Reborn in Japan as a Chef God-Chapter 997 - 996: The Giant Kingpin (Part 1)

The matter of Dragon Head Zhu Ji directing Xia Yu to seek treasures overseas spread only within the circle of family and friends.

Xia Yu was not in a hurry.

He had two mountains in front of him to move away. ’Collecting all Eight Legendary Cooking Tools’ was only one of them; the other was to create the Killing Recipe!

Several days passed, and at the New Juxia Building, since Xia Yu took on the role of the ’Kirin Child,’ business became even more booming.

The main building still operated on a daily fixed seating system, only serving one thousand tables of guests, while the newly opened east and west wings were meant to entertain distinguished guests with even fewer fixed seats. Since guests dining here usually requested Xia Yu to cook, sometimes only ten tables were available per day. Of course, the banquet dishes were certainly not cheap, and describing it as spending a fortune would not be an exaggeration.

On this day, in the kitchen, there were three Lin Chefs around Xia Yu, listening intently to his words and observing his cooking.

The three Lin Chefs, two men and one woman, were carefully selected from the resumes by Xia Yu and Zhu Qing.

Even the youngest of them was a decade older than Xia Yu, but at this moment beside the young man, their demeanor was no different from those novice apprentices just entering the culinary path.

"...You all know what ’food spirit’ is, right?" Xia Yu was cooking a pot of fresh soup, dropping ingredients into the hot water, then clapped his hands and turned to the three.

The Lin Chefs exchanged glances, their faces showing bitterness.

Among them, the woman in red clothes and with a charming appearance was an acquaintance, the ’Red Clothes’ who participated in the Sapporo culinary competition for the Dark World. Her real name was Wu Hongyi, a descendant of an important leader in the Dark Cuisine World.

Wu Hongyi cautiously said, "If it’s only about the term ’food spirit,’ we know."

"The mark?" Xia Yu asked.

The three nodded.

"Then, how to imbue the mark into the dish, making the shape and shadow inside the dish more vivid and immortal, that’s what’s troubling and unclear to you, right?" Xia Yu smiled slightly.

The three nodded again.

Outside the kitchen, it was quiet; someone was peeking in but dared not make a sound.

After a while, Xia Yu came out with his hands clasped behind his back and exchanged a glance with Zhu Qing, who leaned in and said, "Yu, you plan to teach them to find their own ’food spirit’ so soon?"

"This is one of the conditions in the ten-year contract for hiring them." Xia Yu glanced sideways, "This matter needs to be done gradually, it’s not that simple. I plan to write a Dragon-level Recipe for each of them. From my Dragon-level Recipe, they can observe my ’shape and shadow’ and comprehend it on their own. If they succeed in replacing my mark, then they have initially grasped the ’food spirit.’"

"Next, I’ll guide them to create their debut Dragon-level Recipe, and stepping into the Dragon Chef’s path will happen naturally."

Hearing Xia Yu say this, Zhu Qing’s lips twitched, smiling wryly.

If it were as easy as the words say, how could the Chinese Cuisine World be dominated by a group of old men in high positions?

However, Zhu Qing didn’t dwell on this matter, instead tugging on Xia Yu’s sleeve with a smile, saying, "Lei Aoxue is here, she’s waiting for you."

"Oh?"

Xia Yu quickened his steps immediately.

In the courtyard, Lei Aoxue stood quietly, with a suitcase beside her, the Seven Stars Knife utensil box stacked on top.

Referring to the task given to the current Kirin Child by Dragon Head Zhu Ji to recover the cooking tools, Lei Aoxue had heard about it. Hence, before heading abroad, she specifically came to the Juxia Building to have a good talk with Xia Yu.

In fact, Lei Aoxue and the Lei Family, after years of wandering abroad, were acting as "spies" for the highest culinary agency in the Chinese Realm. She informed Xia Yu of the clues she had, about the ’Greedy Wolf Pot,’ ’Spiritual Treasure Vault,’ and ’Magic Copper Holy Artifact.’ Among them, ’Magic Copper Holy Artifact’ had concrete information!

"Magic Copper Holy Artifact?" Xia Yu was surprised.

"Yes, it’s specially used for processing dried goods. If you put dried seafood products, dried vegetables into this cooking tool, they immediately rehydrate. When cooked with water and fire, it becomes the most delicious soup!" Lei Aoxue said.

Xia Yu silently added in his heart, not just delicious; he had read "China’s Top Chef" and knew that ingredients rehydrated with "Magic Copper Holy Artifact" would instantly produce a pot of ’glowing’ soup. Insane!

"Time waits for no one. I’ll give you the details when we meet in Mexico City." Lei Aoxue paused with her suitcase, "This is a rare opportunity. The collector of the ’Magic Copper Holy Artifact’ only exhibits the tool and uses it to prepare dishes at a local food festival during a specific time, inviting the public."

"The local food festival opens in three days."

She gave Xia Yu a deep look.

Xia Yu held his forehead, "Ah, I wanted to rest a bit longer, prepare for my Killing Recipe... Isn’t this like forcing a duck onto a rack; will it be too hasty?"

The situation abroad is, ten to one, more complicated than at home.

Domestically, there’s the Bright and Dark Cuisine World, with several big figures holding the fort. But abroad, not to mention being unfamiliar with people and places, the key issue is the unclear power situation. Rashly asking for cooking tools could lead to predictable conflicts.

Moreover, according to Lei Aoxue’s intelligence, the location is still in crime-ridden Mexico. Xia Yu instinctively shuddered. After reading too much news about Mexican gangs, he knew how powerful these gangs and drug lords were; mayors in small towns were eliminated batch after batch. His primary concern about going to Mexico was his personal safety.

Xia Yu wasn’t afraid of firearms.

But he planned to take Sen Tian Makoto and Tiqie Helinai with him as a form of training.

Being cautious is always a good thing.

...

Two days later.

Mexico, Veracruz.

This port city, located along the gulf coast in eastern Mexico, shines like a pearl.

It is the oldest city in Mexico, and due to its early colonial history, it serves as a gateway to the Caribbean Sea and Atlantic, having also integrated the cultures of Europe and Africa, most notably in the local food scene—

Blending elements from Spain and Havana, Cuba, and based on native Mexican culture, it has formed a fusion of techniques and cooking styles.

In the city center, Xia Yu and his group left the hotel and got into a car.

The driver was a local, excitedly introducing the upcoming food festival to everyone in fluent English.

In fact, Mexico mainly speaks Spanish, and the English proficiency of young people is much worse than in the Heavenly Dynasty. This young driver was considered a chef who returned after further studies in North America, hired by Lei Aoxue. He was very familiar with the culinary cultures of America and Mexico.

Tiqie Helina, sitting in the back seat of the car, leaned slightly towards Xia Yu, also timing her own rich culinary knowledge boastfully towards Xia Yu and Sen Tian Makoto. She whispered, "Worldwide, there are ten major cuisines, ten gourmet countries, and Mexico ranks about seventh or eighth."

"And within Mexico, just like the Chinese Continent, there are regional styles and culinary divisions, roughly eight major regional cuisines, each with its distinct style."

"Villagurus focuses on seafood and fish dishes, with extensive use of peanuts. In terms of cooking methods, it’s a fierce collision and high integration of native techniques and Spanish characteristics..."

Xia Yu listened with great interest; his knowledge in these areas was not as solid as that of Tiqie Helina, who had been properly trained by Ghost Father and Far Moon Commander.

"I know how to cook a Villagurus dish; in Spanish, it’s ’Huachinango,’ a seafood stew using Red Sea Bream as the main ingredient, combined with tomatoes, garlic, onions, and many European Mediterranean spices to make the sauce..."