The delicacies of the heavens begin with obtaining gem meat.

Chapter 154 Grilled Tail Meat Rice Bowl, Professor Oak

Upon reaching the edge of the forest, Jiang Yan did not leave immediately. The reason was simple: he was hungry.

Open the "Food Restaurant" and take out the ingredients you collected earlier.

First, of course, is the plump, soft, and pink Slowpoke tail; next, a small jar of Bee pollen with a faintly sweet fragrance; then, a few mushrooms picked from Paras; and finally, various tree fruits, including horned eggplants and golden mangoes—

Looking at the ingredients he had collected, Jiang Yan began to think about what dish to make.

Slowpoke's tail meat is sweet and delicious, perfect for grilling; Paras mushrooms are rich and flavorful, while tomato berries are sweet, sour, and slightly spicy, perfectly balancing the taste; mangoes are fragrant and sweet, and bee pollen adds aroma and flavor.

Jiang Yan quickly decided on the dishes he wanted to make.

The water stored in the "Food Restaurant" was used to repeatedly rinse Slowpoke's tail clean. The pink flesh became even more moist and plump after being soaked in the water.

Then, Melk took out his kitchen knife and first cut a "well" shaped mark on the surface of Slowpoke's tail.

This prevents Slowpoke's tail from bursting open during grilling and also allows it to absorb more flavor during marinating.

After dealing with Slowpoke's tail, Jiang Yan picked up some dry branches, lit them, and the orange-red flames crackled and burned.

Set up a simple grill and place the marinated Slowpoke tail on it.

Flames licked the tender pink flesh, the high temperature quickly locking in the juices inside the tail. The originally moist flesh gradually turned slightly charred, and a faint sweet aroma slowly drifted out with the heat, filling the air.

Jiang Yan patiently flipped Slowpoke's tail, making sure each side was roasted just right.

Soon the Slowpoke tail on the grill was roasted.

With precise control of the heat, the surface of Slowpoke's tail turned an enticing reddish-brown, and the crisscross cuts on it split slightly, revealing the tender and juicy flesh inside.

The aroma of caramel and natural sweetness was so intense that it was enough to make one's mouth water, causing Jiang Yan's already hungry stomach to protest once again.

The roasted Slowpoke tails are then marinated in a prepared seasoning.

While the marinating process was in progress, Jiang Yan began to prepare the sauce.

First, slice the Paras mushrooms into moderately thick slices.

Then place the Paras mushroom slices on the edge of the grill and slowly roast them over low heat, using the heat of the flame to slowly bring out the fresh aroma inside the mushrooms.

Soon the Paras mushroom slices turned slightly yellow, and a rich aroma instantly filled the air.

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After roasting until fragrant, Jiang Yan set the Paras mushroom slices aside for later use.

Take the bright red, plump eggplant, cut it into small, even pieces, and a faint, slightly spicy juice drips down the blade.

Next, set up the pot, preheat the bottom of the pot slightly, and put the chopped tomato pieces directly into it.

Stir-fry over low heat until the fruit pulp gradually softens and turns into a smooth puree, releasing a slightly spicy aroma.

Now add the roasted Paras mushroom slices.

Gently stir with a spatula to perfectly blend the savory aroma of the Paras mushroom slices with the spiciness of the tomato.

Once the sauce is evenly stir-fried, a pot of special sauce with a bright red color and rich aroma is ready. Pour it out and let it sit.

At this point, Jiang Yan began to prepare the staple food.

Pick up a mango, peel off the skin to reveal the delicate, smooth, golden flesh inside, and the rich, sweet aroma of mango fills the air.

Cut the mango flesh into even small cubes.

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Take out the pre-cooked white rice. Thanks to the "Food Restaurant", Jiang Yan can prepare all kinds of basic ingredients in advance.

Add a small amount of oil to the pot.

Once the oil is hot and emitting a slight steam, first pour in the rice and stir-fry quickly with a spatula to break up the rice so that each grain is evenly coated with oil. Then add the diced mango and sprinkle with a pinch of bee pollen.

The pollen releases a sweet aroma the moment it comes into contact with heat, blending perfectly with the fruity fragrance of mango and the aroma of rice.

A sweet fragrance wafted along the edge of the forest, attracting a few rattatas to peek out from afar, but they dared not approach.

After quickly and evenly stir-frying, the mango fried rice, with its golden color and rich fruity aroma, is officially ready to serve. The rice grains are golden and soft, making it look incredibly appetizing.

Serve the steaming hot mango fried rice on a plate, then place the marinated Slowpoke tail on top of the fried rice.

Then, use a small spoon to drizzle a generous spoonful of tomato mushroom sauce over Slowpoke's tail.

The bright red sauce slowly flowed down Slowpoke's tail, seeping into the grains of rice and giving the golden rice an enticing red sheen.

The seared pork tail meat rice bowl is ready.

Looking at the tempting colors and fragrant aroma of the dish in front of him, Jiang Yan picked up his chopsticks and couldn't wait to taste it.

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The first thing you'll taste is the roasted and marinated Slowpoke tail, which has a wonderfully crispy exterior and tender interior, with a slightly charred surface.

After biting into it, the meat inside remains crisp and refreshing, juicy, and has a natural, subtle sweetness that slowly melts on the tongue, making it sweet but not cloying.

The sauce drizzled on top perfectly balances the sweetness. The mild spiciness of the tomato berries, the umami of the Paras mushrooms, and the refreshing sweetness of the Slowpoke tail blend together perfectly, creating a rich and layered sweet and spicy flavor that is spicy but not overpowering, sweet but not cloying, and becomes more fragrant with each chew, leaving a lingering aftertaste.

Next, put the mango fried rice into your mouth. The golden rice grains are soft, chewy, and full of the sweet aroma of mango and the natural sweetness of bee pollen. The aroma is so rich that it unfolds layer by layer in your mouth.

The sweet and juicy mango chunks break up the blandness of the rice, while the sweet pollen enhances the overall flavor, making every bite of rice fragrant, sweet, and soft.

The aroma of fruit and rice intertwines, creating a warm and delicious flavor that pairs wonderfully with the sweet and spicy pork tail meat.

Fresh, fragrant, sweet, and spicy flavors bloom on the tongue in turn, completely quelling hunger at this moment.

Jiang Yan was enjoying the delicious meal.

A sudden, violent whooshing sound came from the sky.

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Jiang Yan's chopsticks, which were about to pick up the food, froze in mid-air.

The next moment, a bright orange Dragonite descended from the sky, creating a powerful gust of air that swirled up fallen leaves and embers from the campfire.

The massive body fell heavily, causing the ground to tremble slightly.

After landing, Dragonite's gaze fell directly on Jiang Yan, but it showed no intention of attacking him.

Jiang Yan put down his chopsticks and calmly looked up.

On the back of the Dragonite, an elderly man in a white researcher's lab coat, with gray hair but a sprightly appearance, flipped off.

Upon seeing the person's face clearly, Jiang Yan immediately recognized him as Ooki Yuki.

The authority on Pokémon research in the Kanto region is the man who handed Pikachu to Ash, inspiring countless young people to embark on the path of becoming Pokémon Trainers.

Jiang Yan knew very well that Professor Oak was not the kind of person who would idly ride a Dragonite around the forest. There must be a reason why he could find him so accurately.

Professor Oak walked up to Jiang Yan and stopped, a very friendly smile on his face, and took the initiative to introduce himself.

"Hello, I am Yukinari Oak, a Pokémon researcher."

As he spoke, Professor Oak subtly scrutinized Jiang Yan from head to toe.

From his appearance, there was no way to tell that Jiang Yan was any different.

There was no malice, no dangerous Pokémon aura, and not even a Poké Ball. It was just like an ordinary traveler who happened to stop here to enjoy a meal.

After glancing at the dishes in front of Jiang Yan, Professor Oak immediately recognized the Slowpoke tail among them.

However, Professor Oak didn't seem to care, as removing Slowpoke's tail wouldn't cause it much harm.

Looking at Professor Oak, Jiang Yan also introduced himself.

"Jiang Yan".

"A chef who also works part-time as a food hunter, and loves food."

After introducing himself, Jiang Yan looked directly at Professor Oak and asked a question.

"I wonder what brings Professor Oak here to see me?"

Jiang Yan's bluntness startled Professor Oak slightly, but after a brief moment of surprise, Professor Oak's expression turned serious, and he asked directly.

"You're not from this world, are you?"

The air grew quieter for a moment, with only the soft crackling of the campfire and the deep breathing of the Dragonite.