Spicy little lobster and raw-marinated king crab were the seafood highlights of the day, leaving Wang Yi's mouth feeling slick with oil.
If those two dishes mainly relied on the quality of the ingredients, then the smoked chicken with white tripe, assorted stuffed intestines, stir-fried tendon, and smoked duck feet that followed combined the freshness of the ingredients with a test of culinary skill, leaving Wang Yi thoroughly satisfied.
The chef's skill in these dishes was absolutely no worse than his own!
Wang Yi had to rely on perfect control of force and absolute command of the heat just to vaguely surpass that trace of spirituality in the other party's cooking, barely ending in a draw.
But there were also two dishes here that even Wang Yi considered exceptional: blood fawn venison, which had already developed its own spirit, and the frosted beef rice bowl.
For the previous dishes, he could more or less recreate seventy or eighty percent of them simply by tasting them. If given the ingredients, he could make them himself.
But Wang Yi had no way to reproduce the fragrant, tender, delicious blood fawn venison, nor the frosted beef rice bowl, a signature dish that incorporated modern ingredients.
He had sampled the blood fawn venison last time. It was a dish made by cooking farm-raised fawns that had not yet been weaned together with their blood.
Homemade yellow wine, ginger, and tea oil were added to the deer blood to prevent it from clotting before everything was stir-fried together.
Wang Yi could identify the ingredients and even replicate the cooking process, but he knew he could not produce a flavor this good.
After tasting it again this time, he was even more certain. The other party made unique adjustments and used different techniques based on subtle