I'm the Culinary God

Chen Yan originally intended to take a photo, but upon hearing this, she immediately put away her phone:

"Hurry and take it back, the goose’s stomach is full of soup, be careful not to spill it when you carry it around."

Hmm, if you want everyone to take a turn for a photo, I’ll cooperate, but if you want to post it to your social media, sorry, cousin, I disagree!

Upon hearing that the inside was full of soup, Shen Jiayue couldn’t keep being playful and carefully took the goose to the small kitchen.

There, Lin Xu had already hung the other geese on the drying rack over the workbench. When he saw Shen Jiayue enter, he took the goose from her and hung it up as well.

He placed a basin under one of the geese, first pulled out the roasted goose needle from the tail, then used a cleaver to make a cut where it was sewn.

"Snap!" The goose’s belly was cut open with a crisp sound.

A stream of soup with a strong aroma gushed out and flowed into the basin below.

This soup is the braising liquid from the goose meat, containing the seasoning stuffed in the goose’s belly and the fat and moisture released during roasting.

Under normal circumstances, after chopping the goose meat into pieces, a ladle of the original soup is poured over to enhance the delicious flavor of the goose meat.

Even if dipped in sour plum sauce, this ladle of original braising liquid is indispensable.

Once the braising liquid in the cavity was drained, the goose was taken down from the rack, the neck and head removed, the neck chopped into small sections for plating.

As for the goose’s head, it was split open in the middle and chopped up as well.

After removing the neck and head, the body of the goose was placed on the cutting board for cooked food, and split in two down the middle, a standard chopping method for Cantonese-style barbecue.

The half of the goose that was split would be divided into two halves, according to the position of the wing roots and the thigh. The upper portion with the wing roots is called the upper section, and the portion with the thigh is called the lower section.

Generally, the lower section has more meat and is better with rice, while the upper section has a better flavor, suitable with alcohol.

Lin Xu separated the upper and lower sections, didn’t rush to chop them, but instead cut into the wing root area first and held it over the basin of braising liquid.

A stream of aromatic meat juice flowed out from the cut area.

This was the juice from the wing root, which needs to be released during cutting; otherwise, it would spill everywhere.

Moreover, the released juice, when mixed with the braising liquid, enhances the flavor of the liquid, making it even more fragrant when poured over the goose meat.

Once the juice was released, Lin Xu began chopping the pieces.

First, he sliced the upper section, considering the wing root and surrounding meat as one piece, the area on the wing root as another piece, and the area below the wing root as yet another.

After dividing it into three parts, he scraped the areas with excess fat, then chopped it into evenly sized pieces.

While cutting, any excess bones needed to be removed, keeping the plating as clean and orderly as possible.

When chopping bones, any slightly blackened parts of the wing root joints should be trimmed off and discarded, and the lymphatic tissue in the wing root meat should be scraped out to maintain an attractive appearance on the plate.

After the upper section was chopped and plated, Lin Xu similarly chopped and plated the lower section.

He then stirred the braising liquid in the basin with a spoon, scooped up a ladle, and poured it evenly over the goose meat.

Both plates were prepared, and Shen Jiayue carried them out for everyone to taste, while he continued chopping and cutting.

"Wow, this roasted goose smells so good!"

"I thought only the crispy skin on the outside was tempting, but I didn’t expect the meat inside to be just as mouth-watering."

"Are you going to take a photo? If not, I’m going to start eating!"

"Wait, let me get a photo for Xiao Qing, she’s with Manager Yan, probably hasn’t eaten yet."

"Ha, you’re so mean..."

After taking photos, everyone picked up pieces of goose meat from the plate, dipped them in the sour plum sauce already served on the table, and bit into them.

The crispy goose skin made their hearts flutter involuntarily.

The juicy goose meat, in addition to emphasizing the crispiness of the skin, revealed its full delicious flavor.

This texture and taste, paired with the sweet and sour plum sauce, is truly unbeatable.

The goose meat originally had a bit of grease, but it was instantly offset by the sour plum sauce.

No wonder many people say sour plum sauce is the soul of roasted goose; this pairing is indeed incredibly enjoyable and delicious.

Chen Yan and the others were exclaiming in delight, their long wait was not in vain, the taste was truly amazing. It can be said that even if all the Cantonese restaurants in Yanjing come head-on, Lin Ji wouldn’t flinch.

Zeng Xiaoqi also expressed her amazement; no wonder Manager Lin told Mr. Lishan to prepare the world’s number one goose calligraphy last night. Just based on this roasted goose’s taste, it’s indeed worthy of such praise.

"This is so delicious, it’s perfect!"

With such a delicious treat, starting tomorrow, it will definitely become Lin Ji’s flagship product.

At another table, Mr. Huang, after tasting the roasted goose, was even issuing orders with his phone:

"Order forty directly, remember to choose carefully, not too big or too small, pluck the feathers clean, no gutting, just drive them to Lin Ji directly, once there, I’ll treat you to roasted goose... the top-tier roasted goose in all of Yanjing, no Cantonese restaurant, even those representing various provinces, can compare with Lin Ji!"

After promising the staff, he picked up his chopsticks to continue eating the roasted goose.

This delicious goose meat naturally deserved to be savored, and when the shop opened tomorrow, he’d bring his whole family to try it, even booking a few for the New Year.

Such a tasty roasted goose is bound to become a favorite among relatives and friends.

Juicy, delicious goose meat paired with sour plum sauce is truly exquisite. No matter the age, everyone at both tables was eating happily.