Ye Fei used a knife to slice off a few pieces of meat from the top of the ham.
The sliced meat was as thin as a cicada's wings, almost transparent under sunlight.
Most of the top part was fatty, the lean meat scarce, sometimes entirely fatty.
Even when made into cured meat, the fat was removed as much as possible, yet it still remained greasy.
These portions of meat are mostly used to make soup.
Could it be Ye Fei plans to use this part to make soup?
This part of the meat is not expensive, and using just a little doesn't cost much.
From the restaurant's pricing, most customers could accept it.
Liu Zhengjin's expression relaxed a bit.
He likes chefs who care about their diners.
A chef's success comes from the diners' approval.
Then Ye Fei took a cleaver and sliced off some parts near the pig's foot of the ham too.
The cut was not big, roughly the size of a fist.
The ends were removed, but the overall shape of the ham remained intact.
