The delicacies of the heavens begin with obtaining gem meat.

As Jiang Yan and his companions chatted, they unknowingly arrived at the entrance of the Polar Star Lodge.

Withered vines climbed all over the mottled walls, and crows cawed from the old locust trees around them.

It looks very old and worn.

However, once you push open the door and step inside, the interior decoration is surprisingly luxurious and elegant.

Perhaps because we arrived early, the others had not yet returned, and the house was quiet.

"Aunt Fumio! A new student has come to take the entrance exam!"

As soon as Yoshino Yuuki entered the room, she shouted loudly.

"Really, I'm not so old that I'm hard of hearing!"

A slow, leisurely voice came from the side, and then Fumio Oomido walked out.

She had already received the notification that two transfer students would be moving in.

She first glared at Yoshino Yuuki with annoyance, then her gaze fell on Jiang Yan.

"You're the transfer student who wants to move in, right?"

"I am the administrator of the Polar Star Dormitory, 'Maria of the Polar Star' Fumio Oomido."

"Of course, you can also call me Aunt Wenxu."

Without much preamble, Oomido Fumio introduced himself and spoke succinctly.

"Then let's begin the check-in skills test!"

As for Jiang Yan's name, she had no interest in knowing it unless he passed the check-in skill test.

"no problem."

Jiang Yan nodded, then took out the ingredients he had prepared from his luggage.

A crucian carp, a piece of pork fat, some dried shrimp, eggs...

Ōmiya Fumio glanced at it and then nodded.

"In that case, come with me."

As she spoke, Fumio Oomido turned and walked towards the communal kitchen.

Yoshino Yuuki, Sakaki Ryoko, and Tadokoro Megumi immediately followed, all curious about what kind of dish Jiang Yan would make.

..............................

Jiang Yan glanced at the cabinets and the gleaming stove.

Soy sauce, vinegar, sugar, pepper, scallions, ginger, garlic and other seasonings are all available.

Now it's up to him to perform.

Jiang Yan rolled up his sleeves and placed the crucian carp on the cutting board.

The crucian carp, about the length of a palm, had scales that shimmered with a silvery sheen, and its tail was still trembling slightly.

With a gentle tap on the fish's head, the crucian carp became still.

Then Jiang Yan scraped against the scales with his fingernail, and the fine scales fell into the basin. He then pinched the gills and pulled them out easily, removing them while the internal organs were also taken out from under the fish's head.

I rinsed the crucian carp with clean water and then placed it on a draining rack to dry.

The iron pot was placed on the stove, and orange flames licked the bottom of the pot. Before long, a faint steam rose from the pot's surface.

Scoop up a spoonful of lard and slowly pour it along the edge of the pot.

When lard is heated, it quickly begins to melt and produces fine bubbles.

When the oil reaches 80% of its maximum temperature, put the crucian carp into the pot. The moment the fish skin touches the hot oil, there is a crisp "sizzle" sound.

Jiang Yan held the spatula and gently rotated the iron pot to ensure that every part of the fish was heated evenly.

They only stopped frying when both sides were golden brown and crispy, and even the fish bones smelled charred.

"Splash—"

A ladle of water was poured in along the edge of the pot. The boiling oil met the water, and thick white steam rose up. Accompanied by bubbling sounds, the soup quickly began to boil.

Skim off the foam, put the fried crucian carp into the soup, add two sections of scallion whites and a few slices of ginger, and drizzle with two spoonfuls of Shaoxing wine.

Turn the heat to low and simmer.

..............................

While the soup was cooking, Jiang Yan prepared to make the steamed egg dish as a side dish.

Take the pork fat and cut it into fine minced meat.

Then I took two fresh eggs, tapped them gently on the rim of a bowl, and with a flick of my thumb, the egg whites slid into one of the bowls.

The yolk was left in the eggshell and then poured into another bowl.

Jiang Yan picked up the whisk and quickly stirred the bowl of egg whites.

As the wrist flicked, the whisk struck the bowl, making a crisp tapping sound. The egg whites in the bowl gradually formed fine foam, changing from transparent to milky white, and then to fluffy like clouds.

When you lift the whisk and it forms fine, stiff peaks, then pour the egg yolks into it.

Stir gently to combine the egg yolks and whipped egg whites perfectly.

Next, add the chopped minced pork fat, dried shrimp, and chopped green onions to the egg mixture, and stir in one direction with chopsticks until all the ingredients are evenly coated with the egg mixture.

Add another handful of breadcrumbs and continue stirring. The breadcrumbs absorb the moisture from the egg mixture and gradually become soft.

Finally, pick up a little salt, sugar, and pepper and sprinkle it precisely into the bowl.

Next, mix all the ingredients into a bowl of fluffy egg batter.

On the other side, the fish soup had already simmered until it turned milky white, and its rich aroma filled the nostrils.

After skimming off the foam slightly, continue simmering.

Next, Jiang Yan heated the wok and poured in the oil.

When the oil is 60% hot, lift the beaten egg mixture and slowly pour it into the pan. The egg mixture will gradually solidify and take shape when it comes into contact with the heat.

Simmer over medium heat for 2 minutes and 21 seconds.

When the time was up, Jiang Yan flicked his wrist, and the iron pot drew a beautiful arc in the air, causing the swelled egg in the pot to flip over and land steadily on the bottom of the pot.

The flipped side was already golden brown, with slightly curled edges, emitting an enticing aroma.

In a short while, the other side also turned golden.

At this point, the whole egg, like a fluffy cloud, swells slightly in the pot.

Jiang Yan immediately turned the heat down to low and fried for another minute. When the aroma of the poached egg became more and more intense, he turned off the heat and carefully scooped the poached egg out with a spatula and placed it on a plate.

The golden, swollen eggs gleamed under the light, making one's mouth water.

..............................

By this time, the fish soup had already been simmered until it was incredibly rich and flavorful.

Jiang Yan used a slotted spoon to scoop out the scallions, ginger, and fish bone residue from the soup, leaving only the milky white broth.

Then, a handful of thin noodles were added to the soup without stirring, allowing them to cook slowly in the broth.

Once the noodles float to the surface naturally and are clearly separated, scoop them out and place them in cooled boiled water.

He then scooped the noodles back into the boiling soup for another ten seconds, quickly removed them, and placed them in a bowl.

Pour a few spoonfuls of milky white fish soup over the noodles, then place the fried egg on top. The golden egg is soaked in the milky white soup, its edges absorbing the broth and slightly translucent.

Jiang Yan placed the bowl of noodles in front of Dai Midou Fumio.

"Please enjoy the steamed egg and fish soup noodles."

Looking at the egg-filled fish soup noodles in front of him, Fumio Oomido subconsciously swallowed, a hint of amazement flashing in his eyes.

The milky white fish soup, the golden poached egg, and the bright green scallions are all so appetizing that they whet one's appetite just by looking at them.

"It looks pretty good."

As he spoke, he picked up his chopsticks, grabbed a mouthful of noodles, and put it in his mouth.

The noodles, rinsed in cold water, have a chewy and smooth texture, infused with the freshness of the fish soup. The moment they enter your mouth, you feel incredibly refreshed, without any greasiness whatsoever.

He picked up the bowl again and took a sip of the rich soup. The soup was thick and mellow, with the freshness of the fish and the aroma of the lard blended perfectly. As it slid down his throat, a warm feeling instantly swept over his whole body.

Finally, pick up the scrambled egg and take a bite.

The fluffy and tender poached egg had already soaked up the milky white fish soup. The moment you bite into it, the soup bursts in your mouth.

The aromas of eggs, meat, and fish intertwine, creating a complex and astonishing flavor.

The eggs are oily but not greasy, and the soup is delicious and rich. The two flavors collide on the tip of the tongue, yet they are perfectly harmonious.

Ōmitō Fumio closed his eyes and chewed slowly.

At that moment, she felt a refreshing sensation spreading from the tip of her tongue to her entire body, as if she were in a gentle drizzle.

A moist breeze caressed my cheeks, carrying the fragrance of grass and earth, making me feel cool and refreshed, and all my fatigue vanished in that moment.