Numbing, spicy,
The fragrant, spicy, and complex aromas exploded like a tangible wave, forcefully dispelling all other scents in the air.
Su Weiwei choked and sneezed twice, but her eyes lit up with an astonishing brightness: "That's the taste! Authentic!"
The sautéed spices are poured into the braising pot, mixed with the sautéed caramel coloring and old braising liquid, and then a large amount of water, special red chili bean paste, ginger slices, scallion knots, and whole garlic cloves are added. The dark brown braising liquid simmers in the pot, gradually becoming richer and deeper in color, like a pool of ink that cannot be dissolved.
Based on the essence of Sichuan-style braised rabbit head instilled by the system and the details taught by Grandpa Li, Wang Sheng continuously adjusted the cooking time.
Sometimes the heat is high to bring it to a boil and force out the fishy smell; sometimes it is turned down to a low heat to simmer slowly, allowing the essence of the spices and braising liquid to seep in little by little.
Finally, the prepared rabbit heads were carefully dropped into the boiling braising liquid.
"Glug glug ...
The rabbit head bobs up and down, the deep red braising sauce gradually coating every inch of skin and meat. The aroma evolves, blends, and sublimates continuously during the stewing process.
It was 5 p.m., two hours before the late-night food stalls were scheduled to open.
The lid of the braising pot was tightly closed, but wisps of aroma were already escaping from the cracks and filling the backyard.
-
Su Weiwei had already gone back to change her clothes. Wang Sheng stood alone in front of the tub, closed his eyes, and took a deep breath.
The top notes are the domineering aroma of Sichuan peppercorns and chili peppers, hitting you right in the head; the middle notes are the rich and profound blend of dozens of spices, as deep as the earth; the base notes are a hint of sweetness, and the irresistible aroma of meat that emanates from the very marrow, tamed and incredibly tempting.
It became.
He was almost certain that this pot of rabbit heads would be even more sensational than the beef soup.
Because beef soup is a "staple food," while rabbit heads are an "addictive food"—the kind that makes people addicted to gnawing on them, slurping them until they stop, and wanting another one after finishing one.
Just then—
"Senior! Something terrible has happened!"
Lin Xiaowen rushed into the backyard in a panic, still holding her phone in her hand, the screen lit up.
Wang Sheng's heart skipped a beat: "What's wrong?"
"Senior Zhao Gang—his girlfriend has acute appendicitis and was just taken into the operating room!" Lin Xiaowen gasped for breath. "He said he definitely won't be able to make it through tonight, and he wants you to find a solution quickly!"
The smile on Wang Sheng's face instantly froze.
The late-night food stall opens at 7 PM.
Today is Thursday, and it was supposed to be just a regular late-night snack, but the teasers about the "mysterious braised dish" have been circulating on the forum all day, so tonight's customer traffic is definitely going to be booming. Plus, with the rabbit heads officially launching tomorrow, Friday, tonight is the crucial moment for building hype.
Zhao Gang was his most capable helper; he was strong and hardworking, and was responsible for heavy and tiring tasks such as moving goods, tidying up, and maintaining order. Li Dali and Wu Feng could not help out consistently due to their studies and training, and although Lin Xiaowen was diligent, she was only a part-time student and her physical strength was limited.
Su Weiwei? She still has to attend classes, and it's impossible to expect a girl to fight for the big ladle in the kitchen every day.