Jiang Feng woke up early the next morning and, after a haphazard yet subtly skilled skin care routine, he got dressed in the clothes he had worn for the provincial TV station's VCR shoot and went to the Healthy Stir-fry Restaurant to chop vegetables.
Having not touched a kitchen knife in almost a week, he wasn't rusty, but he still needed to get a feel for it—last-minute sharpening may not be ideal, but it's better than nothing!
The new delivery of over a dozen pigeons soon all met their demise under Jiang Feng's knife, as he deftly performed the skinning and deboning motions with the smoothness of flowing water. From meat dishes to vegetables, Jiang Feng chopped everything he could: strips, shreds, slices, chunks. He employed every cutting technique available to him.
"Son, don't be nervous, we're only open for lunch today. Don't cut more than we can sell," Jiang Jiankang consoled.