The lobster has been prepared and cut into pieces, sprinkled with raw flour, and then drizzled with some egg white paste.

The oil in the pan is slightly smoking, and Wang Fan places a small bowl of mint leaves into it.

The green color of the mint leaves gradually deepens, and just as they start to turn golden brown, Wang Fan scoops them out.

Sliced onion rings are then tossed in to infuse some onion fragrance into the oil, followed by the addition of pre-chopped garlic, which is fried until golden and crispy before being scooped out.

Wang Fan waves his hand over the oil pan toward his nose a few times, allowing the mixed aroma of mint, onion, and minced garlic to waft into his nostrils.

Nodding with satisfaction at the effect, he notes that with the addition of these three key players, the fried lobster meat will gain an unmatched rich aroma.

The Boston lobster is quite challenging to cook by bringing out its own aroma since it doesn't have much fragrance or a particularly fresh sweet taste. It's mainly expensive due to the psychological experience it provides, while its distant cousin, the Blue Lobster, has a much better taste.

Wang Fan first places the cut lobster claws into the hot oil. Instantly, these large claws turn a vibrant red.

Then, all the other processed lobster parts follow into the oil. The dry flour and egg paste transform into a thin layer of golden crust, yet the colors of the lobster shell and meat still shine through the thin crust, turning each piece into a captivating mix of gold and red.

Finally, Wang Fan puts the empty lobster head into the oil to fry it red for the sake of presentation.

Just like how no one can go through the New Year without dumplings, under high heat, the Boston lobster's aroma fully bursts forth. While it doesn't reach the freshness of smaller shrimps, it does offer a hint of sweet seafood flavor.

Setting up another pan, he transfers a small amount of oil from the fryer into it, tosses in Er Jingtiao pepper to bring out its fragrance. The previously fried onion rings and garlic are all added next, and these three fragrances instantly overpower the lobster's aroma.

Wang Fan shakes his head, thinking this dish would be better made with those smaller shrimps. The Boston lobster, while big, seems more showy than practical.

Scooping out all the lobster meat with a skimmer, he doesn't give them a moment to react before transferring them to the second pan, giving a simple stir before returning the fried mint, drizzling the sauce, and immediately turning off the heat to plate it.

The four large claws are arranged left and right, with the deep-fried red lobster head positioned between them, and two small tails placed at the end of the plate.

Then, the brothers from the pot are casually placed in the vacant spots on the plate, and this original dish is ready to be served.

Even with all their worldly experience, Mr. and Mrs. Shen had never seen this kind of presentation before.

However, judging from its appearance and aroma alone, the taste surely could not be bad.

Previously, Mr. Shen never thought much of taking the first bite, but today he felt a secret delight.

His wife, children, and Sister Wu's eyes were glued to his chopsticks, and they couldn't help but secretly swallow their saliva. That feeling was truly euphoric.

As he picks up a piece of Boston lobster meat and brings it under his nose for a whiff, the refreshing mint aroma instantly invigorates him, while the rich onion, garlic, and chili aroma makes his mouth water. Coupled with the unique char flavor of fried foods, the combined effect was irresistible.

Opening his mouth to bite into the lobster meat, a thin crispy shell stood between his teeth and the lobster meat. With a "crunch," the crispy shell gave way, revealing the rich, fragrant Boston lobster flavor to his taste buds.

Mr. Shen's mind first flashed a "?" and then turned into a "!"

The Boston lobster is regularly consumed by their family because it's convenient, much easier to peel compared to small shrimps, and its abundant meat is satisfying to eat. However, he recognized that the lobster's taste and texture were inferior to those of small shrimps.

Yet, the taste in his mouth defied his expectations! If it weren't for the fact that this lobster came from his usual supplier, he would have thought he was eating something else.

Too delicious and juicy!

"Boom!"

The texture of Boston lobster is inherently tender, springy, and juicy, but it lacks in the "freshness" department. To prevent loss of freshness, high-temperature frying is a decent option, though mastering the heat is a technical challenge.

However! Every story has a twist!

Yet the lobster meat being so proudly bursting with juice upon biting, which flows over one's teeth — he had never seen or tasted such an arrogant Boston lobster in his life.

Moreover, the rich flavor contained in this juice was so intense, as if it had been concentrated; slightly less in quantity but greatly elevated in quality.

In awe, Mr. Shen exclaims, "This level might as well be several stories high. Searching all over Xiamen, there isn't a single restaurant that could make this taste. And the mint aroma pairs so well with the Boston lobster, leaving a slight cool sensation after eating, it's truly delicious."

The three others, Mrs. Shen and the two children, had no time to listen to his words. Their hands holding chopsticks were practically waiting for eternity!

"Swish, swish, swish..."

Three pairs of chopsticks reached out for the lobster meat on the table, and once the meat was in their mouths, the speed of the chopsticks increased dramatically. All that could be seen on the table were trails of shadows, and all that could be heard was the continuous crisp "crunch" sounds.

...

The taste of oyster omelet and stir-fried celery with bell pepper and squid was naturally excellent too, but today's main event was not them, it was the final dish — Stewed Chicken with Mushrooms.

Though no matter how good the chicken is, it can't compare to the soaring dragon, but the wild mushrooms grown on the mountain are definitely worthy of being called a delicacy of the mountains.

By stewing chicken to extract its fresh aroma and incorporating it into these sun-dried small mushrooms, the soft mushroom caps and slightly chewy mushroom stems absorb the essence of chicken, creating a savory flavor no one can resist.

"Glug, glug, glug..."

The stewed chicken with mushrooms in the clay pot had reached the point where the sauce was boiled down.

This dish is not typically served with soup. Boiling down the sauce makes it thicker and enhancing the savory taste even further.

"When the final product is complete, even the gods in heaven would have to sit down for a meal before leaving if they smelled it."

Wang Fan had great confidence in his hometown dish.

As the aroma grew stronger, Wang Fan finally reached out to turn off the stove.

The "click" sound represented the gas stove being turned off, but it also signified the completion of a culinary masterpiece.