Jing Shu wandered around, sowhat disappointed to find only ordinary ingredients. However, she didn’t give up. Instead, she located the cruise ship’s large cold storage, having seen many people bustling in and out earlier, moving nurous ingredients.
There were two guardians at the cold storage, but they were no match for Jing Shu. Using the Illusion Technique, which she had strengthened over several months, Jing Shu subtly suggested to the two guardians that they open the door. Soon, she was confidently strolling into the cold storage, a vast space of over a hundred square ters.
So cold! Jing Shu wrapped her cotton coat tighter. Inside, shelves stacked over two ters high were cramd with a dazzling array, filling the entire cold storage. So much, far too much!
The cold storage was pitch-dark, devoid of lights, but Jing Shu’s eyes shone with a greedy green glint, illuminating the entire space. Today, everything in this cold storage is mine for the taking!
Jing Shu lightly brushed past bags of rice and flour, then rows of refrigerated milk. She didn’t want any of these; she couldn’t waste precious space.
Olive oil? Richly flavored with a strong olive aroma? Jing Shu nodded and cleared the shelves of it.
Coconut oil? Looks pretty good, I’ll take it... Peanut oil? Very high-grade, take it! Avocado oil? Never tried it, I’ll take so to taste. Sesa oil? Damn, my absolute favorite! I’m taking it all!
Butter, ghee, shredded cheese—essential for baking cakes. Take them all. Jing Shu had been wanting to make cream of mushroom soup; now she could try it when she returned.
Foie gras? A world-class ingredient? Heh, I’ll sweep it all up! Jing Shu couldn’t even wait, imdiately opening a container and dipping a piece of stead bun from her dinsional space into it. Delicious!
This pâté was truly versatile, perfectly showcasing the rich, savory flavor of the foie gras. Whether paired with simple stead buns or fragrant scallion pancakes, it was an excellent accompanint to any al!
They actually have top-grade sturgeon caviar here? In a safe, Jing Shu found a single case of it. Without a word, she took it all. She tasted a little. Other than its freshness and the sensation of tiny, juice-filled beads bursting in her mouth, she couldn’t discern much. Upon further reflection, there seed to be a lingering aftertaste, but it wasn’t as divine as television programs claid.
Perhaps there’s another way to eat it, she mused, just like century eggs. Foreigners often recoil at them, but dipped in vinegar, they’re a world-class delicacy.
She reached the fresh food section, where the shelves were packed with boxes of frozen longan flesh, pork belly, high-grade Kobe beef, ribs, whole turkeys, compressed beef patties, and more. Jing Shu considered. These top-grade ats are practically extinct now. I should take them all. No point leaving them for others to reminisce over. She stuffed various ats into her dinsional space, filling 30 cubic ters and emptying over ten ters of shelving in the cold storage.
This kind of pre-processed at was convenient; a little preparation and it was delicious. Though not as good as what she could prepare herself, it would be fine for selling or gifting. Of course, Jing Shu primarily intended to make cured ats for her own late-night snacks.
Iberian hams, the world’s most expensive, hung on the shelves. A slice, whether eaten hot or cold, would remain richly flavorful all day. They aren’t produced anymore, so of course, I’m taking them all.
To her surprise and delight, there was also bluefin tuna, another top-tier global ingredient. A massive fish, nearly a ton, lay frozen on a shelf. Jing Shu didn’t hesitate to transfer it to her dinsional space. She still loved sashimi and adored the idea of a ’three-course fish’: fresh sashimi, crispy fried fish skin, and fish head tofu soup. Perfect!
Absolutely delicious cakes and desserts—mille-feuille, puddings, and various other sweets—were frozen on the shelves. A thawed slice after a al, paired with a cup of red tea, would make for an exquisite afternoon tea. Simply too wonderful! Jing Shu shalessly swept an entire shelf of desserts into her space.
Naturally, she didn’t overlook the ice cream. Though Haagen-Dazs was the only brand she recognized, it didn’t stop her from taking everything. Her spirits soared; having already finished her previous stash of Haagen-Dazs, she was thrilled by this serendipitous discovery of several more cabinets full of ice cream.
Next ca various foods packed in cases. Jing Shu picked out items unavailable in Huaxia or those no longer in production. Having survived the apocalypse for so long, these now-unproducible delicacies and snacks were like treasures in her eyes.
So unfamiliar items particularly piqued her curiosity, like avocados, which she hadn’t cared for before the apocalypse, and a fruit called the ’mysterious fruit.’ It resembled a small tomato, and she’d read that after eating it, any sour fruit consud within the next two hours would taste sweet. That’s why it was called the mysterious fruit.
There were also Moroccan nuts, known as ’liquid gold.’ Jing Shu took all she could find, though there wasn’t much. After all, it was the third year of the apocalypse; most luxuries would have been consud by now. She noticed so of the supplies weren’t very fresh.
Jing Shu browsed as if in a supermarket, tossing anything she fancied into her dinsional space. She also found many convenience foods: frozen pizzas, egg tarts, fries, chicken nuggets, sandwiches, hot dogs, bacon, and more, sweeping them all in.
Before she realized it, Jing Shu had cleared out half the food from the cruise ship’s massive cold storage. Her dinsional space was also more than half full. Wrapping her thick cotton coat tightly around herself, she reluctantly left. The temperature inside was around minus ten-odd degrees Celsius. She had been inside for over ten minutes, fueled by initial excitent, and only now did she belatedly feel the numbing cold.
Having plundered the food stores, Jing Shu turned her attention to the live dostic poultry!
The nobles’ ability to eat and live well daily was inextricably linked to their self-sufficiency; they couldn’t just consu without producing. From her observations today, she’d noticed the nobles in the underground black market raised a lot of dostic poultry. This was perfect, as she wanted to see if they had any breeds her dinsional space lacked.
Chickens, ducks, pigs, cows, and sheep were out of the question—they took up too much space and consud too much feed. She only wanted new breeds that could reproduce, providing a sustainable source of food and drink throughout the year in this apocalyptic world.
Pinching her nose, Jing Shu followed the overpowering, nauseating stench to the poultry area. It was pitch black, filled with the incessant sounds of fowl. Cages were stacked high. In the darkness, Jing Shu could clearly see turkeys and other birds. They weren’t eating feed, but rather mounds of chopped at.
Jing Shu clearly saw fingernails still adhering to so pieces of at. No need to guess what this is... To save on feed, with hundreds dying daily in the Duel Arena and the civilian caves, the bodies were simply being used as animal fodder.
Further in, there were fat pigs and cows. They had only recently been brought onto the cruise ship, so the livestock hadn’t been properly housed yet.
Suddenly, Jing Shu heard a bloodcurdling scream. She had no intention of ddling, but unfortunately, perhaps alerted by the sound, soone was approaching from behind. With no other choice, Jing Shu could only continue forward.
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