The delicacies of the heavens begin with obtaining gem meat.

Seeing that Jiang Yan and the other two seemed to have really taken his words to heart, Dongba's smile became even brighter. He waved his hand and said in a light tone.

"Good luck to all three of you!"

After saying that, Dongba turned around and slowly walked towards the other end of the corridor.

However, once his back was turned to Jiang Yan and the other two, Dongba's kind smile vanished instantly, replaced by a sinister sneer, his eyes filled with smugness.

"I was just kidding."

"You three, stay up all night to investigate the airship, until you're exhausted and unable to fight anymore."

Dongba could almost see Jiang Yan and the other two standing listlessly in the third-floor examination hall the next morning, their eyes dark and their spirits low.

This made Dongba's steps a little lighter.

After Tonpa left, Jiang Yan smiled and then looked at Kurapika and Leorio.

"Let's go to the cafeteria first, it's getting late."

So the three of them walked down the corridor toward the cafeteria.

Before long, Jiang Yan and his two companions arrived at the entrance of the cafeteria.

The aroma of food wafted out, and many examinees were already sitting at the tables, wolfing down their food.

After entering the cafeteria, Leorio and Kurapika chose a seat by the window.

Jiang Yan walked straight towards the kitchen area at the back of the cafeteria.

The kitchen door wasn't closed properly, so Jiang Yan raised his hand and knocked on the door frame, asking the staff inside.

"Excuse me, could I use the kitchen? I'd like to cook something."

Upon hearing this, the staff members were all stunned.

Coming to his senses, a middle-aged chef with a round face waved his hand readily.

"No problem! The kitchen is fully equipped, and you can use the ingredients in the refrigerator as you like. Just remember to clean up afterwards."

As she spoke, she specifically pointed to the door behind the kitchen that had the words "cold storage" printed on it.

"Fresh and dried goods are all inside, take your pick!"

"Thank you, sir!"

Jiang Yan thanked him and then went into the kitchen.

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

The kitchen was spacious and clean, with stainless steel stoves, ovens, and countertops polished to a shine that reflected light and made people look like they were there. Pots and pans hung on the wall in neat rows.

Nodding in satisfaction, Jiang Yan then went to the cold storage room. The moment he pushed open the door, the cold air carrying the fresh aroma of various ingredients rushed out.

The shelves were piled high with a dazzling array of ingredients, with fresh meat, seasonal vegetables, and mushrooms neatly arranged in their respective categories.

After taking a quick look, Jiang Yan took a few cabbages and seasonings such as scallions and ginger.

Then Jiang Yan took out some landmine mushrooms and a giant boar from the "Food Restaurant".

The kitchen staff were surprised, but quickly regained their composure.

After all, they've been working for the Hunter Association for several years now.

Naturally, I have seen all sorts of amazing Nen abilities.

While Jiang Yan was busy in the kitchen, in a separate small restaurant deep inside the airship canteen.

Sats, who was in charge of the first exam, and Mencius and Buhara, who were in charge of the second exam, were sitting together enjoying dinner.

The cutlery occasionally clinked against the plate, making a crisp, soft sound.

Menqi savored the food, looked at Buhara beside him, and spoke with great interest.

"How many test takers do you think will remain this year?"

Buhara paused, his hand holding the knife and fork pausing, and looked at Menqi with some confusion.

"Do you mean the people who will ultimately qualify?"

Menqi nodded.

"That's right."

"This year's candidates are exceptionally outstanding."

At this point, Menqi also felt somewhat apologetic.

"It was indeed not good that they were all eliminated at one point."

Regarding Menqi's question, Buhara pondered for a moment before speaking.

"That depends on the content of the upcoming exams!"

The content of the Hunter Exam is set by the hunters who served as examiners that year, and the final number of qualified candidates varies greatly.

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

While the three examiners were discussing the numerous candidates.

Inside the kitchen, Jiang Yan placed the monstrous boar on the counter, pulled out a sharp boning knife, and with a flick of his wrist, separated the meat from the bone.

First, the tenderest part of the tenderloin is sliced ​​into even cuts one centimeter thick. It is then sprinkled with fine salt and white pepper, and drizzled with a little Shaoxing wine and pressed apple juice. The mixture is then gently rubbed in to allow the seasonings to penetrate into every fiber of the meat.

Then place the patties on a plate and let them marinate.

Chop the ribs of the monstrous boar into inch-long pieces, put them into a pot of cold water along with the diced pork belly, add a few slices of ginger and a few pieces of scallion, and bring to a boil over high heat.

While the water in the pot was bubbling away, Jiang Yan put the landmine mushrooms into the lightly salted water to soak.

As the foam in the pot gradually rose to the surface, Jiang Yan skimmed off the foam and simmered it for a while longer. Then, he turned off the heat, took out the ribs and pork belly, and rinsed them with warm water to remove the blood foam and impurities from the surface.

The pork belly was placed on a porcelain plate for later use, while the ribs were placed directly into the casserole.

Next, I added enough water to the casserole dish, along with a few slices of ginger. After bringing it to a boil over high heat, I turned it down to the lowest heat and simmered it slowly, while also adding the landmine mushrooms.

The rich aroma of meat and mushrooms gradually wafted from the crevices of the casserole, wafting into the nostrils and tempting one's appetite.

Pork rib and mushroom soup needs to be simmered slowly to bring out its flavor. Jiang Yan glanced at the bubbling soup in the casserole, then turned around and took the marinated pork tenderloin.

I scooped up a spoonful of starch, added a little water to make a paste, and coated it evenly onto each piece of meat.

Heat a skillet over low heat and place the pork chops into the skillet one by one.

The sizzling sound accompanied by the aroma of meat bursts forth, golden oil slowly seeps out, the edges of the pork chop gradually become crispy, and the color changes from a tender light red to an enticing golden brown.

Once both sides are golden brown, place the pork chop on a plate lined with absorbent paper. The golden-brown fried pork chop is steaming hot, and just looking at it makes your mouth water.

I glanced at the casserole pot; the aroma wafting from the gap in the lid was even stronger. It was still a while before it was done stewing, so I could take the opportunity to make another dish.

He simply placed an iron pot on the stove and turned the fire to its highest setting. The bottom of the pot quickly turned red-hot.

Picking up a piece of pork belly from the side, a flash of the knife, and a slice of meat as thin as a cicada's wing fell to the ground.

After preparing the pork belly, Jiang Yan also prepared various side dishes.

The wok was now scalding hot. The chopped cabbage and pork belly slices were then poured into the wok.

"Sizzle—"

A loud bang accompanied by rising steam exploded as Jiang Yan gripped the spatula and quickly stir-fried the meat. With a flick of his wrist, the fat from the meat slices was rendered out, and the cabbage was stir-fried until it softened slightly.

Add salt, light soy sauce, and fermented bean paste... stir-fry evenly.

He then quickly scooped the stir-fried pork from the pot into a plate; the whole process took no more than a minute.

Just then, the pork rib and mushroom soup was ready. Jiang Yan lifted the lid, and the rich aroma of meat mixed with the fresh fragrance of mushrooms burst forth.

Sprinkle in some cilantro and chopped green onions, and the pork rib and mushroom soup is ready.