Fu Yu prepared the plating for the cold mixed braised pig trotters.
The already separated trotters were placed back together by him.
Two large, clean lettuce leaves were laid at the bottom of the bowl in advance.
Two pig trotters were placed in a round bowl, with a few pieces of broccoli on each side.
The pig trotters were glossy brown-red, contrasting with the tender green, making them look appetizing.
After taking care of the trotters, the pork and cabbage stew in the pot was almost done.
Once the liquid was reduced, adding the right amount of salt and secret chicken essence would complete it.
However, the New Year's pig stew, unlike other dishes, didn't offer much room for innovation in plating.
In the end, it was Zhang Zhen who came up with an idea,
He procured a plate of crystal-clear glutinous rice dumplings from the pastry department.
The dumplings were exquisitely crafted, each pinched into a rounded shell with curled edges.
