I'm the Culinary God

At this time, the size of the pork lung had already shrunk significantly.

Originally, it filled the entire pot, but now it was noticeably smaller, even down to half a pot, which was a stark contrast to before it began cooking.

Turn off the heat and take out the pork lung.

Lin Xu first washed it with hot water to remove as many impurities as possible from the pork lung.

Then he placed these pork lungs into a clay pot, added some scallion knots, ginger slices, and rice wine, poured in a pot of chicken soup, and added a few slices of Jinhua ham to the soup.

First, boil it over high heat, skim off the foam, and then turn it down to a simmer, allowing it to stew slowly.

Stewing it this way for several hours would produce the Silver Lung.

Put the stewed pork lung into milk soup to make Milk Soup Silver Lung, or into clear soup to make Clear Soup Silver Lung, and if you add some sea bottom pine after the clear soup, it becomes a renowned dish:

[Sea Bottom Pine Stewed Silver Lung]

This was also the dish required by this side quest.

Initially, Lin Xu only planned to make either Clear Soup Silver Lung or Milk Soup Silver Lung, but he thought making just these might affect the rating, and although the task didn’t specify a required level for the soup, the higher the level, the better it would be.

Therefore, Lin Xu just soaked some of the triple alum cured jellyfish delivered by Qiu Yaozu, in an attempt to elevate this dish’s status. Once done, it might even trigger other rewards.

Even without rewards, letting the family taste this exquisite dish would be worthwhile.

With the Silver Lung stewing, Lin Xu took the fat drake, wild duck, and pigeon sent by Lao Huang and began removing the bones.

There were a lot of people today, and one portion of Three-in-One Duck wasn’t nearly enough, so he went ahead and made three portions to allow every family member to taste this superb soup dish.

With the Three-in-One Duck stewing, it was already mid-afternoon.

The kitchen work had reached a rest point, and everyone took the opportunity to relax, except for Qin Wei, who was earnestly explaining to Shi Wenming the essentials of making minced meat vermicelli.

"Dou...doubanjiang...must be...finely chopped...fried...to release the red oil, minced meat fried...fragrant then add...vermi...vermicelli..."

Although Qin Wei still spoke with some difficulty, seeing Shi Wenming so eager to learn, he earnestly explained.

This homestyle dish was something Shi Wenming could at least manage, but after a tour of the kitchen, he found that not only was Qin Wei more efficient, but his dishes also had a nicer appearance.

These dishes were very suitable for presenting at the resort, so Shi Wenming was very enthusiastic.

He first consulted on the method for stir-fried minced pork with chili, then braised tofu skin, and now minced meat vermicelli.

And Qin Wei was quite accommodating, as it was rare for someone to actively exchange cooking skills, the head chef seizing this opportunity recreated several dishes Shi Wenming had asked about.

He even let Shi Wenming have a taste.

When Lin Xu was inspecting the kitchen while the Three-in-One Duck was stewing, Shi Wenming shared his joy with Lin Xu, saying:

"Xiao Xu, the chef at your shop is truly amazing. The dishes are incredibly delicious. I was already full upstairs, but seeing these dishes, I couldn’t help but eat more than half a bowl of rice."

Lin Xu, looking at the dishes made by Qin Wei, picked up his chopsticks, tasted them, and said with a smile:

"Chef Qin is best at making these homestyle dishes, so if you think any dish is suitable for the resort, feel free to ask for the recipe."

In the Lin Ji kitchen, there were no secrets. The chefs wouldn’t deliberately hold anything back.

Now, meeting a family member like Shi Wenming, they were even more open.

Feeling a bit hungry, after trying a couple of bites of the dish, Lin Xu served himself a bowl of rice and ate it alongside the dishes on the workbench.

These homestyle dishes, especially the minced meat with green chili, fully showcased the fresh aroma of the green peppers. A bite followed by a mouthful of rice was truly delightful.

While eating, Niu Chuan came over, chewing on a Silver Threads Bun, intending to chat with everyone, but upon seeing the dishes on the workbench, he joined in on the eating.

The mealtime for chefs was extremely irregular, usually having lunch around ten in the morning, so when they were busy until two or three in the afternoon, they would casually snack a bit.

Shi Wenming was particularly fond of the atmosphere in the Lin Ji kitchen.

"If all restaurant kitchens were like yours, harmonious and open without hiding anything from each other, that would be fantastic."

Nearby, Zhu Yong, who was drinking a bowl of yam juice, chuckled:

"That’s all thanks to the boss’s good guidance. Otherwise, the kitchen would be just like in other restaurants, with fights and bickering—definitely not as good as it is now."

After chatting a bit more, Lin Xu finished his rice and went to check on the few pots on the stoves.

By nearly five in the afternoon, the Three-in-One Duck was almost ready, and the originally large pork lung had shrunk again, looking just slightly larger than the palm of a hand.

This should be the result of all the alveoli fully shrinking.

The originally hollow honeycomb structure had completely collapsed, which is why the pork lung reduced in volume this way.

Lin Xu took the soaked sea bottom pine, blanched it in boiling water, also added it to the clay pot where the pork lung was stewing, let it simmer briefly, and then turned off the heat to remove it from the pot.

The flavoring for this soup dish relied entirely on the Jinhua ham, so no additional seasonings were required.

Thanks to the low simmer the whole way through, the soup was a crystal-clear color, translucent to the bottom, and the pork lung appeared silver white, small and giving a delicate impression.

The pork lung was surrounded by jellyfish slices in the clear soup, swaying back and forth like a pine tree in the wind, which is why it was called Sea Bottom Pine.

Lin Xu fixed his gaze on this dish, and the description of the dish immediately appeared before his eyes: