The Journey of Immortal Cultivation Chapter 142 - 100 The Signature Dish of Jufu Building2

"I heard that after True Masters pass the Nascent Soul Stage, they don’t need to eat or drink anymore?" Seeing him both drinking and eating at, he must be quite the glutton.

Tantai Yi was surprised for a mont, his dark eyes shining with interest: "Oh? How do you know my cultivation has passed the Nascent Soul Stage?"

Uh, naturally, it was Changtian who said it. She hedged: "I... guessed. To casually deal with that Three-Bearded Monk Liu Manzi, you must at least be a great power who has entered the Nascent Soul Stage, right?" It turned out she indeed had an innate talent for bluffing, as her words beca more and more fluent.

Tantai Yi gulped down a cup of wine before chuckling with a flash of white teeth: "Your guess is spot on." Does this an she passed the test? "Miss Ning ca to dine at the right place here. Jufu Building does indeed have several signature dishes." She watched as the girl before her brightened upon hearing this and called over a clerk to order. Although he didn’t like to show off, it was rare to see a mortal who could behave so naturally in front of a high-level cultivator.

"Miss Ning obtained a batch of Foundation Establishnt Pills from the mutual market, whose effects are far superior to the average standard." His voice, like Changtian’s, was directly heard in her ear. Ning Xiaoxian gave him a surprised look, only to see Tantai Yi tilting his neck to finish the wine in his cup, not speaking at all. It seed to be the work of so Divine Skill—cultivating indeed cos with perks.

"However, it’s not possible for mortals to refine Foundation Establishnt Pills. Even though you can obtain such elixirs, you should be careful with the way you sell them in the future. You should understand the principle of not flaunting your wealth."

He used his Divine Skills, clearly not wanting others to know that the highly sought-after Foundation Establishnt Pills in the market were sold by her, to avoid any troubles for her. She was silent for a while, then sincerely said, "Thank you!" The surroundings were noisy, but with Tantai’s hearing, he surely could hear her.

She understood that the Master who had been overseeing the recomndation area of the mutual market had not approached her for questioning these past few days, likely because he was stopped by the Divinity Transformation Stage cultivator before her. His profound cultivation no doubt ant he held a high position in the Clearing Void Sect, and issuing a few commands in the official recomndation area of the mutual market was rely effortless for him. After all, the effects of the elixirs Changtian refined were too good, and although she was prepared for so troubles, it was best to avoid them if possible.

Tantai Yi shrugged and continued to drink his own wine. This wine gourd must also be a treasure; otherwise, with his drinking rate, the wine in the small gourd should have been gone long ago. He saw Ning Xiaoxian peeking at his wine vessel and chuckled, "The wine stored by the owner of Jufu Building is really good, at least forty years old. The wines brewed by my sect are all non-alcoholic and can’t compare to what his family makes. It’s just that he’s too stingy. Every ti I go to buy wine from him, he makes excuses. It’s a pity I’ve watched him grow old from a young age!"

She laughed with a puff, thinking that if this Divinity Transformation Stage Great Cultivator shalessly asked the owner of Jufu Building for wine, how could the owner dare to refuse. On closer inspection, his wine gourd was yellowish-brown and indistinguishable from ordinary hogrown gourds, except it was pleasantly round and plump. But an Immortal’s Magic Artifact could hold a vast volu; if there’s still a little bit of good wine left in the owner’s cellar, that would be rather rciful.

As they talked, the food was served. Having taken a seat at soone else’s table, it wouldn’t be right to just take care of herself, so she invited Tantai Yi to join her. The man didn’t hesitate, picked up his chopsticks and started eating, which added a few points to her favorable impression. Changtian would often tell her that Cultivation depends on cultivating one’s own heart; if one lives pettily and can’t do as they wish, their ntal State can’t improve.

First up was a clear broth of bamboo mushroom and bamboo chicken. Rock City was surrounded by bamboo forests; bamboo mushrooms and bamboo chickens were sourced locally, giving them quite a unique touch. Bamboo mushrooms are a type of fungi that parasitize the roots of dead bamboos, with a fine and white net-like skirt spreading down from the cap’s stem, giving it a higher value. Bamboo chicken, smaller than a dostic chicken by about half, has a tender and sweet at quality. The two ingredients complent each other well in the dish.

With just a taste, she found the soup refreshing, sweet, and lingering. Though the bamboo chicken broth wasn’t as rich as that of an old hen, it had a zestful wild flavor. Combined with bamboo mushroom and red mushrooms, delicacies of the mountain, the subtle aroma of the dish was filled with wilderness. The soup had been simred for over two hours; only a few bamboo mushrooms and red mushrooms were added, wary of overpowering the poultry flavor—admirably executed with clear distinction between the main and supporting tastes.

Tantai Yi seed to also be quite fond of this soup, clearly a gourt with a discerning palate. Such broth paired perfectly with strong alcohol to warm the heart and lungs, stimulating the circulation of the liquor’s potency, making one feel almost ethereal. With Spiritual Power within him, Tantai drank a lot without even blushing, a habit he appeared to have developed long ago.

Another intriguing dish was Jufu Building’s signature dish—Tea-scented River Shrimp. This dish can’t have been around for long, as tea has only been popular for about two hundred years. It’s fortunate that this place is the birthplace of tea; otherwise, the cost of this dish would be several tis higher elsewhere.

In Huaxia, due to the widespread popularity of tea, the recipe for Tea-scented Shrimp is no secret. First, steep the tea strongly, strain the leaves and dry them, then fry them in oil until they’re crunchy. Clean the shrimp of their feelers and intestines, soak them in the tea for one or two hours, and then fry them. Finally, stir-fry both shrimp and tea leaves together in the pan, add seasoning, and it’s done.

The preparation of this dish sounds simple, but it is also quite expensive, costing twenty taels of silver—equivalent to 2,000 RMB! It’s a top-tier dish, even more costly than the clear stew of bamboo mushrooms and chicken, with most of the price being attributed to the tea. However, having tasted it, Ning Xiaoxian found the flavor produced by the restaurant to be truly excellent. The tea used for flavoring was sowhat like rock tea (Yancha)—aromatic, full-bodied, rich in flavor—with the shrimp absorbing its essence quickly, greatly reducing the greasiness of frying, obviously utilizing no average tea leaves.

What impressed her the most was the river shrimp. Having eaten ocean shrimp frequently, she rarely tried river delicacies. The river shrimp here must truly be fresh and lively, because this world has yet to cultivate seafood! (To be continued. If you enjoy this work, welco to Qidian (qidian) to cast your recomndation ticket, Monthly Ticket. Your support is my greatest motivation. Mobile users, please read at m.qidian.)