Huang Tao and six employees, after tasting the delicious stewed pork with dried vegetables, felt refreshed and satisfied.
Then, Xu Hao, Jiang Chao, and Lin Zifeng returned to the kitchen.
Jiang Chao plated the stewed pork with dried vegetables, honeyed ham, and Dongpo pork.
Xu Hao blanched the vegetables needed for various braised meat rice dishes, placed them on plates, and put them in the transparent counter.
Lin Qiuyu helped Lin Zifeng scoop out all the marinated eggs, marinated pork trotters, marinated chicken legs, and marinated chicken wings from the braising pot, and placed them in stainless steel trays.
Lin Zifeng was responsible for chopping up the marinated pork trotters and cutting the marinated eggs.
To facilitate later preparation of braised pork trotter rice.
Lin Qiuyu then moved the plated marinated chicken legs, marinated chicken wings, and the rice cooker with cooked white rice to the transparent counter,
