The Heart Chicken

Braised Chicken King was a classic Jianghu Dish of the late-night street-stall scene. Put simply, it was chicken chunks cooked in a spicy, numbing broth, but recipes varied greatly from place to place.

In some places, it was more like Chicken Hot Pot; in others, more like Red Oil Chicken Pieces or Dry Pot Chicken. No matter the style, though, it was always rich in oil and spice.

So what did Chan Master Wuchao's Braised Chicken King taste like?

"Unbelievable."

Shun Lie, a gourmet who was only one title short of being a Dragon King, chewed on a fiery piece of chicken. He sucked in a breath and wore an expression of utter disbelief.

Despite the chicken's heavy oil and spice, it didn't overwhelm his palate. The overall flavor was surprisingly easy to enjoy. For a Jianghu Dish, "unbelievable" was the only way to describe it.

And yet, when it came to the specific flavors, it had all the numbing spice and savory aroma one would expect. After a few bites, he even felt his lips trembling.

An ordinary diner would simply think the Braised Chicken King was satisfying to eat. But in the eyes of Shun Lie, a professional gourmet, it completely defied the rules food was supposed to follow.

Food with overly strong flavors should be difficult to swallow. That was determined by human physiology. Even a Martial Arts Master could only overcome the problem with sheer physical strength, but that didn't mean the problem ceased to exist for those with great martial skill.

Even something as smooth as tofu pudding could be difficult to swallow in the morning because of its saltiness, let alone chicken chunks stir-fried in all that oil.

"The Great Sage Chef Scripture."

"The Great Sage Martial Scripture."

Sun Xingzhe and Chen Shanzang spoke