The back kitchen of Xinyue Kiosk was always busy yet orderly, with the clatter of spatulas, the sizzle of hot oil, and the bubbling of broth intertwining together.
On this day, Head Chef Master Zhang finally had a moment of leisure. Wiping his hands, he pulled out a new set of books he had just scavenged from Sanyu Bookstore: the complete collection of "a bite of liyue."
He had always loved reading miscellaneous books, and seeing this culinary monograph made him overjoyed.
He first flipped through "Part One," nodding frequently.
"Shadow Beef Slices... Adeptus' Temptation with Native Chicken Pot... This knife work, this stock-making skill—these are all classic Liyue dishes that require real effort! Who on earth is this 'Housewife Cook'? They write so authentically!" Master Zhang felt as if he had discovered a treasure. His heart was filled with both respect for the author's skills and a restless urge to try them out.
Adeptus' Temptation involves simmering dozens of ingredients in a single jar, maintaining their individual characteristics while sharing a collective savory flavor. Adding it to a native chicken pot fuses the chicken's original taste with the complementary flavors of various ingredients... "The timing of adding the chicken pot is also very important..."
"Rich savory aroma, fresh and mellow layers... marvelous!"
Following that, Sea Urchin Steamed Egg, Three-Delicacy Menzi, Drunken Crab, Poached Shrimp, Steamed Scallops with Garlic and Vermicelli... recipe after recipe left him dazzled.
The more he read, the more startled he became. Many of the dishes in this book were perfectly suited for Xinyue Kiosk's style of cuisine!
Then, he curiously flipped open "Part Two."
"Melusine Consultant?" he muttered to himself, reading further.
"Cold-Tossed Hydro Slime? Anemo Slime Sashimi? Thun... Thunderlight Agar Jelly?" Master Zhang's brow furrowed tighter and tighter. His expression shifted from confusion to horror, and the hand holding the book trembled slightly.
Although he had never eaten Slimes as an "ingredient," he imagined the slimy, cold, and fishy liquid texture described in the book, along with the potential feeling of suffocation from Anemo Slime slices. His stomach couldn't help but churn.
There were also minerals, frostflower petals, Fungus spores, and other things that looked completely inedible. One dish even required adding Electro Crystal solution?!
"This... can this really be eaten?" He widened his eyes and murmured to himself. But looking at the serious descriptions in the book and the evaluations from a Melusine's perspective that called them "delicious," he couldn't help but find it absurdly amusing.
"If others saw this, they'd probably think the author has gone mad."
"But what the author says makes sense: 'One man's arsenic is another man's honey; the boundaries of gourmet food are far broader than imagined.'"
"Maybe for other creatures, these dishes are quite delicious!"
Although the content of "Part Two" was too shocking and completely beyond the boundaries of a human chef's imagination, "Part One" had truly moved Master Zhang.
The dishes recorded in the book featured exquisite techniques and unique concepts. Though the names were unfamiliar—like Ants Climbing a Tree or fish-flavored shredded pork—one could tell from the cooking process and flavor descriptions that they were far from ordinary, filled with refreshing culinary wisdom.
Unable to contain his excitement, he tucked the second book away and ran out of the kitchen with "a bite of liyue, Part One" to find the owner of Xinyue Kiosk.
The owner was sitting at a table checking accounts. Seeing Master Zhang rush in excitedly, he raised an eyebrow.
"Boss, look at this!" Master Zhang handed over the book, specifically turning to the pages for Shadow Beef Slices and Adeptus' Temptation with Native Chicken Pot. "I've never seen such exquisite descriptions of dishes! Look at this'soup-clearing' method, the knife work requirements for the beef, and the 'fine cutting and coarse chopping' for these crab roe lions head meatballs... It looks simple, but it actually requires profound skill!"
The owner took the book. At first, he was somewhat casual, but as he read on, his expression became solemn.
He wasn't a top chef himself, but having managed Xinyue Kiosk for many years, he had a good eye. He carefully read the preface and the introductions to several core dishes, especially agreeing with the evaluation of "boiled cabbage in clear broth" as being extremely pure and fresh.
"These dishes... are indeed unheard of," the owner pondered. "But since the author has written a book about them, recording the ingredients and techniques in detail, their intention surely isn't just for self-amusement, but rather the hope that these flavors of Liyue can be passed down and known and tasted by more people."
He closed the book, a sharp glint flashing in his eyes. As a high-end restaurant in Liyue Harbor, Xinyue Kiosk had always been committed to innovation to maintain its leading position.
The appearance of "a bite of liyue, Part One" was undoubtedly a perfect opportunity.
"Master Zhang," the owner decided. "The dishes in this book have extremely high technical requirements, which can perfectly showcase the strength of our Xinyue Kiosk. Immediately select several masters with solid knife work and heat control skills to study this book intensively. Especially these 'Steamed Scallops with Garlic and Vermicelli,' 'crab roe lions head meatballs,' and 'Sea Urchin Steamed Egg'—you must master them!"
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