I'm the Culinary God

"Wow, today’s meal is quite lavish! What are all these?"

"Haha, this is Guangdian made with egg yolks by Lin Xu, and this dish is Golden Sand Abalone made with salted duck egg yolks. These colorful meat chunks are snake meat, the kind that looks slippery and scary, you know..."

Shen Jiayue said this in a deliberately creepy voice, hoping to scare her cousin so that there would be one less person fighting to eat.

Unexpectedly, upon hearing the word snake meat, Chen Yan’s eyes immediately lit up:

"How did you know I’ve been craving snake meat lately? Where’s the rice? I need to quickly serve myself a big bowl of rice; I’m so hungry. I haven’t really eaten much snake since graduating from my master’s program; I’ve missed this taste so much."

Shen Jiayue: ??????

You, Yan Bao, actually aren’t afraid of snakes?

Middle-aged women are indeed scary, unlike us young girls. If it weren’t for the food, I’d have jumped into Lin Xu’s arms by now.

Zeng Xiaoqi and Dou Wenjing sat down next to Shu Yun and started eating with everyone, although upon hearing about eating snake, it was indeed a bit surprising psychologically.

But a surprise is just a surprise; when there’s meat, you gotta eat.

After all, as a carnivorous animal, not eating meat is a joke.

And since everyone is eating, the taste must be outstanding. Otherwise, why would the boss lady try to scare Mr. Chen and dissuade her from eating?

Chen Yan held her rice and tasted Lin Xu’s Guangdian, comparing it to the sour and spicy Guangdian eaten at noon. The two dishes on the table looked better and had more flavor, with a sweet and salty taste that seemed more suited to girls.

After tasting the Guangdian, she sampled the snake meat and was instantly captivated by the flavorful snake’s spicy and delicious taste.

"Wow, this is too delicious!"

This snake meat is so tasty, and her cousin tried to stop her? Turns out they’re plastic sisters.

Just as she took a couple of bites, Zhu Yong and Zhuang Yizhou brought out the just-made Jujube Cauliflower Snake and Dragon and Phoenix.

Originally, the soup wouldn’t have been ready so soon, but Zhuang Yizhou used a pressure cooker, greatly shortening the cooking time.

The chicken and snake meat mixed in the rich soup, the aroma permeated, and seemed to include ingredients like ham and pork fat, making the taste rich and savory.

Just for this taste, this pot of soup certainly won’t be left over by the end of today.

"Wow, the snake meat made with this pot’s cooking technique is so firm, bringing out the fresh aroma of the snake meat itself."

In terms of appearance, Jujube Cauliflower Snake and Flavorful Snake are quite similar, but once you have a bite you’ll find the differences between the two are significant.

The Flavorful Snake is cooked with stock, the meat’s flavor is quite robust, savory and juicy with each bite.

Meanwhile, Jujube Cauliflower Snake is made with specially prepared jujube sauce and seasonings like ginger, garlic, Light Soy Sauce, and Rice Wine, cooked by baking.

During the cooking process, the snake meat doesn’t come into contact with water, making the meat firmer.

Additionally, since there’s no chili, the snake meat’s aroma isn’t covered up, making it more delicious than the Flavorful Snake.

As for the soup made with snake meat and the hen, the taste was surprisingly good.

It could be said that it completely combined the deliciousness of snake meat’s aroma and the chicken’s flavor, and the addition of pork fat and ham made the taste even more rich and complex.

Simply put, this is a very tasty soup dish.

As Shen Jiayue ate this delicious soup and dishes, enjoying the tasty soup, she looked at Lin Xu and asked:

"Lin Xu, should we head back directly afterward or stay in the shop for a while?"

"Let’s stay for a while, and while we’re at it, make the rice noodles that Boss Huang wants. If we’re not busy tomorrow, we can taste Southern Yunnan-flavored rice noodles and rice cakes."

Making rice noodles?

Shen Jiayue had eaten rice noodles during her travels, finding them quite different from rice noodles.

Rice noodles are generally cylindrical, smooth and chewy when eaten, whereas rice noodles are visibly cut, soft yet not sticky, with a strong rice aroma.

Since they’re making this delicacy, Shen Jiayue asked:

"Is it difficult? Should we record it?"

Lin Xu shook his head:

"Let’s try making it first, to avoid being called not authentic."

Local foods, when not well promoted, face not only foreign customers’ lack of recognition but often criticism or even scolding from locals.

They throw around labels of being unauthentic or just shooting nonsense.

So people photographing food don’t bother with such thankless tasks anymore.

This time, Lin Xu doesn’t plan to use Cooking Techniques, wanting to cook based on his understanding of rice noodles, so he doesn’t plan to film it.

In case someone labels it unauthentic, and the comments section erupts into a new round of debates.

For the sake of letting everyone enjoy welcoming the new year, it’s better not to film. Later, let’s film a safer dish like Crystal Sugar Bird’s Nest.

Ordinary people rarely eat it, and even wealthy people might not like it.

The mainstream consumer group for bird’s nest doesn’t really watch online short videos.

In such cases, even if black fans want to find flaws, there’s no way to start since they haven’t eaten it, maybe not even seen it. How can they criticize the authenticity of the method?

Xie Baomin took a sip of liquor, smiling:

"The so-called rice noodles are just rice cakes made from regular rice."

In most parts of the country, rice cakes are made from Glutinous Rice, sticky and can be made into Snacks or used as a dish.

But some are made with regular rice, like Southern Yunnan’s rice cakes.

Compared to Glutinous Rice, regular rice has lower stickiness and higher hardness, making it less easy to make than Glutinous Rice, which is why most places use Glutinous Rice.

Steam the Glutinous Rice, pound it into a ball, then put it directly into molds to press into various shapes.