Chapter 87: Masters Hidden Among the People-Gourmet Tycoon(The Gentleman of Elegant Pursuits)

A silky sensation glided across the tongue, slowly descending through the mouth as if it were a mountain spring, invigorating the spirit and prompting an involuntary straightening of the back. That exquisite satisfaction brought forth a knowing smile.

A jug of liquor was served—white puffer sake, infused with the milt of pufferfish steeped in rice wine. Gently warmed, its flavor was enhanced. Tiny morsels of milt followed the heated sake into the mouth, colliding with the teeth, resilient to each gentle bite. With every mouthful, a delicate sweetness emerged, harmonizing with the aroma of the liquor. A warm current flowed into the belly, and suddenly, the whole person felt light as air.

It was as if countless pufferfish were bravely swimming upstream, brimming with indomitable vitality and beauty. Sweetness melded with freshness—the perfect pairing!

"Try the pufferfish hotpot," Tian Yunhe said as he entered, gesturing toward the seemingly plain broth before him. "I haven't used traditional meat or bone broth. Instead, mountain spring water and marinated kelp are simmered together. Pufferfish bones, cabbage, crown daisy, and tofu are added to enhance the flavor."

Zhuang Chen raised a small bowl to his nose and inhaled, detecting a faint salty aroma mingled with the freshness of cabbage and tofu, which stirred his appetite.

He sipped a little; the smooth soup glided from mouth to throat, the fragrance of cabbage blending with the beany sweetness of tofu, all elevated by the saltiness of kelp. The pufferfish bones, after prolonged simmering, released creamy marrow that mingled with the other ingredients, delivering a sweet clarity that tantalized the taste buds—upon careful savoring, there were several layers to the flavor.

Zhuang Chen eyed the coin-sized brown objects on the white plate before him and ventured, "Pufferfish liver?"

"Correct. Forty grams could kill fifty thousand people!"

"Usually, chefs won't serve this to guests—it's too risky. But once tasted, it's unforgettable for life."

"It’s washed in clear water for six hours to minimize toxicity, then a piece the size of a fingernail is extracted for tasting. Only the most daring gourmets can appreciate such a delicacy!"

Tian Yunhe looked at Zhuang Chen solemnly. "You decide whether to eat it!"

Zhuang Chen took a deep breath. It was his first time tasting such a dangerous delicacy. He picked up a piece and brought it to his nose, then smiled slightly. "If I'm not mistaken, though the liver is freshly harvested and not washed long, your special treatment has rendered the toxicity negligible, hasn't it?"

Seeing the surprised look on Tian Yunhe's face, Zhuang Chen laughed. "You must have soaked it in herbs to neutralize the poison and achieve rapid detoxification—fish mint and white bupleurum?"

"You..."

Tian Yunhe stood up abruptly, astonished. "You... actually know?"

Smiling, Zhuang Chen placed the piece of liver in his mouth. An unprecedented sweetness spread from the tip of his tongue, instantly conquering his palate. The mild toxin numbed his tongue, electrifying him with a rush he'd never experienced before.

"Sharp eye!" Tian Yunhe gave a thumbs-up, marveling, "No one has ever uncovered my secret recipe, and today you did in a single remark. I’m impressed!"

"Whenever pufferfish liver enters the mouth, it's as if the whole body is bathed in sweetness, indescribable by words—hundreds of times more delicious than the finest tuna belly!"

Tian Yunhe presented a palm-sized celadon dish to Zhuang Chen, expectant. "Please try this dish!"

Zhuang Chen looked at the yellow object, barely the size of a grain of rice, and smiled. "Master Tian, your knife skills are truly masterful—even the pufferfish brain can be made into a dish!"

Tian Yunhe basked in pride, finding Zhuang Chen increasingly likable. Chefs always cherish those who appreciate their craft. Zhuang Chen carefully picked up the pufferfish brain, placed it in his mouth, and couldn't help but praise, "Superb!"

Surveying the table, he exclaimed, "A true master, indeed. Though it appears to be a simple pufferfish feast, there's hidden artistry!"

"Every dish is meticulously designed, with flavors progressing from light to deep according to the part of the pufferfish. Only after tasting the brain does one grasp the spirit of the entire fish."

He closed his eyes and murmured, "Now it feels as if a pufferfish is reborn in my mouth, bursting with vitality, freely swimming—this is the true essence!"

"Excellent!"

Tian Yunhe slapped the table, exclaiming excitedly, "You truly understand me!"

He took a bowl of white rice, submerged it in the hotpot, then handed it to Zhuang Chen with both hands, warmly saying, "The final dish—pufferfish porridge!"

Zhuang Chen accepted the small bowl, scooped up a spoonful of creamy porridge, and as soon as it touched his mouth, a burst of freshness filled his palate. The scalding soup ignited every taste bud, each grain of rice transformed into a lively pufferfish, swimming freely with every chew.

Seemingly ordinary, the white rice had absorbed all the essence of the pufferfish hotpot—the freshness of the fish, the fragrance of cabbage, the crispness of crown daisy, the sweetness of tofu—all locked within each tiny grain.

With a bite, all the flavors exploded at once, like a series of bombs, flooding his mouth in an instant and submerging him completely.

Zhuang Chen closed his eyes, wore a satisfied expression, savoring the moment for a long while before softly saying, "The pufferfish banquet is like the Three Layers of Yangguan, each layer surpassing the last, unending—a true culinary delight!"

A master indeed, as recommended by Hao Baoli; his dazzling skills earned Tian Yunhe’s approval, and the two quickly became friends. In reality, the old man was warm-hearted despite his stern demeanor, and, surprisingly, quite the storyteller.

As Zhuang Chen was about to leave, Tian Yunhe grasped his hand and urged, "Come visit often! Next time, I'll make something even better for you!"

The island nation loves pufferfish most; the best season is from December to March. Restaurants typically serve pufferfish from November to the following April, while eel dishes are offered during other months.

In the country, a permit is required to sell pufferfish. Although non-toxic breeding technology is now widespread, the possibility of residual toxins cannot be ruled out, so strict controls are imposed on breeding, processing, and sales.

Few vendors possess the necessary certificates for selling pufferfish. The ovaries are the most toxic, ranking first; ten minutes after consumption, no medicine can save you.

Second is the liver, while the stomach and intestines are also toxic but much less so than the ovaries and liver. Some pufferfish skin is toxic, but the effect is negligible—not fatal.

Today was his first time tasting it, and upon reflection, it was quite a risk. If Tian Yunhe’s skills weren’t top-notch, he wouldn’t have dared.

If one were to die—

the money would be wasted…