Zhang Mingchuan, who rested for a day, woke up the next day and entered the mysterious space again.

Since I finished the last dish yesterday, when I went back in the afternoon, I found that the new menu had not been announced for a long time.

Therefore, Zhang Mingchuan rested for a day with a worried heart, and finally woke up the next morning, and the new dishes were announced.

"The heel mountain, two hundred miles wide, has no grass and trees, there is a big snake, and there is a lot of jade on it. There is water, the width of forty miles are gushing, its name is called Shenze, among which there are many loggerhead turtles. There is a fish, and its shape is like a carp. The six-legged bird's tail, known as the fish of the fish (gé), is self-proclaimed. "The Gate on the right has been updated.

"Please make a dish of [perfect quality fish fish], tips: long-term consumption of fish fish has the magical effect of slightly enhancing physical fitness, please eat with caution." The Gate of the Xuan Xuan on the left is displayed.

"Look at the introduction of this heel mountain, which is a big snake and a loggerhead turtle, it is very complementary to look at it, so that the giant python in the world can grow to 4 to 10 meters, and the largest giant turtle is also about 4 meters. I don't know how big the big snake and turtle in the introduction is. Zhang Mingchuan no longer dared to use common sense in reality to consider the strange beasts of the desolate world.

Zhang Mingchuan, who had a fishing rod in his left hand and a boning knife in his right hand, pushed open the door of Xuanqi and entered the desolate world.

"Heel Mountain." As far as the eye can see, there are only cold stones, weathered gravel filling the ravines between the mountains, giving no room for plants and trees to grow.

The boning knife brought from the kitchen of the mysterious space emitted bursts of cold light, which was the source of Zhang Mingchuan's sense of security.

As the sun rises higher and brighter, the scorching sun shines on the smooth stone surface as if it has turned into an iron plate on a pancake stand, and the rising heat wave in the air has become visible to the naked eye.

As much as possible, choose to walk in the shadow of the strange rocks, so that Zhang Mingchuan did not become a piece of bacon.

Fortunately, the location that appeared this time was not too far from Fukasawa, and the water vapor rose at the top of the mountain, which was obviously where Fukasawa was.

Standing on the top of the mountain, Zhang Mingchuan stood on the shore of the endless deep river, and couldn't help but sigh at the magic of the desolate world.

If you look down from the air, you will find that the whole mountain is like a washbasin magnified countless times, and a circle of stone walls tightly encloses all the water in the top of the mountain.

Sitting on a flat rock wall on the shore of Shenze, Zhang Mingchuan sprinkled a bag of fish food into the surrounding water, hoping to attract the fish in the water, so that these fish that have never seen the world can taste the taste of the fish food produced by modern industrial processing.

After the fish food was sprinkled, after a while, Zhang Mingchuan saw a splash on the surface of the water, and the fish gathered more and more.

"I knew they were so enthusiastic, what kind of fishing rod did I bring, just take a fishing net." Zhang Mingchuan threw the rod towards the position of the fish, and then sat firmly on the stone wall, patiently waiting for the fish to take the bait.

Just as Zhang Mingchuan was staring at the fish drift, a five-meter-long gray-brown markinged snake quietly climbed up from another slope with its body winding.

Obviously, the big snake attracted by the lively movement of the fish also found Zhang Mingchuan sitting on the shore. The big snake in the heel mountain eats fish all year round, and although it is getting bigger and bigger, it is still not spiritual.

Eating fish now is not even a plug between the teeth for the big snake, that is, because the fish is still a strange beast, so eating ten or eight at a time can fill the stomach, but this fish is too small after all, and as soon as it enters the mouth of the snake, it has not tasted it, and it has slipped into the stomach. Now that I finally saw Zhang Mingchuan, who was large enough, the big snake felt that this was a gift from God.

The color of the gray-brown markinged snake is a natural protective color, and it seems to be integrated with the surrounding stone wall, wandering on the stone wall, quietly crawling towards Zhang Mingchuan.

Most of the snake's writhing body had already bypassed the stone wall, and it had already fasted into the range of the fish fluttering, but Zhang Mingchuan still didn't notice it at all.

And a behemoth began to emerge on the surface of the water not far from the fish, with a head full of spikes, a sharp hook mouth, and a raised bone spur on the shell, showing itself to be the overlord of this water area all the time.

The eagle-like sharp mouth, combined with the extreme probe speed, accurately grasped the abdomen of the big snake, and the hard scales on the big snake were simply useless.

Such a big movement naturally attracted Zhang Mingchuan's attention, looking at the terrifying big snake that was close at hand, and the spiky loggerhead turtle that dragged the big snake into the water, the quiet desolate world suddenly turned into a Shura field.

The big snake used every inch of muscle in its body and hooked it on the rock wall, so it had to sigh at the precise timing of the loggerhead turtle's attack.

The turtle's hooked mouth has been completely embedded in the snake's body, and the more the snake struggles, the more intense the pain of tearing.

In the end, the big snake was dragged into the water and entangled with the loggerhead turtle, but the spiky loggerhead turtle made the big snake nowhere to exert its strength, and the snake's blood continued to seep out, staining a lake red, and at the same time scared away the group of fish fish.

The loggerhead turtle dragged the snake to the depths of the lake, and a great battle ended, and the lake gradually returned to calm.

In this heel mountain where turtles eat snakes and snakes eat fish, Zhang Mingchuan felt the wild survival rules of the desolate world.

"If it weren't for this biological chain, there would be a loggerhead turtle guarding the fish and waiting for the big snake to take the bait, I'm afraid I would have become the belly of the big snake just now." Recalling the big snake that had crawled to his side and had not yet been found, Zhang Mingchuan felt that death was so close to him for the first time today.

The second time I fished again, there was no harassment of the big snake and sea turtle, and while the surrounding fish were not yet dispersed, it didn't take long for me to catch a fish in the deep water.

Although the body of the fish resembles a carp, it has six webbed feet and a tail that stretches like a bird, and unlike ordinary amphibians, its feet can only come in handy when walking underwater.

Don't ask Zhang Mingchuan how he knows that the feet of the catfish can't walk on land, he understands everything.

As soon as Zhang Mingchuan got the fish fish, he left this place of right and wrong and returned to the mysterious space.

This time, you don't need to pay attention to the heat and seasoning, but you need to use the ultimate knife to perfectly present the umami of the fish.

As the earliest recorded method of eating fish in the long history of Donghua, fish belly was all the rage as early as thousands of years in the Great Zhou Dynasty, and the idiom "popular among the people" also came from this.

Of course, the fish has undergone thousands of years of change and inheritance, and now it is not as popular as it used to be, and it can only be seen in Guangdong, so it has naturally evolved into a Cantonese dish.

Zhang Mingchuan neatly cut a knife on the jaw and tail of the mackerel, and then put the fish back into the water, let the fish swim and bleed on its own, until there is no bruising out, take out the mackerel that is still twitching, remove the fish scales, disembowel and take out the internal organs, and then remove the left and right sides of the meat along the spine, cut off the ribs and the belly of the fish, and lose excess fat.

The fish meat is as white as snow, crystal clear, and the knife quickly slices the fish into transparent slices, which can be blown up lightly, as thin as cicada wings, and the best fish fillets are selected, and the thickness and shape of each slice are almost the same, and they are placed on top of the ice cubes prepared in advance, and the ice cubes look unchanged (refer to the iceberg snapper in Rennes at the little dang's house).

When making fish tart, Zhang Mingchuan found that fish fish is indeed more suitable for making fish fish than fish fish, there is no artificial pollution in the desolate world, and fish fish has always been at the bottom of the food chain, so it is not rich in oil like fish fish, it is simply a fish born to become fish jelly.

【Perfect quality mackerel (no dipping sauce)】

"With a thousand-year history, dipping sauces are also endless, from the original eight and dipping sauces, to mixing all kinds of lettuce, and now there are many kinds, it seems that you need to mix a few more dipping sauces, and the taste is more, and diners are not so easy to get tired." Zhang Mingchuan didn't expect that he still had the potential to be a profiteer.

"Ba He Yan is made with eight kinds of ingredients: garlic, ginger, orange, white plum, cooked corn, japonica rice, salt, and sauce."

"The way to eat lettuce is very particular about the color matching and the visual beauty of the shape, but unfortunately I haven't found the lettuce worthy of this fish fish yet."

"There is also a dipping sauce with shredded ginger, green onions, radish and coriander stir-fried with mustard, and salt, vinegar and lemon juice to enhance the flavor."

"The dipping sauce of the Cantonese version of fish tartley is chopped olive, white onion, shredded ginger, shredded radish, raw garlic slices, peanuts, sesame seeds, white sugar, white vinegar, peanut oil, salt, and pepper."

"There's also the simplest and most extensive dipping sauce available today, blended with the finest soy sauce, wasabi and ginger."

Zhang Mingchuan looked at the condiments in the kitchen, although the required seasonings are available, but the quality is very average, and some have even been left for a long time, and it is difficult to guarantee that the dipping sauce will not be recognized.

In the end, I made three kinds of dipping sauces: the Cantonese version of the fish tart, the four-silk lemon juice version, and the most ordinary version, and came to the door of Xuanyi.

【Dipping sauce made from minced olive horn】

【Perfect quality mackerel (expired version)】Optional dipping sauce: four-silk lemon juice version, the most ordinary version

"It only took half an hour to adjust these three dipping sauces, and they have already passed the shelf life." Looking at the fish tart, even if there were ice cubes to keep fresh, there was only less than half an hour of the best edible period in front of the strict Xuanqi Gate, Zhang Mingchuan felt speechless for a while.