I'm the Culinary God

It was 6:30 in the morning.

Lin Xu led Shen Baobao by the hand out for breakfast. Both were dressed in matching T-shirts and beach shorts, and they wore identical Minion-themed slippers, highlighting a casual and relaxed style.

When going downstairs, the couple tacitly chose not to take the elevator but instead walked down the stairs at a leisurely pace. Shen Baobao nestled against Lin Xu, pecking at his face from time to time, as close as conjoined twins.

"Hubby~~~~"

"Hmm!"

"Don't worry, I will take responsibility for you!"

"?"

Lin Xu glanced at his Baobao, feeling that he was increasingly unable to keep up with her train of thought.

"Isn't it like that in TV dramas? It would be even better with a cigarette to blow a smoke ring, to add more... Mmph..."

Before Shen Baobao could finish speaking, Lin Xu embraced her and sealed her mouth with a kiss, only releasing her when her breathing became labored.

"I was wrong, Hubby~~~"

The endearing girl finally stopped her teasing.

Lin Xu held her soft, delicate hand and said, "Let's go. We'll go downstairs to eat. There's a live stream to do this morning."

"Okay!"

Arriving downstairs, Lin Xu saw the dining room was filled with quite a few tourists staying at the Cliffside Guest House.

The front desk manager looked at Lin Xu and asked, "Xiao Xu, someone has reserved the top-floor room. If you're still planning to stay, I'll cancel their booking."

"No need to cancel. We'll stay at the B&B tonight. We'll come move our luggage after breakfast. You can have someone clean the room then."

The top-floor room with its 270-degree view costs over a thousand a night. It was so hard to get a booking; it would be a real pity to turn this one down. Who would have thought that bringing Dundun to stay in the scenic area would not only make Monthly Tickets sell so well but also significantly increase the Cliffside Guest House's occupancy rate? This money-making divine artifact truly lived up to its name!

He sighed softly. I need to find some meat Dundun hasn't tried before and reward the little guy properly today.

Thinking this, he opened the car door, and he and Shen Baobao got in.

Today, they weren't having breakfast at the Cliffside Guest House's restaurant. Instead, Lin Xu was taking Shen Baobao to a farmhouse-style restaurant near the Tourist Service Center.

Yesterday morning, his uncle had simmered the four leftover lamb leg bones from the dipped lamb dish into a lamb soup. In the afternoon, when the lamb seller came to deliver more lamb, he had also generously thrown in a set of lamb offal for free. After Shi Wenming cleaned it, he decided to make lamb offal soup for everyone this morning.

Hmm, drinking some lamb soup in this summer heat, sweating a bit to expel the body's dampness—that sounds pretty good.

When they arrived at the restaurant, Chen Yuanyuan was in the courtyard, holding Dundun and watching the blackfish swim in a pond.

Seeing Lin Xu, she immediately said, "I thought you two wouldn't get up. The lamb offal soup will probably take a little longer; they've just started making the lamb fat chili oil in the kitchen..."

Lamb fat chili oil? Lin Xu was instantly intrigued.

Although he now knew how to make Chili Oil, he had always been a bit mystified by lamb fat chili oil.

Since Uncle is making it now, I should go to the kitchen and take a look. I need to see how lamb fat chili oil is prepared, so I won't be completely clueless if I need to make it myself in the future.

When Lin Xu entered the kitchen, he immediately smelled the pleasant aroma of lamb fat.

There were some cracklings in a basket on the worktable, likely left over from rendering the lamb fat.

"Ah, Xiao Xu," Shi Wenming greeted him. "There was a big piece of lamb fat with the offal delivered yesterday. I just rendered it down to make some lamb fat chili oil. You can't have lamb offal soup without lamb fat chili oil, after all."

Lin Xu walked over and saw that the fat in the pot was still simmering. It contained Scallion and Ginger, garlic, cilantro, Carrots, and other aromatics, along with spices like Sichuan peppercorns, Star Anise, bay leaves, and cinnamon.

Isn't this just like making regular Chili Oil?

Curious, Lin Xu asked, "How do you make lamb fat chili oil so it isn't greasy and cloying?"

Lamb fat is an animal fat, different from regular vegetable oil. If one were to make lamb fat chili oil the same way as regular Chili Oil, it would definitely turn out greasy and cloying.

Shi Wenming smiled and said, "That's simple. Just add some vegetable oil during the process to neutralize it a bit."

Add vegetable oil? That's quite similar to making the chili oil for splashing over dishes. When making that, you need to add a bit of lard to the oil to enhance the chili oil's fragrance and richness. I never expected that for lamb fat chili oil, you'd need to add vegetable oil to reduce its intensity and richness. Damn! If I'd known it was this simple, I should have tried it back then. Exploring such contrasting methods might even lead to other rewards!

Just as Lin Xu was thinking this, Shi Wenming brought out the ingredients for the lamb fat chili oil: chili powder ground from Northwest Line Peppers.

Lamb fat chili oil is a delicacy from the Northwest Region, so naturally, using Northwest Line Peppers makes it perfect. Besides the line peppers, raw White Sesame seeds and salt were also needed.

Shi Wenming mixed the raw White Sesame seeds, salt, and chili powder evenly and set the mixture aside.

By now, the aromatics in the pot had infused the oil sufficiently. Shi Wenming used a fine-mesh sieve to remove all the solids. He then reheated the oil and turned off the heat. Using a ladle, he poured the hot lamb fat over the chili powder mixture in three separate additions, a process that thoroughly bloomed the chili powder, drawing out its fragrance, spiciness, and vibrant color.

Soon, a rich, spicy fragrance wafted from the kitchen.

Shen Baobao and Chen Yuanyuan, who were outside playing with Dundun, couldn't help but exclaim, "Wow, this chili aroma is so intense!"

The lamb fat chili oil shouldn't be eaten immediately after it's made. It tastes best after it has cooled, allowing the flavors to meld and the fat to congeal slightly.

However, breakfast was almost ready. Shi Wenming carefully placed the bowl of chili oil into the freezer, surrounding it with a few ice packs used for keeping ingredients fresh, to speed up the cooling process.