Gourmet: From a Stall in Northern Europe Chapter 149 124: Early Famous Snack, Fresh Fish Thick Soup N

The Sakura People have carbon-based genes flowing in their bodies, and missing just one al feels like they haven't eaten at all, it's unbearable.

As the lting pork belly fat and the sauce-covered fragrant rice rge together, a happy smile gradually appeared on Elsa's face.

The texture of the fragrant rice is different from most Asian rice, the grains are longer, the texture is harder, and the aroma is rich, best suited for dishes like claypot rice, fried rice, and rice with saucy toppings, earning international acclaim.

"Delicious, so delicious, like a rich version of ran char siu, I think this sauce would be great mixed with ran too!"

Elsa's lips couldn't help but curve upward slightly, her eyes clearly filled with joy, making her whole deanor lively.

"Although the pork belly in Japanese ran is also cooked soft, it might be due to craftsmanship or material selection that it doesn't have so much fat, and eating it doesn't give as strong a sense of satisfaction."

"This braised pork belly looks fatty but isn't greasy at all, super fragrant, the more I eat, the more appetizing it becos. I feel like this plate might not be enough for !!"

Saying this, she scooped another piece of pork belly with rice and stuffed it into her mouth, chewing eagerly, before she even swallowed, her left hand was reaching for a half pig's trotter.

Similarly pork, this thing looks visually more impressive than pork belly, full of bouncing pig skin and tendons, she couldn't imagine how happy she'd be after taking a bite.

She opened her mouth, seemingly dissatisfied with its size, moved it up and down slightly, then aid for the atiest part and bit down hard.

Just as she expected, the mont her teeth touched the pig skin, it was like encountering no obstacle, easily cutting through the surface.

Inside was sticky collagen and tendons, offering so resistance, but applying a bit of force managed to tear it away.

Unlike the pork belly which needed no chewing to lt away, the collagen from the pig trotter quickly filled her mouth, a texture indistinguishably like fat yet not bringing richer satisfaction.

Although she had eaten pig trotters before, the experience was average, hardly leaving an impression, much like gnawing on regular pig skin.

However, the pig trotter in her hand completely overturned her perception, before she even swallowed, she couldn't help but bring the trotter to her mouth again, unwilling to let go of any delicious morsel.

Noticing how deliciously she was eating, even disregarding her image, Dais swallowed the overflowing saliva, mimicked her, first scooping a piece of pork belly with rice, wanting to taste just how delicious it was.

Compared to the unfamiliar pig trotter, she was more familiar with pork belly, as she often ate barbecue.

The instant it entered her mouth, she froze.

"???"

"No way, why is the pork belly texture like this, it's unbelievable, completely different from any pork belly I've had before!"

"It it, it actually lted instantly!"

The rich sauce aroma combined with a slightly sweet aftertaste made the pork belly's fat aroma fully bloom, ideally eliminating any greasiness.

The lean at part didn't have the dry texture typical of roasted at either, filled with juices, like extrely tender tenderloin.

Most importantly, this reddish-brown at sauce is perfect for rice, overwhelmingly rich in at aroma, tasting of hardly any spices, yet far more complex than re soy sauce.

She usually doesn't cook Asian dishes at ho, can't quite describe the flavor, but in short, it's delicious.

Unlike Southeast Asian cuisine which uses a plethora of spices for rice mixing, this bowl of at sauce rice offers just the most original at aroma, the seasoning seeming simple, the flavor mild enough she feels even her toddler could eat it.

With the pork belly as the main comfort, her unease regarding the pig trotter slowly diminished, replaced by curiosity for unknown deliciousness.

Besides pig trotters, she'd never had beef tendon either, though it sounded less daunting than pig trotters, she felt she could handle it.

Thinking it over, she decided to start with familiar parts.

Using her hand, she picked up a piece full of beef tail at, tearing off a tender chunk.

Beef tail she's quite familiar with, a common ingredient in French cuisine.

Unlike regular beef, beef tail undergoes significant movent, mainly muscle, and with its skin removed, eating it is much like eating stewed beef shank, carrying a faint beef fat aroma.

Then ca the beef tendon.

After inquiry, she learned beef tendon is simply the tendon portion of the animal's leg, not a strange bit.

At least to her, that's how it seed.

Beef tendon's overall color was semi-transparent, akin to sliced jelly, clearly different from fat's appearance, she couldn't imagine its texture.

Without much hesitation, she daringly scooped one up and tried it.

The texture was tender with a certain chewiness, like eating at-flavored gummy candy, the taste was decent just long chewing might beco tireso.

Seeing she hadn't touched the pig trotter, Elsa kindly reminded: "Don't worry, it's just a layer of pig skin, inside a bit tendon-like texture, not much, think of it as pork belly's surface layer, I feel it's tastier than pork belly."

"Really? Then I'll try."

She glanced at her palm, thinking it over.

Just a layer of skin!