I'm the Culinary God-Chapter 751 - 334: The taste of these stewed lotus root with pork ribs is absolutely amazing, at least three bowls to start! [Seeking Monthly Ticket]

Chapter 751: Chapter 334: The taste of these stewed lotus root with pork ribs is absolutely amazing, at least three bowls to start! [Seeking Monthly Ticket]

In the clay pot on the stove, Pork Ribs and Lotus Root bubbled away as they stewed.

The fresh and fragrant aroma wafted up with the steam, constantly tantalizing the nearby chefs who were busy at work.

"It’s really strange. The boss didn’t add any seasoning when stewing; besides Pork Ribs and Lotus Root, he only added a few slices of ginger. How come it smells so good?"

"Exactly! Is it because the boss’s cooking skills are that good?"

"I didn’t see any special methods either. Even when blanching the Pork Ribs, he only added some Scallion and Ginger and splashed in a little Rice Wine, which is no different from how we usually cook."

"Perhaps the boss has mastered some secret cooking technique."

Hearing the staff’s quiet discussions, Lin Xu helplessly interrupted them, "Lotus Root Stewed with Pork Ribs is that simple. As long as you don’t use frozen ribs, don’t add all sorts of unnecessary spices, and use Hubei’s mealy Lotus Root, it will always taste good, no matter who cooks it."

If I let you continue such discussions, we’d seamlessly transition into a fantasy world.

With that said, Lin Xu placed the cleaned small steam pots on the work table and began to put the cleaned pigeons inside.

These steam pots were obtained by Old Huang from a time-honored steam pot factory in Jianshui, Southern Yunnan. They were of good quality and very suitable for making soup.

The pigeons he used had also been switched from squabs to older pigeons, which were more suitable for stewing in soup.

Squab meat is tender, while older pigeon meat is more flavorful.

If you’re just drinking the soup, the older pigeons yield a tastier result. Moreover, after being steamed for a long time, the meat of older pigeons, when dipped in sauce after steaming, is also more robustly flavorful and has a better texture, similar to eating Plain Chicken.

In contrast, overly tender squab is better suited for braising or making Crispy Pigeon.

He neatly arranged the cleaned pigeons in the steam pots, then added a few slivers of Red Dates, soaked Astragalus, a small amount of morels, and a slice of Ham to enhance the base flavor and add richness.

With these ingredients in place, he put on the lids.

The ingredients in the steam pots were now ready. Next, he had to set up the steam cabinet.

He opened the water tank, removed the seasoning boxes attached to its inner walls, and filled them with ginger, bay leaves, Angelica dahurica, and Codonopsis. Once filled, he reattached the boxes to the walls.

Then, he filled the water tank with natural spring water.

After filling it up, he turned on the switch to start heating the steam cabinet.

This process was somewhat slow because it required not only boiling the spring water in the tank but also flushing all the pipes with steam.

Since this was the first time using the cabinet, he had to wait a bit longer to ensure the steam pot pigeon would turn out delicious.

While waiting, Lin Xu wasn’t idle. He took his phone and snapped a photo of the densely packed steam pots on the work table, then posted:

"New single-serving Steam Pot Squab debuting at noon today. Anyone interested in trying it out is welcome to come."

Although the main ingredient had been changed from squab to older pigeon, he decided it was better to keep ’squab’ in the name, as those characters sounded more upscale. Besides, many people are averse to the word ’old’; including it in a dish’s name could negatively affect sales.

Just after he posted the photo, Auntie Liang commented underneath, "I’ll hurry and let them know, so I don’t get nagged for not sharing good food with that bunch of old folks."

Old neighborhood resident Auntie Qian left a comment, "My two daughters-in-law are coming over for lunch today. Since you have such a wonderful dish there, I won’t bother cooking at home. I’ll take my two daughters-in-law to your restaurant to enjoy some pigeon soup."

There were many more comments of a similar nature.

After some buzz online, everyone had formed the impression that "Lin Ji products are guaranteed quality."

But thinking about it, it was natural. The new dishes at Lin Ji were always those the staff had eaten multiple times, even to the point of growing tired of them, so how could they taste bad?

It wasn’t long before white steam began streaming out of the nozzles in the steam cabinet.

The steam was distributed from a single regulator, ensuring it had a consistent concentration for even cooking times.

After a while, once the steam flow stabilized, Lin Xu began placing each small steam pot onto the rack, aligning its base directly above a steam nozzle.

The steam pots he was using this time were an improved version. The central steam column inside wasn’t a straight, upward-facing pipe; instead, it had openings on its sides. This meant the steam wouldn’t directly hit the lid, so there was no concern about the lid being pushed up by the steam.

After placing them all inside, he closed the cabinet door to begin the steaming process.

「Meanwhile」

Shen Baobao, sitting in her car, pouted and said with exasperation, "I never expected even real estate agents to resort to deceptive photos! They don’t show the messy state of the complex at all, and they conveniently forget to mention it’s right next to a noisy downtown area. What’s the use of just praising the house itself?"

Her Xubao, after a long day’s work, needed a quiet environment when he came home, not the constant clamor from outside the window or the awkwardness of spending ages trying to find a parking spot in the complex.

She had encountered this with several houses she viewed.

One community was even more ridiculous. Because of the parking space crunch, residents had to hand their car keys to security each evening when returning home and retrieve them the following morning.

They would then need to take their keys and search the complex to find where their car had been parked. Sometimes, they’d even find their car parked along the roadside outside the community.

Upon hearing about this system, Shen Baobao didn’t even bother looking at the apartment and got straight back into the car.

What a joke! While her and Xubao’s cars weren’t anything extraordinary, they couldn’t just let strangers drive them so casually.

It turns out that buying a house can’t rely solely on online research and communication.

If it weren’t for an on-site inspection, she wouldn’t have known about these convoluted aspects of life.

"Next, I need to check out that duplex. I might as well go early to inquire about the community. If it’s not suitable, I won’t waste any more time and can get back earlier for some stewed Lotus Root with Pork Ribs."