"Big gold chain, small wristwatch, three barbecues a day" describes the Northeast people's obsession with BBQ.

As a true native of Xuzhou, even though Xu Mingxiao doesn't have three barbecues a day, he makes sure to enjoy them at least once or twice a week.

Moreover, he knows exactly which BBQ place in Xuzhou has what specialties and which is the most authentic and delicious.

Without exaggerating or being biased, if you set aside the red sugar ginger water, Boss Wang's BBQ could stand out fiercely in any BBQ joint in Xuzhou.

As the lamb is grilled, the fat within drips onto the charcoal, and the meat gradually tightens up. Only a true master can accurately grasp the state of the lamb as it cooks.

Grilling over charcoal is quick; a few extra seconds and the meat dries out, a few seconds less and it might not be cooked properly, leaving a raw taste which is somewhat unpleasant.

After all, most Huaxia people can only accept cooked meat.

The challenge is to ensure the meat is cooked while keeping it as tender as possible, a task only several-story-high masters can achieve.

Additionally, one has to keep the juice locked within the meat, which is quite challenging.

These years, he's never tasted such succulent and juicy grilled meat.

Still using two pieces of lean meat sandwiching a piece of fat meat; the fat is understandably juicy, but even the lean meat bursts with juice at the first bite.

Gripping the bamboo skewer horizontally to his mouth, he bites into the dice-sized piece of lean meat, feeling the fat flowing freely over his teeth, it's enough to envelop his entire mind in deliciousness.

His mind turns into a big exclamation mark, unable to comprehend how this BBQ was made.

In theory, he knows you should minimize turning, grill one side almost done, then the other, sprinkle seasonings, and start eating.

Sounds simple but is hard to execute; it's not just about remembering a simple timing, it's something almost fanciful to him.

Who can precisely know the state of the meat over the fire?

Taking it off to check isn't impossible, but if you miss the perfect moment, the time spent checking can lower the meat's temperature, making it less than ideal.

Genius?

Freak!

Chu Tiantian at this moment is less sweet, with a skewer in each hand, eating with great delight, even ignoring the seasonings and grease smeared around her mouth.

BBQ is a relatively ancient cooking method, primitive and wild, so eating a bit wildly is normal; you could call it primal.

"Old Xu, where do you think these lamb skewers would rank in Xuzhou?"

Hearing He Kun's words, the others couldn't help but look at Xu Mingxiao, who was eating with a greasy mouth.

Xu Mingxiao paused, leisurely picking up two more skewers from the plate, pulling the meat into his mouth, his cheeks bulging with meat.

Even while chewing, he mumbled, "I don't really have a ranking, but this is definitely my favorite to munch on."

With that said, his cheeks began working quickly, and the succulent, juicy lamb soon slipped down his throat.

The table was too small to hold many plates, so their lamb skewers were piled on a single plate. Even with a mouth still full, his hand reached for another skewer.

To dazzle the others, as he grabbed more skewers, he quickly added, "Honestly, if you asked me to choose my favorite grilled lamb skewers, it's got to be Boss Wang's. This juicy, tender taste, the perfect seasoning, unrivaled heat control, it's practically BBQ divinity."

The others agreed with his reasoning, nodding along.

It's better to say you love eating something than to say it's not tasty. Even purslane has its fans; you can't just say something is bad because you don't like it as much as something else.

Anyway, when it comes to grilled meat, Boss Wang's lamb skewers definitely top my list of favorites.

How delicious is it?

Just look at how that true Xuzhou native eats...

Huh?

The group paused a bit, then gave Xu Mingxiao a strange look.

Whoa!

This bastard is showing off while we're distracted!

Eating left and right like that, anyone else would think it cures weakness!

"Bastard, you even play tricks with lamb skewers, slowing down just to distract us!"

"Damn, I didn't even notice until you said it. This jerk acted like he didn't eat much by putting his skewers next to me!"

"I have a skewer he ate too, this jerk."

Criticizing Xu Mingxiao verbally, the group stopped talking, knowing it was all about hand and mouth speed now; anyone not full couldn't blame anyone but themselves.

Not just them, every table was in a similar rush, eating with little grace.

Those who usually enjoy a little drink could only sigh if they drove. Those with family in tow perked up, negotiating with their spouses for a little drink, hoping their wives would drive home.

If the wife agreed, they painfully found that Wang Fan didn't sell alcohol. Their frustration was as if ants crawled all over them.

...

The day passed quickly, the workweek was drawing to a close.

As the finale, duck blood vermicelli soup was Wang Fan's trump card.

The process of making duck blood vermicelli soup was constantly replaying in his mind, aiming to perfect his first Golden Legend Level recipe.

After repeated simulations, Wang Fan summed up several key steps.

The soup preparation, the processing and braising of duck intestines, gizzards, and liver, handling of duck blood, tofu puffs, vermicelli, and finally serving.

Duck blood vermicelli soup's core is the broth, and the recipe illustrates the broth-making process thoroughly.

Even after countless trials, Wang Fan decided to proceed with his own method.

He didn't expect his version to surpass the Legendary recipe, but he had absolute faith in his practical experience.

Without bones, no concentration; without chicken, no freshness; without duck, no aroma; without stomach, not milky; without ginger, it's fishy; without salt, no taste...

A good bowl of duck blood vermicelli soup must start from a pot of tasty broth.

The art of the singer, the soup of the chef, a good soup pot is an indispensable tool for a chef.