Chapter 894: Chapter 381: Chef Xie, Could You Impromptu Critique This Pot of Braised Mutton?

The two of them genuinely wanted to offer suggestions, while also seeking the feeling of critiquing at a restaurant.

As soon as they spoke, Lin Xu suddenly remembered the system prompt:

"The host listened to the advice of two state banquet masters, upgrading the excellent level of braised technique to perfect level. Congratulations, host."

Wow!

That’s amazing!

In the past, when he made Shakima, he received suggestions from his master and senior brother.

At that time, the Shakima directly improved to the perfect level.

But that was just a dessert, while now what’s upgrading is the entire braised technique.

This means not only can he make perfect level braised mutton, but he can also make perfect level braised pork trotters, braised lamb chops, braised oxtail, braised Muscovy duck, braised pork ribs, and other braised dishes.

Besides braising, the excellent techniques he obtained last time include dry frying, and he plans to find a chance to demonstrate it in front of the two, hopefully upgrading the dry frying technique as well.

This can save a lot of points.

Thinking about it is a bit exciting.

When the mutton was almost finished, he started to add vegetables into the pot.

To make the dining experience more enjoyable, Cheng JianShe specially delivered some dips made from chive flowers, fried chili, red fermented tofu, and sesame sauce, along with sliced sweet potato, wide noodles, and handmade noodles.

For outsiders, eating this much might feel a bit greasy.

But for Beijing people who dip everything in sesame sauce, this is just right.

Especially those vegetables cooked in braised soup, dipping them in sesame sauce is simply irresistible.

Braised mutton soup has a much richer flavor than the clear broth used for boiling mutton, and paired with sesame sauce, it’s even more appetizing and delicious.

It elevates the vegetable to a new height of deliciousness.

While enjoying the delicious dishes, Chen Yan said to Lin Xu:

"Brother-in-law, let’s make hot pot with mutton next time? It’s getting cold, and not having hot pot feels like we’re disrespecting the cold wave."

Lin Xu dipped the cooked wide noodles in the sesame sauce bowl, ate while saying:

"Sure, we can do it when brother-in-law is on vacation, and senior brother and Dai will join us. Having hot pot with mutton has to be lively."

The shop has fruitwood charcoal for grilling fish; we only need to buy a large copper pot to get started.

Compared to other dishes, making hot pot with mutton is the simplest; just add some Nongfu Spring water to the pot, then some scallion and ginger and goji berries, bring it to a boil, and it’s ready.

Whether hot pot with mutton is tasty doesn’t have much to do with the broth; it mainly depends on the quality of the mutton and the preparation of the dipping sauce.

High-quality mutton with perfectly tuned sesame sauce dipping, the next part is absolutely a battle between deliciousness and appetite.

Xie Baomin said:

"No rush for hot pot, it’s better to eat when it’s colder."

He’s eager to find fun outside now; no mood for hot pot at the moment.

After the meal, Lin Xu drove Xie Baomin and Chen Yan around every building at the Fishing Platform, signed contracts with all the executive chefs, and then went to the Dining Department’s office to sign a cooperation agreement with Director Liao.

Just like that, all eighteen executive chefs at the Fishing Platform became live streamers and content creators for Joyful Media.

Though most chefs had no interest in online activities, a few chefs seriously inquired about account setup, like the burly Northeastern chef Yuan Debiao and the executive chef of Building Eleven Fan Ming, both showed great interest and even invited Lin Xu to guest in their food production tutorials.

The upcoming tasks are straightforward; Xie Baomin and Dai Jianli went to Joyful Media to discuss video production with the company, while Lin Xu drove back to his shop.

Having learned noodle artistry, and successfully upgrading braising techniques.

This morning was quite fulfilling, worth the trip!

Back at the shop, he happened to encounter Shen Baobao holding Dundun and heading out:

"You’re not going to work?"

It was already close to two o’clock. Lin Xu looked at Shen Jiayue holding Dundun, with a camera bag slung over her shoulder, and felt a bit surprised.

"Hmph, speak for yourself, your fans have been urging updates at my end, saying you haven’t posted videos for days, so I apologized on your behalf, explaining that you were learning noodle making, and promised them a video of Dundun playing billiards as compensation."

Lin Xu rubbed Dundun’s big head; the burgundy sweater looked quite nice on it, making the little guy look more affluent.

He laughed and said:

"I’d already mentioned updates would slow down; there are several drafts in the company. But since you told everyone about me learning noodle making, I’ll demonstrate the techniques I just learned."

Shen stopped in her tracks:

"Xu Bao, are you going to make beef noodles?"

Lin Xu shook his head:

"Beef broth involves other’s trade secrets, not convenient for me to learn; I learned noodle techniques."

"Then what are you going to make? Fried noodles? Deep-fried noodles?"

Since there’s delicious food, playing billiards with Dundun can wait until tomorrow.

Anyway, the little guy enjoys wherever he is, not picky.

"That’s called fried strips and fried crisp... I’m preparing to make a type of noodle dish."

"What?"

"Silver Threads Bun!"

Upon hearing this, Shen immediately placed Dundun onto the counter, took off the camera bag and asked Tiantian to help put it on the counter.

"I love Silver Threads Bun so much, it looks like a stick bun on the outside, but breaks into fine threads inside. Just thinking about it makes me hungry."

Lin Xu curiously asked:

"Isn’t that just a steamed bun? Or a stuffed bun with noodle filling, what’s so attractive about it?"