I'm the Culinary God

This dish is somewhat similar to the modern version of Braised Pork Belly, but there are differences because it doesn’t include sugar or any other seasoning, relying entirely on sweet bean sauce for flavor.

This cooking method demands a high level of precision in seasoning.

Too much sweet bean sauce makes it salty, and too little results in blandness; a single mistake can ruin a pot of meat.

Moreover, the use of rice wine is also very particular, neither too much nor too little, just enough to level with the meat, first brought to a boil over high heat to remove the alcohol smell, then simmered with the lid on.

The simmering process requires periodic checks by lifting the lid.

When the meat turns yellow, it indicates insufficient simmering time; if it’s purplish-red, it’s overcooked; the desired color is a rosy hue.

Also, one should not frequently lift the lid to check, as the dispersal of oil vapors from the pot will cause the entire dish to lose its essence, and the lean portions of the meat will be dry and tough.

Lin Xu thinks this dish was lost to time likely due to its complex preparation.

The seasoning demands are high, the simmering time needs precise control, and yet when finished, it’s just like a piece of braised pork, making its disappearance understandable.

For a cuisine to sustain itself, it must adopt a grassroots approach.

Grassroots means integrating into the lives of ordinary people, allowing them to make it themselves while maintaining good taste, ensuring the longevity of the cuisine.

On the contrary, dishes like Red Stew Meat, which seem simple but are deceptively tricky, naturally fade away.

However, despite being lost, it’s worth trying again.

Stewing meat with sweet bean sauce and rice wine should reveal the pure meat flavor.

After concluding with the lost dish, Lin Xu placed Dundun back on the service counter, and just as he was about to go upstairs for a break, the Lao Huang couple walked into the shop, with Lao Huang carrying a large Xuanwei Ham.

"Brother, I heard the rice noodles are ready, so I brought your sister-in-law along to grab a meal."

Lao Huang is quite considerate, never coming empty-handed; this whole Xuanwei Ham could easily fetch a hundred bowls of rice noodles in Southern Yunnan.

"Alright, I’ll head upstairs to prepare now."

Lin Xu glanced at the clock on the wall; surprisingly, it was nearly four in the afternoon without him realizing it, which was indeed time to prepare dinner.

He took the ham from Lao Huang and quickly headed upstairs.

Handing the ham to the assistant to store in the warehouse, Lin Xu then took out a clay pot, ready to make rice noodles.

There are countless ways to prepare rice noodles in Southern Yunnan, with at least a hundred different combinations and methods; however, the classic ones remain stir-fried rice noodles and clay pot rice noodles.

In Southern Yunnan, stir-fried rice noodles have another name: "Big Rescue".

It’s said that at the end of the Ming dynasty, during the reign of Emperor Yongli of Southern Ming as he fled to Tengchong, he found solace in a bowl of stir-fried rice noodles when exhausted and hungry, exclaiming: "This is truly a grand rescue!"

The truth of the story is uncertain; however, the Southern Ming was indeed active in the Southern Yunnan region for a long time, contributing to its culinary culture.

These core members and soldiers of regimes from the Central Plains and Jiangnan brought their hometown culinary habits to Southern Yunnan, enriching its cuisine.

Even today, traces of culinary influences from across the country can still be found in Southern Yunnan cuisine.

Lin Xu minced some meat and stir-fried it with scallion, ginger, and soy sauce; this meat topping is essential for eating rice noodles.

Next, he prepared some accompaniments like marinated tofu cubes, fried eggs, Xuanwei Ham slices, and chili sauce, all set and ready to cook the rice noodles.

Adding water to a pot and bringing it to a boil, he put the rice noodles in to cook.

Meanwhile, placing the clay pot on the stove, he added Pork Bone Broth and brought it to a boil; once the noodles were softened in the large pot, he transferred them to the clay pot.

Add the meat topping and other accompaniments, sprinkle with chopped scallions and cilantro, drizzle with some chili sauce, and it’s a basic version of clay pot rice noodles.

The preparation of rice noodles is not strict; one can enjoy it any way they prefer.

At Southern Yunnan street stalls, these accompaniments can even be freely combined, offering a high level of flexibility.

Lin Xu brought each clay pot out from the kitchen, and the Lao Huang couple’s eyes lit up, clearly, this was the flavor they craved.

The cooked rice noodles looked a bit like wide noodles.

But upon tasting, the rice noodles have a distinctly chewy texture and rich rice fragrance.

This aroma and texture are not found in rice noodles, especially those produced industrially, despite the significant increase in rice noodle production.

Yet, the inherent rice fragrance of the noodles is gradually fading.

"Delicious, Brother Lin’s skills are truly impeccable—only in some remote stalls in Southern Yunnan can you find rice noodles with this flavor and texture."

Mrs. Huang couldn’t stop praising Lin Xu’s skills.

Not only were the rice noodles delicious, but the accompaniments were also well-matched, like the ham strips, though not appearing in large quantities, were flavorful each bite.

Shen Jiayue initially thought that since it was rare for Lin Xu to settle down, having just this for dinner seemed too modest.

But after tasting the rice noodles, she couldn’t stop, especially after taking a few bites of the noodles, then using a spoon to sip a little broth from the pot, which brought a sense of satisfaction more enjoyable than eating clay pot rice noodles as a child.

Lin Xu took a few bites from Shen Jiayue’s clay pot to taste, finding it indeed delicious, and the chewy texture of the rice noodles is something noodles can’t replicate.

But he didn’t quite enjoy the soupy meals, so he decided to go back to the kitchen and take some rice noodles to try making a stir-fried version.