The Northern Grand Duke Eats Chinese Cuisine

The new Chinese-style course was named the Flame Course.

I had originally planned to give it a different name, but this seemed like the most intuitive one.

This course actually has flames rising.

The guests would watch the fire blooming above the pans through the glass, then eat meat and vegetables infused with its aroma.

A rich sauce made by reducing oysters and shellfish, aromas clinging to the surface of ingredients over high heat, and dishes following a rhythm different from that of a Western-style course.

Where a Western-style course builds flavor layer by layer with butter and stock, the Flame Course revolves around the fleeting aromas created by intense heat and aromatics.

The ingredients remain in the pan only briefly.

In that short time, the outside has to cook, the aroma has to cling, and the moisture inside has to remain.

Anyone can burn something if they use fire for long enough.

The difficult part is using only the moment when the fire is at its strongest and leaving the flavor behind...