I'm the Culinary God

Shen Jiayue had no objections about it. After Shen Guofu bows out, the share distribution of Fat Dundun Catering would be: Lin Xu with fifty-six percent, Shen Jiayue with thirty-seven percent, and Dou Wenjing with seven percent.

Of course, Dou Wenjing’s shares are restricted. If she resigns, the seven percent shares disappear.

"I’ll talk to Sister Jing about it these days, make an online appointment, and proceed with the formalities."

This year Dou Wenjing isn’t going home for the New Year; it’s about time to give her some spiritual comfort.

Even though Shen Jiayue doesn’t understand business, she knows that care and comfort in words aren’t as tangible as money.

Chen Yan said:

"Little Doudou can enjoy a happy New Year, but she deserves it for all her hard work."

After Shen Guofu finished discussing this matter, he continued drinking with Lin Hongqi, Chen Meiliang, and others. The arrival of such a big family of in-laws made old Shen, who had no siblings, really happy.

It felt like family reunions after being separated for years.

"Come, come, come, let’s keep drinking. Brother Wenming, why drink cubilose? That’s for women; men should drink alcohol. Wine is the essence of food, the more you drink, the younger you become!"

Old Shen’s twisted logic made everyone burst into laughter.

Shi Wenming laughed and said:

"I was planning to go to the back kitchen to learn some dishes after the meal, but how can I learn if I’m drunk?"

Shen Jiayue was a bit curious:

"What dish do you want to learn, Uncle?"

Shi Wenming pointed at the Flame Drunken Goose on the table:

"I think this dish would be great for a scenic restaurant, but I don’t know the exact method, so I plan to go to the kitchen to learn about it later."

"Haha, you’re right on track with what Lin Xu was thinking. He was planning to teach you how to make Flame Drunken Goose, saying it would be perfect for a scenic restaurant and worried you wouldn’t want to learn."

Upon hearing this, Shi Wenming quickly waved his hand, saying:

"No way, I want to learn every dish here."

Not to mention, just the roast chicken in the store, once mastered, would definitely become a highlight and icon of Longqi Mountain Scenic Area, and bringing a roast chicken to eat at the top of the mountain would be quite enjoyable.

After finishing the meat, tossing the bones to small animals like squirrels on the mountain seems like a win-win.

The more Shi Wenming thought about it, the more feasible it seemed. As for other dishes like smoked fish, soy sauce meat, soy sauce duck, he also wanted to learn them a bit.

Plucking any of these dishes could become a signature dish in a high-end restaurant.

No wonder the business at his nephew’s place is thriving to this extent, even though there’s an advantage in management, ultimately, it’s because the food is good.

This is the foundation of the restaurant.

In the past, when Shi Wenming was a village banquet chef, he also encountered such situations.

Some village banquet chefs, though talkative and charged high prices, were always hired for weddings and funerals simply because their food was delicious.

In the kitchen, Lin Xu still didn’t know that Uncle had intentions over the store’s dishes.

At this moment, the egg yolk batter in the pot had already thickened. While stirring, he didn’t forget to scoop some lard with his left hand and drizzle it along the edge of the pot.

During the making of Three Don’t Stick, you have to add oil at least three times.

The first time is when the pot starts; the second is when the egg yolk batter thickens, and the third is when the Three Don’t Stick forms into a ball, you add it to the pot.

The main purpose of this method is to enhance the texture.

A good Three Don’t Stick is smooth but not greasy, fragrant but not cloying, melting in the mouth with an overflowing ester aroma.

To meet such requirements, the only thing you can do is add as much oil as possible.

And when it’s almost done, you still have to drizzle a little sesame oil into the pot, which makes the aroma more enriched, and the sesame aroma also enhances the sweetness.

The batter in the pot was getting thicker and thicker, and when it formed a ball, Lin Xu stopped stirring and kept mashing it with a spoon in the pot.

The so-called mashing isn’t just simple smashing but limitedly slapping the sticky Three Don’t Stick with the back of the spoon in the pot, making it softer, looser, and more elastic.

This ultimately achieves the purpose of not sticking.

After drizzling in the third round of lard, the glue-like Three Don’t Stick in the pot became softer and looser.

Keep mashing, and when the oil is fully absorbed, the surface of the Three Don’t Stick appears shiny yet elastic, and a little sesame oil is drizzled along the pot’s edge.

The amount of sesame oil doesn’t need to be much, as long as it can stimulate the aroma.

Mash a few more times, then raise the wok and slightly tilt it to a prepared hot plate, allowing the golden Three Don’t Stick to slide into the plate automatically.

Finally, take a washed Holy Girl tomato, cut off the top, and place it on top of the Three Don’t Stick in the plate as a garnish. This legendary traditional Chinese dessert dish is then officially completed.

Lin Xu carried the plate upstairs to the private room.

As soon as he entered the door, Shen Jiayue’s eyes brightened:

"Haha, the Three Don’t Stick is ready?"

"It’s ready."

Lin Xu placed the plate on the dining table and then turned to let the elderly at the main seats taste it first.

"This Three Don’t Stick looks much better than what’s usually made in restaurants."

Old Mrs. Lin praised her eldest grandson and then used chopsticks to pick up a piece. A small piece of Three Don’t Stick was torn off, and she tasted it. She immediately said to Mrs. Chen and Mrs. Shen beside her:

"Give it a try, this Three Don’t Stick is really delicious, it melts with a press of the tongue, my eldest grandson’s cooking skills are top-notch!"

Lin Xu sat down, took the chopsticks handed over by Shen Jiayue, and picked up a lamb chop. As he just started to chew, Uncle Shi Wenming said:

"Lin Xu, how about I go to the back kitchen to learn after the meal?"

"Sure, no problem, you can change your clothes later and learn anything you want. If you’re interested, you can also go to Fishing Platform or Yanjing Hotel’s back kitchen with me tomorrow."