Within the Culinary Practice Space, Xue Xi sprinkled the prepared Potassium Salt over a pork hind leg, then gave it a loving, comfortable massage—squeezing, pressing, kneading, and rubbing—before adding some Highland Barley Wine. This immersive massage brought the ingredient to its peak condition.
Finally, processes such as airing, washing, hanging, and fermenting all required accelerated time in order to quickly produce authentic Nuodeng Ham!
The various weather changes in the virtual Nuodeng Village were remarkably realistic. At an altitude of 1,800 meters, its mild climate and moderate rainfall created the best microbial environment for ham fermentation.
The ideal fermentation time for Nuodeng Ham was generally three years. Within the Virtual Culinary Practice Space, time flew by as drying and oxidation alternated across the ham.
Xue Xi watched, like an observer, as the delicacy was naturally cooked beneath nature's miraculous handiwork, and she gained a new understanding of culinary arts.
As someone striving to become a Chef God, she should not regard only the pots, stoves, ladles, and bowls before her as cooking. She should embrace the attitude that all things could be cooked, and all things could be used in cooking.
Moreover, she realized that her attitude toward food had become far too utilitarian over the years. When she had first arrived, whether it was a bowl of Cat Ear Noodles or a Crab Roe Soup Dumpling, she had made them with wholehearted dedication. Yet as more and more flashy special-effect recipes appeared, she had even begun to look down on dishes below the Golden Recipe level.
That was an attitude no one aiming to become a Chef God could possess. No wonder her progress in the Culinary Dao Laws had remained so lukewarm all these years.
Having suddenly understood where her problem lay, Xue Xi stopped deliberately pursuing the