The chicken was made into a variety of dishes by Meng Yao.
The chicken thigh meat was used for Kung Pao chicken, the breast for chicken steak with sauce, the carcass was braised with potatoes, and the skin and giblets were made into spicy stir-fry.
The meat bun was made with top-quality skin-on pork belly that had been braised in advance and soaked overnight to get just the right flavor. Since Zhao Xiaoshu loves egg-filled buns, some eggs were also soaked in the braising sauce.
The bone soup was made with bones that were a gift from Butcher Zhang.
Additionally, shredded radish and garlic mustard cabbage were also prepared.
There was both meat and vegetables, making it quite a feast.
Although everything looked ordinary, the tantalizing aroma told Qin Zheng that each dish on the table was extraordinary.
Once the dishes were arranged, Meng Yao invited everyone to sit down.
