Dimensional Hotel

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There was so much meat that Yu Sheng couldn’t stew it all at once. So he decided to turn it into several different dishes, each prepared in its own way.

As the saying goes: “First time unfamiliar, second time familiar, by the third time you add scallions, ginger, and cooking wine.” Early humans probably explored nature’s gifts step by step, much like this.

Humming a little tune, Yu Sheng chopped the largest portion into big chunks. He blanched them in boiling water to remove any scum, then placed star anise, fennel, cloves, cinnamon, and other spices into a clay pot. Adding the meat, he poured in enough water, salt, soy sauce, and a splash of cooking wine to mask any gaminess. He set it on the stove to simmer slowly.

While the stew was bubbling away, he took the remaining meat and stir-fried two dishes: one with chili peppers and another with garlic sprouts. He tasted a bit and found them fresh and delicious—not too tough, not undercooked. The meat slices were tender and smooth. He couldn’t quite place the flavor; it was somewhat like very tender beef.

There was still some meat left. He planned to wait until he confirmed there were no issues after this meal before turning it into cured meat for storage. Or perhaps, after curing, he could use an air fryer to dehydrate it into jerky? He hadn’t tried that before and wasn’t sure if it would work.

Various ideas swirled in his mind. He felt like an adventurous scientist, exploring possibilities in a field no one had ventured into before.

He spent nearly two hours experimenting in the kitchen. After a flurry of activity, he finally opened the door and began carrying plates, bowls, and the clay pot of stew to the dining table, trip after trip.

From within her oil painting, Irene watched him bustle about, her eyes wide with horror. Her face displayed a contradictory mix of “Oh, forget it, let him be” and “You can’t! You absolutely can’t!” After a while, she couldn’t hold back any longer.