First came the cold dishes, as is tradition for a rural banquet.

And today’s cold dishes looked particularly fine.

The braised pig ears were sliced paper-thin. Piled on the plate, they looked like a generous portion, with a few slices curling up from the mound so finely cut you could see light through them.

Soaked through with the braising liquid, their color was stunning—like glistening, red amber. The cartilage in the middle adorned them like a delicate pattern, creating a beautiful aesthetic.

You wouldn’t normally see pig ears sliced this thinly at a rural banquet. The village chefs would be busy with the main steamed and braised courses, leaving the cold dishes to be chopped by the aunties helping in the kitchen. Getting evenly cut slices was considered good enough.

The Knife Skills of the chef who prepared these cold dishes were simply too good.

The braised pork head was sliced slightly thicker than the ears. A mix of fat and lean meat, it was similarly saturated with braising liquid, its glistening, reddish-brown color incredibly tempting. It shone with a savory sheen, making one imagine its rich, unctuous texture before even taking a bite.

The tendons in the braised beef shank were mottled like amber, looking just as appetizing.

Finally, there was the chicken salad, which was especially eye-catching.

Every piece of chicken was coated in a vibrant red chili oil and dotted with sesame seeds. The spicy, fragrant aroma of the chili oil wafted over, making one’s mouth water uncontrollably.

In some places, this dish is called "mouth-watering chicken" precisely because its appearance is so tempting that the mere sight of it makes your mouth water.

These officials were used to eating well at home and had attended their fair share of rural banquets.

The usual banquet fare was nothing special to them. The skills of most village chefs were pretty much the same, and after a while, the food just started to feel greasy.

But the cold dishes varied from house to house, and today’s trio looked exceptional.

"These braised dishes and the chicken salad look incredible," Vice Director Sun Yan said with a smile. "Did Zhou Yan learn this from his grandmother?"

"From the looks of it, he’s learned the essence of her craft," Huang Chen chuckled in agreement.

When they came to visit during holidays, the old woman would sometimes invite them to stay for lunch.

Had it been anyone else, they might have refused, but her braised meats and cold salads were just too delicious. They would usually bring a separate packet of rock sugar as a gift and shamelessly stay for a meal.

You couldn’t find braised meats and chicken salad this good in all of Jiazhou, let alone Suji.

The only problem was they only got to eat it once or twice a year. Sometimes, the memory alone would spark an almost unbearable craving.

The old woman smiled and nodded. "Yes, he learned from me. He’s self-employed now and opened a small restaurant at the entrance of the textile factory. He’s learned most of my skills."

"That’s wonderful!" The guests’ eyes lit up at the news.

"Well, you’ll have to taste it to know for sure," the old woman said with a smile. "Don’t be polite. The food is served. Please, start eating."

Taking their cue from the host, now that the old woman had spoken, the guests no longer held back.

Sun Yan was the first to pick up a slice of pig ear. He didn’t dip it in the chili powder, popping it directly into his mouth.

The braising-sauce-infused ear was tender and glutinous, with the pleasant, springy crunch of cartilage. The savory flavor exploded between his teeth, growing more fragrant with every chew. The texture was sublime.

’Yes!’

’This is the flavor!’

’It’s exactly the same as his grandmother’s. I can’t taste any difference at all.’

After he swallowed, the savory aroma lingered—a long, deep flavor from the braising liquid that was endlessly satisfying.

Sun Yan raised his cup, took a sip of liquor, and let out a long, contented sigh. "Ah, wonderful. This braised pig ear is the perfect dish to go with a drink!"

Meanwhile, Huang Chen tried a piece of the braised pork head.

The cut was one part skin, six parts fat, and three parts lean. Biting down, he was met with a rich, soft, and unctuous texture. The slight thickness gave it a substantial, meaty feel that was a perfect match for the pork head.

The braising liquid and the natural fats intertwined. It was rich but not greasy, tender but not mushy. It was incredibly fragrant to chew!

If not prepared properly, pork head could have a strong odor and be excessively greasy.

But this portion before him was the absolute pinnacle of braised pork head!

The flavor of the braise and the thickness of the cut complemented each other perfectly; one couldn’t exist without the other.

Huang Chen also took a sip of liquor and praised, "This braised pork head is delicious too. Zhou Yan’s skill is already at eighty or ninety percent of his grandmother’s. Next time I’m craving these braised meats, I can just go to his restaurant."

’This is great news!’

The other guests picked up their chopsticks to try it and were unanimous in their praise.

Sun Yan looked at Zhou Weiguo with a hint of envy. "Weiguo, you’re a lucky man."

Zhou Weiguo smiled and nodded. "Zhou Yan’s cooking is indeed excellent, and he’s a fast learner."

He had just tried a piece of the braised pork head himself and was, in fact, a little surprised. ’It’s only been a few days, hasn’t it? How did Zhou Yan learn so quickly?’

There was still a slight difference in flavor compared to his grandmother’s, but it was already outstanding.

"Now I have to try this chicken salad," Sun Yan announced, picking up a piece of chicken with the skin on. "The last time I had the old woman’s chicken salad was the year before last. Ever since, every other version I’ve tried has just felt... lacking."

The red chili oil evenly coated the chicken, seeping into the crevices around the bones. Sesame seeds wobbled on the piece as he lifted it. Even before it reached his lips, the numbing fragrance of Sichuan peppercorn oil and the toasted aroma of the chili oil assailed his nostrils.

He put the chicken in his mouth and chewed.

Oh!

’This chicken skin is so crispy! I can even hear it crunch as I chew.’

The meat was tender, not at all dry, and had a satisfying chew. The sesame seeds burst with flavor as he chewed, and everything was so fresh and savory that even the bones were delicious to gnaw on, packed with a spicy zest.

Numbing, spicy, sweet, salty, sour, savory, and fragrant—it had all seven flavors!

The different tastes were perfectly balanced and harmonious, creating a profound depth of flavor. It was savory and perfectly palatable. What a delightful dish to eat!

Some chefs who make chicken salad only focus on presentation. The flavor is superficial; it smells great at first bite, but the more you chew, the blander it becomes.

But with this one, the flavor had permeated deep into the meat, growing more fragrant with every chew.

"Incredible! Absolutely incredible! This chicken salad is just to die for! The flavors are perfectly balanced, it’s simply the best!" Sun Yan exclaimed, completely won over.

Hearing this, how could the others possibly resist? They all quickly reached with their chopsticks to try the chicken salad for themselves.