Taking Liu Yifei back to Northeast China for the Chinese New Year has sent the entire internet into

Fang Yu ignored the commotion in the live stream and continued his explanation.

"Don't be fooled by the rough preparation of this dish. It looks like just chicken pieces stir-fried with mushrooms and a random stew with water."

"But the intricacies involved are far more complex than you think."

"First, the chicken."

"It has to be a free-range chicken raised in our own rural Northeast China, the kind that runs around in the yard all day and grows up eating grain."

"This type of chicken has a firm texture and won't become dry no matter how long it's stewed."

"Then there's the mushroom, which is the very soul of the soul."

He smiled mysteriously and lowered his voice.

"The shiitake and oyster mushrooms that you city folks eat are all artificially cultivated and don't have that wild flavor."

"To make this dish, you must use wild mushrooms that grow in the mountains of Northeast China."

"The best ones are two kinds: one is called red mushroom, and the other is called hazel mushroom."

"My mom used hazel mushrooms today. Look how small they are, but they have a really chewy texture."

"That fresh, natural flavor of the mountains and forests is something that no seasoning can replicate."

"Once this dish is cooked, the chicken will absorb the umami of the mushrooms, and the mushrooms will be soaked in the oil from the chicken broth."

"Pick up a piece of chicken, then a bite of mushroom, and have some of our Northeastern rice..."

As he spoke, he exaggeratedly slurped his saliva.

"That taste, tsk tsk, anyone who eats it will be completely mesmerized."

Liu Yifei stood to the side, her mouth practically watering as she listened.

She was already hungry, and Fang Yu's description made her stomach growl even louder.

This isn't a food review, it's blatant poisoning!

Just then, Zhao Guifang suddenly shouted from the kitchen.

"Xiaoyu! Stop talking nonsense and come help me serve the dishes!"

Fang Yu responded, stood up, and clapped the sunflower seed shells off his hands.

"Here it comes!"

When he came out again, he was carrying a large stainless steel basin.

The bowl was filled with finely shredded pickled cabbage, topped with a layer of glistening slices of pork belly.

"The second main dish," Fang-Human Recipe-Yu began his work again, "Sauerkraut Stew with Pork Belly!"

"You should be familiar with this dish, right, Fairy Sister?"

Liu Yifei nodded.

She was certainly familiar with it; a few days ago, when she ate the "pig-killing feast" at Li Dazhuang's house, she was completely won over by its deliciousness.

The tangy and appetizing broth, paired with fatty yet not greasy white meat, is simply a delicacy.

"Although both are sauerkraut stewed with pork belly, this dish served at the New Year's Eve dinner is still a bit different from the dish served at the pig slaughter feast."

Fang Yu picked up a pair of chopsticks, took a piece of white meat from the bowl, and showed it to the camera.

"Look, these slices of meat must be this kind of marbled fat and lean meat, three layers of fat and lean meat."

"Moreover, before stewing, you have to boil it in water first to force out the excess oil."

"Only meat processed in this way can be truly fragrant but not greasy."

"And this sauerkraut, it has to be homemade in Northeast China."

"Every autumn when the cabbage is harvested, every household pickles several large vats to eat throughout the winter."

"This kind of pickled cabbage is authentically sour and purely sour. It tastes completely different from the packaged ones sold in supermarkets."

"Once this stew is ready, we'll light an alcohol stove so you can keep it warm while you eat."

"The pickled cabbage becomes more and more flavorful the longer it simmers in the meat broth, and the sliced ​​meat absorbs the refreshing taste of the pickled cabbage, tsk tsk..."

He then began his signature "greedy" explanation.

The viewers in the live stream are going crazy.

[Fang Yu, have some decency! I'm eating instant noodles right now! How am I supposed to eat that?!]

[I declare that Fang Yu's livestream room is the most top-tier electronic pickled vegetable on the entire internet! No, it's electronic torture!]

I just opened a food delivery app and searched for "Northeastern Chinese cuisine," and they don't have any here! I hate this city!

[Dude upstairs, are you serious? Are there no Northeastern restaurants left in all of China? Are you sure you're not in some remote mountain forest?]

[I just checked the IP address of the guy who complained about not having Northeastern Chinese food... Goodness, Iceland! If you order takeout from there, the delivery guy would have to use an icebreaker to bring it to you!]

[Laughing hysterically, Icelandic brothers, you'd better stick to your canned herring and stop eyeing our sauerkraut!]

Just then, Fang Yu brought out the third dish from the kitchen.

It's the same big iron pot, filled with stewed pork chunks until tender, along with translucent glass noodles and garnished with bright green cabbage leaves.

"Braised pork with glass noodles!"

Fang Yu dragged out the pronunciation of the word "zi," giving off a strong Northeastern accent.

"This dish can be said to be the most down-to-earth and deeply rooted in the hearts of our Northeastern stews."

"It's not as elaborate as chicken stew with mushrooms, nor as special as pickled cabbage and pork, but it's just home-style and down-to-earth."

"In the past, when conditions were poor, there weren't many fresh vegetables in winter, so cabbage and glass noodles were the most common ingredients."

"Cut a few slices of pork and throw them in to stew together, and the whole family can enjoy a hot and delicious meal."

"This dish contains the memories of a generation, and it represents real life."

At this point, Fang Yu changed the subject and smiled mysteriously.

"However, if you think that we Northeasterners only eat stewed meat during the Spring Festival, then you are very wrong."

He turned around and went back into the kitchen, bringing out several plates.

"In Northeast China, we emphasize a balanced diet of meat and vegetables to cleanse the palate and reduce greasiness."

"These representative Northeastern cold dishes are absolutely indispensable."

He first pointed to a plate of crystal-clear, neatly cut cubes.

"This is called pork skin jelly! My mom makes it by hand."

"You don't need to use a face mask after eating this, it's all collagen!"

"Take a piece, dip it in garlic sauce, and pop it in your mouth—it's cool, chewy, and more satisfying than any jelly!"

Upon hearing "collagen," Liu Yifei's eyes lit up instantly, and her gaze became fixed on the plate of aspic.

Next, Fang Yu brought out a large glass bowl filled with various colors.

"This is called Northeastern-style cold noodles! The noodles are made from potato starch, topped with shredded cucumber, carrot, and dried tofu. The most essential element is this spoonful of rich sesame sauce and chili oil."

"After finishing that pile of meat and fish, if you pick up a piece of cold skin noodles and slurp it into your mouth, the sweet, sour, and slightly spicy, refreshing and cleansing sensation is simply divine!"

Finally, Fang Yu brought out a small bamboo basket, which contained several clean cucumbers, small radishes, cilantro, and a few thick scallions. A small bowl of dark sauce was also placed beside it.

"The grand finale cold dish—vegetables with dipping sauce and egg sauce!"

Fang Yu picked up a scallion, dipped it heavily in the egg sauce, and then handed it to Liu Yifei with a mischievous grin.

"Fairy Sister, in Northeast China, you can't even say you're celebrating the New Year if you don't eat a whole scallion raw."

"Want a bite? I guarantee that after you finish eating, your breath will be enough to knock out two cows."

Liu Yifei looked at the raw scallion, which was as thick as a thumb, and was so frightened that she backed away repeatedly, shaking her head like a rattle drum.

"I...I don't eat scallions! You can't fool me!"