With a round of rising sun outside the East Gate, Fu Su Shiyu, the master of the East District Canteen, got up at six o'clock in the morning. As a chef at the University of Social Sciences, he doesn't need to do the simple work of preparing breakfast. But he still came to the cafeteria to see the flow of people eating breakfast.

He's been here for twenty years, and he's been in charge of his elbow for years, causing bone growth and pain in his elbow. Judging from the flow of people at breakfast, he judged that 1,200 students would come back for lunch, and among them, about 60 people had the courage and strength to order the supreme delicacy of the University - boiled pork slices.

At 8 o'clock, the flow of people gradually decreased. Su Shiyu came to the open space next to the cafeteria, where piles of winter storage Chinese cabbage lay quietly, and the dilapidated vegetable leaves told them of the hardships they had experienced.

Students from the south would not know that these cabbages, which they thought were pig food, would become a delicacy in their lunch boxes.

Su Shiyu picked out 10 of the most dilapidated cabbages and loaded them on the cart. He knew very well that other cabbages could be kept longer, and the canteen was already stretched thin.

On the wide board in the back kitchen, Su Shiyu slowly slice a large piece of pork into 3mm slices of fat and lean. No one knows better than him what precise thickness means, cutting too thin will dilute the meat, and too thick and the soup will not get in.

To make the most delicious slices of boiled meat, he cut them for two hours.

The calf who helps the chef is from the distant Qinghai-Tibet Plateau, and under the leadership of chef Su Shiyu for more than two years, he has learned to cook many dishes, but he has never mastered the key to boiled meat slices.

He told the master that the oil was already hot.

Su Shiyu put peppercorns and dried chili peppers, garlic slices, ginger slices, green onion knots, and watercress into a huge oil pot and stir-fried them, his elbows began to ache faintly again, sweat flowed down his forehead and sideburns, and the calf hurriedly wiped the sweat for the master.

A bucket of boiling water was poured into the oil pot, and the picked vegetable leaves were poured into the pot, and then they were scooped up and placed in the large iron basin. The meat slices slid into the pot one after another, and Su Shiyu slowly flicked the meat slices with a big spoon, his eyes staring at the pot tightly, his eyebrows frowning. The heat of the meat is the difference between success and failure.

"Turn off the heat!!"

Su Shiyu roared, and the calf turned off the stove like lightning. The meat slices and soup were poured into an iron basin with cabbage, and Su Shiyu sprinkled peppercorns and dried chili noodles on the meat slices, and poured in a pot of boiling oil.

With a "swish", the boiled meat slices finally came out of the pot. Su Shiyu let out a long sigh of relief and sat down on the ground.

There were still twenty minutes before the end of class, and Yang Jun sneaked out of the back door of the classroom.

Like Su Shiyu, Yang Jun got up at six o'clock in the morning. Before breakfast, he arrived nearly two hours early in the classroom and occupied a seat at the back door, quietly waiting for class.

Now, he's scurrying to the East End cafeteria, hoping to be one of the lucky 60 people who will be able to eat poached pork slices.

Yang Jun took out a thin stack of meal tickets from his schoolbag, and trembled and took out three yuan and one pentagon.

It is his life ideal to be able to eat meat every day, and to be able to eat boiled meat every day can only be an unattainable dream.

However, Yang Jun was still late, and there was already a long queue at the ** window of the boiled pork slices, and the students in the back of the queue anxiously stretched their necks to look forward, and several Leng Qing who tried to cut in line were blasted out.

After queuing for ten minutes, it was like a century, and Yang Jun finally came to the head of the team. There was only a little piece of meat left at the bottom of the big iron basin, Su Shiyu lifted one side of the iron basin and scooped all the meat inside into Yang Jun's rice basin.

"Oh yes!" Yang Jun cheered loudly, this is a full 1.2 slices of boiled meat!

The three boys behind him showed a look of despair and left the window in despair.

Yang Jun forcibly suppressed his excitement, took the rice bowl, and walked briskly to the dormitory.

While the roommates were still in class, Yang Jun walked into the empty dormitory, gently closed the door, and savored the delicious meal.

The slices of meat seemed to be fat but not greasy, crispy and numb impacting Yang Jun's taste buds, reaching the deepest part of the cerebral cortex, and the refreshing fragrance penetrated into his nostrils at the same time, and also passed through the crack in the door, wafting down the corridor.

Zhang Wei and Pei Zhengang appeared in the corridor with lunch boxes, and they were deeply attracted by this rich fragrance. Following the fragrance, they pushed open the door of 408 and saw Yang Jun immersed in the delicious meal.

Zhang Wei and Pei Zhengang smiled and sat next to Yang Jun, and Pei Zhengang gently stretched out the rice spoon to Yang Jun's rice bowl.

With a "poof", Yang Jun's teacup smashed on Pei Zhengang's head, while Zhang Wei stuck his rice spoon into Yang Jun's rice bowl like a cheetah, scooped a large spoonful of meat, and sent it directly into his mouth.

The two of them quickly got up and left 408, with Pei Zhengang still carrying a big bag on his head.

In the following 20 years, Pei Zhengang has eaten countless delicious meals, but he has always remembered the boiled pork slices in the East District Canteen.

After graduating, he resolutely went to work in his hometown of boiled meat. Now, whenever he eats boiled pork slices, he still habitually touches his head, recalling the bag on his head and the beautiful friendship with his classmates.

In the minds of the people of the society, the taste of boiled pork slices is like a taste positioning system, one end locks the other place after going to different places, and the other end is forever tied to the university cafeteria in the depths of memory.