This fic is coming to an end in less than 20 chapters.
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Horses and cattle were initially used primarily for farming.
In the days before widespread mechanization, these animals were generally not eaten.
However, as agriculture became more mechanized, the use of horses decreased.
Particularly in regions where nomadic people lived in pasturelands, horses began to be bred in large numbers, and gradually, horse milk and horse meat became part of their diet.
In China, the smoked horse meat from the Xinjiang region is quite famous.
The most renowned is Ili horse meat, which is exceptionally flavorful.
However, horse meat is typically consumed in winter and rarely in summer because it is considered a "heating" food that can cause people to overheat if eaten in warmer months.
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Neigh! Neigh! Neigh!
After Zane used his special ability to control flames and successfully prepared the Sichuan-style Catfish and Beef Liver Stir-fry, he signaled for an assistant overseeing the match to bring a horse into the Moon Banquet Hall.
This horse was a picture of strength and elegance.
Its body was muscular, its lines smooth, like a piece of art crafted by nature itself, every step exuding vitality and untamed spirit.
Its head was held high, its eyes shining with intelligence and alertness. Its long mane flowed in the evening breeze, like black silk, gleaming softly under the lights. Occasionally, its ears would twitch, picking up the slightest sounds around it, displaying a keen sense of awareness that impressed all who saw it.
"A horse?"
"A real horse?"
"Is he going to do what he did last time at the tavern, where he butchered an entire cow with a single chef's knife? But this time, it's a horse?"
Mito Ikumi, sitting in the audience, recalled the last time she witnessed something like this and was filled with anticipation.
"Oh? Last time, I remember that the knife he used to butcher the cow wasn't this strangely shaped one, right?"
Mana, sitting in the judges' seat, blinked her bright eyes, seemingly understanding something and growing even more expectant.
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"What a magnificent horse."
"If it weren't for the competition and the need to create a dish that all chefs worldwide would respect, I wouldn't want to kill it."
At the cooking station, Zane gazed deeply at the horse.
Its body was strong and powerful, with clearly defined muscles, each one full of explosive potential. Even standing still, its coat shimmered with a bluish sheen under the faint starlight, and its eyes reflected the last vestiges of awareness about its impending fate. Around them, everything was quiet, save for the sound of people breathing.
Suddenly, Zane moved.
He approached swiftly, like an experienced butcher, wielding the heavy and sharp Breaking Army knife.
There was no hesitation or pity in his eyes, only calm determination as he silently closed in, each step calculated perfectly, even the wind seemed to hold its breath.
Just as the horse began to sense something, Zane leapt into action, as quick as a leopard on the hunt.
With a swift motion, the Breaking Army knife sliced through the air, a cold silver flash, precisely striking the horse's vital spot.
Swoosh!
In that instant, time seemed to freeze.
Only the sound of the blade cutting through muscle and severing arteries could be heard.
It all happened so quickly, in the blink of an eye.
Finally, as the Breaking Army knife was withdrawn, the horse's life came to an end.
The massive body swayed twice before collapsing with a thud. Its limbs stretched out, and the light in its eyes gradually dimmed, leaving only emptiness and stillness.
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"Rest in peace."
Zane retrieved a talisman and placed it on the horse's forehead.
The horse began to glow brightly, and its flesh opened up like a flower blooming, revealing the meat inside to everyone.
The meat's color was unlike the usual bright or dark red; it was a warm, deep brown.
A thin layer of fat covered the surface, glistening under the soft light, exuding an irresistible allure.
This gleam seemed to carry the vastness of the plains and the majestic spirit of the horse, inspiring a sense of awe in those who beheld it.
When touched, the texture of the meat was firm but tender, with a distinct grain.
It was like the wind of the plains—gentle yet powerful.
The strands of muscle interwoven within hinted at a unique texture that promised to be both tender and satisfyingly chewy.
"Not bad! This is excellent meat!"
Zane was pleased with what he saw.
Little did he know, his feat of using the Breaking Army knife to butcher a horse without spilling a single drop of blood shocked the entire audience and, through live broadcast, caused an uproar across Japan.
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"Huh?"
"Am I seeing things?"
"I've been to the tavern many times, but I don't remember Zane ever displaying such knife skills!"
Alice, standing next to Leonora, was wide-eyed with disbelief.
"Yes."
"And after all that, the horse didn't spill a drop of blood."
Leonora was equally astonished.
"You two weren't present the last time Zane used this skill at the tavern,"
Mana explained.
She vividly remembered being stunned by this spectacle, and it was just after Zane had used the Fierce Bull Green Dragon Slash technique that Leonora and Alice arrived at the tavern, unfortunately missing this unforgettable scene.
"No!"
"Impossible."
"Your ability to control fire, to handle ingredients with such ease using flames alone, already exceeds human limits and capabilities."
"But now, you can also butcher an animal instantly without spilling any blood…"
"What are you?"
At that moment, Asahi Saiba was truly terrified!
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Sweat began to bead on his forehead, slowly trickling down his face.
Finally, it disappeared into his collar, taking with it a small amount of warmth, but leaving a deeper chill behind.
Asahi Saiba's eyes darted nervously, sometimes gazing at the formidable Zane with awe and fear, sometimes desperately searching for an escape route, hoping for a way out of this suffocating atmosphere.
Yes!
This was too terrifying!
The owner of this tavern was not human at all—he was a monster, a being so powerful it defied belief!
Faced with such helplessness, Asahi Saiba clenched his fists tightly, his nails digging into his palms. The pain was the only real sensation he could grasp, the only thing keeping him from completely breaking down.
His thoughts were in disarray, his mind racing with all the possible consequences and outcomes, each one filled with danger and uncertainty.
Fear gripped his heart like an invisible hand, making it almost impossible for him to breathe.
---
In the original storyline, the man who disguised himself as Suzuki easily defeated Soma Yukihira!
That culinary battle was terrifying, as he seamlessly switched between the abilities of many others, combining them perfectly.
To be honest, he's even more formidable now than in the original story.
He built upon the skills and knowledge of top chefs like Joichiro Yukihira, Gin Dojima, Kojirou Shinomiya, Eishi Tsukasa, Erina Nakiri, and others, refining and improving upon what they had achieved.
He also used the wisdom brought by the God's Tongue to create a sashimi dish that included over 20 premium ingredients!
At first, he was brimming with confidence.
He thought this dish could easily win over Gin and Leonora, the two judges.
And indeed, it did impress them, leaving them with a very favorable impression of its deliciousness!
But when Mana Nakiri appeared, everything changed.
He realized that from the start, the Special Grade Executive Officer of the WGO showed no interest in his sashimi, keeping her attention solely on Zane.
And what about Zane?
His performance was truly extraordinary.
First, he used a strangely shaped chef's knife to prepare the ingredients, displaying knife skills so sharp, dominant, and precise that even Asahi Saiba had to admit he couldn't match them!
Then, Zane successfully unleashed his special ability.
But it wasn't related to his tools; rather, it was his ability to control flames to prepare ingredients.
In other words, as long as there was fire, he was the strongest presence!
And then, he did something unprecedented: he butchered a horse in front of everyone, without spilling a single drop of blood.
Thinking about this, Asahi Saiba, driven by fear, took a few steps back, his face pale.
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"Hmph, scared already?"
Seeing this, Zane just smiled faintly and then continued his work.
Horse Meat Porridge, a dish not often seen on everyday tables but carrying a unique flavor and cultural significance, offers a delicate and rich texture that leaves a lasting impression on those who taste it.
Imagine the first rays of morning sunlight gently filtering through the window, casting a warm glow on a rustic table where a bowl of steaming Horse Meat Porridge awaits its taster.
This porridge, with a luster as smooth as jade, is lightly covered by a thin layer of rice oil, like the purest gift from nature.
The fragrance of rice mingles with the rich aroma of horse meat, creating an irresistible scent that gently fills the air, instantly awakening your taste buds.
Yes!
Horse Meat Porridge is the second dish in the "Eight Dishes of Demon Subjugation."
Horse meat, as an ingredient, is firm yet tender, rich in high-quality protein and trace elements.
After being carefully selected and meticulously prepared, the excess fat and any gamey smell are removed, leaving only the purest meat fragrance.
As the meat simmers over low heat, its savory flavors meld perfectly with the gentle warmth of the rice porridge. Each grain of
rice absorbs the essence of the meat, becoming plump and tender, melting in your mouth and delivering an irresistible sense of satisfaction.
Of course, horse meat, though fresh, is rarely eaten.
The main reason is its appearance.
Beef is bright red, and lamb is tender and pink, but horse meat has a strange dark red color. Just by appearance alone, it doesn't seem as appealing as beef or lamb.
Moreover, horses are difficult to raise; they require a lot of feed but don't produce as much meat as other animals.
Finally, there's the texture of horse meat.
Many people say horse meat is gamey, tough, or hard to chew.
But in reality, it just requires a higher level of cooking skill. Because horse meat has less marbling, it's not suitable for stir-frying; it's better suited for sausages, smoked meats, and similar dishes.
The texture of horse meat, simply put, is like a leaner, non-gamey version of beef.
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"Very good."
"Now for the third dish."
After finishing the Horse Meat Porridge, Zane proceeded to the third dish:
Lamb Tripe Baked Bun!
This authentic local snack carries a rich cultural history and regional flavor.
Its uniqueness lies not only in the golden, crispy exterior and satisfying crunch but also in the hidden layers of rich taste and the skillful craftsmanship involved in its creation.
Lamb Tripe Baked Bun, as the name suggests, resembles a lamb's tripe, round and slightly wrinkled, with the surface evenly sprinkled with golden sesame seeds, like the brightest stars in the night sky, shimmering with a tempting glow.
Making Lamb Tripe Baked Buns is a skillful craft.
First, you select high-quality flour, adding just the right amount of warm water and a little yeast, kneading and letting the dough rise until it becomes soft and elastic.
Next comes the heart of the bun: the filling.
You choose fatty and lean lamb, finely chopped and marinated with onion, ginger, cooking wine, and other seasonings to infuse the meat with flavor. Then, it's mixed with a special blend of spices, creating a fragrant, rich filling.
The risen dough is rolled out thin, filled with the seasoned lamb mixture, sealed, and gently pressed into a bun shape. Then, a thin layer of oil is brushed over the surface, and the top is generously sprinkled with sesame seeds.
These sesame seeds, as they bake, take on a magical quality, becoming crispy and aromatic, adding another layer of flavor to the bun.
Finally, the prepared Lamb Tripe Baked Buns are placed in the oven. As they bake at high temperature, the buns turn golden and crispy, while the lamb filling slowly releases its rich aroma.
The combination creates a flavor that's hard to describe.
When they come out of the oven, they're steaming hot, with a fragrance that fills the room, making everyone's mouth water.
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"And now, for the fourth dish."
"What?"
"There's more?"
Seeing Zane prepare to make a fourth dish in less than half an hour, Gin was completely stunned.
No way!
Is this guy seriously that terrifying when he gets down to business?
The fourth dish in the "Eight Dishes of Demon Subjugation" was called "Fermented Rice Soup with Crucian Carp and Pork," a dish that combined color, aroma, flavor, appearance, and form.
In this context, "fermented rice" refers to the residue left after brewing rice, wheat, or sorghum into alcohol.
Crucian carp and pork, traditionally nourishing foods rich in protein, minerals, and vitamins, have long been valued for their health benefits.
Blending these three ingredients not only creates a delicious dish but also conveys a longing for and pursuit of a good life!
The first thing that catches your eye is its inviting color: the golden fermented rice sauce lightly coats the silvery crucian carp and the red-glazed, glossy pork.
In terms of aroma, this dish is simply irresistible.
The richness and sweetness of the fermented rice, slowly released during simmering, blends with the crucian carp's freshness and the pork's richness, creating a complex, layered fragrance.
This aroma carries the scent of wine, the freshness of fish, and the richness of pork, all harmoniously coexisting, making it hard to resist.