I'm the Culinary God-Chapter 875 - 375: Modern-Day Butcher’s Skill! Promotion to Supervisor of the Fishing Platform Dining Department?
Hearing the shouts from outside, Lin Xu instinctively looked at Xie Baomin.
He wanted to remind this senior, if it doesn’t work out, just hide in the back warehouse for a bit.
Chef Yuan is a big, burly guy, nearly 1.9 meters tall, weighing over 200 pounds, one punch from him, even a teacher like Ma couldn’t withstand it.
After all, this over 200-pound chef isn’t a marble statue from the Ying Country, but a battle-tested man from the Northeast.
Unexpectedly, Xie Baomin didn’t panic at all. Instead, he put down the rib meat, calmly wiped his hands, and then walked towards the door.
He opened the door and came face-to-face with Yuan Debiao who was just coming in from outside.
Before Chef Yuan could speak, he said:
"Biaozi, come over quickly, we were just about to call you. Old Yin finally made some hand-grabbed lamb today, you must come and try it, it’s truly delicious."
Yuan Debiao opened his mouth, just about to speak, when Xie Baomin came out of the private room and whispered:
"My junior wants to learn how to make noodles from Old Yin, but this old guy wants persimmons. Without persimmons, he won’t teach. So I borrowed some from you... let’s eat more lamb later and make up for our persimmons."
Yuan Debiao was craving lamb, so he went along with it and said:
"No wonder Old Yin has been staring at the persimmons on the tree all morning... Perfect, I haven’t had lunch yet. Let’s go eat, and make up for the persimmons first."
Although persimmons are Chef Yuan’s passion, when there’s lamb to eat, the passion can wait.
At this moment, he didn’t care where the persimmons went; he only cared if there was enough lamb today and if he could eat to his heart’s content.
Meat lovers are always this straightforward.
When the two of them came in, Lin Xu and Yin Hongbin were both a bit surprised.
Managed to deal with this burly Northeasterner in less than two minutes?
Is this a distortion of human nature, or...
Yuan Debiao, in his forties, is considered young among the chefs. He greeted Lin Xu, sat down, and took a big bite of rib meat:
"Old Yin, if you want to eat persimmons, just go and pick them. Each time after picking, if you make such a large portion of hand-grabbed lamb, I’d be more than happy to exchange with you."
Yin Hongbin: ??????
Wait a minute!
Clearly, it was Old Xie who picked them, so why does it seem like I wanted them?
You damn guy, you’re thinking too simply. These two plates of lamb ribs can sell for four figures at the restaurant, and how much is your rotten persimmons worth?
He glanced at Xie Baomin, no need to ask, it must be this damn guy whispering something with the Northeasterner again.
Sigh, another day of wanting to beat up Old Xie!
Lin Xu finished off a large lamb rib, feeling almost half-full. The meat of this lamb is truly exquisite.
The best part is the leading edge of the rib, where lean, fat, and cartilage are mixed together. One bite and your mouth is full of juices, with the toughness of the lean meat and the crispness of the cartilage blending together, as if swallowing a mouthful of the grandeur and vastness of the Northwest region.
Picking up another large piece, he followed Xie Baomin’s example and ate it with onions. The crunchy onions not only enriched the taste but also enhanced the savory flavor of the lamb.
The four of them didn’t speak, as if they were wild about the meat.
After finishing the two plates of ribs, still unsatisfied, Yin Hongbin had someone fetch a lamb hind leg from the lamb soup pot.
Once it was brought in, they quickly divided it up and continued eating.
This was a mature sheep’s hind leg, with distinct muscle fibers and thick fat. Yin Hongbin swiftly sliced it, seemingly casually, yet each piece of meat had both fat and lean.
You can tell a master by his handiwork.
From this butchering skill, you can see that Yin Hongbin’s understanding of lamb structure is higher than that of a veterinarian.
Taking a piece of lamb with rich fat and dipping it in the Northwest spicy sauce, then taking a bite, the richness of the lamb fat and the toughness of the lean meat burst in the mouth along with the spicy sauce.
If lamb is the grandeur and vastness of the Northwest region, then mature lamb dipped in spicy sauce is the fiery passion and resilience of Northwestern people.
The different textures and flavors of the two kinds of lamb made Lin Xu realize why the methods of eating lamb are so varied.
With age and different parts, the texture and flavor are completely different.
Who wouldn’t love such meat?
After finishing one lamb leg, the helper brought in four bowls of radish stew made from lamb soup and additionally a basket of freshly made sesame pancakes with chopped scallions and cilantro.
"No salt in the soup, season to taste, and the cilantro and garlic are up to you too."
Lin Xu added a small spoonful of salt used as a dip to his soup, then added a bit of pepper and a pinch of cilantro and scallion.
After stirring well, he took a big sip from the bowl, immediately amazed by the deliciousness:
"This is too fresh!"
Yin Hongbin added some chili oil to his bowl: 𝒇𝙧𝙚𝓮𝔀𝓮𝒃𝙣𝓸𝒗𝒆𝒍.𝙘𝒐𝒎
"Good ingredients, the heat is just right, it’s hard not to be fresh. This kind of lamb soup is easy to find in the Northwest, where life is slower, and chefs are willing to put more thought into cooking."
The faster the pace of a place, the less gourmet food there is, people eating under pressure without time to enjoy.
Those cooking are also pressured by the cost of rent, utilities, labor salaries, etc., adding up to astronomical monthly expenses.
In such circumstances, slowly simmering soups isn’t very realistic.
Moreover, this leads to skyrocketing costs, and customers aren’t too keen, so technological means have to be employed.
Lin Xu picked up a piece of radish from his bowl and tasted it; the texture was still crisp, without any pungent radish taste, but rather sweet and delicate.
