After finishing these tasks, the ingredients needed for tomorrow are mostly processed. The remaining unprocessed fish and lamb will need to be handled tomorrow.
Everyone washed their hands and began to eat dinner.
Tonight's dinner was quite appetizing. Lin Xu stir-fried the innards of chicken, duck, and goose with Doubanjiang, dried chili, and millet chili, making it into a dry pot chicken giblets dish.
The spicy aroma and rich texture made the master chefs' eyes light up.
They originally thought this groom was just an errand boy, but his cooking skills turned out to be so impressive that he stands out even in their village banquet circle.
Shi Wenming smiled and said:
"My nephew runs a big restaurant in Beijing, and both Fishing Platform and Yanjing Hotel have hired him as a catering supervisor. His skills are exceptional and he's very popular online."
Several master chefs took out their phones, searched for Lin Xu's name, and immediately hit their thighs:
