Upstairs, Ren Chongmo’s face was finally no longer gloomy after he had had enough wine and food.

He was very satisfied with today's meal. What was even more satisfying was chatting with a group of like-minded people.

This feeling of talking about the past and the present is really great.

Geng Lishan was a little drunk. After removing the food and wine from the table, he splashed ink and excerpted Lu You's famous line praising fish bream:

"Wine is like clear dew and bream is like flowers!"

After writing it, I changed it to a small number and added two sentences:

"In the autumn of the year, Renyin and his friends from the literary world went to Linji Gourmet to try silver-threaded bream soup. They had a great time chatting and got drunk together, so they copied Fang Weng's famous lines to pay for the wine."

Professor Xu grinned:

"Mr. Tateyama's last four words scolded us poor scholars."

Ren Chongmo is quite satisfied with these words:

"That's right, you have to be knowledgeable. I feel like Mr. Tateyama is becoming more and more thorough now. How about I quit my job and stay at home for two years?"

The reason why Geng Lishan wrote this was just to make a little joke with Lin Xu.

He smiled and said:

"No, I have been sitting at home for two years and almost lost my mind. Since I met Xiaoyou Lin, I have learned a lot about life. If you are not busy, you can come here often. Lin Ji has good food, good wine, and human touch. It is an experience.

A good place with all kinds of tastes."

Ren Chongmo nodded and said to his lover Tian Qinglan:

"Anyway, the kids don't go home for dinner very often. Let's eat here more often in the future. If we run into Mr. Tateyama one day, we can have a good drink and talk."

"Okay, Xiaoyan happens to be here every day, so we can come and try the employee meals in the store that are not sold to the public."

After a drink, Tian Qinglan fell more and more in love with Chen Yan. From the beginning, she called Xiao Chen and changed her name to Xiao Yan, who was more affectionate.

Chen Yan also has great respect for this elegant female professor and feels that this is what a scholar should be like.

Geng Lishan pointed to the writing on the table and said to Shu Yun:

"Miss Xiaoyun, this is today's meal money. Go and ask Xiaoyou Lin if it is enough. If it is not enough, I will write two more words. Since I finished writing "The Best Chicken in the World" last time, I have gained more insights into the writing method of "The Best Chicken in the World".

, if he doesn’t give up, I can still write about the best duck in the world, the best pig in the world, the best goose in the world..."

Shu Yun covered his mouth and smiled:

"Just make fun of our boss, he's not here anyway."

In the past, she always thought that Geng Lishan was a very old-fashioned person, but she didn't expect that the old man could be so cute. She still remembers the helpless expression on the boss's face when he brought the best chicken in the world to the store, which made her laugh to death.

After the joke, everyone was ready to leave.

Older people tend to feel sleepy after drinking some alcohol.

I just happened to have nothing to do in the afternoon, so I went back and had a good sleep.

When I walked out of the private room, there were gift boxes at the door, containing various snacks from Lin Ji, including the ginger candies I made this morning.

Shu Yun specially explained:

"Here are snacks produced by our Linji Cuisine. Teachers can try them when they go back. There are also ginger candies made by our boss himself in the morning. They are very good at warming the stomach. Everyone can eat a few slices at your leisure to ward off the cold and warm the stomach."

Once these professors and scholars heard this, they became even more satisfied with Lin Ji:

"Boss Lin is so kind."

"Since Boss Lin made it himself, I have to try it."

"Whenever there is a banquet at home in the future, I will go directly to Lin Ji's place to eat. I feel that I will be disrespectful to Boss Lin if I don't arrange a few tables."

"It's a pity that my calligraphy is not good, otherwise I would have to write a few words to capture Mr. Tateyama's style."

"..."

Carrying the gift box and coming downstairs, Lin Xu saw everyone off in the lobby on the first floor.

As soon as they went out, everyone saw several commercial vehicles parked at the door.

Geng Lishan was a little strange:

"This is?"

Chen Yan smiled:

"I benefited a lot from listening to the teachers' lectures today, so I called a taxi for everyone. Just tell the driver where you want to go. You're welcome."

Tian Qinglan held Chen Yan's hand and said:

"It cost you Xiaoyan."

"This is all a trivial matter. You and Professor Ren get in the car. It's windy outside, so don't blow it."

After these guests left, Chen Yan turned around and looked at Lin Xu and asked:

"Brother-in-law, do you have anything to eat now?"

"Not full?"

"They are all authoritative professors in the Chinese language major. Several of them even taught me. I was shocked when I looked at them. How dare I let them go and eat them."

Lin Xu pointed upstairs:

"Then let Wei Gan make you some fried noodles later. The fish are being killed upstairs. I have to go back to the kitchen and continue working."

After saying that, he turned around and entered the store.

Kill fish?

Want to make delicious food again?

Chen Yan followed and was about to ask what to do when she heard Shu Yun reporting to Lin Xu:

"All four portions of boiled fish maw are reserved, and only one portion of eight portions of oily fish liver is left. Fifteen portions of stir-fried fish intestines are reserved, and more than half of the dry-cooked fish roe are reserved. All should be left before dinner.

It can be sold."

Eighty fish and twenty fish maws make one serving of boiled fish maw, which is exactly four servings.

The cod liver is a little smaller, but if you make a dish of ten fish livers, the portion will be quite large.

As for fish intestines and fish roe, almost two or three fish can make one portion.

If you sell all these, you can get back almost half of the money you spent on the fish.

Although it’s just turnover and not profit, it’s pretty good.

Chen Yan couldn't help but swallow her saliva while listening to these dishes:

"Brother-in-law, can you make me one portion each? I happen to be not full yet."

Lin Xugang was about to persuade her to eat fried noodles. She was very busy at the moment, but her sister-in-law took out the membership card numbered 00001:

"Xiao Shuzi, give me ten thousand!"

Faced with this kind of stylish lady, what else can we say?

Lin Xu directly chose to bow to the power of money:

“More or less spicy?”

"Play more!"

"Okay, I'll get ready right now."

When he came upstairs, in order to ensure that there was enough fish offal for the night, Lin Xu asked the car guy to buy some more fish offal, the more the better.

After saying that, he started to prepare dishes for Chen Yan.

Poke open the fish intestines with scissors, rinse them first to remove the impurities inside, then pour in salt and wash them once, then use flour to wash them twice.

Wash until the fish intestines no longer feel sticky to the touch.

The preparation of fish intestines is the same as that of raw fried fatty intestines. If you want it to be crispy and tender, you need to add some baking soda to wash it.

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However, the fish intestines are thinner and more tender. You cannot put the baking soda directly in it. Instead, dissolve it with water, pour it in, wash it, and then rinse it with clean water.

Then place the fish intestines on the eucalyptus board, align them, and cut the fish intestines into long sections of about five centimeters like beans.

Cut into pieces and marinate in onion, ginger, water and other seasonings.

After finishing this work, he cut the pickled peppers and ginger, chopped some bean paste with a kitchen knife, and prepared to cook it in the same way as raw and fried sausages.

The ingredients for stir-fried fish intestines are ready, let’s start packing the fish liver.

Unlike other internal organs, the liver of carp is relatively small and extremely delicate, so you don’t need to use a knife, just slice open the thick parts.

It is best to wash the tablets with water to clean up the blood.

Then add light soy sauce, scallions, ginger slices and a little pepper to marinate.

While it was marinating, he prepared some side dishes.
To be continued...