Entering this bustling city feels like buying a ticket to a movie theater, with the first ticket being a departure from home, the second ticket being the loneliness endured, and the third ticket being not eating well!
There are two places in the human body that can generate emotions:
The brain!
The stomach!
Leaving home and enduring loneliness often cause sadness in the brain.
That's why the warmth of delicious food at a tavern can always comfort every diner, gradually making them fond of the place.
...
Just as Zane used the "Silver Chopsticks Ten Pot Return" to make 10 dishes in one go, a new customer appeared.
Tokiyama, a retired soldier, had not been in action for over twenty years. After the war, he ventured into the black market food trade, where he showcased his remarkable culinary skills, causing a sensation in the "underground cooking world." Eventually, he became a late-night chef in this hidden world.
Tokiyama is known as a "person who can make others surrender completely, whether on the battlefield or in the kitchen." His reputation as a "rogue chef" is filled with countless terrifying stories!
...
Tokiyama, sitting in a wheelchair, was pushed into the tavern by another late-night chef, Osaji.
"He just came out of the hospital. Please prepare a 'Last Supper' immediately," Osaji coldly addressed Zane as they entered.
Zane glanced at Tokiyama, noting his thin and aged appearance, yet with a certain fierceness in his eyes, albeit with a vacant, dull expression, as if on the brink of death. He nodded and replied, "Alright, find a seat wherever you like."
The dish known as "Phoenix Egg" from *Cooking Master Boy* is a simple dish made primarily with eggs and wine. Zane prepared two large bags of salt, which he poured into a basin. He then separated the egg whites, mixed them with the salt, and stored the egg yolks in the refrigerator. Like kneading dough, he combined the salt and egg whites into a paste.
"Strange. What kind of dish requires so much salt?" Osaji, watching Zane's actions, couldn't help but wonder.
...
Zane began slicing taro with a sharp knife, moving quickly and skillfully, producing a rhythmic sound. The diners held their breath, watching intently.
Within seconds, Zane finished slicing the taro into uniform pieces, impressing Osaji with his precise knife skills.
...
A container appeared on the cooking station, with a "nest" made of taro strips in the center. Inside the nest was a large "egg," about 34 cm in diameter—twice the size of the largest bird eggs, like ostrich eggs.
Osaji was shocked, wondering, "Is there really such a big egg?"
Gin, standing nearby, was equally stunned.
"Ah, it's actually made of salt and egg whites, shaped like an egg, with duck meat inside!" Gin realized.
...
Osaji, still amazed, remarked, "This dish, using salt and taro to create a nest and egg, with high-concentration white wine underneath, is something I've never seen before."
The dish intrigued her further, making her curious about Zane's hidden culinary skills.
As everyone watched, Zane took out a long-nosed lighter and ignited the white wine, causing flames to engulf the nest. The aroma of the wine, taro, and egg filled the entire tavern.
"Wow... What a spectacular and beautiful dish!" Osaji was amazed.
...
Gin deduced the cooking method, noting the similarity to traditional cooking techniques that use clay to cover the food and heat it. However, Zane used salt instead of clay, creating a steaming effect rather than direct roasting.
"Indeed, it's not roasting," Zane explained. "Salt evenly heats the food, acting like a steamer."
Osaji was impressed by the direct and bold cooking method.
...
After about 20 seconds, the flames died down, and the "Phoenix Egg" was complete. Although the salt crust lacked carbon, the taro nest, containing sugars and carbon, had charred slightly, giving the egg a blackened appearance.
As Zane placed the charred egg in front of Osaji and Tokiyama, the diners watched intently.
"Now for the final step," Zane said, lifting a sharp knife and breaking the "shell."
...
The shell cracked open, revealing a glowing light that filled the tavern.
"Is it glowing?" Osaji exclaimed, recalling a story from Anne, a first-class WGO food organization officer, about a tavern in Japan where the chef made glowing dishes.
As the light faded, the sight of a glistening duck emitting a rich aroma left everyone entranced. The smell was so intoxicating that Osaji nearly fainted from the fragrance.
"So fragrant! This duck is incredibly aromatic!" Osaji exclaimed, overwhelmed by the delicious smell.
...
Tokiyama began to eat, savoring the crispy skin and tender meat, with the duck's juices blending perfectly with the taro strips' crispiness. The complex flavors and textures created a harmonious taste, making the entire tavern fall silent except for the sound of chewing.
The duck meat was tender and juicy, the skin crispy, and the taro strips refreshing and sweet. The rich, layered flavors evoked an image of a young man running through a summer forest.
As Tokiyama enjoyed the meal, Osaji asked, "How does it taste?"
...
"Exquisite," Tokiyama replied. "The skin, fat, and meat are all perfect. The taro strips enhance the crispiness, and the duck's flavor is rich without being greasy, thanks to the salt and wine. This dish makes my appetite feel reborn."
He continued, "Chinese chefs are known for their creative ways with duck meat..."
He looked at Zane with newfound respect, marveling at the dish's remarkable flavor and craftsmanship.
"Tonight's dinner is not my last supper," Tokiyama concluded with a hoarse voice, expressing his gratitude and delight at experiencing such an extraordinary meal.
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