Chapter 197: Ingenious Knife Work

Unlike cooked food, sashimi doesn’t need to be heated or cooked.

That means there’s no risk of running into the problem you get with cooked food, where thin pieces are cooked through but the thick ones are still raw.

It’s a very clever design. It takes what would be a simple lobster sashimi and, just by varying the thickness of the same ingredient, creates a much richer, more layered experience.

[Congratulations, you have unlocked the 71st entry in your Food Guide.]

[Food Guide entry unlocked: Lobster Sashimi]

[Dish Rating: 90/100 [Excellent]]

[Due to the Excellent rating, rewards are multiplied by 4.]

[Congratulations, you have received a cash reward: 800,000]

[Congratulations, you have received a cash reward: 800,000]

[Congratulations, you have received a special reward: Knife Skills +1]

[Congratulations, you have received a recipe reward: Lobster Sashimi Recipe]

········

After eating four or five slices of lobster sashimi in a row, he nodded in satisfaction.

“This is a very clever arrangement. It starts with sashimi as thin as a cicada’s wing and goes all the way to the piece I just had, which was as thick as my pinky.”

“The different thicknesses create completely different sensations. It’s fantastic.”

“Crisp, soft and chewy, crisp-chewy, rich and chewy… You can experience several different textures from just a single serving of sashimi!”

“The attention to detail is also superb. A big thumbs-up to the sashimi chef.”

Swallowing the last piece of lobster sashimi, Li Xiao nodded in satisfaction.

From thin to thick, and then from thick back to thin.

The texture builds progressively, reaches a peak of richness, and then gradually recedes.

“The design is brilliant, and the knife work is excellent. You can’t have one without the other.”

“Without the design, you couldn’t showcase such a rich variety of textures.”

“And without the execution, you couldn’t properly bring that design concept to life.”

Livestream Chat.

“That lobster looks so fresh.”

“I still prefer thick-cut sashimi. The texture is better.”

“What’s so great about thick-cut sashimi? Thin slices are way better, especially with some shredded ginger and scallions. It’s the perfect combination.”

·······

After a few more pieces of sashimi, Li Xiao paused and turned his attention to the lobster E-fu noodles.

The lobster E-fu noodles in front of Li Xiao were meticulously arranged on a bright yellow, flat, square plate. The interwoven aromas of cream and fresh lobster were enough to make one’s mouth water.

The lobster meat had been skillfully prepared. It was coated in a light dusting of flour and then flash-fried in a wok of hot oil, creating a thin, protective layer that perfectly sealed the juices inside.

Then, butter and minced garlic were sautéed until fragrant, followed by milk, a bit of heavy cream, and cheese, all blended into a rich sauce.

Once the sauce came to a simmer, the pre-blanched E-fu noodles were added, allowing the sauce to gradually reduce and coat every single strand.

The plate was generously topped with lobster meat, its red-and-white flesh nearly covering the entire surface. A sprinkle of fine, orange-red cheese powder on top added another layer of complexity.

“Smells amazing!” Li Xiao exclaimed, twirling a small bundle of the E-fu noodles onto his fork and taking a bite.

“The sauce is rich but not the least bit greasy. It perfectly coats every smooth, tender noodle, leaving a wonderful, lingering aftertaste.”

The noodles had a perfect al dente texture, absorbing just the right amount of sauce and blending flawlessly with the umami of the lobster.

“There’s a rich variety of cheeses in here, at least four different kinds,” Li Xiao noted, savoring the taste.

“The cheeses don’t just add color, aroma, flavor, and body to the noodles; they elevate the complexity of the entire dish several times over.”

Li Xiao then tried a piece of the lobster meat. It was firm and succulent, marinated to perfection.

The lobster meat had been carefully marinated before frying, making it even more delicious. He praised it profusely, saying, “This lobster meat is out of this world! Marinating it before frying really enriched the flavor.”

[Congratulations, you have unlocked the 72nd entry in your Food Guide.]

[Food Guide entry unlocked: Baked Lobster with Cheese E-fu Noodles]

[Dish Rating: 91/100 [Excellent]]

[Due to the Excellent rating, rewards are multiplied by 4.]

[Congratulations, you have received a cash reward: 800,000]

[Congratulations, you have received a cash reward: 800,000]

[Congratulations, you have received a special reward: Knife Skills +1]

[Congratulations, you have received a recipe reward: Baked Lobster with Cheese E-fu Noodles Recipe]

·········

Livestream Chat.

“Honestly, the noodles in the baked lobster E-fu are even better than the lobster itself.”

“Oof, is that golden yellow stuff cheese?”

“As a serious cheese lover, I can’t take it.”

······

Li Xiao noticed the chat comments and agreed with a smile.

“It’s true, the noodles in this dish are absolutely divine!”

With that, he swept the rest of the sauce-drenched noodles from the bowl into his mouth.

Next, Li Xiao’s gaze fell upon the steamed lobster.

The preparation for this dish was extremely refined.

He carefully picked up one of the lobster balls with his chopsticks, ready to taste it.

Before being steamed, the lobster ball had been meticulously prepared by the chef.

The lobster meat was gently pounded, but the connective tissues weren’t completely removed, which preserved a certain amount of springiness.

The preparation method was similar to the shrimp paste you find in hot pot restaurants, only this was made with higher-quality lobster.

For the presentation, the red-and-white lobster meatballs were laid out on carefully trimmed fresh lotus leaves. The unique presentation made them look like glowing, fiery Dragon Balls, or perhaps like lotuses in full bloom. It was very eye-catching.

Li Xiao couldn’t help but marvel at the beauty and creativity of the presentation.

Seeing such a beautiful presentation, Li Xiao clicked his tongue in amazement.

He aimed his camera at the Dragon Balls for a close-up.

“This presentation has a real artistic flair to it.”

In the livestream chat.

“Man, I don’t see the ‘artistic flair’ at all.”

“Of course you can’t. That’s the difference between you and the streamer, isn’t it?”

“Gotta admit, the presentation is really nice, though.”

“But aren’t those lobster balls a bit too small?”

“Hello? This is a 2-Star Black Pearl restaurant. What do you expect, for them to make lobster balls the size of meatballs?”

········

Li Xiao picked up a Dragon Ball. Its surface wasn’t perfectly smooth, but the overall structure was very firm, with no signs of falling apart.

The red-and-white Dragon Ball was slightly smaller than the tip of his thumb, the perfect size to be eaten in a single bite. A very sensible design.

The moment he put it in his mouth, he tasted the faint, fresh fragrance of lotus leaf.

Apparently, the Dragon Balls were steamed while wrapped in dried lotus leaves, and only afterward were they unwrapped and placed on fresh, tender leaves for presentation.

That’s how they managed to infuse that subtle lotus-leaf fragrance right into the Dragon Balls.

The flavor was distinctly fresh and sweet, and it was cooked just right.

[Congratulations, you have unlocked the 73rd entry in your Food Guide.]

[Food Guide entry unlocked: Steamed Lobster Balls]

[Dish Rating: 89/100 [Good]]

[Due to the Good rating, rewards are multiplied by 3.]

[Congratulations, you have received a cash reward: 400,000]

[Congratulations, you have received a cash reward: 400,000]

[Congratulations, you have received a recipe reward: Lobster Ball Recipe]

“The texture is so springy and crisp. These Dragon Balls are several times springier than ordinary shrimp paste.”

“It’s also very fresh and sweet. The meat is just cooked through, so it’s incredibly tender and doesn’t get stuck in your teeth at all.”

“My only criticism is that the lotus leaf flavor is a little too strong, slightly overpowering the lobster ball itself.”

“Overall, though, it’s still very good.”