There is no more to gain.

As soon as he put down Pi Jian, Zhang Ning thought of a problem that he had overlooked—if the cooking skills of the Yuppen Namin tribe could only reach the level of roasting the ingredients, then a rich sauce was indispensable.

He said, "Come." ”

A green shadow jumped in quickly, and Qiu Kuikui's cheeks flushed and asked, "What does the immortal command?"

Hehe, this green robe really deserves the Zhonglu name she gave herself~

Zhang Ning's mind moved, and several spirit plants were discharged in front of the couch, and he said slowly: "Take these spirit grasses to make sauce......

Okra immediately threw his body to the ground, and his voice trembled a little: "Thank you to the immortal for giving you the pill!" ~"

Zhang Ning blinked, and changed his words: "Take it with the fried spirit animal meat in the hook oil." ”

Okra thanked Ling and wrote it down carefully, and carefully left with several spirit grasses in his hands.

...... Well, if it's really not tasty, don't eat it.

The rest of the time, Zhang Ning closed his eyes and waited for the meal to start.

......

A few hours later, at nearly 22 o'clock, Qiu Kuikui came to invite Zhang Ning to the table.

A roaring bonfire burned in the center of the open-air banquet hall, surrounded by several huge torches, illuminating the place as if it were daylight.

Zhang Ning was in the main position, flanked by the leader of Ripponami and the high-ranking people, and behind them was the seat of the tribal hunter.

There was a waiter standing next to each case, and standing next to Zhang Ning was Qiu Kuikui.

I thought that the Xiyuan tribe only wanted to be hungry, and would use an extremely unhealthy cooking method that almost baked the ingredients, but after the banquet started, Zhang Ning was surprised-

The first to be presented are a variety of fruits and vegetables, seeds, and light fruit wines.

After that, there are a few cold cuts - "pickled calf", which is marinated in wine, and thin slices of beef marinated and marinated, "Wind Pheasant", which is marinated and roasted and air-dried sliced, and "Boiled Chicken", which is flaming and dried with horse legs.

At the same time, the milk wine in the golden cup was served, which was brewed by the highly refined liquor production method passed down by the monks, and had a milky aroma and strong sweetness.

Next serve the main course.

The first course: whole grain rice

On the spot, the chef dissected a tentacle sheep with a round belly that had almost been burned into a carbon ball, revealing a pheasant tightly wrapped in eight brachiopods in the belly. He cut off his wrists and feet, and brought the whole white and tender pheasant.

Qiu Kuikui took the gold plate, dissected the child's abdomen, put the steaming grains of various grains and beans in the golden bowl and presented it to Zhang Ning, and respectfully reported the name of the dish: "Phoenix Sheep Flower Valley"

This extravagant bowl of "baked rice" is made with tentacle sheep and colorful pheasants as cooking utensils, and the delicious flavors of sheep and chicken are mixed with grains and beans.

After Zhang Ning tasted the bean valley, the waiter presented the white and tender pheasant to the leader Häagen-Dazs, cut the wrists and feet and put them on a plate, and presented them to the next head of the Rikuben Namin high-level people, and the other edible parts of the tentacle sheep were brought to the hunter's seat at the back.

Second course: pork belly

Zhang Ning sandwiched a slice of fat and thin meat with a green jade chopstick, dipped it in the matching sauce, and put it in his mouth - while the meat melted in his mouth, the taste continued to change, and the fresh, sweet, burnt and fragrant were constantly arranged and reorganized, so that the taste buds were constantly refreshed.

Qiu Kuikui, who was standing next to him, said crisply: "Simmering cannon porpoise, this dish should select the wild porpoise of 100 days, remove its internal organs, fill the belly of the porpoise with lake dates, and then wrap the porpoise with red box grass, coat it with purple clay, and put it in the fire to grill; ”

Zhang Ning put down the green jade chopstick and nodded...... It's hard to believe that such a complex cooking method could have been developed independently by a nomadic tribe.

Third course: yellow air-dried sausage

Zhang Ning tasted a piece, the skin was burnt and fragrant, mixed with the air-dried meat with plenty of flavor, and it was so tough to chew that it almost bounced in the mouth.

Qiu Kuikui smiled and explained: "This dish is called 'Sheep Intestine Xiaolu', which is mixed with various seasonings from the venison of Nishihara Xiaolu, marinated and flavored, and then put it in the sheep intestine and hung to dry. When entertaining distinguished guests, the air-dried sausage is cut into sections, wrapped in poultry egg yolk and baked. ”

Zhang Ning smiled and invited Qiu Kuikui to taste it together, Qiu Kuikui's face turned red instantly, and he turned around and ran down.

Zhang Ning stopped the green jade chopstick, confused in her heart, why did she react like this?

Fourth course: Grilled meat

After a tea time, Qiu Kuikui returned, followed by two attendants carrying huge clam shells.

Qiu Kuikui leaned over and took out the small piece of ribs from the huge clam shell, put it on a gold plate and presented it to Zhang Ning, blushing and not daring to look at him directly, only whispered: "Clams are not separated from camels, this dish uses the shells of razor clams as stone slabs to roast razor clams ribs." The ribs should be taken from the fifth to seventh loincloth, and there should be fat and lean meat one inch thick on them. There are also strict requirements for the heat of the roasting, so that the clam shells must not be burned, and the umami of the clam shells must be baked into the ribs......"

Zhang Ning tasted a piece - fat but not greasy, and the whole mouth was suffering from the crit of meat. Supplemented with four sauces, the taste changes in several ways.

Looking at these superb dishes, Zhang Ning said sincerely: "I thought that the cooking method of Xiyuan would be rough and simple, but I didn't know that it was so delicate and cumbersome!"

Okra explained with a smile on her face: "These are all handed down after the fall of the Great Qin Dynasty and the exile of the imperial kitchen in various tribes, and now they will only use such etiquette when entertaining distinguished guests......"

Zhang Ning knew in his heart that judging from the productivity level of the mortals in Xiyuan, it was indeed impossible for every meal to be so cumbersome and extravagant.

At this time, the waiter served the last dish: a plate of bamboo shoots and mushrooms.

Unlike before, this time the leader and other high-ranking officials have no part.

Zhang Ning tasted it and felt very kind—tender, smooth, creamy, and tasted very similar to his original world of "fried king oyster mushrooms in butter".

Without waiting for Zhang Ning to ask, Qiu Kuikui said crisply: "This is roasted with cian bud mutton stirred with milk fat. In the past, the immortals of our tribe had to taste the ...... once a month."

It turned out to be the meat of the cistan bud sheep that the Rikuben Namin tribe was responsible for raising, and after wanting to save enough for the sacrifice, it was only enough for the monks to enjoy......

The dishes are served, and various singing and dancing performances are also on display.

Qiu Kuikui had already reported to Häagen-Dazs the status of the "White Sail Immortal", and everyone toasted with great hospitality, and the guests and hosts were happy.

But in such a fiery and noisy scene, a wolf howl suddenly sounded close at hand!

"Wow~woo~~~"