"That nose really is far too sensitive. For a moment, I even wondered whether something had gone wrong with my Golden Finger." Heath smacked his lips, looking at the Champion in some surprise. To avoid disturbing the other diners, he had specifically turned on the extractor hood, and his kitchen already had some ability to contain odors, yet the Champion could still smell it?
Still, if she could smell it, so be it. Although Heath was a little surprised, he said nothing more and continued preparing the chilies in front of him. Making a serving of Manly Rice Bowl required preparing plenty of different kinds of chilies. Heath used facing-heaven chilies, bird's eye chilies, red chilies, and other peppers with very intense chili flavors. To make the Manly Rice Bowl even spicier, he even took out a Ghost Pepper, chopped up half of it, and added it to the mix.
Next, he heated the oil over high heat. Once it was hot enough, he turned the heat down low to maintain its temperature and poured in all the chilies. Before adding them, however, Heath quietly put on a mask. It would not offer much protection, but it would help a little. Even so, Heath still felt a powerful, nose-stinging pungency.
Although people generally classified spiciness as a flavor, it was essentially a sensation of pain rather than taste. That was why touching your eyes after handling chilies was extremely painful and dangerous.
"Phew, next comes the Chili Oil." Heath swallowed, took out his metal canister, and poured some Chili Oil into the pan. Chili Oil was a special kind of chili preparation from Yunnan, Guizhou, and Sichuan that generally required chefs to prepare it in advance. Its name gave an idea of what it was: oil combined with fried chilies.