No more gains.

Just as he put down the skin, Zhang Ning thought of a question that he ignored. If the cooking skills of the Luben Namin tribe could only reach the level of roasting ingredients, then a sauce with a strong taste would be essential.

He said, "People come."

A green shadow rushed in quickly, Qiu Kuikui asked with a flushed cheek: "What are the instructions of the Supreme Immortal?"

Haha, this green robe really matches the name she gave her in the China Land name~

Zhang Ning had a spirit of thought, and several spiritual plants were arranged in front of the couch. He said slowly: "Take these spiritual plants to make sauce..."

Qiu Kuikui immediately prostrated herself, her voice trembling: "Kow on the emperor, thank you for giving me the pill recipe!"

Zhang Ning blinked and changed his mouth: "Take it with the fried spirit animal meat from Digu Oil."

Qiu Kuikui was grateful and wrote it carefully, and carefully left with a few kinds of spiritual herbs.

...Okay, if it's really not delicious, don't eat it.

For the rest of the time, Zhang Ning closed his eyes and entered a meditation 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 bonfire burned in the center of the open-air banquet venue, and several huge torches around it shine this place as if it were daytime.

Zhang Ning was in the main position, with leaders and senior leaders on both sides, and behind them were the seats of tribal hunters.

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

I thought that the Xiyuan tribe only wanted to fill the stomach and would use extremely unhealthy cooking methods that almost bake the ingredients, but I didn't know that after the banquet, Zhang Ning was surprised.

The first ones presented were various fruits, fruits, seeds, and light fruit wine.

Then there are several cold cuts "calves", the beef is marinated with wine; "Feng Pheasant", the colorful pheasant is marinated and baked and dried and sliced; "Boiled" and the dried meat of the flame horse legs.

At the same time, the milk wine served in a golden cup was brewed by a high-quality wine-making method passed down by monks. It has a strong and mellow milky aroma and is rich and mellow.

Next, serve the main course.

The first course: Grain and grain rice

The chef cut open a tentacle sheep with a round belly and almost burned into carbon balls on the spot, revealing the pheasant tightly wrapped by eight wrist-legs in the sheep's belly. He cut off his wrist-legs and brought over the whole white and tender pheasant.

Qiu Kuikui took the golden plate, cut open the belly of the pheasant, put various cereal beans steaming inside in a golden bowl and presented them to Zhang Ning, and respectfully reported the name of the dish: "Fengyanghua Valley"

This bowl of very luxurious "rice" uses tentacle sheep and colorful pheasants as cooking utensils. The cereal beans are mixed with delicious tastes of sheep and chicken, and the aroma remains on the cheeks after eating.

After Zhang Ning tasted the bean valley, the waiter presented the white and tender pheasant to the leader Hagendas, cut the wrist and feet into the plate, and presented it to the top leaders of the Luben Naminzhong in the lower head. The other edible parts of the tentacle sheep were taken to the hunter's mat behind.

Second dish: pork belly

Zhang Ning used the green jade chopsticks to pick up a piece of fat and thin slices of meat. After dipping it in the sauce, he put it in his mouth and melted it in his mouth. The taste continued to change, fresh, sweet, burnt, and fragrant, which kept reorganizing, making the taste buds feel refreshed.

Qiu Kuikui, who was standing next to him, said crisply: "Steam the fragrant pig. This dish requires a hundred-day wild fragrant pig. After removing its internal organs, fill the belly with lake dates. Then wrap the fragrant pig with red vegetation grass, coat it with purple clay, and place it on the fire to grill. After grilling, peel off the shell, wrap it with green potato flour and fry it thoroughly in Chutz oil, and then cook it in broth for an hour before it can be eaten."

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

The third dish: yellow air-dried intestines

Zhang Ning tasted a piece of it. The skin was burnt and the air-dried meat inside was rich in flavor. It was very tough to chew, and it almost jumped in the mouth.

Qiu Kuikui smiled and explained: "This dish is called 'Sheep Intestine Xiaolu'. It is made of Xiyuan Xiaolu's venison mixed with various seasonings, marinated and put it in the sheep intestine and hung it air-dried. When we entertain guests, cut the air-dried intestine into sections and grilled with egg yolks."

Zhang Ning smiled and invited Qiu Kuikui to taste it. Qiu Kuikui's face turned red in an instant, and she turned around and ran away.

Zhang Ning stopped Qingyuzhu, confused, why did she react?

The fourth dish: roasted meat

The interval between this dish was a little longer. Two quarters of an hour later, Qiu Kuikui came back, followed by two servants carrying huge clam shells.

Qiu Kuikui leaned over and took out the small ribs from the huge clam shells and placed them in a golden plate to present to Zhang Ning. She blushed and did not dare to look directly at him. She only whispered: "The clams are not separated from the camels. This dish uses the shells of the clam shells as stone slabs to roast the camels ribs. The ribs need to be taken from the fifth to the seventh upwards of the waist, and there should be an inch thick fat and lean meat on it. The grilling temperature also has strict requirements. The clam shells cannot be burned, and the umami flavor of the clam shells must be roasted into the ribs..."

Zhang Ning tasted a piece of fat but not greasy, and his entire mouth was under the critical hit of meat. He then supplemented with four sauces, and the taste had several changes. He couldn't help but exclaim: "It's really delicious, it's a treasure."

Qiu Kuikui's face almost flushed, emitting considerable heat.

Looking at these top dishes, Zhang Ning said sincerely: "I thought Xiyuan's cooking method would be rough and simple, but I knew it would be so exquisite and cumbersome!

Qiu Kuikui's eyes fluttered and blushed, explaining: "These are all circulated when the Qin Dynasty was destroyed and the imperial chefs in the palace were tragic. Now, this kind of etiquette is only used 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 complicated and extravagant.

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

Unlike before, neither the leader nor the other senior management have any share this time.

Zhang Ning tasted it and felt it was very friendly, tender, smooth and beautiful, full of milky taste, and it tasted very much like his original world's "butter fried abalone mushroom".

Before Zhang Ning asked, Qiu Kuikui said crisply: "This is made of Cistanche mutton mixed with Wanda milk fat. In the past, the immortals in our tribe had to taste it once a month..."

It turned out that it was the meat of the spiritual animal, Cistanche, which was responsible for raising by the Luben Namin tribe. I thought that after leaving enough sacrifices, it would be only for the monks to enjoy...

Even though the dishes were served, various singing and dancing performances were also launched one after another.

Qiu Kuikui had already reported to Haagen-Dazs the identity of a casual cultivator as the "White Sail Immortal". Everyone was extremely attentive to the wine, and the guests and the host and the guests were all happy.

But in such a hot and noisy scene, a wolf howl suddenly sounded!

"Ao~Woo~~~~"
Chapter completed!