After transmigrating, I made a name for myself through my culinary skills.

Two busy weeks passed, and it was early November when everyone celebrated Su Bo's birthday.

Su Bo doesn't live in Wuya City for most of the year, so he's only familiar with his own family members. He doesn't know any friends in Wuya City.

So on his birthday, he simply walked around the birthday banquet with his grandfather, greeted the people who came to celebrate his birthday, and then secretly slipped away.

He also invited Ye Lan and the others to have hot pot at Feng Lao's house. Ye Lan said she had a new way of eating it. After giving him the gift, Ye Lan and the others went to Feng Lao's house to make preparations, waiting for him to finish eating so they could start.

Seeing that his third cousin had slipped away, Su Ye followed him, and the two of them rode together in a carriage to Feng Lao's castle.

When Su Bo arrived at the door of Feng Lao's reception room, he smelled the fragrant and spicy aroma. He thought it would be spicy hot pot again, just like last time. But when he got inside, in addition to a pot of red soup, he also saw a pot of white broth.

He walked over to Ye Lan and asked, "What is this?"

Ye Lan was still mixing the sauce for them. This spicy hot pot was different from the sauce for the congee hot pot. Without looking up, he replied, "Congee hot pot."

In his previous life, Ye Lan went to Shunde for tourism and had a congee hot pot once. He thought it tasted very delicious. This time, he came to the seaside and there was so much seafood, so he wanted to recreate it.

As the name suggests, this congee hot pot uses white congee as the base. However, it's not as simple as just cooking a pot of white congee. Instead, rice is first soaked for a period of time, then blended into a rice paste. Another portion of soaked rice is added, and the mixture is simmered in a clay pot for half an hour. The rice grains are then removed, leaving only the thick, snow-white congee, which is then simmered in the clay pot.

Today's hot pot ingredients are even more abundant than the first time I ate spicy hot pot. There are large prawns, crabs full of roe, fish slices cut into butterfly shapes, and a series of seafood, as well as beef slices marinated in eggs and thin slices of pork belly.

Ye Lan still had the pork foreleg and hind leg he bought last time in his space, so he simply cut up a pig's foot and made a boneless spicy and sour pig's trotter. He cut the pig's trotter into small pieces, cooked it, then deboned it. After mixing it with the sauce, he could put the whole piece directly into his mouth. It was sour, spicy, and full of meaty flavor.

After everything was prepared, and seeing that Su Bo had arrived, everyone quickly sat down and started eating. The aroma of the hot pot broth was already incredibly enticing.

In the congee hot pot, seafood is added first, followed by meat. Feng Lao picked up a prawn and placed it into the white pot. The congee boiled and the layers of water churned from the inside out. Under such high temperature, the prawn quickly turned red. When it was completely red, it could be picked up, peeled, and dipped in sauce.

Seeing his master eat the shrimp first, Feng Ze also picked up some shrimp and dipped them in the congee broth.

The broth wasn't seasoned much, so the shrimp retained their full freshness, tasting sweet and juicy with a chewy texture.

Seeing that the elders had started eating, the others began to pick up their chopsticks as well.

What Ye Lan most wanted to try was the lobster meat that he had sliced ​​thinly. The lobster that Feng Lao bought was huge. After completely removing the shell, he only took the shrimp meat inside and sliced ​​it. But even with such a waste, he still sliced ​​a whole plate of shrimp meat.

After the lobster meat is cooked in the pot, it curls up slightly. When dipped in sauce, it has a crisp and sweet taste.

Feng Yanyi has the same taste as Jiang Ning, especially liking spicy food. She brushed the shrimp meat into the spicy broth, and when she scooped it out, it was bright red and covered with chili oil. It was her first time eating this kind of broth, but she obviously couldn't handle the spiciness. She was hissing and panting. Later, she drank a big gulp of lemon iced tea that Ye Lan had made, which relieved the spiciness.

But she persevered despite the setbacks, and with her second bite, she put it into the spicy broth again. After eating it, her mouth was both numb and spicy. She finally drank a large bowl of lemon black tea before she dared not continue and instead started rinsing the white porridge broth.

She watched Jiang Ning cooking in the spicy hot pot, his expression unchanged, and for the first time, she felt a pang of envy.

That's why they say ingredients are more important than anything else.

Ye Lan felt that this meal was no worse than the first meal he had in Shunde. Take the oyster meat, for example, it was much better than in his previous life. The meat from each oyster was very plump, so much so that it could wobble when picked up. After putting it in the congee hot pot and then taking it out to dip in the sauce, it was full of freshness and had no fishy taste at all.

And the fish fillets—they chose fish with only large bones, so there was no need to worry about fish bones at all, making it especially enjoyable to eat. The shrimp paste they made themselves also included whole shrimp.

Besides these, there were also shellfish. The razor clams and white clams were very large, the razor clams were the size of king razor clams, and the abalone was so big that Ye Lan used it to slice.

The crabs, brimming with roe, have a unique flavor when added to a spicy hot pot. The marinated beef, placed at the bottom of a white porridge pot, is also incredibly tender and smooth. The word "fresh" doesn't even begin to describe it.

When they had almost finished eating, the porridge was full of the fresh flavor of seafood. Ye Lan added the white porridge that had been scooped out earlier, and everyone enjoyed a bowl of hot white porridge on this cold day.

"Burp." By the end of the meal, Jiang Nan let out a burp. He patted his stomach and said, "This meal was really filling and satisfying."

He had just drunk two bowls of porridge, and he had also eaten the most seafood and pig's trotters. He was a little full at this point, which shows how generous the ingredients prepared by Feng's family were.

Su Ye slumped into the chair without regard for his image, forgetting that his most respected great-grandfather Feng was also there. "Me too, I haven't eaten this much in a long time."

Su Bo was also full, but not as much as him, so she asked him, "You're so full now, will you still be able to eat cake later?"

Ye Lan actually prepared two cakes for him, one fruit-flavored and one taro-flavored.

This was no problem for Jiang Nan. He directly said to Nangong Yue, "Sister Yue'er, give me some pills to help me digest faster."

"Give me one." Su Ye also held out his hand; he also wanted to eat the cake his cousin had said was incredibly delicious.

Nangong Yue gave them both digestive pills made from hawthorn, and they didn't miss a single one while eating cake.

After finishing the cake, Feng Yanyi expressed her great liking for it and immediately asked Ye Lan to come and teach her how to make it the next day, because they would be leaving Wuya City in about ten days and she was afraid that there wouldn't be another chance.

Elder Feng treated Ye Lan very well and even provided him with information about the Extreme Immortal Herb. Ye Lan naturally agreed to his great-granddaughter's request and arranged to come here again at noon tomorrow.

Jiang Ning could only listen anxiously from the side, trying to think of a reason why he could come along tomorrow.

After finishing their meal, everyone went home, because Su Bo was in a hurry to go back and share the cake with her family.