The Female Supporting Character Refuses to Be Human Again - Chapter 213.1

The wood used for smoking meat was crucial, and Meng Changjin knew that different regions used different types of wood. During her forays into the forest, she didn’t find the exact types of wood she was familiar with, only some similar varieties. She wasn’t entirely sure if these trees were the same as those traditionally used for smoking meat, but she decided to give them a try anyway.

She tested a few branches, sniffing them to check their scent. When one type of wood didn’t produce any noticeable aroma, she switched to another variety that had a distinct, pleasant smell. Meng Changjin remembered hearing that if the smoking wood had its own fragrance, it could impart that scent into the meat, giving the smoked meat a unique flavor.

After confirming that the wood was non-toxic and safe to use, Meng Changjin set it aside for the smoking process. The key to smoking meat is to focus on producing smoke, not flame. Managing the fire to ensure that it produced enough smoke without completely burning out was tricky, and it required constant attention.

Meng Changjin didn’t trust anyone else with this delicate task because the other members of the Yan Tribe had no experience with smoking meat. So, she took on the responsibility herself, which meant she couldn’t join the hunting team on their expeditions for a while.

Without Meng Changjin to watch their backs, the hunting team felt more pressure, but they were also a bit relieved. When Meng Changjin was around, they knew they would return safely, but it also made them feel less competent, like they were just tagging along rather than truly hunting.

Now, without her presence, they had to stay on high alert, which made their hunts more intense. Some members even got injured, with one nearly breaking his leg. Still, despite these hardships, their spirits seemed lighter without the constant pressure of living up to Meng Changjin’s standards.

Meng Changjin noticed their reactions and kept her observations to herself. She discreetly handed out healing pills to those who were more seriously injured. Moving into her wooden house gave her the privacy she needed to practice alchemy and create more healing medicines. Unlike in the cave, where anyone could see her working from the entrance, the wooden house provided a secluded space where she could work without interruption.

This distance from the rest of the tribe allowed Meng Changjin to fully understand why the hunters might prefer her not to join them. They relied too much on the safety she provided, and that dependence was dangerous. For the hunters of the Yan Tribe, becoming too comfortable in the forest could lead to fatal mistakes if they ever faced danger without her.

Realizing this, Meng Changjin knew she couldn’t always be the one to solve every problem. Instead, she decided that her role should be more of a guide and a healer—someone who helped the tribe prepare and recover but didn’t overshadow their efforts.

She planned to focus on her skills as an herbalist and teacher. As an herbalist, she would ensure that there were always healing medicines available for the hunters. As a teacher, she would educate the tribe members on everything she knew—from how to use tools and store food to how to identify and cultivate wild vegetables.

Meng Changjin believed that the Yan Tribe needed to find its own path to growth. Her role was to act as their protector for a while, guiding them towards self-sufficiency. Once the tribe reached a point where they were secure in their survival, even during tough times, she could step back, knowing they were strong enough to stand on their own.

The smoking process for the meat took about ten to fifteen days. During this period, Meng Changjin stayed close to her wooden house, managing the smoke and checking on the progress of her crops. She was surprised to see that the rice planted on dry land was actually growing well. The plants looked similar to wheat, and if they produced something that resembled rice grains, that would be a fantastic result.

After the long smoking process, the meat was finally ready. The surface of the smoked meat had darkened slightly, and when Meng Changjin took a piece to sniff, the rich aroma confirmed that the process had been a success.

Naturally, the next step was to taste the smoked meat. She decided to make a dish of smoked meat with bamboo shoots, which was known to be a flavorful combination. Although fresh winter bamboo shoots were no longer in season, Meng Changjin had dried some earlier, so she used those for the dish.

Meng Changjin’s cooking skills were modest at best, but the quality of the ingredients made up for it. The smoky flavor of the meat combined with the earthy taste of the bamboo shoots created a dish that was simple yet delicious.

She cooked the smoked meat outside during the day, allowing the aroma to spread far and wide. As the mouthwatering scent drifted through the air, it drew the attention of many tribe members who couldn’t help but swallow their saliva in anticipation.

A few people who had joined Meng Changjin in smoking their own meat came over to ask her for the recipe. She gladly shared her methods, explaining the steps in detail so they could try it themselves.

🌟 Kliraz’s Tidbit: The Smoky Science of Meat Preservation! (≧▽≦)

Meng Changjin’s foray into the art of smoking meat is giving the Yan Tribe a tasty upgrade! Did you know that different cultures have their own unique ways of smoking meat, often based on the type of wood they use? For instance, hickory wood is common in the Southern United States for its strong, smoky flavor, while oak is preferred in Europe for its milder, versatile taste (Parsons, M. (2015). The Science of Smoke: How Wood Impacts Flavor in Food Preservation. Gastronomica, 14(3), 37-41). Looks like Meng Changjin is following a tradition that spans continents!

And speaking of traditions, the Yan Tribe’s hunters wanting to rely less on Meng Changjin is similar to the way medieval knights were trained. They were expected to learn survival skills and gain independence to ensure they could fend for themselves in battle, rather than relying solely on their comrades (Barber, R. (2004). The Knight and Chivalry. Boydell Press, p. 90-92). Looks like our tribe is all about building that tough-love resilience!

With Meng Changjin’s smoked meat becoming a hit and the tribe members learning to cook and preserve food for themselves, we might just be witnessing the birth of the Yan Tribe’s culinary revolution. Who needs a celebrity chef when you’ve got Meng Changjin leading the way with her Yan-flavored dishes? (¬‿¬)