It was not until dawn that Chen Mo finally achieved two pots of lamb soup that could be deemed perfect, with milky white broth wafting an irresistible fragrance from two large buckets.

Inside one bucket, lamb ribs were simmering on medium heat, only requiring occasional skimming of froth.

The other bucket was covered and waiting until morning to make lamb soup noodles. This big bucket of lamb soup, if watered down a few times, could just right mix with fifty pounds of flour.

All fifty chickens were defrosted, but there was no rush to prepare them since the chicken is naturally tender and will be ready after about half an hour in the pot. The rest could entirely be left for Yino and her crew.

After a good night's sleep in the suite, the trio would be well-rested.

At this moment, Chen Mo had to tackle five hundred defrosted rabbit heads!

To make the most precise rabbit heads, Chen Mo reluctantly had to first throw one into the catering truck's input slot. Aside from the Sichuan region where spicy rabbit heads are made, other preparation methods are indeed not that common.

Thus, the truck's analysis was much faster.

[Spicy Rabbit Heads (Three Versions Combined): Home Use, Commercial Use, High-end Restaurant Use.]

Chen Mo briefly glanced at the recipe introduction. The so-called three versions combined means combining the strengths of all three versions into a new recipe.

For home-cooked rabbit heads, limited by small pots and weak flames, it's usually enough to put them in a small frying pan and fry them a bit after they're done.

The commercial version of rabbit heads often uses more marinating techniques, soaking them in the kitchen overnight after they're prepared on the first day, making even the bones spicy the next day.

The restaurant version rabbit head was interesting, especially in ingredient processing.

They first split the rabbit head in the middle and then remove the trachea and lymph nodes thoroughly, ensuring guests only eat the meat and brains.

Chen Mo scooped a large spoonful from the basin soaking rabbit heads and emptied them into the chef station's sink.

The Black Blade suddenly appeared in his hand!

"Bang!" The knife hit the middle of the rabbit head, producing a visible crack through which the brain could faintly be seen.

It looked delicious!

This way, customers don't need to bite hard; they can simply split it open with their hands to get a complete brain without shoving the whole head into their mouths, at least eating elegantly.

Initially, Chen Mo had to aim the knife carefully for the first few rabbit heads, but as more heads were cracked, he almost didn't need to look later.

Left hand gripping the rabbit head, right hand cracking down with the Black Blade, done!

The five hundred rabbit heads were repeatedly thrown into the sink in thuds, filling two large sinks before they were all cracked.

"I declare, the most tiring part of cooking is always the ingredient preparation!" Chen Mo was getting a little irritable, as he now had to start dealing with the lymph nodes and tracheas!

One or two are manageable, ten or eight can be tolerated, but continuous five hundred? It felt like being an unfeeling screw assembler in an electronics factory.

[Why don't you use the cabinet's automatic cleaning function?]

Chen Mo: ???

[All functionalities of the catering truck are dedicated to providing you with convenience; you only need to mark the position needing processing to use the auto ingredient cleaning function.]

"Isn't automatic cleaning just washing and brushing?"

[You underestimate me! (Stands tall!)]

Chen Mo: ???

He grabbed a rabbit head, precisely removed the trachea and lymph node, and without knowing how to mark it, he sent the rabbit head into the cabinet.

Then, he loaded several dozen rabbit heads into the basin and sent it to the cabinet.

After waiting for a few seconds, Chen Mo suspiciously opened the cabinet and took out the basin.

It was visibly cleaner than before, with less water, and Chen Mo picked up a rabbit head to examine closely.

"Hey? It actually works!"

Any rabbit head picked from the basin felt the same, devoid of trachea and lymph, almost identical to the first one he processed manually!

"You should have told me about this feature earlier!"

[You didn't ask?]

Too lazy to respond to the truck, Chen Mo felt it was becoming increasingly cocky. He mused he'd let some air out of its tires sometime to teach it a lesson!

Five hundred rabbit heads were instantly cleaned with the cabinet's magical cleaning function. When cooking ditches the ingredient processing steps, it becomes quite interesting.

Chen Mo searched for the spices delivered.

Among them were three spices Chen Mo specifically ordered, insisting on getting the best!

Ghost Pepper, Two-Eye Chili and Bullet Pepper.

If it were ordinary Sichuan Cuisine, especially in Jingzhou, Chen Mo would complete seasoning with just Two-Eye Chili, as its spiciness suffices for Jingzhou people.

But spicy rabbit heads are different. It's about the spice, it's about the heat!

If it's neither spicy nor hot, why eat rabbit heads?

With Ghost Pepper, each chili's role was distinct; Ghost Pepper for true heat, Two-Eye Chili for color enhancement, Bullet Pepper for aroma.

Combined, they complemented each other as the hot water in the black pot simmered eagerly, awaiting all the chilis to be poured in!

The hot water instantly boiled, reduced to a gentle simmer, followed by pouring in a generous amount of green and red Sichuan peppers as if they were free.

Red Sichuan pepper numbs strongly, while green provides sustained numbness, combining like a sturdy kidney and a removed one, perfectly complementing each other, indispensable!

While the chilis boiled away, Chen Mo ran an extension cord, pondering if the truck's upgrade could've added a few more stoves, as it felt a bit insufficient.

Poured peanut oil into the electric cooker, set the temperature, and while waiting for it to heat, brandished the Black Blade to start chopping ginger, onions, green onions, and a bunch of cilantro.

When the oil reached medium heat, in went the onions and garlic, followed by cilantro and green onions once they floated to the surface.

"Ah, no wonder the first step in cooking is always sautéing onions, ginger, and garlic for aroma. That aroma is truly potent!"

Smelling the aroma wafting through the air, Chen Mo felt an impulse to pack the fried onions, ginger, and garlic for future noodle dishes.

Cherishing his solitude, Chen Mo's busy silhouette stood out against the calm night, as people often lose track of time when engrossed in work.

At 3:30 AM, Chen Mo's timing was impeccable, allowing operations to start at 10 AM without disruption.

Meanwhile.

On Xuchang Street.

"No, Old Zhao, let me explain... I left in a hurry, and I did say I'd call you, but..."

"Explain my ass!" Old Zhao's voice on the phone was weak but seething with anger. "Do you know what I sacrificed to join you tonight!"

Dunzi awkwardly shifted in the bus seat, unsure what to say, and could only pull the phone away. "Ah, the signal's acting up, hey, Old Zhao, hello?"

Then, he hung up.

"President Fang, we'll reach Huaxi Hot Spring in about 10 minutes," the driver glanced at the GPS, quietly waking up Fang Zhizhong on his right.

Old Fang slowly opened his eyes, looking unfazed by fatigue.

Jingzhou to Xuchang was only a five-hour drive, and late-night on the highway with sparse cars and occasional speeding wasn't unusual.

As the bus stopped firmly at the entrance of Huaxi Hot Spring, the people from the two vehicles awoke simultaneously.

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