On Sunday morning, the sunlight was just right, casting a warm glow into the spotless and bright kitchen.
Lin Fan stood in front of the brand-new countertop, his brows furrowed into a deep frown as he stared at a food blogger's fluid, effortless movements on his phone screen. Then, he looked down at the pieces of pork ribs on his cutting board—hastily "processed" by him into bizarre shapes and wildly uneven sizes—and fell into a deep contemplation. He couldn't help but feel that he hadn't been this nervous even when he first picked up a scalpel for a high-difficulty surgery years ago.
In the video, the blogger's voice was sweet:
"First, chop the ribs evenly into small sections of about five centimeters. Blanch them in cold water, add ginger slices and cooking wine, and skim off the foam..."
Chapter 29