I'm the Culinary God

The aroma and umami blend together, making one indulge in it with just one bite.

She originally didn’t want to come, but after tasting this delicious Mushroom Stuffed Meat, she felt Zeng Xiaoqi’s persuasion was right.

If she hadn’t eaten it tonight, that would have been really regrettable.

Moreover, this dish was a culinary endeavor by my sister-in-law. When my younger brother makes that Red Crispy Chicken later, I’m afraid it will be even more elevated in taste.

In the kitchen, although Shen Jiayue said she would cook, Lin Xu wasn’t comfortable with her handling the stove.

He placed a small wok on the stove, added stock, then placed the prepared Mushroom Stuffed Meat into the pot, drizzled a bit of Dark Soy Sauce for color, two teaspoons of Light Soy Sauce, a pinch of sugar for flavor, covered the pot, and simmered on low heat.

Five minutes later, when the mushrooms were almost infused with flavor, he plated them, reheated the remaining sauce in the pot, stirred in some Water Starch, gently broke it with the back of a spoon, then drizzled some Scallion Oil.

Then he picked up the pot, poured the noticeably thickened sauce over the Mushroom Stuffed Meat, and the flavorful dish was officially completed.

"Take it out and eat, this dish of mine will be ready soon."

Shen Jiayue looked at the plump mushrooms on the plate, couldn’t help but snap a picture, planning to tease the night owls in the group once she’s full, urging them not to hold back, it’s time to order takeout!

Haha, everyone will surely be grateful.

After taking the photo, she took the plate to share with two foodies outside.

Lin Xu took a handful of tender spinach, blanched it briefly in water, then cooled it in cold water to prevent the leaves from getting too hot and soggy.

He then arranged the spinach evenly on the plate.

Technically, the base for Red Crispy Chicken should be alfalfa sprouts, as it’s said that the classic Benbang dish "Grass Circle" was inspired by Red Crispy Chicken.

"Grass" refers to alfalfa, and "circle" refers to fatty intestines cut into rings, naturally contrasting with the Red Crispy Chicken cut into squares, one being a premium meat, the other a famous offal.

No matter the ingredients or appearance, there’s a strong contrast.

Perhaps cultured people always regard Red Crispy Chicken as a representative of scholarly cuisine, so those who dislike such pretension probably deliberately made this dish with pig intestines and named it the deliberately vulgar "Grass Circle."

Unexpectedly, fewer people nowadays eat Red Crispy Chicken, and it’s rarely seen in many high-end restaurants.

Instead, the contrasting "Grass Circle" has become a significant dish in Benbang cuisine.

This situation, in popular online terms, is:

"Thirty years east of the river, thirty years west, don’t underestimate rustic dishes!"

Lin Xu took the chicken out of the pot, drained the excess sauce slightly, then placed it on a board for slicing. Using a cleaver, he trimmed the edges to form right angles, cut it in half into long strips, then into three-centimeter square blocks.

He placed them skin-side up on the spinach leaves.

Having arranged everything, he reheated the sauce in the pot, removed any additional ingredients, stirred in starch water, and added some chicken fat.

Finally, he picked up the pot and poured the sauce over the chicken.

"Come, come, try my Red Crispy Chicken. It’s a classic Huaiyang dish, perfect for when I record the New Year’s Eve dinner dishes, and maybe it will give Mr. Lishan a feast as well."

This Red Crispy Chicken holds strong appeal for the cultured folk; once it’s made, Geng Lishan will surely be very pleased.

This old man joined the show just for the food, and now he’s been lured into Joyful Media, making appearances as a dish taster.

It’s time to make something delicious as a reward.

Zeng Xiaoqi initially thought the dish looked good, without seeing anything extraordinary.

But when she picked up a piece and put it in her mouth, she discovered a delightful surprise within the flavors, especially with its filling of chicken, pork, and shrimp all mixed, filling her mouth with an intense umami.

This delight was simply astonishing.

"Delicious, so tasty. You must film the recipe later; its playcount might break records."

She then lifted her beer and took a long swig.

In Huaiyang cuisine, this is a dish that pairs well with rice.

Although no staples were prepared tonight, it pairs nicely with beer.

Lin Xu sat down, tasted the Mushroom Stuffed Meat made by Shen Jiayue, then tried the Red Crispy Chicken, finding the latter more delicious, not only in taste but also in the texture of the filling that disintegrates between his teeth.

No wonder cultured people always have so many reflections after eating this dish.

It’s truly delicious and delightful.

Although other similar stuffed dishes like Pot Roasted Elbow, Crispy Bone-removed Chicken, and Crispy Duck exist, they generally aren’t as tasty as Red Crispy Chicken.

Especially with the experience of frying it dry then stewing it until tender with stock, the taste is beyond words.

"Xu Bao, with the new year approaching, will the store release any new dishes? Someone mentioned in the group that the frequency of new dishes at Lin Ji has decreased, and there hasn’t been much Southern cuisine featured."

The South is so vast, how do I know what dishes you want from there?

Lin Xu took a sip of beer and thought for a moment before saying:

"I planned to announce after the new year, but since there’s a prompt, I’ll film a new dish tomorrow and officially introduce it the day after."

Upon hearing about the new dish, Zeng Xiaoqi, Chen Yuanyuan, and Shen Jiayue all froze.

Are you seriously responding to a casual complaint from an online comment?

"What dish will it be?"

"These suggestions come from a good place; lately, the release frequency of new dishes has indeed decreased because of the cold weather."

"Don’t just come up with a random dish to fob off the online viewers."

Lin Xu ate a piece of Red Crispy Chicken and laughed, saying:

"I’m not sure if it’s fobbing them off, but I can confirm we’re launching Cantonese Roasted Goose. Let’s inform Mr. Lishan to write it as the world’s best goose then."

This confident tone made the eyes of all the ladies light up.

OMG!

Roasted Goose!

A staple in Cantonese cuisine and a representative dish of roast meats is soon to be quietly launched at Lin Ji.

This is just unbelievably exciting!

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On Christmas Eve, hoping everyone has a safe and peaceful evening. This Chapter is 5000 words long, remember to save those monthly tickets for the end-of-month double vote, brothers!