Chapter 21 (1/2)
Chapter 21: New Dishes Available
The system read, “This breed of radish used for the pickled radish dish originated from the seeds of the first generation radish “Spiritual Beauty”. It was first planted in the dark soil of the Great Northern Wilderness in northeast China. Afterward, due to the degradation in fertility of the dark soil, this breed was taken back and replanted in the soil provided by the system. Thus, it resulted into an evolution, the perfect “Spiritual Beauty” radish.”
“The radish is a biennial plant. It grows naturally in places with abundant sunlight and suitable temperature, without the need of any chemical substances. The radish leaves are in dark green while the root is in beautiful jade color. When harvested from the ground, it won’t have any soil stains, leaving it clean and intact. Any damage due to impact will be identified and discarded.”
“The salt used for pickling comes from seawater taken from the depths of the sea. After the crystallization of the saline, the radish is then pickled. The seawater is taken from 20 thousand meters under the sea level, far beyond mankind’s grasp. It is clean and 100% natural, without any pollution.”
“The pickling lasts for 24 hours. During the period, the temperature is kept constant at around 26~36℃, suitable for the fermentation of the lactobacillus, while the salt level is kept in 6%~10%. Then, it is left in an anaerobic location to be fermented.”
Technical terms such as lactobacillus and saline level simply revealed how precious the radish was. As for the complicated process, all Yuan Zhou wanted to say was, fortunately, it wasn’t him that needed to do it.
Even if he had the intention, he didn’t have the capabilities. Just the seawater from which the salt was extracted from was already beyond mankind’s ability to obtain, let alone the already extinct 2nd generation “Spiritual Beauty” radish seed and the dark soil of the Great Northern Wilderness from northeast China.
The deep diving record for a modern unmanned submarine was created on Mar. 24, 1995 by a Japanese detection submarine, the Kaikoin, in the Mariana Trench of the Pacific Ocean. The record was 11028 meters beneath sea level, which was the maximum diving depth achieved by man-made machines. Even military combat submarine couldn’t reach that.
On the other hand, the deep diving record for a manned submarine was achieved by a Swiss explorer, Jacques Piccard on Jan. 23rd, 1960. It was also at the Mariana Trench of the Pacific Ocean.
At that time, Jacques and an American naval officer called Don Walsh reached 10916 meters beneath the sea surface in a bathyscaphe called the Trieste. This was the deepest location beneath the sea surface that humans had ever reached. Afterward, the world record had never been broken.
Yuan Zhou was merely an ordinary person. He didn’t have such a submarine. And the maximum diving depth for humans was only 105 meters, although theoretically, it could reach 1000 to 2000 meters. However, since the decompression time would last for 1 to 2 months, Yuan Zhou didn’t think he could ever do that.
The purpose for all this was just to obtain unpolluted seawater, create sea salt and use it to pickle radish. This was an insane step, but Yuan Zhou liked it this way, as others couldn’t duplicate his methods.
If it was not prepared in such a perfect way, how could the radish taste so good?
As for the raw materials of the seaweed soup, it was not inferior in any way.
The system read, “The seaweed originated from Xiapu County of Fujian Province. Seated in the eastern part of Fujian Province, it was one of the oldest counties and also the area where people first started to cultivate kelp and seaweed in South China. There were some records of Xiapu people cultivating seaweed as early as the ancient Yuan Dynasty.
“However, due to heavy pollution caused by modern society, Xiapu seaweed has already lost its original taste. Therefore, the system has created part of an ocean with conditions such as natural surroundings, suitable climate conditions, long coastlines, numerous natural independent harbors and a subtropical humid monsoon climate. The water temperature and water quality is unique, only suitable for the growth of seaweed. Seaweed grown in such surroundings has a special taste. It is not only tasty and refreshing, but the texture is also smoother and tender.”
“The spring water is taken from Meili Snow Mountain where no human has ever left their trace. Its main peak, the Kawagebo Peak is 6740 meters high with an average height of 6000 meters. No one has ever tried to climb onto the mountain as it is smothered in cloud and mist all year long. It is a long climb, with a steep slope and a complicated geography. There are lots of glaciers, bergschrunds and ice crevasses throughout the mountain.”
“The system dug a spring on the mountain top and takes water out directly from the spring and used on the same day.”
“Wow. How terrific!”
After reading all that, Yuan Zhou had only such a remark in his mind. Nevertheless, he realized he had to do something very important.