I'm the Culinary God-Chapter 560 - 272: The Secret to Delicious Hand-Torn Cabbage! Geng Yiji, You’ve Skipped Class Again! [Subscribe Please]_2
At the mention of a cat, Dundun’s hefty figure immediately popped into Yan Lin’s mind.
"This shop has a cat; it’s super cute," she said. "I didn’t need to come this time, but I postponed several meetings just to see it."
She was talking about Dundun, but her companions were more interested in artificial intelligence.
Everyone knew it was a hot topic, a very big one, so they wanted to hear Professor Cui’s opinion.
Just then, snacks and a fruit platter were brought in. Cui Qingyuan pinched a small piece of Black Sugar Shaqima, put it in his mouth, and spoke as he chewed, "Our country started early with artificial intelligence and is now in a leading position globally. However, Western countries have a greater accumulation of technology and a more solid foundation, so it’s easy for them to leave us behind..."
He drank some tea and continued, "What we lack most in artificial intelligence is talent, especially those divergent, high-IQ talents. Just recruiting for my ’smart class’ is enough of a headache. I really can’t offer much advice on business matters... Oh, this Shaqima is fantastic! You all should try it..."
Nowadays, every Tom, Dick, and Harry wants to jump on the artificial intelligence bandwagon, but it’s not that easy to get on board. One misstep could mean losing everything.
That’s why Cui Qingyuan didn’t encourage his friends to get involved. So many business tycoons have already failed in unfamiliar fields; why haven’t you all learned from their lessons?
When Yan Lin saw him praising how tasty the Shaqima was, she picked up a piece and tried it. Her eyes lit up instantly.
"Exactly! It’s fantastic. Everyone, try it... It’s rare to find such delicious snacks."
She had seen people online praising Shaqima and Horse Hoof Cake, but snacks from the North are generally coarser, so Yan Lin hadn’t thought they could surpass those from Shanghai.
But this taste proved her wrong.
The taste and texture of the snacks were impeccable; the egg aroma and the sweetness of the black sugar were perfectly combined. This shop is truly a hidden gem!
Most restaurants in the country establish themselves by relying on one or two signature dishes.
Some shops specialize in fish; others excel at chicken. Some are known for their braised dishes, while others have delicious staple foods. It’s rare to find a place like Lin Ji where everything—cold dishes, hot dishes, main courses, and snacks—is flawless.
No wonder everyone is so enthusiastic about this restaurant.
It’s truly worth visiting again and again.
Soon after, Shu Yun knocked and entered. She was carrying a serving of Horse Hoof Cake, and several waiters followed her, bearing some fruit yogurts.
"Miss Yan, our boss said that Four Happiness Roasted Glutinous Rice is no problem," she said. "But he’s not sure if it would taste exactly as this guest described it. Four Happiness Roasted Glutinous Rice is a common home-style dish in Shanghai, and almost every family has its own version, so it’s hard to guarantee the specific flavor."
Downstairs, as soon as Lin Xu heard someone wanted Four Happiness Roasted Glutinous Rice, he had immediately redeemed the Cooking Technique for it.
He gained a very clear understanding of this dish.
But it was precisely because he understood it so clearly that he had Shu Yun say this; everyone has different tastes, and there’s no guarantee it would suit this particular guest.
Yan Lin said with a smile, "Don’t worry, don’t worry. My friend here is like a greedy cat; as long as it’s made, he’ll find it to his liking."
Cui Qingyuan gave a wry smile. This super-rich childhood playmate of mine, does she really think I’m such a glutton?
He had originally wanted to specify his requirements for the Four Happiness Roasted Glutinous Rice, but since Yan Lin had spoken, he just chimed in, "Miss Yan is right, I’m not picky."
After a pause, he added, "I have class during the day tomorrow, so I can’t make it then. How about tomorrow evening? I’ll come over to try it, and then I can walk back to Tsinghua University. It’ll be perfect for digestion. Miss Yan gave me such a generous meal card; I can’t let it go to waste."
Yan Lin smiled. "What’s with all the ’Miss Yan’? We’re friends here, not colleagues or bosses."
After leaving the private room, Shu Yun went downstairs, served herself a bowl of Jade Soup, and as she sipped, she remarked, "It’s strange. I always feel Miss Yan looks at that guest a bit differently. Hearing them talk, it sounds like they were childhood sweethearts, but the man seems a bit reserved. I don’t quite understand their relationship."
Zeng Xiaoqi shot her a look. "You should worry more about yourself. Aren’t your parents pestering you to get married? Aren’t your married friends trying to set you up? Aren’t your classmates constantly posting pictures of their kids on social media?"
These words instantly extinguished Shu Yun’s gossipy mood.
Unwilling to concede, she pointed at the Crucian Carp Tofu Soup on the table. "Director Zeng, drink more of this soup. Maybe your 34B will grow into a 34C."
Since you poked my sore spot, don’t blame me for poking yours.
Bring it on! Let’s trade barbs!
Shen Baobao quietly sipped her Pumpkin Soup, a smile playing on her lips, saying nothing.
TSK. It’s like watching hens peck at each other!
「The next morning.」
Not long after breakfast, Dou Wenjing and the company’s film crew arrived upstairs.
To facilitate video recording, a small kitchen had been specially set up next to the roast duck oven a few days prior. This way, the film crew wouldn’t have to walk around the main kitchen and disturb others’ work.
It also gave Shen Baobao and Chen Yan a place to practice whenever they impulsively wanted to cook or learn a new dish.
Although it was a small kitchen, it was fully equipped with a planetary engine-style stove, a complete set of stainless steel countertops, and a high-powered commercial-grade range hood.
"Now that it was confirmed he’d be making hand-shredded cabbage, netizens were eagerly waiting for him to share the recipe," Dou Wenjing said.
Last night, Dou Wenjing had specifically reviewed the online comments. Many people said that the hand-shredded cabbage they made at home ended up watery and tough, lacking the crispness and flavor of the restaurant version.
They were all eagerly hoping Lin Xu would share some tips for home cooking when he made the dish.
Lin Xu smiled and said, "After today’s filming, my culinary peers are probably going to be cursing my name."
