Among them was a crucian carp, known for its rich nutrition and delicious taste, especially when made into soup, which is extremely nutritious.
Thinking of this, Ling Zhenfei took out the crucian carp and began to cook it.
The carp, preserved by the properties of Di Tian Shen Sui, was incredibly fresh, as if it had been just caught.
Ling Zhenfei prepared the fish meat using a salmon technique, lightly marinating it, and set aside several Ziling Fruits, having Cao Xueyi extract their juice.
Then he began preparing the next dish; this time, Ling Zhenfei wanted to create Clearwater Chicken, a dish highly rated but known to be different from Michelin evaluations elsewhere.
Presentation counts; a dish that doesn't look good won't do.
With this in mind, Ling Zhenfei only took the lean meat from the chicken breast and crafted an authentic chicken steak from it.
