AGN -Chapter 234 Eat!

“To make braised, deboned silver carp head, you must use big gray carp. Compared to white carp, its meat is more tender. Take a close look before anyone starts—see anything? Even though it still looks like a fish head, there isn’t a single bone left inside.”

“The key to this dish is removing every bone after cooking while keeping the head intact—not broken, not messy, not falling apart.”

“I’ve seen food critics call this a knife-skill showpiece. I disagree. Yes, knife work is crucial—but if that alone qualified a dish for the Three-Head Banquet, then Wensi tofu should be here too.”

“Normally, the cheek meat is the most tender. But in this dish, every bite is just as tender as the cheeks!”

“The milky broth is a rich stock my father prepared a day in advance—chicken broth enhanced with bamboo shoots, mushrooms, and ham. It’s all about freshness and tenderness. The first sensation is smoothness.”

“Removing the bones isn’t just for show—it allows the broth to fully penetrate the meat, making it more flavorful and easier to eat without worrying about bones.”

“Every step exists to improve the dining experience.”

After saying this, Huang Anyao finally couldn’t hold back. He picked up a piece of fish and even showed it to everyone.

“See? It looks soft, but it doesn’t fall apart when lifted. That’s perfect heat control.”

“Gulp.” Ou Yang swallowed.

“Gulp.” Uncle Wang followed.

“How come Master Jing never made dishes like this back in the state-owned restaurant?” Uncle Wang stared at the fish.

“If he did, it’d be for the leaders—not you, an accountant,” Chen Juan said, though her eyes were just as fixed on the food.

Everyone thought Huang Anyao was demonstrating.

They didn’t realize—he just couldn’t resist eating.

At last, Huang Anyao took a bite, barely suppressing a satisfied sound.

“Everyone, eat! This dish is best hot—don’t forget the broth.”

“When I was a kid, I loved mixing the leftover broth with rice.”

Only then did everyone start eating.

In no time, the entire dish was gone.

Even the broth was finished—Ou Yang got bowls of rice and mixed it in, eating happily with others.

Next came the crab roe lion’s head.

“This dish should be familiar,” Huang Anyao began.

“But ours is different in two ways: First, no starch—only chopped water chestnuts for texture, making it slightly loose yet crisp. Second, the meat is finely sliced, then roughly chopped—giving it better chew than machine-ground meat.”

“The Three-Head Banquet emphasizes different textures. The fish head is soft and tender, but the lion’s head must be firm—not mushy.”

“A lion’s head that falls apart with one scoop? That’s not authentic.”

He scooped a large piece and ate it.

Moments later—

Empty plate.

“Eat the other dishes too! Everything should be eaten hot!” Huang Anyao urged.

But in truth, he had his own strategy.

If everyone filled up too early…

He wouldn’t get enough of the final dish.

Qin Huai immediately saw through him.

“Waiter, a bowl of rice.”

Huang Anyao froze.

I miscalculated… the real competition is right next to me!

“I’ll have a bowl too!”

“Me too—a big one!” Ou Yang added.

Soon, everyone followed.

Bowls of rice filled the table.

Huang Anyao felt a sense of impending doom.

Because he knew—

The final dish, braised whole pork head, was already incredible on its own.

But with rice?

It becomes unstoppable.

Rich, fatty, gelatinous meat…
Paired with soft, fragrant rice…
And thick sauce poured over—

Carbs + fat + protein.

Ultimate satisfaction.

Then—

The dish arrived.

Braised Whole Pork Head.

A massive, glossy, deep-colored centerpiece.

The moment it hit the table, everything else faded.

It practically declared itself the star of the feast.

“Gulp.” Ou Yang swallowed again.

No explanation was needed this time.

Huang Anyao simply said:

“Eat.”

And they did.

Everyone buried their heads in their bowls.

Even little Huihui, who usually ate half a bowl, finished a full one.

Ou Yang ordered another.

The pork head was completely devoured.

Not a trace left.

The plate was wiped clean—literally, with buns.

Everyone leaned back in their chairs, full and satisfied.

Doctor Zhou muttered, “If I delay my wedding banquet to autumn… would that work?”

“Director Liu, is crab roe better in September or October?”

Director Liu immediately started researching.

Xu Tuqiang took photos of the empty plates.

Grandma Ding started thinking about what gift she should give Qin Huai to upgrade her “private meals.”

Ou Yang kept eating dessert.

Qu Jing quietly reassured Chen Juan that Uncle Wang didn’t have dementia—he just wasn’t paying attention.

Chen Juan decided to “deal with him” later.

Uncle Wang, full and emotional, suddenly spoke: “Back in my day… when I worked as an accountant at the textile factory, I once came to a state-owned restaurant for a birthday banquet cooked by Master Jing…”

Chen Juan was about to interrupt—

Then paused.

Wait.

This was new.

“Master Jing did birthday banquets?” she asked, surprised.

“Yes… rarely,” Uncle Wang nodded.

“Why didn’t I know?”

“That was before we started dating… back in my day—”