Chapter 80 Lamb Soup

Chapter 80: Mutton Soup

After finishing their tea, the guests took stock of their current food supplies: one whole sheep—both hind legs removed—a dozen or so potatoes of varying sizes, a handful of wild berries, a pile of assorted mushrooms, some wild scallions, cilantro, wild garlic, and other seasonings, several wild eggs, and a few onions and chili peppers.

They were, to put it mildly, incredibly well-provisioned!

Oh, and let’s not forget the roses Yu Xin had brought back.

Surveying the ingredients before him, Yu Xin paused briefly, then quickly finalized today’s menu: mutton soup, stir-fried mixed mushrooms, spicy stir-fried lamb offal, and grilled lamb skewers.

Mutton soup is both the simplest and the most demanding dish. Its simplicity lies in minimal seasoning and straightforward preparation—yet it’s far from easy. Its excellence hinges entirely on the quality of the lamb and the precision of the stewing process.

Mountain goats are highly active, resulting in leaner, tougher meat with less fat—making them ideal for slow stewing rather than other cooking methods.

This male goat was young—just reaching adulthood—with naturally tender meat. Having lived wild in the mountains since birth, grazing exclusively on grass and frequently consuming aromatic plants like sand chives and wild leeks, it had developed no gaminess whatsoever.

For mutton soup, the ribs—striking the perfect balance between lean and fatty—are the optimal cut.

Yu Xin washed his cleaver and, with a few swift chops, separated the ribs from the carcass. Then, working cleanly along the gaps between each rib, he cut them into evenly sized pieces and soaked them in fresh water to remove residual blood.

There was one more crucial step. Yu Xin asked the others to gather clean snow. Since arriving here, they’d made full use of the pristine Tianshan Mountain snowmelt.

The collected snow was poured entirely into the iron pot. The pre-soaked ribs were already inside and now lay completely buried beneath the snow. The pot was then placed directly over the bonfire to begin boiling.

“Why wait for the snow to melt like this? Why not just use readily available melted snow water?” someone asked curiously.

This was also a question many livestream viewers had. After all, the stream outside was also melted snow—equally pure. Wouldn’t it be more convenient to use that directly?

“This is intentional,” Yu Xin explained. “It’s based on the traditional ‘ice-boiled mutton’ method. Nomadic tribes, often unable to access water sources on the grasslands, would simply cook lamb using ice or snow. After trying it, they discovered the meat turned out noticeably more tender and flavorful than when boiled in water—so the technique endured.”

“The principle is actually quite simple: thermal expansion and contraction. When freshly butchered lamb meets snow, its fibers contract tightly. As it slowly simmers, they gradually relax again—yielding exceptionally tender meat. Low-temperature, slow stewing further enhances this effect.”

“Oh—I see! Teacher, I get it now!”

“Not only do I understand—I’m craving it already… I can already imagine how tender and delicious this lamb will be—wow~”

“Craving? Maybe you’ll get to taste it tomorrow. Restaurants nearby will definitely replicate it soon—some owners are probably scribbling notes so fast their pens are wearing out!”

“Honestly, nearly every new dish at restaurants near me—big or small—is inspired by Yu Xin and that other cooking streamer. I really think these owners should send them kickbacks.”

“Confirmed—we netizens are watching the same people, hahahaha!”

“I’d call it the food-lovers’ unspoken understanding… Speaking of which—doesn’t anyone find it strange? Every time *Wilderness Adventure* airs, that streamer stops uploading—as if it were prearranged, hahahahaha!”

Stewing mutton soup is a slow, patient process. Once the iron pot was set over the fire, Yu Xin left it to simmer and began preparing the next dish.

Today’s meal revolved around a single word: *freshness*. Beyond the mutton soup, there were also mushrooms famed for their deep, savory umami.

“These are genuine wild delicacies—rarely found elsewhere. We’re truly in for a treat today,” Qin Shizhen said delightedly. Such fresh mushrooms would command exorbitant prices in city restaurants.

Indeed, mushrooms require no elaborate treatment—their natural flavor is already extraordinary. The key to cooking them boils down to two words: *cook them through*.

Undercooking carries risks: at best, mild hallucinations; at worst, hospitalization.

They hadn’t gathered many mushrooms—just enough for one batch—so they decided to stir-fry them all together as a mixed mushroom dish. Lightly seasoned with oil, salt, green and red chilies, and garlic, quickly stir-fried until fully cooked—this was a simple, fast recipe best saved for last.

Plenty of lamb remained after removing the hind legs and ribs. The shoulder cut—ideal in its lean-to-fat ratio—was perfect for grilling. Cut into generous chunks and skewered onto sturdy branches, they’d be grilled over the fire later.

Alongside the lamb, they also skewered king oyster mushrooms—thick-fleshed, intensely flavorful, and nearly as delicious as the lamb itself.

There exists a style known as “plain grilled skewers,” where premium lamb requires no marination at all—simply grilled and finished with a sprinkle of salt. Exceptionally delicious, this method highlights the lamb’s intrinsic flavor and relies entirely on its quality and freshness.

They prepared two versions: one marinated in advance with spices, the other plain and unseasoned. Later, they’d compare which turned out superior.

While skewering, Sheng Xingyao had a sudden idea. He sliced green and red chilies, onions, and king oyster mushrooms, threading them alongside the lamb onto the same skewers. The vibrant mix looked visually striking—though its taste remained to be seen.

Grilling was entrusted to the enthusiastic younger group. Qin Shizhen tended the fire for them, smiling as he watched them eagerly cook the meat.

There remained lamb kidneys, intestines, stomach, blood, and other offal—already cleaned and set aside. Yu Xin chopped them finely, then stir-fried them with ginger, scallions, chilies, onions, and cilantro into a bold, aromatic dish.

This dish demanded assertive seasoning to shine. He heated oil in the wok, sautéed chilies, ginger, and scallions until fragrant, then added the offal and onions. A generous dusting of cumin, white pepper, and other spices followed. First gently stir-fried in hot oil, then tossed rapidly over high heat. Just before serving, he scattered in a handful of freshly chopped cilantro. The resulting aroma was powerfully enticing—making mouths water at the very first whiff.

By now, the mutton soup in the large iron pot had simmered into a rich, milky-white broth. Bubbles surged vigorously; the rib pieces were visibly tender, falling effortlessly from the bone. The fragrance of lamb rose with the steam, permeating the entire area.

Yu Xin sliced some meat—including tendon and skin—and added it to the pot. Thinner than the ribs, these cuts cooked faster—if added earlier, they’d have overcooked.

In the biting cold, under the open sky, a massive pot brimming with fragrant, steaming-hot mutton soup—no one could remain unmoved by such a scene.

“So perfect—so perfect! Sipping mutton soup in the dead of winter—how is it any different from gulping icy drinks at the peak of summer?!”

“I’m telling those restaurant owners: don’t just copy the menu—steal the whole setup too. If you don’t make money like this, who will?”

“You know, that might actually work. Rent a mountain, install snow machines, recreate this open-air setting, serve each table a giant pot of soup—hard not to get hooked, right?”

“You could even section off an area, release live animals, create a hunting ground—offer a full experience from hunt to table. Total immersion.”

“You chat folks are full of ideas indeed. I’ve taken notes to show my dad later. If this really happens, I’ll buy you all a meal!”

“Wow—is there actually a serious one among us?”

When the mutton soup was nearly ready, Yu Xin called everyone over for a bowl of hot soup to warm up.

Everyone dropped what they were doing and hurried to gather around the pot, bowls in hand. Chopped scallions and cilantro had already been placed at the bottom of each bowl. Yu Xin ladled generous portions of broth and meat into each. The scalding-hot liquid instantly cooked the herbs, releasing their fragrance straight into everyone’s nostrils.

Yu Xin had prepared chili oil by heating chili powder in hot oil, along with the essential white pepper traditionally used in mutton soup. Everyone added these to their bowls according to personal preference.

Shen Tong added several spoonfuls of white pepper to her bowl, stirred the soup, and eagerly took a big sip.

The soup was still piping hot straight from the pot. She forced herself to swallow, then gasped for cool air: “Hooah… So hot! But so fresh and fragrant!… Ouch—I scalded my mouth!”

Ruan Qing was far more cautious. She held the bowl to her lips, blew gently, and carefully sipped from the edge—then gave a thumbs-up: “It’s truly fresh—and absolutely no gaminess at all.”

“As you can see, the mutton soup used only salt, scallions, ginger, cilantro, and white pepper—the simplest possible seasonings—yet it turned out incredibly delicious!”

The camera drone buzzed over for a close-up of her bowl. The milky-clear broth swirled with vivid green cilantro—an image irresistibly appetizing.

“Alright, alright—we get it. No need to rub it in.” (closes eyes)

“Even I—who normally dislike lamb—am drooling…”

Sheng Xingyao fished out a piece of meat first. The rib was stewed to utter tenderness, slipping effortlessly from the bone. The lean meat, flecked with delicate fat, grew richer and more aromatic with each chew—a pure, unadulterated expression of meaty goodness. And indeed, snow-boiled lamb was exceptionally tender and smooth—unlike any lamb they’d ever tasted before.

Premium lamb, combined with pristine mountain snow water—there was simply no way it could be anything less than extraordinary.

Everyone ate with rapt focus, bowl after bowl. Warmth radiated from within, as if building a cozy barrier against the bitter north wind.

This was thanks to lamb’s innate warming properties—it’s a nourishing food by nature. Paired with the heat-enhancing white pepper, it formed an exceptional tonic meal: replenishing vitality, boosting energy, and dispelling the cold and dampness accumulated over the past few days.

After finishing a large bowl of soup, they all felt like shouting: “So satisfying!”

While the others were enjoying the mutton soup, Yu Xin had already finished stir-frying the assorted wild mushrooms and spicy lamb offal. Both dishes exuded intense yet distinct aromas. After a brief pause, everyone immediately resumed eating, chopsticks moving nonstop as they savored the two dishes.

The stir-fried wild mushrooms were fresh and incredibly fragrant, with a tender yet resilient texture that made them utterly addictive—one bite led to another without pause.

The spicy stir-fried lamb offal carried the robust wok's breath aroma. The tripe was chewy, the blood cubes tender and delicate. Organs tend to have a stronger distinct lamb flavor compared to lamb meat, especially the intestines and kidneys, but the spiciness and spices perfectly balanced it out. Each bite was incredibly appetizing, leaving one really wishing for a bowl of rice to go with it.

Then there were the large lamb skewers, sizzling with juices on the branches. Layers of lean and fatty meat were grilled to an enticing color. Large skewers were far more satisfying to eat than smaller ones.

Even the simple skewers seasoned only with salt were surprisingly delightful. Both types of skewers had their own merits, making it hard to say which was better. Even the haphazard skewers assembled by Sheng Xingyao, with a bit of everything, tasted remarkably good.

The guests ate heartily, enjoying meat and soup with immense satisfaction. Meanwhile, viewers in the livestream who could only watch but not taste went into a frenzy, flooding the comments.

"My saliva is about to flood the office... gulp gulp..."

"If we’re this affected just watching without smelling anything, I can’t imagine how the crew feels—seeing the real thing and getting the full aroma (the schadenfreude)."

The crew... the crew was practically clenching their teeth in frustration.

Heaven knew they could only eat the simplest box lunches and meal replacements for convenience and cost-saving. Sometimes, they didn’t even have time to eat before the food turned cold, forcing them to eat it reluctantly.

They were stationed in the same remote wilderness as the guests, nearly frozen stiff by the cold wind, yet they persevered, shivering but still working.

To make matters worse, they were positioned where the wind carried the scent toward them. The aroma of the mutton soup had long been carried to them by the north wind. At first, everyone secretly tried not to drool, but soon they gave up pretending—after all, everyone was doing it.

It smells amazing, really amazing!

They were human! Not cold, unfeeling robots! Just who was this show testing anyway?

On the other side, the guests were mostly stuffed and content, but there was still plenty of soup and nearly half a pot of lamb left.

Everyone rubbed their stomachs and shook their heads, indicating they couldn’t eat another bite—any more and they’d vomit.

"What should we do with all this leftovers? We couldn’t eat it all even if we had another meal tonight," Shen Tong worried.

"How about... sharing some with them?" Ruan Qing hesitated, glancing back at the crew behind them.

She hadn’t forgotten how the crew had treated them, but it would be such a waste to let all this good lamb go to waste.

"Give it to them," Yu Xin said. The lamb would just sit there otherwise, and he had made extra with the intention of sharing some with the crew.

The staff were having a tough time in this cold weather too—their longing looks were practically glued to them.

He ladled a bowl of soup and walked toward the crew. The staff had been fantasizing about Yu Xin sharing some with them, but when he actually approached, they became shy and uncertain, glancing at each other uncertainly.

"Would anyone like some soup?"

Dozens of pairs of eyes instantly lit up with intense longing. Yu Xin felt a flicker that reminded him of feeding small animals in a past life. He paused, then handed the bowl to a young woman at the front whose eyes shone with the most anticipation, adding, "Drink slowly, be careful—it’s hot. Come back for more if you’d like."

"Th-thank you!" The young woman quickly reached out to carefully take the bowl, her eyes seemingly looking grateful enough to cry.

Seeing the soup already in someone else’s hands, the others’ eyes looked disappointed immediately, filled with regret for not speaking up first. They could only watch helplessly as the hot soup slipped through their fingers.

Noting their expressions clearly, Yu Xin hid a smile and said calmly, "If anyone wants some, grab your bowls and come get it."

What?!

They couldn’t have heard wrong, could they?

After a moment of stunned silence, everyone hurried to find their bowls, afraid of being a second slower than others.

A long line formed in front of the iron pot. Each person received a bowl of hot soup, which they drank slowly, treasuring every drop, and ate every bit of meat cleanly.

Even the director came over a bit awkwardly to get a bowl.

As he drank the soup, his face felt warm with embarrassment.

They had invited Yu Xin with ill intentions, treating him merely as a tool for increasing ratings. Once the viewership was achieved, it was enough—who cared about Yu Xin’s well-being? It was the industry’s usual gray area: praise the rising, dismiss the falling. They never expected Yu Xin to not hold it against them and even share his soup with them.

What an incredibly kind person!

Everyone’s opinion of this young man changed completely once again. He was too pure, too bright, like a mirror reflecting their own pettiness and flaws.

As each person lined up for soup, they whispered their thanks to Yu Xin, too ashamed to meet his eyes directly, quickly taking their bowls and stepping away.

When it was the director’s turn, Yu Xin impartially served him a bowl of soup with five or six pieces of meat.

After receiving his portion, the director didn’t leave immediately. He stood before this young man—much younger than himself, whom they had treated as a stepping stone—and for the first time, showed a solemn expression.

"Yu Xin, thank you for the soup," he said quietly.

"And... I never said this before, but thank you for joining this show."

"Having you here is an honor for the entire 'Wilderness Adventure' program."

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Author's Note: Nearing the grand finale, and also nearing death by writer's block, wuwuwuwu.