N-M Chapter 73 Spicy Braised Rabbit Head
Chapter 73 Spicy Braised Rabbit Head
Chapter 73 Spicy Braised Rabbit Head
After dealing with the breakfast rush, he and his mother hurriedly prepared the boxed meals ordered by Zhang Ya's company, and the aroma of braised pig's trotters and Kung Pao chicken once again filled the backyard.
After packing the food and putting it into the insulated box, Wang Sheng picked up the box and said, "Mom, I'm going to deliver the boxed lunches. I'm going to find Brother Chen to learn how to make braised rabbit heads at noon."
Wang Xiulan hung up the washed pot: "Go on, go on, bring some fruit or something, don't go learning the craft empty-handed."
"Okay!" Wang Sheng replied, and casually picked up a bag of oranges and apples from the reserved fruit.
"Shuweiju" is located in the middle of the food street in the west of the city. The storefront is not large, and the signboard is a simple wooden plaque with three vigorous characters in clerical script. It is not yet lunchtime, and the roller shutter door is half open. The crisp sound of cleavers clattering against the cutting board can be heard from inside.
Wang Sheng carried fruit into the kitchen, and a complex aroma of spices wafted towards him.
Star anise, cinnamon, cardamom, bay leaves, Sichuan peppercorns, chili peppers—dozens of aromas subtly balance each other in the air, a rich flavor that can only be cultivated in a broth aged for many years.
Chen Qiming was standing in front of a deep, waist-high braising pot, gently stirring it with a long-handled strainer. Beside him stood an elderly man with gray hair, his hands behind his back, his posture as straight as a pine tree, wearing the same pristine white chef's uniform as Chen Qiming, the cuffs rolled up meticulously.
The old man didn't speak, but quietly watched the dark brown braising liquid bubbling in the pot, his eyes focused as if he were appraising a treasure.
"Brother Chen," Wang Sheng called out.
Chen Qiming turned around, a smile immediately spreading across his face: "Wang Sheng! You've come at the perfect time!"
He put down the strainer, wiped his hands, and walked over. Lowering his voice, he introduced the chef with a touch of solemnity: "This is my master, Mr. Li Dehai, a senior chef of the older generation, a true master of Sichuan cuisine. He's retired now, and occasionally comes here to give me some pointers."
He then turned to the old man, speaking respectfully: "Master, this is Wang Sheng, the young man from Jin Da's canteen who's particularly skilled, whom I mentioned to you last time. He wants to learn how to make our spicy rabbit head, so I had him come and oversee it today."
I was learning a skill when I just happened to meet a master.
That's great! If only a master could teach us...
Of course, Wang Sheng had absolutely no intention of looking down on Lao Chen.
He's a master, after all.
It makes people think that way subconsciously.
Wang Sheng quickly handed over the fruit: "Brother Chen, Master Li, this is just a small token of my appreciation."
Chen Qiming readily accepted the item and placed it on the cutting board beside him. Li Dehai, however, merely turned his head slightly, his gaze sharp as lightning, sweeping over Wang Sheng from top to bottom.
With those sharp eyes, Wang Sheng immediately straightened his back a little.
It felt like going back to my hometown and seeing my great-uncle who had served in the military.
"Learning this skill is fine; it's not a technique that can't be passed on."
Li Dehai spoke, his voice not loud, but clear and resonant, carrying the distinctive strength of his Sichuan accent, "Stand to the side and watch carefully. Qiming, go through the entire process once, and I'll take the opportunity to see if your skills have become rusty over the years."
"Alright, Master!" Chen Qiming perked up, like a soldier about to be inspected, and immediately returned to the control panel.
Wang Sheng's face lit up with joy.
It's fine as long as you don't object.
Although it wasn't the master himself.
But Old Chen isn't sick either.
He focused his mind and stood in a position where he could see the details clearly without getting in the way.
Chen Qiming took out a pre-processed rabbit head from the refrigerator and began to explain: "When braising rabbit heads, the first step is not seasoning, but processing. Removing the fishy smell is more important than infusing flavor."
He picked up a rabbit head and deftly cut off the ear tips and removed the remaining eye membranes with special scissors: "These parts have a strong odor and must be cleaned thoroughly." Next, he rinsed the rabbit head under running cold water for half an hour to completely remove the blood and impurities. Then he soaked it in a solution of scallions, ginger, and cooking wine for another hour.
After preparing the rabbit head for welding, put it in a pot of cold water, add cooking wine and ginger slices, skim off the foam when the water is about to boil, take it out and rinse it again.
"The water shouldn't be boiled too vigorously when blanching, otherwise the meat will tighten and the braising liquid won't be able to penetrate later," Chen Qiming explained as he worked.
Next comes the main event—stir-frying the old braising liquid.
Heat plenty of oil in a wok until it reaches about 50% of its maximum temperature. Add scallion segments, ginger slices, and garlic cloves and fry until fragrant. Remove the solids. Next, add Chen Qiming's homemade fermented broad bean paste and stir-fry over low heat until the oil turns red and the sauce becomes fragrant. Then add glutinous rice chili paste—a paste made from Erjingtiao chilies that have been softened by soaking in hot water—and stir-fry until the chili skins curl slightly, fully releasing the spiciness and aroma.
Then, star anise, cinnamon, bay leaves, cardamom, white cardamom, cloves, fennel seeds, and amomum villosum—more than twenty kinds of spices—are added to the pot in order. The timing of adding each spice is crucial; adding it too early will result in a lack of aroma, while adding it too late may cause it to burn and become bitter.
Chen Qiming's hands were very steady. He didn't stir the oil too much, and he applied even pressure, so that each spice could come into full contact with the hot oil.
In the kitchen, the complex aromas layered and blended, becoming rich and powerful.
Finally, add the stock, bring to a boil, then transfer to a deep braising pot. Add the blanched rabbit heads, bring to a boil over high heat, then reduce to low heat and braise for one and a half hours. After turning off the heat, let it steep for at least two more hours.
"For braised dishes, it's seven parts braising and three parts soaking. Soaking is more important than braising, allowing the flavor to slowly penetrate, even the bone marrow." Chen Qiming put the lid on the pot, wiped his hands, and smiled at Wang Sheng. "That's the process. The key is in the details and controlling the heat. I'll write down the spice ratio for you later, but everyone's strength, pots, and even the weather are different, so you'll have to figure out the fine adjustments yourself."
[Host detected actively learning a new dish: Sichuan Spicy Rabbit Head (3 stars)]
[Do you wish to spend 10000 popularity points to exchange for a "One-Click Learning Card" to accelerate mastery of this skill?]
Current popularity: 151240
The system notification sounded at the appropriate time.
Wang Sheng's heart skipped a beat. Directly exchanging for a complete three-star recipe would require fifty to sixty thousand popularity points, while a "learning card" only required ten thousand, which could transform on-site observation into solid muscle memory and understanding—this deal was too good to pass up.
"Exchange," he murmured to himself.
[10000 popularity points consumed! Redemption successful!]
Use the "One-Click Learning Card"!
[Sichuan-style Spicy Rabbit Head (3 stars) - In the process of fusion of techniques]
Instantly, a massive influx of information flooded my mind.
Beyond Chen Qiming's demonstration of the steps, something deeper emerged: the role of each spice in the braising liquid, the principles of their interaction, the perception of critical points in heat control, the molecular principles of removing fishy odors and enhancing aroma, and even how to fine-tune the cooking time based on the size and age of the rabbit heads.
It was as if he had already stood in front of the stove, personally handling thousands upon thousands of rabbit heads, failing and adjusting, until finally finding the perfect path.
Watching Chen Qiming's actions again, every detail became incredibly clear, and he could even predict Chen's next move. That feeling of complete understanding brought a smile to Wang Sheng's lips.
Three hours later, the braising pot was turned on again to reduce the sauce.
Chen Qiming used long chopsticks to pick up a rabbit head, placed it on a plate, and drizzled a spoonful of boiling red oil over it. The bright, clear red oil, coated with fine sesame seeds, slowly dripped down, covering the brownish-red rabbit head and emitting an enticing sheen and spicy aroma.
Li Dehai hadn't said a word from beginning to end, but now he stepped forward and picked up the rabbit head.
He didn't eat it immediately, but first examined it carefully: whether the color was even and bright red, and whether the braising sauce clung to the sides of the bowl just right. Then, he gently pried open the rabbit's jaw with both hands, revealing the hidden bone marrow, and brought it close to smell it.
Then, he handed the rabbit head to Wang Sheng.
"Young man, have a taste." Li Dehai's voice was devoid of emotion. "Tell me what you think."
Wang Sheng accepted the rabbit head with both hands. He didn't rush to eat it, but first carefully observed it according to his knowledge: the surface of the rabbit head was bright red and even, the braising sauce had penetrated the muscle fibers, and the bone marrow was dark brown, indicating that it was fully flavored. He smelled it closely, and the complex spicy and savory aroma was distinctly layered—the top note was the numbing sensation of Sichuan peppercorns and the fragrance of chili peppers, the middle note was the mellow blend of dozens of spices, and the base note had a faint aftertaste of sweetness, completely without the fishy smell often found in animal ingredients.
Finally, he opened his jaw and sucked out a mouthful of bone marrow.
The piping hot, tender, and incredibly savory flavors, combined with the rich aroma of the braising sauce, explode in your mouth. Next comes the cheek meat, soft and falling off the bone, with layers of numbing spiciness that, while not harsh or overpowering, actually enhance the meat's natural sweetness. As you chew, the lingering aftertaste of various spices lingers on your tongue.
"The rich, mellow aroma comes from the balanced blend of spices and the perfect cooking time," Wang Sheng said confidently. "The ratio of numbing spiciness is exceptionally well-controlled; the numbing sensation doesn't overpower the flavor, and the spiciness doesn't mask the freshness. The fishy smell is thoroughly removed, showing the meticulous preparation in the early stages. The cooking time is just right, resulting in tender meat that doesn't fall apart, and the bone marrow is deeply infused with flavor. Especially this spoonful of chili oil—it's authentically cooked, fragrant but not dry, spicy but not overpowering, enhancing the aroma and color, the perfect finishing touch."
After he finished speaking, the kitchen was silent for a few seconds.
Chen Qiming stared wide-eyed at Wang Sheng, then at his master, his mouth opened but no sound came out.
A sharp glint suddenly flashed in Li Dehai's eyes, which had always been as calm as an ancient well. He stepped forward, his gaze landing squarely on Wang Sheng's face, scrutinizing him from head to toe, as if trying to get to know the young man anew.
"You've hit the nail on the head," Li Dehai said, his voice still steady but with a hint of inquiry. "And it's not just reading from the book; it's based on your own understanding. Kid, your tongue and your eyesight—this isn't something you can grasp just from reading it once."
He paused, his gaze fixed on Wang Sheng: "Whom did you study under?"
Wang Sheng's heart skipped a beat, but he maintained his composure and shook his head, saying, "Master Li, I have never formally become your apprentice."
I started helping out in the kitchen as a child, and later worked at the cafeteria window for a long time. I like to figure things out, and I figured it out little by little through trial and error.
You can't exactly say that the system cheated and fed thousands of years of experience into its brain.
Li Dehai didn't press further, but his deep eyes remained fixed on Wang Sheng, filled with surprise, scrutiny, and a faint, almost imperceptible hint of appreciation.
He was silent for a moment, then finally turned around, put his hands behind his back, and slowly walked out of the kitchen. When he reached the door, he paused, tossing out a single sentence: "Qiming, teach him well."
As soon as the words were spoken, the person disappeared behind the curtain. Only a straight back and a thought-provoking sentence remained, slowly settling in the air.
Only after his master's footsteps faded into the distance did Chen Qiming let out a long breath, then grabbed Wang Sheng's shoulder, his voice low and filled with excitement: "Holy crap! Wang Sheng, you're amazing! The way my master looked at me—I've followed him for over ten years, and I've rarely seen him look at a young man like that! Your comments just now were brilliant! Every single one hit the nail on the head; anyone who didn't know better would think you were the heir to some time-honored business!"
Wang Sheng smiled and didn't explain much. He just looked at the half-eaten rabbit head in his hand, feeling the solid braising skills in his mind. He glanced at the system panel, where the balance had decreased by 10,000 but was still generous. A sense of peace welled up in his heart.
This "tuition fee" was well worth it.
The new signature braised dishes are a sure thing. Zhang Ya's company can add new dishes to their boxed lunches, and Su Weiwei's long-awaited snacks are finally settled.
More importantly, Master Li Dehai's last look and his words "teach well" seemed to be directed not only at Chen Qiming.
But when the night was as dark as ink, the No. 1 canteen of Jinan University was brightly lit and bustling with people.
Outside window number 07, the queue was far beyond what could be described as a "long line"—it snaked its way from the window, through the cafeteria hall, to the main entrance, and even around a corner, stretching out to the streetlights. A dense mass of people thronged the area, their buzzing chatter creating a noisy background.
The air was filled with a domineering yet complex aroma: the rich, meaty fragrance of beef after long stewing, the rich aroma of beef bone marrow, the sweet grain fragrance of sweet potato vermicelli, and the spicy aroma of scallions and cilantro bursting forth when stimulated by the hot soup—all sorts of flavors intertwined and rose, penetrating everyone's nostrils and arousing the most primal appetite.
"My God—this line is even more outrageous than the midnight rush for goods on Singles' Day!" A boy wearing black-rimmed glasses stood on tiptoe desperately, but could only see the backs of countless heads in front of him.
"Nonsense! Boss Wang himself said it's fragrant and filling!" The betting on the forum has exploded! The brothers who bet on Huainan beef soup will be laughing in their sleep tonight! The buzz-cut guy next to me was excited, his nostrils flaring as he caught the aroma wafting in the air.
"Ugh, stop it! Our whole dorm is betting on mutton soup! It's 20 kilometers! Our legs are going to break!" A pitiful wail came from the middle of the line, drawing gloating laughter from those around them.
"Hehe, we followed Senior Vivi and bet everything on beef soup! We'll have to rely on the brothers who lost the bet to run the campus race for the next week!" Someone proudly waved his phone, the screen showing the settlement page of the forum betting.
Su Weiwei and her three roommates squeezed into a relatively early spot in the line—a "strategic achievement" of arriving half an hour early to secure a place. Looking at the widespread lamentation on the forum, she smiled, her eyes crinkling into crescent moons, like a little fox who had just stolen a chicken.
"Weiwei, your information is amazing! Our dorm's running quota for the next seven days depends entirely on these gamblers!" Roommate A excitedly waved her phone screen, which displayed the "errand coupons" won in the betting.
"Keep it low-key, keep it low-key." Su Weiwei said this, but her chin was slightly raised, and her gaze remained fixed on the busy figure in the window.
"But seriously, this tastes so strong—I was only planning to have some yogurt tonight, but now I feel like I could eat a whole cow." My roommate B clutched her rumbling stomach and stared longingly out the window.
Just as the students were immersed in the noise of the betting and the anticipation of the food, seven or eight figures suddenly poured into the cafeteria.
They were dressed in shirts and trousers or business skirts, carrying briefcases or laptop bags, their faces showing obvious signs of fatigue, yet their eyes eagerly scanned the interior of the cafeteria. This aura, so out of place with the vibrant students around them, immediately drew the attention of many.
"Holy crap! So many people?!" A man with gold-rimmed glasses and a receding hairline looked at the queue winding all the way to the door and his face fell. "How long will this take? Is there even any left?"
"Oh no—what a wasted trip. I should have slipped out earlier." A woman in a gray suit next to me sighed, rubbing her temples. "President Zhang insisted on eating this restaurant's boxed lunch, saying he wouldn't have the energy for the afternoon meeting if he didn't eat."
"I heard the boss came back to open the night market after delivering boxed lunches, and even added a new soup dish. The forums are buzzing about it." Another younger employee held his phone, a hint of anticipation in his eyes. "How about we... give it a try?"
"Queue? Look at this line, by the time it's your turn, it'll be too late!" the man with the gold-rimmed glasses said dejectedly, but he didn't move his feet. He unconsciously inhaled the rich aroma of beef in the air, and his Adam's apple bobbed.
Their conversation was overheard by nearby students, and a few clever ones exchanged glances.
A bolder boy approached and tentatively asked, "Are you here for beef soup?"
The man with the gold-rimmed glasses glanced at him and listlessly hummed in agreement.
The boy's eyes darted around, and he lowered his voice: "We're near the front of the line, we'll get ours soon. How about we share a few bowls with you?"
"Just add a small service fee to the original price."