Liu Changxu and his mother had prepared this lavish dinner together. At first, his mother, Lin Yulian, thought he must be tired after just returning home and told him to wait while she cooked. Only after he insisted did she finally let him help.
Preparing spirit cuisine was no easy task. Every recipe had been developed through the constant experimentation and exploration of generation after generation of Spirit Cuisine Masters.
The ingredients for every dish of spirit cuisine were carefully selected to embody the balance of Yin-Yang Five Elements. Even the slightest deviation could cause a tremendous difference in both flavor and effect.
Preparing spirit cuisine was also an extremely intricate process, with particular emphasis on controlling the heat. In that respect, it was scarcely less demanding than pill refinement, and not the slightest carelessness could be allowed!
In many respects, pill refinement and spirit cuisine followed the same principles. The saying that medicine and food shared the same origin was no empty claim; many Spirit Cuisine Masters were also Alchemists.
Take the Clearwater Meatball Soup made from Black Mountain Bear meat, for example. The meat came from a peak first-tier Black Mountain Bear, and its red-and-white marbling was beautiful. There was just one problem: it was so tough that mincing it with a lower-grade first-tier kitchen knife was extremely difficult.
In the end, Liu Changxu had to take out the Red Lotus Sword to mince the bear meat. This also gave him the idea of learning artifact forging.
With so few Spirit Cuisine Masters around, magical artifacts for spirit cooking were rarely sold outside. Since practicing the Flood Dragon Body-Tempering Art required him to eat large quantities of meat, he could hardly use the Red Lotus Sword as a kitchen knife every time!
Besides the difficulty of slicing the