Hearing the shouts outside, Lin Xu subconsciously looked at Xie Baomin.

I really want to remind this senior brother, if it doesn’t work, just go hide in the warehouse behind.

Chef Yuan is a big man with a round waist, nearly 1.9 meters tall, and weighs more than 200 kilograms. Even if he is possessed by Teacher Ma, he can't bear it with a fist.

After all, this 200-pound head chef is not a marble from China, but a Northeastern man with incredible fighting prowess.

However, unexpectedly, Xie Baomin not only did not panic, but instead put down his ribs, wiped his hands calmly, and then walked towards the door.

Opening the door, I happened to bump into Yuan Debiao who came in from the outside.

Before Chef Yuan could open his mouth, he said:

"Biaozi, come here quickly, I was just about to call you. Lao Yin, who is so hard at searching for goods, finally made hand-caught lamb today. Come and try it quickly. It tastes very good."

Yuan Debiao opened his mouth and was about to speak when Xie Baomin walked out of the private room and whispered:

"My junior brother wants to learn ramen from Lao Yin. Who knows that this old boy wants to eat persimmons and won't teach him if there are no persimmons, so I borrowed a few from you... Let us eat more mutton later and put them together."

Let’s eat our persimmons.”

Yuan Debiao was craving for mutton, so he followed his words and said:

"No wonder Lao Yin kept staring at the persimmons on the tree this morning... I just haven't eaten lunch yet. Let's go and get back the cost of the persimmons first."

Although persimmons are Chef Yuan's destiny, when there is mutton to eat, his destiny can be relieved.

At this time, he didn't care at all where the persimmons had gone. He only cared about whether the mutton cooked for noon today was enough to eat and whether he could enjoy it.

Carnivores are so straightforward.

After the two came in, Lin Xu and Yin Hongbin in the room were both a little surprised.

In less than two minutes, you managed to defeat this fat and strong Northeastern man?

Is this a distortion of human nature, or...

Yuan Debiao was in his forties and was considered a relatively young executive chef. He said hello to Lin Xu, sat down, grabbed a piece of rib meat and took a big bite:

"Old Yin, if you want to eat persimmons, just go pick them. Every time you pick a large portion of hand-caught mutton, I'll be happy to trade with you, brother."

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Yin Hongbin:??????

Just wait a moment!

It was obviously picked by Lao Xie, but why do I want to eat it?

Damn it, you think so easily. These two lamb ribs can be sold for four figures in a restaurant. How much are your rotten persimmons worth?

He glanced at Xie Baomin, and there was no need to ask, it must have been something the bastard had done with Northeast Lao Didi again.

Alas, it’s another day where I want to beat Lao Xie severely!

Lin Xu finished chewing a large lamb rib and was almost half full. The texture of the lamb was really delicious.

The most delicious thing is the head of the ribs. The lean meat, fat meat and cartilage are mixed together. When you bite it, your mouth will be full of oil. The strength of the lean meat and the crispness of the cartilage are combined together. It is like swallowing a big mouthful of the splendor of the northwest region.

and confusion.

I picked up another large piece and followed Xie Baomin's example and ate it with onions. The crisp onions not only enriched the taste, but also made the mutton more delicious.

None of the four people said anything, as if they were crazy about showing off their flesh.

After eating the two lamb chops, he felt that they were not enough, so Yin Hongbin asked someone to take a lamb hind leg out of the lamb soup pot and bring it in.

After it was brought in, it was divided slightly and everyone continued to eat.

This is the hind leg of an adult sheep. It has distinct muscle fibers and thick fat. Yin Hongbin cut it with a few cuts, seemingly casually, but it made every piece of meat fat or thin.

Experts will know if there is one as soon as they take action.

It can be seen from this cutting method that Yin Hongbin has a higher understanding of the structure of mutton than any veterinarian.

Dip a piece of mutton with rich fat in Northwest chili sauce, and then take a bite. The richness of mutton fat and the strength of lean meat, combined with the hot sauce, explode in your mouth.

If lamb represents the magnificence and vastness of the Northwest, then adult lamb dipped in hot sauce represents the fiery enthusiasm and tenacity of the Northwest people.

The different textures and flavors of the two kinds of mutton made Lin Xu understand why the eating methods of mutton are so detailed.

Different ages, different parts, taste completely different.

Who doesn’t like this kind of meat?

After finishing a leg of lamb, the chef brought four bowls of radish stewed in lamb soup, as well as a basket of freshly made sesame pancakes and minced green onion and coriander.

"There is no salt in the soup. You can add it according to your taste, including minced coriander and garlic."

Lin Xu used a small spoon to add the salt that had just been used as a dipping sauce to the soup, and also added a little pepper and a pinch of coriander and chopped green onion.

After stirring evenly, he took a big sip from the bowl and was immediately shocked by the delicious taste:

"Isn't this too fresh?"

Yin Hongbin put some chili oil into his bowl:

"The ingredients are good and the heat is sufficient. It's hard not to think about it. This kind of mutton soup is easy to drink in the northwest. The pace there is relatively slower, and the chefs are willing to spend their time on cooking."

The faster the pace, the less delicious food there is. People feel pressured to eat and have no time to enjoy.

Cooks are also under pressure. The rent, water and electricity workers’ wages, etc., all added together, the monthly expenses are sky-high.

In this case, it is somewhat unrealistic to cook the soup slowly.

Moreover, this can lead to a sharp increase in costs, and customers are not likely to buy it, so we have to resort to technological means.

Lin Xu took a bite of the radish in the bowl. The texture was still crisp, and it didn't have any strong flavor from white radish, but was sweet.

Yuan Debiao, who had always lowered his head to eat meat, finally got over his meat addiction.

He broke off the sesame seed cakes, soaked them in the bowl and said to Lin Xu:

"This is a sandy radish with a strong sweetness. Before putting it in the mutton soup pot, it needs to be blanched in boiling water to remove the smell of the radish. After blanching, run it through cold water to make the texture crispy."

Can radishes be treated like this?

Learned, learned.

Lin Xu ate a sesame seed cake and a bowl of soup. After eating, he patted his belly and couldn't help but sigh in his heart. The power of food is so powerful. It was rare that he was full today.

In the past, he was always eighty percent full, but today he was eighty percent full and couldn't stop the car at all.

Especially after eating the mutton, it feels so good to have a bowl of delicious mutton soup.

After eating and drinking, as soon as they put down their bowls, Dai Jianli and Song Dahai arrived at Building No. 12:

"Where's the cow, Lao Yin? We're not doing anything this afternoon, we're just here to help... Oops, Brother Lin is here. Do you want to eat here for lunch?"

Lin Xu nodded:

"I originally wanted to learn ramen from Chef Yin, but instead I had a meal of hand-pulled mutton in Xilihutu and a big bowl of mutton soup with sesame seed cakes."

"Hey, Lao Yin, you are not very interesting. Last time I came to help you all morning, you treated me to a bowl of beef noodles."

Yin Hongbin said angrily:

"You helped me take away a leg of lamb and a rack of lamb all morning, and you have the nerve to ask?"

"Na na na... some calligraphers charge you a pen polishing fee for helping others write. I, the dignified Diaoyutai chef, charge you a knife sharpening fee. Isn't it excessive?"

In terms of shamelessness, Lao Dai will always be the first echelon of Diaoyutai.

There were not many guests in Building 12 at noon, only about five or six tables. Each table ordered the hand-caught mutton, and one table ordered the beef head feast. Two people carried it and steamed it for more than three hours.

The moment the bull's head was placed on the table, it still looked very domineering.

In addition to lamb chops, lamb legs, steaks, beef heads and other ingredients, Building 12 also has a variety of cream products, from staple foods to snacks, all in northwest style.

While waiting for Lao Huang to deliver the cattle, Lin Xu walked around the kitchen and discovered that outside the back door of the kitchen, there was actually a naan pit for making roasted naan, baked buns and even northwest roasted whole lamb.

"Lao Yin's place, from the decoration style to the food configuration, is all typical northwest style. If you want to learn northwest-style dishes, you can come here and learn from Lao Yin. He is really good at this."

"Okay senior brother."

While looking at it, Lin Xu discovered that there were iron racks for water pipes, various hooks, and even ventilation fans inside the naan pit. They looked like the equipment in a slaughterhouse, so he asked curiously:

"Brother, the cattle used this afternoon were not killed here right?"

Xie Baomin said with a smile:

"Why would everyone come here to join in the fun if I didn't kill them here?"

"Don't you have to go to a designated slaughterhouse to slaughter this kind of livestock? If you kill cattle in the yard, what if someone reports it..."

"Ha, this is a designated slaughterhouse."

Lin Xu:??????

No way?

Is Diaoyutai so expensive?

Xie Baomin said:
To be continued...