Skyfire Avenue

Tang Jia San Shao, 唐家三少More From Author

Chapter 67: Gluttonous Feast

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Chapter 67: Gluttonous Feast

The flavor! It was the first thing that filled Zhou Qianlin’s mind as she popped the roll in to her mouth. She couldn’t imagine how she’d never had something so delicious before. She took a quick sip of that sweet and spicy wine, which elevated the flavor to even greater heights.

For a long moment Zhou Qianlin tried to contain herself, but soon couldn’t help but lean towards Lan Jue. “Amazing,” she said in quiet tones.

“The best is yet to come,” he whispered in her ear.

His breath in her ear caused her pretty face to redden ever so slightly. She moved away.

Not long after the wraps had been finished, the second course arrived. Everyone was provided a small copper pot with an alcohol burner in it’s base to heat the plate. Within the ‘hot pot’ simmered a simple kelp soup.

Next were provided several plates, upon which were long strips of fish. They were of a slightly darker hue than those used in the wraps.

“Mid-abdominal meat. Place the strips in the water. After it’s boiled and the meat turns white, then it’s ready to be eaten. But don’t let it sit too long.” The Gourmet sat to join his guests. Lan Jue poured him a glass of wine.

He then turned to Zhou Qianlin. “Also part of the fish belly, but not as rich. You can eat it raw or boiled. For balance we don’t want the oily sensation from eating it raw, so we’ll have it b oiled.”

After providing each of the diners with a helping of sauce, the Gourmet took a sip of the sherry. He shot the Wine Master a quick glance.

The Wine mastered responded with cool indifference. “Don’t give me that look. There are too many people.” More people meant more wine would be consumed. And for each bottle enjoyed that was one less bottle in store. This was especially poignant for his rarer stock.

The soups began to boil, and the fish was placed inside. In only a few short moments pink became white and the fish was extricated from the hot water to be eaten. It was smeared with a vinegar-based sauce, enhanced with secret ingredients before bites were taken. The outside was boiled white while the depths remained red, like frosted hawthorn cakes.

The meat didn’t have the flavor of the upper abdominal slices from before, but when paired with the sauce it’s taste was almost beyond compare.

Side dishes of pickled vegetables were then scattered across the table to be paired with the meal.

The hot pots were cleared away and slices of fish sashimi were prepared, from all parts of the fish. Light pink, light red, deep red – they were brought out in waves, in pieces large and small. It was presented with horse radish and wasabi, and everyone lapsed in to silence as they enjoyed the food.

The fifty-two pound fish was truly too much to finish despite there being eight of them. However, the Gourmet had already accounted for this, and planned to bring the remainders down to the Underground for when he entertained other distinguished guests.

“The final course. Fried fish head and neck.” The Gourmet returned with a massive platter, atop of which was the head and neck of the tuna roasted to a golden hue. He set it before the watchful eyes of the guests.

The face itself was ferocious, and compared to what had come before looked a sight less appetizing.

“It certainly doesn’t look very good. Does it really taste alright?” The Accountant eyes the platter, unconvinced.

But no sooner had he asked than two of the other guests had already tucked in. Two pairs of old Chinese-style chopsticks had plucked clear the eyes, and returned only a moment later to begin plucking away at what meat remained.

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“Wow, the face even.” The Accountant still eyed the fish head with uncertainty. On the other hand he knew the others to be accomplished foodies, especially the first two to partake – Jewelry Master Lan Jue and the usually restrained Wine Master. With the evidence presented to him, the head had to be delicious.

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