Gourmet: From a Stall in Northern Europe-Chapter 213 - 156: Assembly-Line Slaughtering Technique, Perfect Coordination

"Let's begin!"

"It really has to be done by one of our own!"

Seeing Lin Chen's group gather and disperse within a few seconds, with each person grabbing a pigeon, ready to start, Wang Ziqin's eyes lit up. He quickly moved closer to watch the details.

The reason he made such a request was mainly because, in his over twenty years of life, he had never witnessed the process of slaughtering poultry firsthand.

He always felt that witnessing such a cruel scene could effectively help his work mindset.

The other four women, although curious, felt a bit hesitant to get closer due to the bloody and terrifying scene they imagined, so they just sat silently in their seats, glancing over from a distance.

Dais deftly prepared a basin of salt water and handed over a sharp knife, while Lin Chen expressionlessly pinched the pigeon's head, bending it backward. Then, with the hand holding its wings, he grasped it firmly to reveal its neck.

His right hand stroked a few times at the throat to locate the main artery, quickly plucking a few tufts of down from the throat to reveal the tender skin beneath.

Jonathan had somehow also come over to watch. He had never personally killed poultry and had no idea about the process, so he wouldn't miss the chance to watch.

He saw Lin Chen coldly pluck the feathers from the pigeon's throat and grip it tightly, with the pigeon shaking uncontrollably and letting out faint whimpering sounds, causing him to frown.

This looked incredibly cruel, didn't it?

Of course, it's not about opposing killing. Every qualified chef has had blood on their hands, but such a scene of personally slaughtering a living thing, other than seafood, is a bit beyond for Western chefs.

"Click"

The indicator on the hot water kettle switched, and the green light lit up. Elsa signaled with an "ok" gesture.

Without hesitation, Lin Chen grabbed the sharp knife in a reverse grip, quickly slitting the pigeon's throat over the saltwater bowl on the table.

"Coo, coo, coo!!!"

Feeling its life rapidly fading away, the pigeon struggled desperately, but to no avail.

Bright red, almost black blood flowed profusely from the wound.

Within a few seconds, the pigeon's struggles gradually weakened.

It wasn't as gory as imagined, perhaps because Lin Chen handled the whole process smoothly, making it seem not so bad.

The most the audience felt was a chill down their spines when the throat was slit.

"The second pigeon is up to you guys, who's next?"

"Me!!"

Elsa excitedly raised her hand. A knife had already been placed on the table in front of her, and without any hesitation, she rushed over, grabbed the pigeon, plucked its feathers, slit its throat, and drained the blood, completing the process even faster than Lin Chen.

The two women from the group next door were dumbfounded, mouths agape wide enough to fit a fist, never expecting that this seemingly young girl could handle killing a pigeon more proficiently than Lin Chen.

Dais, beside them, immersed the freshly killed pigeon into the hot water, ensuring the entire feather was scalded. Occasionally, she glanced at Elsa with some admiration and a hint of defiance.

Why could others do it, and she couldn't?

She was the highest-rated employee at the restaurant—could she not compete with a newcomer?

No, she had to personally kill the turtle and snake next!

Meanwhile, Lin Chen had already started searching online for how to slaughter a turtle, quickly committing the process to memory.

Like cooking techniques, slaughtering techniques have one principle—with different steps.

The key to slaughtering a turtle is to avoid getting bitten.

Once bitten by turtles, it could result in stitches at best or disability at worst—no joking matter.

"Chef, please teach me how to kill a turtle and snake, I also want to help!"

Leaving the handling of the two pigeons entirely to Elsa, Dais approached Lin Chen with a determined look in her eyes.

"Sure, killing a turtle isn't difficult, watch my technique, and make sure you don't get bitten."

With a knife, he cut open the net, and the turtle fell into the basin, beginning to crawl around, trying to escape.

Since there was only one spotted snake and turtle per team, and since someone volunteered, Lin Chen was happy to let her take the opportunity.

After all, he had already shown his skills, so he was probably off the hook, right?

With slight shaking at the rim, the turtle was made to settle at the bottom of the basin. Pointing to the area near the tail on its back, he explained.

"Turtles are different from tortoises; the skirt-like membrane around the shell is soft and edible, with high nutritional value. So when you grab it, apply some force, quick and decisive, and flip it in one swift motion."

"Be careful, make sure to grab the back half. If you grab the front half, you'll get bitten."

Dais took a deep breath and, without hesitation, swiftly flipped the turtle onto its back.

"See the shape of the shell in the middle of the belly? Go ahead, grab it and place it flat on the cutting board."

"Then you'll find the turtle struggling continuously, extending its neck to try to flip itself over. This is when you must slice its neck as quickly as possible, got it?"

"If you're slow and let it retract its head, things will become quite tricky."

"Cut, cut off the head??"

Dais's mouth twitched slightly; this wasn't what she had expected!

"Oh, of course, if you want to experience bloodletting, you can also make a cut, either way works for you."

"Alright, I'll do my best!"

She dared not hesitate, fearing that any delay would dissipate her hard-earned courage. Following Lin Chen's instructions, she quickly turned the turtle's belly up and pressed it onto the cutting board.

The turtle indeed behaved as he described, extending its neck and pushing hard, trying to flip itself over.