I'm the Culinary God

Thus, a spicy and numbing vinegar fried Gu fish was completed.

Though calling it vinegar fried Gu fish is a bit of a stretch since the sauce isn’t vinegar sauce and the fish isn’t Gu fish, it merely follows the recipe of vinegar fried Gu fish.

Smelling the fragrant and spicy aroma from the fish, Wei Qian sniffed and said with a smile:

"Since the spicy and numbing aroma is so strong, why not just call it spicy numbing sauce fish? The aroma is indeed somewhat different from the vinegar fried fish."

The sourness of vinegared Gu fish is quite strong, somewhat like sweet and sour pork, its vinegary fragrance can be smelled from afar.

But this spicy numbing sauce fish, has a more intense spicy and numbing flavor.

Originally, Sichuan peppercorns and dried chili were fried with lard, and a big spoon of heated spicy numb red oil was poured in at the end, making the aroma both fragrant and spicy, making people eager to have rice with it.

Lin Xu thought for a moment and said:

"Let’s put this dish on the menu alongside vinegar fried Gu fish, indicating the preparation method so those who want vinegar fried can have vinegar fried, and those who want spicy numbing can have spicy numbing."

After saying that, he carried the plate outside. As soon as he stepped out, the spicy numbing aroma wafted into everyone’s nostrils outside:

"Oh, there’s fish too?"

"Is this vinegar fried Gu fish? Why does it smell spicy and numbing?"

"Is this an improved version of the recipe?"

"Unexpected surprise, Little Xu, it’s appreciated."

Shen Guofu felt pleasantly surprised, although he enjoyed eating several vinegar fried fish, the flavor was single and could become tiresome. He preferred something more fiery.

When finally getting the chance to eat freely, it had to be a fulfilling meal.

Lin Xu said:

"I tried pouring a spicy numbing sauce, everyone taste and see how it is. I added sugar, the spicy numbing flavor should have been somewhat balanced."

As soon as the plate was set down, everyone picked up their chopsticks and started eating.

Because the fish was fried three times, it was very aromatic and crispy, and the spicy numbing flavor in the sauce resembled boiled fish.

However, unlike boiled fish, this fish had a more crispy texture.

It was somewhat like dry pot fish slices, but compared to dry pot fish slices, this dish’s fish was more tender, and the crispy texture even more pronounced.

All in all, it was a dish that brightened the eyes.

Though the spicy numbing flavor was quite intense, due to the proper seasoning, the spicy numbing wasn’t bitter and the spiciness wasn’t overwhelming. Paired with the tender fish meat and crispy batter, it brought a surprising feeling that fish should be prepared this way.

In the afternoon, Geng Lishan, who didn’t get his fill at noon, also came over. After tasting a bite of the spicy numbing fish, he immediately praised:

"Delicious. Young Lin doesn’t remain stagnant nor stick to the old ways, boldly innovating on tradition. Just this courage can make many chefs feel ashamed."

Many chefs, once mastered a dish or tradition, cling to it like it’s a golden goose that lays eggs, neither trying innovation nor allowing others to try.

Often, they label others as disrespectful to tradition.

But how did traditional dishes come about? Were they mastered by ancient ape men in Zhoukoudian? Were they known since the cave dwelling era?

These were innovations of the past, the result of countless attempts by predecessors.

Therefore, respecting tradition is fine, but don’t reject innovation, at least don’t reject new attempts. Only this way can culinary continue to develop forward.

"The host has grasped the essence of dish innovation and created a perfect-level innovative dish, accomplishing the hidden task [Cooking Innovation], gaining a Basic Cooking Techniques upgrade card, congratulations to the host."

Basic Cooking Techniques upgrade card?

Listening to the voice prompt in his head, Lin Xu was puzzled.

Only after receiving the card did he realize it was a card for upgrading Basic Cooking Techniques.

At first glance, the card didn’t seem too useful, but upon checking the basic techniques he had mastered, it turned out to be very useful, like upgrading his Basic Knife Skills which had stayed at Superior for a long time.

Lin Xu had wanted to upgrade his Basic Knife Skills several times, but each time he saw the points needed for upgrading to Perfect Level, he was somewhat daunted.

For instance, right now, upgrading Knife Skills would require 8888888 points, not to mention triggering a trial task.

The difficulty of the task aside, just the more than eight million points could exchange for countless tasks and dishes, so he hadn’t tried doing it.

Now, with the upgrade card in hand, it’s time to fill this shortcoming in Knife Skills.

Lin Xu was actually quite satisfied with his Knife Skills.

The Superior Flower Knife Technique previously exchanged for points, due to focusing on the carving of two fish during the competition, unexpectedly upgraded itself to Perfect Level.

And the Basic Knife Skills, which had been troubling him for a long time, now had an upgrade card.

He remembered many online experts saying many troublesome problems can be solved by delaying awhile.

Originally thinking it was nonsense from procrastination, unexpectedly today he encountered it.

Procrastination forever awesome!

Lin Xu, without hesitation, used this Basic Cooking Techniques upgrade card on the Basic Knife Skills, planning to gain 8888888 points first.

Hmm, saving over eight million points equates to earning that much, isn’t this reasonable?

"Consuming one Basic Cooking Techniques upgrade card, Superior Basic Knife Skills upgraded to Perfect Level, congratulations to the host."

"Superior Basic Knife Skills upgraded to Perfect Level, automatically triggering a trial task: please host, using the upgraded Knife Skills, within one week, create three dishes notable for Knife Skills, requirements: 1. Must be techniques not mastered by the host; 2. During the task, cannot use the points mall to exchange for related dish techniques; 3. Dishes must be Perfect Level."

Whoa, you really place high expectations on me!

Lin Xu didn’t expect the system would give him such a difficult challenge.

But considering the branch task of Huaiyang cuisine, it seems this culinary style has many dishes known for Knife Skills, and he can attempt to make them.

Such as boiled dried tofu strips, Pingqiao tofu, and chrysanthemum tofu which foreigners praise highly...

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In the evening, I transfused 80 milliliters to my Xiong Bao, now he’s much happier, hoping the little guy stays healthy always. This Chapter is 5000 words, requesting monthly tickets, folks, tomorrow we’ll return to regular updates.