"Uncle Lin really knows how to make everything delicious. Dad, you should learn more from Uncle Lin when you have time."
Xie Baomin: "..."
Well, it seems my reputation is beyond salvaging.
In the kitchen, Lin Xu looked at the still-warm pigeon, ready to start cooking right away.
Pigeon soup should not be made with washed birds; even when slaughtering, the bird should ideally be smothered in hot water so the blood stays within the meat, thus preserving the nutritional value of the pigeon meat to the greatest extent. But now, in the urban districts of Beijing, live poultry slaughtering is prohibited, so it's impossible to retain the pigeon's blood. The only option is to avoid rinsing or soaking it, to preserve as much nutrition as possible. The shorter the time since slaughter, the tastier the resulting pigeon soup will be.
Thinking this, Lin Xu decided to give it a try right away.
