Chapter 1501 - 581: Delicious and Never Greasy—Zeng Cake Truly Is a Shaanxi Favorite! Cooking Crunchy Pork! [Bonus 6]_2

Chapter 1501: Chapter 581: Delicious and Never Greasy—Zeng Cake Truly Is a Shaanxi Favorite! Cooking Crunchy Pork! [Bonus 6]_2

Dou Wenjing was eating happily, the boss’s skill, even more delicious than those old stalls back home.

Lin Xu, having served everything, came outside, and upon hearing Dou Wenjing’s compliment, smiled and said:

"That’s because I’ve piqued your appetite beforehand, and I’m a bit more generous with the ingredients, not considering profit. If I were running a stall, I might be stingy."

Considering profit and not considering profit are two different things.

When you don’t consider it, you can throw in all kinds of expensive ingredients.

But running a stall is different; being delicious is not enough, you also need to ensure profit, otherwise, working a day for nothing, who would want to do that, might as well go work in a factory.

"The taste is really good, I originally thought eating something so sweet would be cloying, but after a big bowl, I actually want some more."

Chen Yan licked the jujube paste off her lips, planning to pack some for Ren Jie later. He had the night shift last night and is still busy, a sweet and satisfying steamed cake will definitely satisfy him.

Shen Jiayue also thought it might be cloying at first, but when she tasted it, she found it wasn’t. The glutinous rice was fragrant and chewy, but not sweet, needing to be eaten with the jujube paste. Occasionally, she’d get a bite with raisins or candied dates, offering a different texture.

Overall, it’s like eating a bowl of rice porridge swirled with jujube paste, the flavor uneven, every bite novel, so it doesn’t feel cloying.

"So delicious! After I finish eating, I’ll deliver some to my cousin Wenqing; she’ll definitely like it too."

Luckily, they steamed a big pot, otherwise it might not have been enough.

While he was planning to deliver some to his relatives, Lin Xu had finished more than half a bowl of the steamed cake and was now taking a freshly steamed hollow bun, stuffing it with freshly fried dumplings.

This carb-on-carb way of eating seemed strange and absurd.

But it was really tasty.

With one bite, the soft and airy bun, the crispy dumpling crust, and the flavorful filling of egg, chives, and shrimp skin all converged in the mouth, it felt like encountering a pot of hotpot after hours in the freezing cold.

One bite brought comfort from head to toe.

Shen Jiayue, seeing this, followed suit and stuffed one the same way, not worried about the holiday weight gain, declaring proudly:

"Eating carbs like this is pure joy, stuffing dumplings in buns is double joy! This eating style is so satisfying, are there other similar ways?"

Chen Yan said:

"There’s pancake wrapped in fried dough, white flatbread stuffed with rice skin, crispy biscuits with cold noodles, glutinous rice balls stuffed with fried dough sticks... there are many ways; you can try them one by one."

Shen Jiayue, after trying this carb-on-carb style, felt that Lin Xu’s method of stuffing dumplings in hollow buns was classic, three textures, three tastes, triple the joy!

While they were eating, Geng Lishan arrived.

He said with a smile:

"Xiaoqi mentioned there was steamed cake this morning, so I walked over specially to try it."

"Welcome, Mr. Lishan, I’ll serve you some right away."

Lin Xu got up and went to the kitchen, serving Geng Lishan a large bowl. After bringing it out, he said:

"Just in time, I plan to record the making of Crunchy Pork this morning; if Mr. Lishan isn’t busy, you can stay and help me judge it."

At the company, they usually record programs in the afternoon because the chefs are busy in the morning and rest in the afternoon.

So exploration programs are generally recorded in the afternoon.

Upon hearing about Crunchy Pork, Geng Lishan was intrigued:

"I’ve been craving that dish, didn’t expect young Lin to make it, no question about it, I’ll stay here for lunch to compensate for not eating it during the New Year."

"Then, watch carefully, I’ll make sure you enjoy it thoroughly today."

Crunchy Pork is prepared by coating and deep-frying meat, then coating it with sugar. There are actually many ways to make it; it can be frost-coated, glazed, or sugar-pulled. Another method is to stick a layer of fried vermicelli after coating with sugar, giving it extra crunch and flavor.

Lin Xu wasn’t busy today and worried one Crunchy Pork would not sufficiently showcase high-end Northeast cuisine, so he planned to make all its variations.

After all, there are plenty of food enthusiasts around, not worrying about it going uneaten.

The most important point is that even the backstage boss of this food show, who is notorious for food promotion, thinks Northeast cuisine is just iron pot stew and slaughtered pig dish, so it needs a bit more promotion.

To let everyone see the charm and depth of Northeast food.

People sometimes say the Northeast only has iron pot stew, but that’s just self-deprecating humor, yet many outsiders take it seriously, which has unfortunately affected the reputation of Northeast cuisine.

"This steamed cake tastes amazing... Is young Lin planning to do high-end Northeast dishes?"

Geng Lishan casually chatted with Lin Xu while eating the steamed cake.

"I plan to educate some netizens, do you have any good recommendations, Mr. Lishan?"

"Indeed, there are some high-end Northeast dishes, like Jade Belt Carp, Broccoli, Crystal Sugar Snow Clam, Top-grade Pheasant Soup, Crab Meat and Shark’s Fin, Red Braised Liao Sea Cucumber, Steamed White Fish... although due to animal protection, most high-end Northeast dishes can no longer be served at the table, there are still quite a few, just fewer people making them."

No worry about lack of dishes, only worry about no one making them.

Once a restaurant stops offering them, and chefs stop making them, although they aren’t lost, they might as well be.

This is similar to Huaiyang cuisine; have any high-end Huaiyang dishes been lost?