[Luxury Night Banquet]

page views:1 Publication date:2023-03-24

Cold meat, cold knives, cold cutting boards, cold water… I will spend
a busy month with these cold objects.
The hotel manager summoned all the chefs and gave us a month-long task:
a banquet more grand than a state banquet. To allow us elite chefs to focus on preparing for this banquet, the hotel sacrificed a whole
month's business; it suspended operations. However, it was all worthwhile, because the attendees were none other
than the chairman and the chief executive.
We understood, of course, the extraordinary nature of this banquet, even more so than the manager. But he certainly wouldn't pass up
this opportunity to teach us, so we had to grit our teeth and finish that meeting without tea.
The manager passionately instructed us to bring out the characteristics of Cantonese cuisine: tender, delicious, fragrant, and
sweet. To this end, the hotel could provide all the necessary materials, including the most tempting ingredient: female livestock.
Although the consumption of female flesh was beginning to be accepted by society, it hadn't yet reached the stage of widespread use.
The price of a woman was approximately 200,000 to 300,000, which was undoubtedly a very considerable price. In comparison, a
top-quality Australian lobster costs about 100 yuan, and a whole abalone costs only 6,000 yuan. Therefore, women
are definitely a luxury. Even more seriously, although a woman may weigh 50 to 60 jin (25-30 kg)
, a fine dish often requires several bodies. For example, our restaurant's signature dish, stir-fried lily
bulbs with finger-shaped pieces, requires at least five or six delicate hands to serve; another example is "Ice Lips Silk," which requires a double-digit number of heads
. Such a meal would easily cost 4 to 5 million yuan. As for this time, I conservatively estimate
the cost to be between 40 and 60 million yuan. Of course, it's all worthwhile because the attendees at the banquet
are none other than the chairman and the chairman of the committee.
The manager certainly knows that this investment of tens of millions is insignificant compared to the returns it will generate
. In his professional terms, "The internal rate of return is at least 100%!" As for what the internal
rate of return was, the manager said it was financial terminology and impossible to explain to roughnecks like us. The truth is, none
of the chefs were excited or offended by his smugness; all our interest was focused
on the two or three hundred fresh carcasses that would be delivered over the next month.
Unfortunately, as the head chef, I had to spend an entire day drafting a menu,
thus missing the opportunity to receive the first batch of carcasses.
—II. Just as I was racking my brains about how to keep the "roasted whole" intact without opening it while simultaneously cleaning
the inside, cheers erupted from the back door of the kitchen. I knew I had missed
the chance to be the first to see 268 fresh carcasses.
However, I wasn't too disappointed, because for the next month, I would be the only one to personally slaughter
all the carcasses.
"Slaughter" had gradually become a specialized term, moving away from the killing of wild animals and becoming
a proper noun describing the processing and consumption of women. It even has an English word listed in the Oxford English-Chinese Dictionary
: "choopping." It's worth noting that there aren't many Chinese nouns that can become English words; I only know
"china" and "snuff." This shows that slaughtering has become an art form with national significance in China. However,
mastering this art takes time, and most importantly, talent and aptitude. In China, fewer than 300
people have passed the Human Body Chef certification exam, and only 25 have passed the top-level Human Body Chef certification. Among
these 25, every five years, the most outstanding chef is awarded the
lifetime honor of "Slaughter Master" by the National Culinary Association. I am one of them. Incidentally, the National Culinary Association
began awarding this honor 11 years ago.
As you can see, I am the most talented chef (I have to reluctantly add "one of"), and that
these 268 women being able to be handled by me is God's final mercy upon them.
Although I hadn't yet made a wise choice between the enema machine and the offal grinder, my innate
sensitivity to flesh compelled me to immediately abandon my work and go to the site to examine my materials.
But the scene enraged me. I saw four container trucks, two of which were dumping my
flesh onto the ground! Like dumping garbage in a landfill! "Stop right now!! Right now!!!" I shouted
, stopping the driver's barbaric behavior while directing all the cooks and apprentices present: "Quick!! Move these women away
, spread them out one by one on the ground! Don't let them pile up, it'll crush their tissues!" Everyone sprang into action.
After a chaotic half-hour, the kitchen floor was covered with naked women. My careful examination
of each body's body further enraged me!
I slammed the driver off the truck, lifting one leg: "Look!! Look for yourself!!"
Because so many of her kind were pressing down on it at the same time, this once delicate leg was now bruised and battered
. I then lifted another head; the driver was clearly terrified. What a beautiful face it was! Clear
features against fair skin, complemented by glossy black hair… It was originally a perfect
work of art! But due to the driver's negligence and violation, it has now lost its original beauty: the bridge of the nose has
been crushed, the corner of the mouth is torn, probably from a foreign object on the ground, and the
once rosy face is now covered with bloody scratches… And clearly, the owner of this head has suffocated to death! According to
the hotel's agreement for ordering bodies, all delivered bodies, although deeply anesthetized, must be guaranteed to be
alive, and healthy!
"Haven't you been trained?! Has no one taught you how to load and unload cargo? Are you just going to dump
these perfect bodies like this?…" Under my angry rebuke, the driver completely lost his mind.
An apprentice cautiously came over and asked me, "Master, can this body still be cooked?"
"What do you think!" I didn't answer directly.
"Then… then I'll take her to be processed first." Still cautious.
I knew what "processing" meant. There is usually a lot of wasted material, some of which is very precious.
Those things of value, like this beautiful young woman, though lifeless,
retain no sexual significance for us who deal with inanimate objects all day. Therefore, we have our own
dedicated space to preserve everything we deem valuable, a
practice the manager never interferes with, even approving of. In exchange, the manager has the key to this "waste material storage room."
The young man dragged the corpse, jogging towards the storage room; the body thumped and groaned on the ground
, adding to his excitement. I could vaguely see
a tear on that pained face… I felt a pang of pity and whispered, "Be careful!"
—III. The Xianyu Company doesn't have a good reputation in the meat industry; our restaurant has fallen for their tricks before: using
Vietnamese livestock to impersonate domestic women. Such a low-level trick of passing off inferior goods as superior ones—I think only they could pull off something like that
.
I had warned the manager to stop doing business with them, but unfortunately, he basically didn't, or
rather, lacked any vision. He only cared about their prices, which were a thousand or two yuan lower than the market price, causing me
considerable trouble…
Domestically produced meat is excellent, delicious, and absolutely irreplaceable. Our banquet this time is luxurious
and extravagant, absolutely not to be neglected; our guests are distinguished and dignified, absolutely not to be dishonored
. As the general manager, unable to change the purchasing department's decision, I had to personally oversee the process.
Thanks to my stern reprimand and my apprentice's careful supervision, the spoilage of the meat did not happen again. They
used manual labor to unload each carcass from the truck and then transport them to the warehouse. In any case, I think my
criticism of the driver might have been a bit excessive. Nationwide, even worldwide, very few restaurants order fresh meat,
and a restaurant ordering 268 head of fresh meat at once is probably unprecedented and will never be repeated. I believe it's a 　　miracle those drivers
arrived safely without an accident, imagining hundreds of white bodies behind them . 　　Although the effects of the anesthetic take almost a week to wear off, I personally insisted on a deep sedation 　　. I have no doubt about the livestock's obedience, but I think livestock shouldn't be sitting in containers; 　　they can only lie down, in specially designed compartments. Seeing a lying animal with its eyes open 　　is not a pleasant experience for me. 　　Now, all 267 animals (one of which lies quietly in the freezer in the storage room) 　　have their own compartments. My task is to check if they are truly high-quality domestic products. 　　The method is simple. I hate DNA testing because it goes against my sense as a chef. I 　　know what genetic physiological characteristics the descendants of Yan and Huang possess, and I'll use that to test it. First are the shovel-shaped incisors— 　　the two upper incisors have ridged edges and a concave center, like a shovel. Second are the eyes. The pupils 　　are yellowish-black, with an inner canthus. At the inner corner of the eye, 　　a small fold of skin extends slightly downwards from the upper eyelid, partially obscuring the caruncle. The ears are small and delicate, round and soft. Finally, the toes are distinctive: the nail 　　plate of the little toe is bifurcated. Based on these four points, I can appreciate the animal's body, confirm its domestic origin 　　, and even give each animal a rough score to determine its final use. My amazing memory 　　helps me grasp the situation of all the animals. 　　My eldest apprentice accompanied me to storage compartment number 1. 　　This was a stern-looking animal. Although its eyes were closed, its high nose and slightly upturned mouth still displayed its innate haughty temperament. Unfortunately, this temperament was a 　　tragic mismatch 　　with an animal . 　　I straightened her head with my hand, gently pressed my left thumb against her philtrum, flipped her lower lip with my index finger, 　　and then pulled her upper lip up with my middle finger, revealing two rows of white front teeth. At first glance, she looked like a cleft-lipped 　　little rabbit, quite cute. I then gently opened her chin, inserted my right index finger, and touched 　　the two upper front teeth I wanted to examine; they were indeed slightly recessed. 　　I released my hand, and her small mouth slowly closed, her beautiful face returning to its cold, icy expression. 　　Then came her eyes. Although the features were very obvious, I still wanted to see her lifeless gaze. I 　　gently stroked her upper eyelid with my fingers, slowly flipping it open, and her dark, bright pupils gradually appeared before me 　　. Looking at her in this "one eye open, one eye closed" posture, I suddenly felt like I was playing with a large toy 　　. Meat, to me, seemed to be more than just blood-red, soft food; it suddenly held 　　a touch of warmth. 　　I closed her eyes, held her chin with one hand, and stroked her head with the other, turning her head to the side to reveal 　　the alluring curve of her neck and delicate ears. I played with her rounded earlobes for a while, then straightened her 　　head again for the final inspection: her little toe. 　　Her foot was slightly bent; I grasped her ankle and pulled, straightening it. I bent down to examine 　　her toes closely. A very smooth little darling, her shiny toenails looked carefully trimmed, with no protrusions 　　. The little toe, just as described, had two tips, one large and one small, but the cleft between them was not obvious. 　　I couldn't resist pinching this tiny toe, admiring how it turned pale 　　and then rosy under my vigorous rubbing. 　　I turned to my eldest apprentice in charge of recording and said, "Meat number 1, confirmed." 　　One, two… I spent the entire afternoon finally inspecting all the meat. It seems that the Immortal 　　Desire Company also knew the weight of our customers; no more counterfeit products appeared. 　　Tomorrow, the effects of the anesthetic will wear off, and I want to see the live livestock. 　　[To be continued]

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