I'm the Culinary God

These places are off-limits, but for Lin Xu, it’s easier than going home.

"Alright, I’m here to broaden my horizons, so let’s visit everywhere."

Shi Wenming didn’t hold back with his nephew, after all, Fishing Platform and Yanjing Hotel are like sanctuaries to the average little chef, so his words were full of excitement.

This feeling is like doctors from small clinics going to Xiehe Hospital for a tour and study.

Lin Xu gnawed on the lamb chops and then picked up a piece of Flame Drunken Goose to munch slowly.

There are many dishes on the table today, everyone can eat freely.

Shen Guofu ate while introducing the Soy Sauce Meat and Soy Sauce Duck to everyone, a simple steam and their salty, fresh flavors and firm textures are irresistible.

Biting one piece while drinking, that’s really satisfying.

Lin Xu said:

"I made dozens of ducks again this time, by the time the wedding is over, they should be ready to eat. I’ll save some for Sister Yan, and take the rest to Yinzhou."

This year, for the New Year in Yinzhou, naturally we have to eat and drink well.

We not only need to eat these dried meats, but also slaughter two or three large fat pigs.

It’s New Year, how can we not slaughter pigs?

Luckily, I’ve learned the Pig Slaughtering Technique, but slaughtering pigs now would be a waste.

Shen Jiayue curiously asked:

"Xu Bao, is it illegal to slaughter pigs privately?"

Before Lin Xu could answer, Chen Yan interjected:

"It’s not illegal if it’s not for profit. If you slaughter and sell the meat, that’s not allowed. But if it’s for personal consumption, there’s no problem."

Previously, the Human Taste show intended to film a video on pig slaughtering for the New Year. Worried about violations, they consulted relevant authorities, so Chen Yan was quite clear on this.

But they didn’t succeed in the end.

Because the pig slaughtering scene was too gory, if it was filmed and couldn’t be broadcasted, it would be all for nothing.

And besides, Ginkgo Garden is under construction, making pig slaughtering inconvenient; it could be filmed post-New Year or some other time.

Shen Jiayue was relieved upon hearing:

"Ha, so I can eat pig slaughtering dishes? All this time I’ve only watched others make them, didn’t expect that I could have the chance to taste it myself."

Lin Xu laughed and said:

"What’s the big deal, you’ll have it not just for pigs, even for cows it’s no problem."

Soon, the dish San Bu Zhan was passed around, Shen Jiayue tried a piece, and her face lit up with delight:

"Wow, this San Bu Zhan is too delicious!"

As someone from Beijing, the chance to eat San Bu Zhan is quite frequent; traditional restaurants generally have this dish.

But none of them are as tasty as Lin Xu’s.

The texture is smooth and delicate, the aroma rich but not greasy, especially the way it melts in your mouth, sweet and velvety, it’s simply a delight.

Chen Yan tasted it and felt surprised as well:

"Why is it so good? It’s leagues better than the usual San Bu Zhan at restaurants."

Lin Xu said:

"Using pork lard, introducing the oil three to five times allows the fat to fully penetrate the ingredients. Also, the water starch should be minimal, so the egg yolk flavor can stand out."

Restaurants are mindful of costs, and unless you’re a high-end customer, it’s likely made by apprentices as practice.

Apprentices often swap pork lard for salad oil, increase water starch amount, and thus can save on egg yolk.

Most importantly, it’s not kneaded thoroughly.

Right after forming into a ball, it’s put out of the pot, causing San Bu Zhan to be not fluffy or chewy, resulting in the absence of the melt-in-mouth texture.

The people around listened in bewilderment.

It’s just a dessert dish, yet there’s such a science behind it?

By this standard, those internet celebrities making San Bu Zhan online aren’t even close.

Chen Yuanyuan sighed:

"Indeed, online you’re just watching. To truly learn a dish, one must ask a professional chef to explain the intricacies."

Lin Xu chuckled:

"Many online food bloggers mystify things, which leads to more deviation in Chinese cuisine."

After the meal, the whole family enthusiastically visited Lin Xu’s house, and Shi Wenming went to the changing room in the back kitchen, put on the chef’s uniform prepared by Lin Xu’s chauffeur, donned the chef’s hat, and entered the kitchen for a serious inspection.

He was amazed by the spacious kitchen as soon as he entered.

He thought the kitchen would be cramped and narrow, but it was surprisingly spacious enough to play table tennis, not only wide but with ample space between stoves, making the chefs’ operations smooth.

Besides being large, it was spotlessly clean everywhere, stove tops gleaming, sinks free of grime, and the seasonings desk neat.

Gone is the usual scenario in restaurants where sauces and condiments are scattered messily.

Even the hood surfaces were free of oil stains, indicating daily cleaning and wiping occurs.

There were many people in the kitchen, but everyone was busy yet not chaotic, dishes were cooked quickly and well, then passed by the servers to the outside, and served.

From the management of the back kitchen alone, it’s evident that his nephew is really dedicated.

Unfortunately, this management system isn’t suitable for scenic spot kitchens or rural restaurants, otherwise, he’d definitely bring it back to learn.

While Shi Wenming felt moved, at Qiu Yaozu’s house, Grandpa Gao not only scoured a pile of various dried ingredients but also enjoyed a meal, tasting the sea mushroom stewed chicken cooked by Qiu Yaozu himself.

After bidding farewell to Lao Qiu, Grandpa Gao carried his items away from the villa, stored the foraged ingredients in the trunk, Luo Shan asked:

"Where to now, shall we go visit Little Xu?"

"No rush, you take me to Dongshisi Tiao first, I’ll visit the old Guo Family."

Luo Shan seemed surprised:

"Old Guo? Is that the Head Chef Guo who was taking apprentices at Yanjing Hotel last time?"

"Yes, it’s that old cricket."

"Why look for him instead of visiting your apprentice?"

Grandpa Gao chuckled, with a touch of sentimentality:

"The things are too few, not presentable, so I’m going to ask the old cricket to lend me some... The eighteen retired head chefs from Fishing Platform, except those not in Beijing, their homes will be visited, make rounds."

Luo Shan was amused by his words:

"This isn’t making rounds, it’s clearly a robbery... Shall we skip it, Handsome? I’ll pay for us to buy some. Visiting one house after another just to scavenge makes it seem like we can’t afford gifts."

Grandpa Gao waved it off:

"Purchased items won’t do, quality isn’t good enough. These old folks’ stocks are top-shelf ingredients, nothing money can easily buy... Besides, this is an old tradition of Fishing Platform, it shouldn’t be abandoned."

"Well, okay then. I’ll tag along to witness Fishing Platform’s corporate culture myself..."

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A new year has begun, wishing all readers a healthy and prosperous new year! This Chapter is 5,200 words long, asking for your monthly ticket support!