Chapter 9: The Immersive Food Vlogger

Lin Xiao slowly opened his eyes, his consciousness returning to the small shop’s conversation room.

A bit more of his energy had been permanently consumed, but in exchange, the top-tier delicacies displayed on the table before him—extracted from memory—were now within reach.

He unconsciously swallowed.

To be fair, such luxurious delicacies were something an ordinary person might never have the chance to taste in a lifetime.

Who wouldn’t be tempted?

At this moment, he felt no psychological burden; these dishes no longer felt like sugar-coated bullets.

Though his fingers itched to dig in, he restrained himself from immediately picking up the chopsticks.

Lin Xiao took a camera from the cabinet and started photographing the sumptuous spread.

In his previous life, he disliked posting on social media and never took pictures before enjoying a meal, but now, for advertising material, this was a necessity.

Once developed, these photos would be placed in the reserved blank spaces on the advertisement boards.

Although his copywriting was already compelling, these real photos would add the finishing touch.

He first captured a panoramic shot of the entire feast, then zoomed in for close-ups of the three most enticing dishes:

Braised two-headed dried abalone with aged tangerine peel, French blue lobster stir-fried with fresh crab roe and truffle, and charcoal-grilled rock salt Wagyu beef.

After completing the shoot, Lin Xiao rubbed his hands with satisfaction—was it finally time to feast?

The answer was still no.

His goal was to ensure that customers experiencing this memory would enjoy the perfect culinary delight.

To achieve this, two points had to be met:

First, before tasting each dish, there must be an introduction highlighting what made it exceptional.

By giving customers a preconceived understanding, they could then savor and verify this perception, resulting in the best experience.

Otherwise, customers would only feel that the food was delicious but wouldn’t be able to articulate why.

It was akin to visiting a famous site; a great guide could transform the entire experience.

Second, one must chew slowly and deliberately, using the tongue to sense the texture of the ingredients, the teeth to perceive the elasticity and resilience of the food, capturing every subtle layer of flavor.

“Admittedly, this is a bit troublesome, but customer experience comes first,” Lin Xiao firmly set his goal in his mind.

It was like filming a Japanese drama: one couldn’t indulge purely on instinct, but must prioritize the audience’s experience.

It seemed the essence of the service industry was universal.

At last, it was time to taste the delicacies, but Lin Xiao did not reach for the three most tantalizing dishes. Instead, he set his sights on the stir-fried golden sparrow’s tongue.

A grand meal must be savored step by step; the heavier, more spectacular dishes should come last to ensure a layered dining experience with constant surprises.

Although he had never tasted this feast in his previous life, he had done plenty of research afterward for reporting purposes.

When he learned the meal might be worth half a million, his first reaction was a shudder of fear—luckily, he hadn’t eaten it then, or he would have been trapped.

Eating such an expensive meal, how could one not be afraid of getting caught?

A honey trap was a gentle snare, but this sky-high-priced delicacy could become a weapon of coercion.

All the research he had done back then was now proving invaluable.

“Stir-fried golden sparrow’s tongue was once a royal delicacy, made from the rare golden sparrow’s tongue. Just this small plate requires over a hundred sparrows. Even the emperor couldn’t enjoy it at will,” Lin Xiao introduced as he picked up a tongue with his chopsticks.

The description was meant for future customers; with such context, the dish’s prestige was instantly elevated.

But the proof was in the eating—if the quality failed, all the hype would backfire.

The golden sparrow’s tongue on Lin Xiao’s chopsticks shimmered faintly with a golden glow.

It wasn’t greasy glare but a luster emanating from the meat’s fibers, similar to the marbling of top-grade Wagyu beef.

After high-temperature stir-frying, the edges curled slightly, forming fine golden-brown charred rims.

Judging by its appearance alone, the flavor could not disappoint.

Though eager, Lin Xiao still carefully admired it from every angle.

Only by creating an intense sense of yearning would customers find it more delicious.

When the moment arrived, Lin Xiao placed the tongue in his mouth.

The first to react were his taste buds:

The thin sauce coating the tongue melted on his tongue’s tip. The sweetness and freshness of the sauce took the lead, but was swiftly overtaken by more complex flavors.

Aged Huadiao wine’s aroma, the savory richness of meat juices, and the pungent sharpness of ginger layered one upon another.

The seasoning alone was intoxicating, but the enjoyment had only just begun.

Lin Xiao’s teeth gently pressed the tongue, revealing a surprising texture—the outer layer was slightly crisp and resilient, akin to a thin sugar shell, while inside it was tender, almost liquid.

The moment it broke, a burst of delicious juice exploded, mingling with the tongue’s unique sweetness, racing wildly in his mouth.

A few more chews revealed the subtle elasticity of the tongue’s muscle fibers.

After swallowing, the fresh taste lingered in his mouth.

It was truly exquisite; Lin Xiao was certain it was the most delicious food he had ever eaten.

He refused to believe that future customers experiencing this memory would not be utterly amazed.

Once his craving was awakened, he couldn’t stop himself, quickly eating several more.

Then, Lin Xiao picked up the accompanying clear tea and sipped it.

This was the first-picked Lion Peak Longjing tea, harvested before the Qingming Festival.

“The golden sparrow’s tongue is extremely tender. After three or four pieces, one must cleanse the palate with clear tea to reset the taste buds and continue capturing the next wave of freshness,” Lin Xiao explained, ensuring customers understood why he paused the tasting to drink tea.

Repeated stimulation dulls the taste buds, much like the first sip of an ice-cold cola is always the most refreshing.

China’s culinary arts were profound and vast—a true dimensional superiority in the world.

This was why Lin Xiao boldly promised in his ads: “Satisfied or no charge.”

As for whether anyone would shamelessly lie to avoid paying, he was not too worried.

On one hand, his fees were modest; few would risk their conscience for such sums.

On the other, if a customer was dissatisfied, he would delete their memory of the experience and blacklist them, never serving them again.

After the tea, Lin Xiao ate another dozen tongues before stopping.

He did not rush to the next dish but lifted a bowl of chicken broth with sea clams.

When it came to Fujian cuisine’s soups, many thought first of Buddha Jumps Over the Wall, but for those seeking pure, exquisite freshness, this chicken broth with sea clams was the ultimate.

Lin Xiao first scooped a spoonful of clear soup and began his introduction for the customer:

“This clear broth, though seemingly transparent, is the essence of old hen, beef, and pork tenderloin, slow-cooked over eight hours, with all the richness infused within.”

After finishing the introduction, Lin Xiao sampled the broth.

The moment his tongue touched the liquid, a pure, sweet freshness spread, devoid of any artificial seasoning, only natural, abundant sweetness.

Such a delicious soup made Lin Xiao feel as if his very soul was unfurling.

He then gently lifted a piece of clam meat with his spoon; it quivered slightly, semi-transparent, with pearly edges.

“‘Blanched sea clam’ means the clam is quickly scalded to medium doneness, then immersed in boiling chicken broth, the heat bringing it to medium-well. This method ensures the clam’s supreme tenderness,” Lin Xiao continued, always prioritizing the customer’s experience.

After the introduction, he tasted the clam.

The moment his teeth bit down, he first felt the perfect resilience of the outer layer, followed by the inner delicacy.

Most wondrously, as he chewed, the clam’s unique sweetness gradually released, blending perfectly with the broth’s richness.

Alternating spoonfuls of soup and clam, he savored half the bowl before reluctantly setting the spoon down—many more dishes awaited; he had to save room.

That bowl of fresh chicken broth with sea clam fully reawakened his palate, ready for the next delights.

He explained as he tasted, sampling each dish in turn until finally satisfied, he rubbed his belly and rose.

Though reluctant, Lin Xiao extracted the memory segment he had just experienced.

A fleeting sense of loss washed over him as the memory of tasting those delicacies vanished, as if he had never truly enjoyed them.

In his palm appeared a silver memory amber.

It was time to let the customer experience an immersive journey akin to the Titanic.