I'm the Culinary God

"Wow, the house at my cousin’s place is really big!"

Chen Shaokang, Shi Moli, and others arrived at Lin Xu’s home. Seeing this top-floor duplex, their expressions were full of surprise, which also strengthened his determination to apply for Central Finance University.

The elders looked around, feeling that their children had truly made something of themselves.

When they initially saw Lin Ji’s Food, they only thought Lin Xu was impressive for managing such a large store.

But after seeing this house, they realized he was truly making money, and substantial money at that, otherwise how could he afford such a big house.

Considering the real estate prices in Beijing, plus the high prices in Haidian due to the school district.

Forget about a duplex; even buying a two-bedroom, one-living room apartment of several dozen square meters makes people envious.

Now Lin Xu not only has a duplex, but also a large restaurant, and another apartment in the community behind the restaurant. Truly blessed with fortune.

Chen Meiliang said with a smile:

"Xiao Xu is much more capable than me, his uncle. He has been exceptional since he was young."

Uncle Lin Hongjun looked at the various premium spirits placed on the display rack:

"To get into Central Finance University from Central Plains, Xiao Xu is indeed exceptional. The score threshold for Central Finance has always been quite high."

Everyone looked upstairs and downstairs, and in the top-floor utility room, they even saw soy sauce duck hanging on an electric clothes rack.

After looking around, just like when Zeng Xiaoqi first visited, they felt that this house struck a chord with them, with a sense of affection everywhere.

After looking around, Old Lady Chen and Old Lady Lin planned to go to Old Lady Shen’s place on the South Third Ring for tea and a chat. Although it was their first meeting, they felt no distance, truly like family.

Shen Guofu naturally had no objections and immediately arranged a car to send the old ladies to the South Third Ring.

The middle-aged elders, Lin Xu’s uncles, aunts, and cousins, planned to first visit the Fishing Platform hotel.

Always hearing about this place in the news but not seeing it in reality, it was a good chance to check it out while staying there.

The young generation, Lin Xu’s cousins, were led by Shen Jiayue, Chen Yan, Chen Yuanyuan, and others to visit Tsinghua nearby, and see the intelligence class where Geng Lele was.

For student guidance, a thousand explanations are not as good as visiting a university in person.

Since Tsinghua is not far from Beijing University, after seeing Tsinghua, they went to Beijing University. Although it might not enlighten the cousins immediately, it would make them understand one thing:

Only through hard study can one attend a good school, or else one can only attend lower-tier second or third-tier universities, or even can’t attend undergraduate and must go to vocational institutes.

"Why isn’t my cousin going? I wanted to visit Central Finance University too."

The youngsters got on the business car, still thinking of keeping up with their cousin in applying for Central Finance University.

Shen Jiayue said:

"He’s preparing dinner, reportedly with Three-in-One Duck and a soup made with pork lung. Exactly what kind of soup remains unknown, but surely it’ll be delicious."

Chen Shaokang was somewhat curious:

"Isn’t pork lung quite cheap? Does it make a tasty soup?"

Shi Moli often went grocery shopping with Shi Wenming and loosened her neck scarf, saying:

"Back home at our local meat stall, pork lungs are given away for free. Sometimes when they gave it to my dad, he’d complain they use too much water and are tricky to deal with."

Shen Jiayue chuckled:

"Don’t worry, your cousin’s culinary skill is excellent, especially in turning the ordinary into the extraordinary. You’ll know tonight whether pork lung soup is delicious."

Actually, she herself didn’t know if pork lung soup is tasty.

But trusting Lin Xu, she thought the soup might turn out to be very tasty.

While they discussed this, Lin Xu was in the kitchen, soaking several sets of pork lungs in clear water, occasionally picking up one and putting its trachea near the faucet, then opening it to pump water inside.

Using this method, he soaked out the blood from the pork lungs.

Filling them up and setting them aside, moving to the next, and once all were filled, he forcefully squeezed, quickly extruding wisps of blood.

With repeated attempts, the pork lungs became whiter.

In fact, the morning was spent soaking them for half a day, but mere soaking can’t clean pork lungs completely. It requires pumping water through the trachea as much as possible.

Filling them and squeezing out the residual blood deeply cleans them.

Once the pork lungs are entirely white, he pulls out the trachea, membranes, and vascular remnants from inside.

To make pork lungs into gourmet dishes, this step is indispensable and must be done, because if not removed, the taste of pork lungs will be severely compromised.

Once everything was ready, Lin Xu took a large pot, added water to it, threw in scallion, ginger, Sichuan peppercorns, put the pork lungs inside, pressed a griddle on top so they were fully submerged, and started blanching them.

When making soup with pork lungs, blanching is a necessary step.

This way, it further cleanses residual blood and impurities from inside, making the pork lungs cleaner.

Moreover, after blanching, the size of the pork lungs reduces significantly, which facilitates the next cooking step.

Soon, the water in the pot began to heat up.

A layer of foam quickly appeared on the surface, and after scooping it out with a spoon, it soon resurfaced, clearly indicating impurities from alveoli.

Lin Xu stayed by the pot, constantly skimming off the foam.

When the water was boiling, more foam appeared, and after boiling for four to five minutes, the foam disappeared.