Chapter 44 Seafood Feast.

Chapter 44: Seafood Feast.

The program team sent a drone to deliver all the items listed on Yu Xin's list.

The largest item was an insulated box, which, upon opening, was filled with crushed ice that Yu Xin had specifically requested. There was also a wire grill, a griddle, several plates and dishes, and a variety of seasonings.

Yu Xin quickly checked the items and nodded in satisfaction—the program team had managed to gather almost everything on his list. Finally, he could really show off his skills on the show without any restrictions.

"Let me help you." The insulated box was heavy, but Ji Yixing lifted it from the drone effortlessly, as if it weighed nothing.

The others also came to help, organizing the seasonings and utensils so Yu Xin could find everything easily.

Sheng Xingyao and Ji Yixing gathered a few stones and, just like last time, built a stone stove, placing the wire grill on top.

While Yu Xin and the others were out at sea in the afternoon, Shen Tong and Ruan Qing, who stayed onshore, weren’t idle either. The two spent the afternoon working hard in the jungle, gathering enough firewood and fresh water for cooking.

By now, the moon had risen halfway, and the beach was no longer as hot as during the day. Everyone started a bonfire and, under Yu Xin's direction, began cooking.

The afternoon’s harvest was truly bountiful. Combined with the leftover oysters and conches from the previous day, they were in for a veritable seafood feast.

Just thinking about it was so exciting!

Yu Xin went to the seafood box. After some time, the seafood inside had become less active, lying listlessly in the box. Yu Xin casually picked up a lobster, which flapped in the air a few times but didn’t struggle as fiercely as it had in the afternoon.

These lobsters were quite large, each about the length of an adult’s forearm. The largest weighed nearly five pounds, while the smallest was around three pounds.

Yu Xin knocked the lobster unconscious with the back of a knife, cleaned and prepared it, then sliced it in half along the back. It would be a shame to prepare these lobsters in just one way, so he decided to make several different dishes: butter-grilled lobster, Thai-style sour and spicy charcoal-grilled lobster, and lobster sashimi.

He crushed the cumin, garlic granules, and chopped parsley, mixed them with butter, and heated it over the charcoal until thickened. The halved lobsters were placed on the charcoal grill, and when the lobster meat inside the shells began to turn opaque, he brushed them with the butter mixture and sprinkled a layer of shredded cheese.

Under the high heat, the cheese quickly melted into the lobster meat, gently bubbling and releasing a delightful milky aroma along with the butter.

The Thai-style charcoal-grilled lobster was prepared similarly to the butter-grilled version, except no seasonings were added during grilling. The whole lobster was grilled first and then dipped in a seafood sauce made from cilantro, lemon, garlic, chili, mint, lemongrass, sugar, and fish sauce.

Lobster sashimi was even simpler. The fresh lobster was cleaned and prepared, then expertly sliced by Yu Xin into paper-thin slices, neatly arranged on crushed ice. A squeeze of lemon juice brightened the flavor, and a few lemon slices and mint leaves were added for garnish.

The other side of the wire grill was also put to use. Yu Xin could finally enjoy the garlic vermicelli grilled oysters he had been craving. The vermicelli was pre-soaked and placed in the oyster shells along with the oyster meat, drizzled with a garlic sauce that had been heated with oil. Soon after he started grilling, that unique, intense aroma began to spread, drawing frequent glances from the other guests.

The grill was fully loaded, emitting a variety of enticing aromas. Yu Xin wiped his brow, feeling hugely accomplished.

There was also a red spotted grouper, a top-tier fish that required minimal processing to preserve its natural freshness. Yu Xin planned to prepare half as sashimi and the other half by lightly steaming it. The fish was sliced thinly, mixed with cooking oil, and steamed until the flesh turned milky white. Then, it was topped with shredded ginger and scallions, drizzled with hot oil, and finished with a splash of fish sauce and soy sauce. The result was a large plate, beautifully arranged.

"Oh, and we found something good while gathering firewood this afternoon."

Shen Tong suddenly remembered and hurried off to retrieve it, hiding it mysteriously in her arms before revealing it in front of the camera: "Look!"

Everyone saw that she was cradling several pale greenish eggs in her clothes.

"Qingqing and I found these scattered in the bushes in the forest. We’re not sure what kind of eggs they are," Shen Tong explained.

Yu Xin picked one up and examined it under the light: "Judging by the size, they’re probably pheasant eggs."

"We have sea urchins, perfect for making steamed egg with sea urchin."

Yu Xin cut open the top of the sea urchin, removed the innards, and kept only the orange sea urchin roe. He cleaned the roe, mixed it with egg liquid, poured it back into the sea urchin shell, sprinkled some chopped scallions on top, and steamed it.

Lastly, there was one more dish—a classic snack from Yu Xin’s hometown night market: grilled squid.

Grilled squid required a griddle. Yu Xin cleaned the squid, removed the innards, and cut it into the shape commonly seen at night markets. He placed the griddle over the fire, and once it was hot, the high temperature caused the squid to sizzle. As moisture evaporated, the flesh quickly tightened. He brushed on the grilled squid sauce, and instantly, a fragrant aroma filled the air.

Yu Xin had a lot of seafood to cook at once, but he handled it all methodically. Almost all the seafood was being cooked at the same time. His hands moved swiftly between different cooking tools, busy yet never chaotic—everything proceeded in perfect order.

The guests and the audience watching on screen were stunned.

"How does Yu Xin manage to keep track of so many things at once? I’d be overwhelmed just handling one side…"

"It feels like he’s unlocked some kind of seal this episode. So impressive!"

"I can’t even cook one dish properly, and he’s managing to prepare this—such a huge feast all by himself. And it all looks so delicious…"

"I have a bold idea: if I marry Yu Xin, will I get to eat his homemade meals every day…"

"Sorry, you’re too late! The line of people wanting to marry Yu Xin already stretches from the Imperial Star to the Ghana Galaxy!"

"Wuwuwu Yu Xin, look at me!! I own several small planets!! They’ll all be yours if we get married!"

As time passed, the cheese on the butter-grilled lobster began to stretch into strings, the surface slightly charred and forming a milky skin. The charcoal-grilled lobster flesh turned into a tender white, the shells bright red with slightly blackened ends, oozing juices and emitting the wonderful aroma of roasting seafood. The garlic vermicelli grilled oysters became even more fragrant, garnished with bright red chili rings and green scallions. The entire table of seafood had reached the perfect point for eating.

Everyone had been eyeing the seafood hungrily, their mouths watering countless times, and finally, the moment arrived.

The guests cheered, their chopsticks raining down on their favorite seafood.

Ruan Qing, a cheese enthusiast, went straight for the butter-grilled lobster. The shell was filled with plump lobster meat, topped with a thick layer of cheese and sprinkled with parsley. A light sniff revealed a rich milky aroma, and the cheese had been grilled to an enticing golden-yellow, still bubbling as it was taken off the grill.

Despite the risk of burning her mouth, Ruan Qing couldn’t wait to take a bite. The cheese stretched into long strings, which she skillfully wrapped around the lobster meat and ate together.

"Mmm, the lobster meat is tender, sweet, and juicy. Besides the freshness, there’s a rich milky flavor, combined with the soft, thick texture of the cheese. It’s truly indescribably delicious."

Ruan Qing, truly living up to her title as the audience's favorite food streamer, described the taste of the butter-grilled lobster vividly, praising it extravagantly.

She finished half a sizable lobster in just a few bites, contentedly licking the cheese off her fingers before reaching for the next target: Thai-style sour and spicy charcoal-grilled lobster.

The lobster meat was considerately cut into large chunks, grilled to a golden brown on the surface, with the texture of the meat clearly visible. Just looking at it, one could imagine how springy it would be. Ruan Qing picked up a piece, dipped it in the seafood sauce Yu Xin had prepared, and put it in her mouth.

The pristine lobster meat, coated in sauce, was luxuriously swallowed whole. With just a slight chew, she was overcome with joy: "It’s a completely different flavor from the butter-grilled lobster. Dipped in the seafood sauce, it’s sour, spicy, and sweet—very appetizing. Let me taste it carefully: I can detect the sweetness and sourness of lemon, the spiciness of chili, the coolness of mint, and the savory sweetness of fish sauce. It’s a perfect match with the lobster meat."

The bird's eye chili in the sauce was particularly potent, making her gasp and puffing and sticking out her tongue from the spiciness. Her face turned red, but she couldn’t stop eating.

"Ahhh, I hate myself! Why can’t I quit this show? I’m so jealous!"

"Camera, don’t zoom in! Every close-up is a blow to me!"

"Lobster!! I’m going all out—I’ll use this month’s salary to eat at a restaurant tomorrow, but I have a feeling it won’t be as good as Yu Xin’s cooking!"

"You’re right. Their lobsters were freshly caught from the sea, no more than three hours old, and combined with Yu Xin’s skills, how could any restaurant compare?"

Qin Shizhen, on the other hand, chose his preferred sashimi. This time, there were three types of sashimi: lobster sashimi, red spotted grouper sashimi, and conch sashimi from yesterday’s catch. The conch meat was sliced extremely thin and arranged on crushed ice alongside the others.

A large plate of crushed ice emitted a cool mist, with the sashimi on top appearing crystal clear and almost transparent. The crushed ice helped keep the sashimi firm, ensuring the best possible texture.

Qin Shizhen picked up a piece of lobster sashimi. The fresh lobster meat had a texture reminiscent of pomelo flesh, trembling slightly as it was held between chopsticks. He dipped it in a sauce made from soy sauce, vinegar, and green mustard, then put it in his mouth.

The first sensation was the cool, jelly-like texture of the lobster meat. With a chew, he realized it was much more resilient than jelly. Then came the sharp spiciness of the green mustard, which shot straight to the top of his head. After that initial burst, he marveled at the firm, springy texture of the sashimi, which seemed to dance on the tip of his tongue. The sashimi maximized the natural sweetness of the ingredients, and with the sauce, it was refreshing and left a lasting aftertaste.

The red spotted grouper sashimi offered a different kind of sweetness compared to the lobster. As one of the top-tier ingredients, its smooth and tender texture was unforgettable, making it impossible to stop after just one bite. The conch sashimi was crisp and delicious, with the most resilient texture.

Sashimi, of course, pairs well with alcohol. Yu Xin had specifically requested it, and the program team managed to get them a small jar of sake. One sip offered a long, aromatic warmth, while the cool, refreshing sashimi provided a contrast. The combination brought out the best in both.

Qin Shizhen alternated between sashimi and sake, eating with audible appreciation and looking utterly enchanted. Even he had never tasted such excellent sashimi. Mostly, it was because the ingredients were personally caught and prepared, and he had watched them being sliced step by step. This experience surpassed even that of a top-tier restaurant.

The steamed leopard coral grouper has an even more tender and delicate texture, with simple seasoning, making for a different kind of delicious experience.

Sheng Xingyao was more interested in the garlic and vermicelli grilled oysters and grilled squid, which exuded a rich and complex aroma. These two dishes have been enduring favorites in China's night markets. Though their recipes have evolved repeatedly by the Interstellar Age, the original methods have completely disappeared.

Yu Xin used the most classic preparation. Just the aroma alone instantly brought him back to the bustling night markets of his hometown on a summer evening, with the breeze carrying the scent of barbecue.

Curious, Sheng Xingyao first picked up an oyster to examine it closely. The oyster shell served directly as a cooking vessel, containing a small pile of vermicelli and a plump, whole piece of oyster meat, topped with minced garlic, chopped scallions, and chili flakes. The shell was filled with flavorful juices.

Having never seen this combination before, Sheng Xingyao cautiously picked one up and slurped down the whole thing.

In an instant, his eyes widened. The slightly spicy, savory flavor instantly captivated his taste buds. The vermicelli was soft, springy, and juicy, while the oyster meat was thick and silky, both deeply infused with the aroma of garlic—so delicious they blended together perfectly.

“The person who invented this way of eating is simply a genius!” he exclaimed after savoring the first bite for a long time.

Yu Xin deeply agreed, having thought the same when he first tried garlic vermicelli oysters.

“I’m so curious, what does it actually taste like? Waaaah~”

“Such a strange combination, but seeing how Sheng Xingyao’s eyes lit up while eating, it must be amazing.”

“I think I’ve seen a similar method in a documentary—wonder where Yu Xin learned it.”

“I really want Yu Xin to disclose the recipe! I want my cooking robot to make it for me.”

Some chefs and restaurant owners watching the show had a keen sense. From this one small dish, they saw huge business opportunities. They were already planning to reach out to Yu Xin after the show to see if they could buy the recipe for garlic vermicelli grilled oysters.

Just this month, a restaurant had purchased a recipe called Crab Xiaolongbao from some streamer. After launching the dish, it received overwhelming feedback. People lined up online from morning till night on the restaurant’s website just to get a portion. The restaurant made a fortune from Crab Xiaolongbao, greatly boosting its reputation, and the owner was grinning from ear to ear.

With such a successful example from a peer, everyone was scrambling to get on the next potential hit dish, afraid of being beaten to it.

Sheng Xingyao reached for a skewer of grilled squid. The squid was strung on a bamboo stick, its slightly charred surface coated in sauce, still sizzling with oil, and sprinkled with dry seasoning just before being taken off the grill. Just holding it, the intense aroma wafted straight into his nose.

After the grilled oysters, Sheng Xingyao took a bite of the squid with great anticipation. It did not disappoint—in fact, it far exceeded his expectations. The squid was grilled until slightly curled, incredibly plump and springy, with the seasoning perfectly infused into the meat. His mouth full of squid, he couldn't help but sigh with pleasure: “Did I save the entire empire in my past life? To enjoy such delicious food in this lifetime…”

“Hahahahahahaha, he's completely blown away by the flavor!”

“Wuwuwu, I’m going to find a way to save the empire! Can I get a Yu Xin as my reward in my next life?”

“Ah, I’m dying, I’m dying, I’m dying, I’m dying, I’m dying! I’m dying of envy—the show should pay for my cravings!”

“Stomach!! Can you have some self-control?! You just finished takeout!! Why are you hungry again?!”

Shen Tong was still thinking about the sea urchin steamed egg made with the eggs she personally gathered. Finally, when Yu Xin said it was ready, she couldn’t wait to lift the lid. The egg mixture in the sea urchin shell had solidified into a smooth custard, garnished with a few strands of green scallions—it looked incredibly appetizing.

She took one and gently scooped it with a spoon. The egg was as tender as pudding. Putting it in her mouth, the delicate steamed egg carried the sweet freshness of sea urchin. Before she knew it, she had finished off the entire sea urchin portion.

Shen Tong squinted with satisfaction: “It melts on your tongue—so delicious you can’t believe it’s just steamed egg…”

These big stars from different fields had already ditched their polished public personas. In the face of such delicious food, they abandoned all pretenses, focused solely on indulging.

The only ones keeping their cool were actually Yu Xin and Ji Yixing, the two non-celebrities.

Ji Yixing wasn’t as composed as he appeared. In fact, every bite he swallowed sent a slight shiver through him.

It had been far too long since he had experienced the delight of food, let alone something this fresh and exceptional.

Ji Yixing seemed to have cast aside his original dietary preferences. Every dish Yu Xin made perfectly suited his taste—or rather, his appetite was entirely awakened by Yu Xin, so he gladly accepted whatever Yu Xin prepared, showing no rejection toward other foods.

Before joining the show, he had repeatedly tested and found that, aside from the faint stirring he felt watching Yu Xin cook, he still found food hard to swallow at other times.

However, after just a few days on this show and by Yu Xin's side, he was already able to eat naturally, almost like a normal person. For Ji Yixing, this felt more like a miracle than surviving that major disaster.

But Ji Yixing's upbringing and career had taught him to keep his emotions hidden. Restraint seemed ingrained in him—no matter the situation, he always presented himself with the coldest, most composed demeanor befitting a general.

Moreover, since he had only just begun to resume normal eating, his stomach couldn't handle too much food all at once. So, before long, Ji Yixing set down his utensils with restraint.

The familiar warmth of a full stomach left Ji Yixing momentarily dazed.

Before this, although Ji Yixing seemed no different from anyone else on the surface, he knew that anorexia had affected him far more deeply than he let on. Bai Yizhou’s worries were not without reason. In moments of solitude, his soul seemed to drift outside his body, watching coldly as he struggled to eat. Deep down, he knew that the efforts of the doctors, Bai Yizhou, and even himself were ultimately in vain.

Until he met Yu Xin.

"Brother Ji?"

A clear, crisp male voice, like the gentle clinking of jade and ice, snapped Ji Yixing out of it.

"What's wrong?" Yu Xin’s voice was soft, and Ji Yixing found himself lowering his voice in response, as if sharing an intimate whisper.

Yu Xin, his little savior, was gazing at him gently with calm, dark eyes, worrying his lip as if hesitant about what he was about to say. Yet, he chose to speak up anyway.

"Do you... have some kind of eating disorder?"

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Author's note: Oops, caught by the perceptive partner.

Thank you all so much for your support. I will continue to work hard!