Sword Raiders II

The scenery of Lake Ashi at night is also beautiful, just after a shower, the air is fresh and humid.

Tourists who don't want to go to bed early travel the lake in twos and threes, and from time to time they can hear the languages ​​of different countries drifting away with the wind.

On a relatively high gentle slope near the east of Lake Luzhi, a small building full of ancient Chinese style stands here. Two lanterns are lit in front of the door, and the words "Xinggong Pavilion" on the lintel are vaguely reflected.

Nearly 80 years old, Yasuhiro Tanigawa has short gray hair, which was meticulously put into a gray cloth hat by his elderly master, and he was also dressed in the same color as a Japanese cooking craftsman. This man has been in the kitchen for a lifetime ? The old man is used to this attire.

As a culinary master, he has actually seen the storms for most of his life, but he never imagined that the biggest catastrophe in his culinary career came when he was about to step into the coffin.

"Hahahaha, do you count?" The person who came out to greet him in front of the Star Palace Pavilion was not the owner, but a young man of unrivaled elegance, dressed in a noble hunting suit standing in the night wind, with a romantic elegance that the night could not conceal , who was smiling and raised his hand at this time, turned aside to open the door to invite him in, "Master Gu Chuan, my lord has been waiting for a long time."

Seeing this, the old man was a little confused. Based on his knowledge, he felt that the man in front of him should be someone who had been served all the year round. It was impossible for him to condescend to do this kind of job regardless of his dignified demeanor or indifferent and elegant temperament. It was a matter of welcoming guests before, but the other party just did it naturally, without any reluctance?

"You..." Yasuhiro Gu Chuan subconsciously wanted to ask the other party's identity, but just as the thought came to him, his mind suddenly went into a trance. Xinggong Pavilion nodded, "I'm sorry to trouble you."

The young man in cyan clothes smiled slightly and led people in.After they went in one after the other, the gate of the Star Palace Pavilion was closed again.

Passing through the gate, the old man saw the simple lanterns that are common in Japanese restaurants. A row of plain lanterns was for lighting and guiding, leading him to a stone washbasin.

This is a common facility in Japanese restaurants. Washing your hands before entering the door makes it easier to taste sushi and other dishes that need to be taken with bare hands. It is also available in his Tanigawa Pavilion.

Going forward, the picture in front of you is even more familiar.

——It was a long and narrow square cooking table, or called a sushi table.The wooden countertop is in the shape of two steps. The upper level is narrow and shallow. The chef prepares the dishes and puts them on it. The lower level is the dining table for the diners. ; The table forms a 90-degree corner to enclose a space, and a curtain of the same length hangs from the ceiling above it, with the Chinese characters "Xinggong Pavilion" printed on it.Tables and curtains perfectly separate the chef and the diners into two worlds. They can see each other, but they cannot interfere with each other.

At this time, standing behind the sushi counter was a young woman in a traditional kimono, her wide sleeves were tied around her shoulders by an arm rope, her hair was wrapped in a simple cloth towel, and she was wiping the kitchen counter with a towel. Keep your head calm.Probably because she heard movement in front of her, she raised her head. Under the soft orange light, the girl's facial features were as bright as Danxia, ​​which made the plain kimono with no patterns look graceful.

The young woman smiled slightly at the old man: "Long time no see, Master Gu Chuan. I haven't seen you since the "Four Seasons Banquet" in Xinggong Pavilion last time. It's quite difficult to see you as an old man. "

The old man's face became more complicated when he heard the words, and his old face was full of shame: "Master Xinggong..."

The "Four Seasons Banquet" in Xinggong Pavilion is a demonstration banquet for Xinggong Yuli to prove to the world that he has the qualifications of a master chef after he became a culinary master. Naturally, all domestic culinary masters were invited to participate in the evaluation.

Not long after that, Xinggong Yuli had an accident on the eve of the God of Cooking competition, ruining the knife and hurting his hand.

After a year of silence, the even more stunning "Reincarnation Banquet" caused a sensation all over the country, directly elevating her to the position of the uncrowned God of Cooking, overshadowing all cooks in the country, but at that banquet, he was caught by the urgent affairs of his son's family He didn't come, but the leaders of several major food groups that he secretly supported were invited to come, and after the banquet, they also directly broke away from their support for Gu Chuan's family.

Yasuhiro Tanigawa thought that he would never come to the Xinggong Pavilion again until he stepped into the coffin, but in the end he was forced to come here by his son and younger brother.

The old man wanted to say that he really didn't know about the bastard things his brothers did, but now he came here alone to intercede with those children, so he couldn't open his mouth like that.

He panicked with embarrassment, hating his son? and brother? who were so insatiably greedy and had no bottom line, they dared to target a culinary master again and again, but in the end he was still reluctant and had to come forward to cover them up.

Yu Li looked at the old man like this, but it was a little funny: "To be honest, when the accident happened, I doubted many people, and the person I doubted most was Master Guan Tian, ​​who was only in his fifties this year and was in his prime. A food group that is not much inferior to Yuanyue, the desire to compete for the position of chef god should be considered the strongest. In comparison, although he is younger than him, although he has also become a master chef, he is only one of the board members of Yuanyue Dojima Gin-senpai's motives are not as strong as his.... But the fact is so absurd, the answer turns out to be you who are already more than seventy years old."

He himself is getting older, and his physical qualities are not as good as before. Even if he has ambitions, he has no strength to display them. This is true. This old man actually wants to be stable and conservative than to be more aggressive in fighting and playing.In the past few years, he refused to take orders for state banquets from the royal family, forcing the royal family to take two imperial knives and ask for them on Yu Li's head. In fact, it can be seen that the other party is quite concerned about his old age. .

His sons and younger brothers are probably also influenced by him and also attach great importance to it, but it is different from the old man's self-preservation style. These people want to keep the signboard by crooked ways.

The result was that the old man was forced to die at the end of the day.

"Master Xinggong, I know, I, Gu Chuan, have been sorry for you in this matter. But..."

"Master Gu Chuan, let's put aside those disappointing topics for now." Yu Li raised his hand and interrupted him, "It's rare for you to come to the Xinggong Pavilion, and I also specially prepared a dinner for you. Don't Letting down these ingredients..."

As if to show off, Yuli stepped aside, revealing a row of things placed behind the sushi counter.

It was late May, the rainy season was in full swing, but there were still plenty of delicious seafood in this season, and the ingredients prepared by Ikuri Hoshimiya for this solo banquet caught the attention of Yasuhiro Tanigawa, a professional sashimi chef.

Sand flounder, grouper, trevally, bonito, Japanese prawns, abalone, cockles, water pine shells... These are common or expensive seafood ingredients, but they are precious and rare. Many restaurant chefs are worried about whether they will be imported. The clam on the forbidden hunting list, the salmon placed in the top fresher cabinet, and even the highest-grade purple sea urchin in Hokkaido, which only appears in winter and is rarely seen in summer, are all things that even he, as a master of Japanese cooking, has had to spend a lot of time in recent years. Rare ingredients that can only be purchased with this mind.

But here, there are all of them, and only based on his nearly 70 years of experience in the industry, he can tell at a glance that they are all top quality. Even the most common Japanese prawns in it are top-notch live shrimps that are extremely rare on the market. Not to mention anything else.

"These are...! Where did you come from..." No chef can ignore such ingredients, the old man subconsciously asked excitedly, but before he finished speaking, he stopped in embarrassment under the faint smile of the other party. mouth.

You can only sit in front of the sushi counter according to the etiquette of diners. There is a long row of countertops, and only the middle seat is equipped with chopstick cages and snow-white towel baskets.

Not long after he was seated, a tall man in a black tuxedo offered him a pot of brewed fragrant tea, and a plate of sweet ginger and mustard dipping sauce.

Sweet ginger is an indispensable side dish in Japanese cuisine. Its main function is not to match other dishes, but to clear the mouth.

Eat a mouthful of pickled sweet ginger, and then pair it with a mouthful of fragrant hot tea. Even if the fresh taste of the previous food is still strong in the mouth, can you feel it? It becomes refreshing and you can happily welcome the next dish .

The old man picked up slices of ginger with chopsticks, and tried to start the process of clearing his mouth.The crisply sliced ​​pickled ginger makes a creaking sound between the teeth. The initial spicy feeling in the mouth is followed by a sweet and sour taste. It stimulates people's taste buds and appetite follows.

"This ginger..." The old man was stunned again. The sweet ginger slices are only made of fresh young ginger. For decades, Yasuhiro Tanigawa has eaten many tender gingers from the origin, but very few of them are as good as the dish in front of him. The ginger slices are on par.

"It's grown on the farm under my name." The busy female chef behind the sushi counter replied with a smile, "I was quite surprised when I first tasted it."

"Ah...that's it." The old man mumbled, as if to hide his embarrassment, he picked up the teacup and lowered his head to drink tea.

The scented tea is not the top Yulu, but other green tea varieties that are more suitable for clearing the mouth. The mouth that has chewed ginger slices before is quickly refreshed.

At this time, the first dish on the sushi table had already been placed on the table.

Imitation trevally sushi, a seasonal dish that only appears briefly in summer throughout the year, the light yellow fish meat is like a thick leaf? Wrapped to cover the vinegar rice balls underneath, the fish meat is warm and moist like warm jade with a black rectangular shape The sushi dining table is like an exquisite work of art.

"Speaking of which, most of the dishes I have produced in recent years are Chinese dishes. I am obviously good at Chinese dishes, but I really don't have many Japanese dishes on display." The girl behind the sushi counter smiled slightly. "How about my level of Japanese cuisine, please seniors help me taste it."

It was only then that the old man noticed that the other party did not make sashimi when he came up, but more common sushi than sashimi. Through the sushi counter that was only half-height, he could clearly see a group of people who did not know when was placed on the kitchen counter behind. A pot of vinegared rice, and a bowl of hand-made vinegar also placed next to it.

There is no need to mention what vinegar rice is used for, but for sushi chefs, hand vinegar is like water to prevent sticky hands when Chinese people make pasta.Generally speaking, whether there are rice grains of vinegared rice accidentally dropped in the vinegar bowl, and how many rice grains are left behind, can easily judge the level of craftsmanship of the sushi chef.

The beaten and flattened vinegared rice exudes a slight heat. A plain hand touched the bowl of vinegar like a dragonfly on water, and then skillfully scooped up a ball of rice. Hands together, the gesture of holding the sushi with both hands is like a flying butterfly, elegant, beautiful and rhythmic, and extremely fast.In almost two or three breaths, an equally exquisite piece of nigiri sushi was put on the container again.

The elderly master chef seemed to realize something, and immediately reached out to get the sushi that had been prepared. When his finger touched the rice ball under the fish fillet, he had already given this sushi a high score in his heart.

The vinegar rice balls are not cold, on the contrary, they are warm at the same level as the normal body temperature of a person, and the plaice fillets pressed on the top are in a just right state.Many people think that the vinegared rice balls for sushi are so cold that it is normal, but in fact the best taste is this kind of "human muscle" vinegared rice balls.The so-called human muscle means the surface temperature of the human body.

This just-right temperature not only stimulates the flavors of the side dishes, but also keeps the rice balls soft and smooth so they don't stick to your hands.

Without dipping sauce, the old man put the sushi in his mouth and ate half of it. The tender fish fillet that was well sliced ​​was easily bitten off in half, and underneath was the warm and soft rice ball. Neisong, the rice in the middle is squeezed into the mouth by the teeth as if it burst open as soon as it is bitten down. With the delicious fish taste, it is impossible to stop chewing, such a soft and charming taste makes people want to stop.

When he recovered, the old man had already eaten all the sushi on the container.

He was also surprised by his own performance, but he was more helpless: "My children who don't have a container? They will fail and close their doors. It is not wronged at all."

Among his sons and younger brothers, very few of them have actually received the true biography of his sashimi, but the old man has no secrets in other cooking methods, and has taught everything he can teach, and when these people leave the head office to fight for their future, they will be in the society. It has been widely recognized and turned into a long-established restaurant for decades. In fact, it has already proved the master's Japanese cooking skills in non-sashimi.

But these disciples suffered a tragic defeat in the face of those Yuanyue students who were also instructed to go to the restaurant, which directly showed the difference in cooking skills between him and Xinggong Yuli in Japanese cuisine.

Now that he tasted the master's handicraft with his own mouth, it was just a complete confirmation of the old man's last bit of luck.

The girl did not speak, but continued to make sushi.

From the mantis shrimp sushi that requires extremely high sushi gripping skills, to the water pine shell sushi that needs to be opened to get the shellfish meat, to the extreme knives test that requires two to four fish to make a sushi with each piece only 4 to 6 centimeters There are also young sushi that has been marinated for a long time, gunkan sushi that wraps rice and sea urchin with freshly baked crispy seaweed, dry ladle sushi that is wrapped with seafood and seasonal vegetables, and egg and prawn mix. The delicious egg rolls are baked in a special frying pan for nearly an hour... Yuli has made almost every representative type of sushi.

The top-quality ingredients that are hard to find in the market, combined with the exquisite processing techniques whether using a knife or stewing, frying and grilling, together with the carefully prepared human muscle vinegar rice, can almost be said to be a top sushi feast in the world.The more the old man ate, the more silent he became, but the action of eating never stopped.

But this is not the end, the focus of this small banquet has not yet come.

When Yuli stopped making sushi, Yasuhiro Tanigawa looked at the sushi rice left in her hand and the vinegar bowl that was clean from beginning to end, feeling a little regretful and relieved at the same time, a voice came from behind The squeaking of carts.

The old man subconsciously turned his head, and the next second he was stunned by what came into view.

"Tuna!?" He pushed the chair away in a gaffe, stood up, and rushed to the front of the cart.

The king-level ingredients in Japanese cuisine, whether it is sushi or sashimi, are listed at the top, and the absolute king of all ingredients is tuna.

In modern times, tuna is already an extremely difficult ingredient to obtain. Whenever there is news in the fish market, almost immediately after the market opens, it will be sold out by the owners of many restaurants.And because global environmental change also leads to climate change, the meat quality of tuna is also declining year by year.

But even so, this kind of "inferior and inferior" tuna is now selling more and more expensive, such as many top restaurants dare not say that they can eat a whole large fish over one meter - not only Because even if you put it in the store and sell it as a dish, you can only say that you will not lose money, and it is because you will be beaten by your colleagues if you eat alone.

But now, a tuna with a length of more than one meter is being hung upside down with its tail up and its head down. You don’t need to check whether it’s fresh from the eyeballs. You can tell how lively it is just by shaking its body from time to time to get rid of the shackles. .And judging from the smooth fish skin and smooth and plump body lines of this fish, the old man is enough to judge what a top-quality big fish it is.

"Since it's Japanese food, how can it be missing." The young woman who didn't know when she came out of the sushi counter had come to him, she was still smiling and polite as before, but what she confided made the old man burst out Unlimited sense of crisis, "Senior Sushi must have had enough, I'll use it to make a plate of sashimi for you."

The premonition came true, but he had no right to refuse.

There are not only fish tied to the trolley for hanging fish, but also a small table for knives. The knives on it are familiar to any old chef who deals with seafood—they are all knives for dismantling tuna, and there are almost seven kinds. The thickest knife is the size of an adult's palm, and the thinnest is only the width of a little finger, but without exception, they are all long, and the shortest is half a meter, because the tuna is too big, and ordinary kitchen knives are not suitable for it Disintegration, and at least two people need to cooperate to complete it.

At this time, the slender girl in kimono picked up the widest disintegration knife from the table, and stood in front of the big fish alone.The tall man who was pushing the cart to deliver the fish before? He had already bowed his head and retreated, obviously not coming to help, which made the old man bewildered.

Could it be that Xinggong Yuli wanted to be alone...?

Before he had time to ask his conjecture, the girl in front had already waved his knife lightly.

When the knife was over, the big fish that was still struggling and shaking instantly froze, and a large amount of fish blood instantly gushed out of the wound near the cheek and fell into the basin below.At this time, the retreating man in black walked nearby with a clean square tray. When he stood still beside him, the fish blood had just been drained, and the girl had already swung the knife again.

Yasuhiro Tanigawa had to admit that he might be really too old, otherwise, why didn't he even see clearly when the other party swung a few knives just now? The most essential pieces of fish meat from various parts were also cut off at some point, and they were all dropped into the tray held by the man below as actively and neatly as if he had eyes.

"This, this sword technique...!" For a moment, Yasuhiro Tanigawa finally thought of something. His unscrupulous brothers said that they deceived people to the isolated island of the world, but these vicious people paid a heavy price in the end. , Gu Chuan and his family, including him, thought it was done by the security personnel brought by the Yuanyue Group, but looking at it now, it is not the same thing at all.

Those people looked at the person in front of them with the traditional prejudice against women in society, and classified her into the same category as those women who would only panic and cry when they were in trouble. In fact, they were completely wrong!

This young girl was able to become a culinary master in one fell swoop from a commoner with no background and financial resources, and even became a recognized uncrowned chef god after setbacks. Just by looking at her heart, she was never an ordinary woman.

No one cares about the dazed old man. The Tani Chuan family has always followed the most traditional Japanese cuisine concept. In addition to passing on the old but not the young, the male and female, of course, there is also the respect for women brought from ancient times. Extremely contemptuous, and the disciples under the old man's family have learned all about the old man's stubbornness.Under such reluctance to change their minds, a woman with no background but surpassed their teacher in strength appeared, whether it was out of fear of being threatened or jealousy and malice arising from the prejudice of belittling women, they made them repeat it again and again. Shot, and more vicious each time.

Such a person Yu Li will not let go, even if this old man just wants to be conservative and has no intention of harming her, but the juniors under him who have done these evil things will become like this and he will bear most of the responsibility.

Just as Eizan Ezuya said, he has been disqualified as a teacher, and he has to pay the price for his responsibility.

Returning to the back of the kitchen counter, the sound of a tray full of fish pieces being placed on the counter brought the old man back to his senses. When his eyes followed the prestige unconsciously, he happened to see Xinggong Yuli taking out a small knife from under the counter. Box, box? Open it, and a very beautiful sharp kitchen knife is displayed in front of you.

The girl picked up the knife, and the inscription "Imitation · Autumn Water" engraved on the lightly textured knife was very clear under the light.

The old man choked for breath, and his whole old face suddenly turned red with shame.

The imperial kitchen knife of Xinggong Yuli, the only female culinary master in China, was originally a set of seven kitchen knives. It is a high-level knife forged by imitating the lost ancient kitchen knife "Autumn Water Set". In the last war or accident, there are only two handed down to the world.

It was not easy for a later generation swordsmith to reappear the sharpness of the whole set of Qiushui, but because of his unscrupulous brother's plan, now only one of the seven remains, which is worse than what happened to the real one.

Now that someone took out this knife in front of him, it was no different from slapping him across the face.

But unfortunately, he can only suffer.

"The quality of the tuna meat nowadays is generally not good, the fat content of the fish is reduced, and the aroma is also weakened. Modern restaurants must wrap the fish meat with moisturizing water paper and seal it in a plastic bag, and then bury it in ice for at least 5 days before taking it out. The fish treated in this way will become mature and tender." Holding the towel and gently wiping the kitchen knife in her hand, the girl's voice was unhurried, "But I don't need this one, not to mention its meat quality can be compared with It was comparable to that in the Edo period, and before I took it out, I cooked it alive in a special way. So, it can be taken out for cooking immediately.”

Saying so, she lowered her eyes and waved her knife.

Naked, blood-combined, medium-fat, large-fat... Each color of fish on the chopping board represents a part of the fish, like a gradient of red, but under Yuli's kitchen knife, they are sliced ​​and reorganized to form a new and Gorgeous pattern.

Peony Sheng, the complete name should be peony sashimi platter.

On the large snow-white disc, three gorgeous peonies bloom gracefully, and they are vividly set against the sacrificial sauce deliberately painted into green flower branches, just like a carefully drawn picture scroll.

"Please taste."

The beautiful chef handed the plate to the table with both hands.

The scene suddenly became extremely quiet.

From the beginning to the end, Yuli did not raise any words about food halberds to the old man, but in fact every dish she made was to show and challenge the other party.

The opponent's culinary skills are already in front of him, do you really have no idea if you can cook better than the opponent?

Of course there are.

When Ikuri Hoshimiya said to make sashimi with top-quality tuna as an ingredient, Yasuhiro Tanigawa knew that the final judgment he didn't want to face and had to face was coming.

The knife skill she showed when she was making Peony Sheng was actually more than what he was in his prime, not to mention that he was already very old now.

Perhaps, he is really old.

Stretching out the chopsticks tremblingly, he picked up one piece of sashimi. When the fish meat hanging on the bamboo chopsticks was a piece of peony petals on the plate before, it showed the sharp and angular diamond cutting skills.

The diamonds in the jewelry store are known to be brilliant under the lights, and the same is true for the fresh and plump tuna meat that has not lost any moisture. It is as beautiful and attractive as a gemstone.

This sashimi can no longer be simply called a dish, but a pinnacle of art that can be put in a museum to amaze the world!

It can represent the ultimate Japanese sashimi knife technique!

The old man's eyes became darker, but he put the sashimi into his mouth without any hesitation.

pat.

Chopsticks? The sound of a gaffe falling on the table.

The old man's body bent down completely, and his little heart and pride had been completely dispersed in front of this plate of sashimi.

"It's me... the loser."

He lost completely in this invisible one-sided attack.

In this regard, Yu Li just lowered his eyes, and his voice was light.

"Assignment."

This cryptic small banquet was regarded as saving the last face of a generation of culinary masters, and it also left enough room for Yu Li's future goals.

The old man came to the Xinggong restaurant to intercede for those unscrupulous brothers. After fully understanding the gap between himself and the new generation of culinary masters, he still would not give up, but took the initiative to change the bargaining chip for compensation.

"As long as you allow them to continue to open the shop, I am willing to transfer all the power of the group that I have been running over the years to you." The old man said with a determined face, "And, from today onwards, I will no longer touch all the affairs of "Tani Chuanting", and quit All related activities in the culinary industry, and will not attend any occasions related to commercial cooking. "

It is to exchange the power and full retirement of his generation? He has worked hard for the future of his subordinates.

He is already old and will not live for a few years, but those apprentices and grandchildren still have a long life. Only with them can his family, Gu Chuan, continue, even if it will be difficult for decades from now, But as long as the inheritance is still there, there is still hope.

Yasuhiro Tanigawa thought of his youngest grandson. Although that child was only ten years old, his talent for cooking was already astonishing. As long as he was carefully cultivated at home, he might not be able to...

may not be able to...

The old man glanced across inadvertently. The beautiful girl in kimono still had a slight smile on her face, her green eyes were calm and confident, and she seemed to have seen through his thoughts.

"Yes." She nodded like this, and smiled lightly, "It's better to say, it's just what I want."

Bullying this old man who was forced to stand on top of the vat? What is it? She lost her love knife and the hatred of her biological mother in distress. Of course, it would be more interesting if the grandparents and grandchildren are together.

Anyway, she still has nearly 80 years to live in the future, at least she can suppress this family again? At least three generations?

…………

The night sky is full of stars.

It was midnight, and it was early morning when I finally returned to Kamakura from Hakone.

Yu Li just arrived home with a completely tired expression on her face. She had been able to do a job with ease in the Xinggong Pavilion before, with an arrogant look that completely crushed the old culinary masters. In fact, it was not so simple, and she didn't know how much she spent on every move. It takes effort to achieve this effect.

The consumption was too great, and she was shaking a little while walking on the road.

As she fell, a hand grabbed her arm to bring her back to her feet.

"Little girl, are you okay?"

As soon as he looked up, Yu Li could see San Riyue's slightly worried face, he was her valet today.Originally, he didn't want to take the grandfather knife who couldn't work, but the other party insisted on following him, so he had no choice but to take him.

Fortunately, although he couldn't help like Guangzhong and Xiaodou, he didn't hold back, and took the initiative to find himself a job as an intellectual.

"Well, I'm okay." Yu Li, who stood up straight, continued to walk forward, and almost fell when he was about to bend over to change his shoes at the entrance.

This time? Master? He really refused to let go, with a smile on his face, but the half-leader in his hand forced Yu Li to the second floor by himself.

The surrounding swords did not object, and they did not want the tragedy of the overworked master going upstairs alone and falling down the stairs with weak legs.

When she got home, she sat on the edge of the bed in the bedroom where she felt safest. Yu Li's waist just collapsed. Tiredness flooded in like a tide, but she had no thought of resting.

Yu Li was still holding the knife box containing Qiushui tightly in her hand, and the hand holding the handle was still shaking. She looked down at the knife box and remained silent.

At this moment, the top of her head was lightly covered by a big hand, and she coaxed softly: "Very good, good, should be happy now, shouldn't I? You have successfully avenged Qiu Shui, right?"

"Woo..." It's okay if he didn't mention it, but when he mentioned Yu Li, he couldn't help it anymore, and stretched out his arms to hug him tightly, "Yes, I took revenge... But, it's still so sad, Sanriyue!" The knife she lost I can't come back, this is the ending that can't be changed even if I take revenge on the enemy ten times.

She will never forget the pain of seeing her love knife destroyed before her eyes.

Sanriyue, who was suddenly hugged by the little girl, was taken aback for a moment, and as her sobs came from her tightly buried head, the blue Taidao couldn't help softening her brows and eyes, and stretched out her hand to give her back: " Is it still painful? Is it as sad as when it just happened?"

There was a pause in the crying, as if recalling everything that happened on the day of the incident, the painful, sad, angry and accusatory ones. In the end, Yu Li didn't dare to raise her head.

"I'm sorry, Sanriyue." She said sullenly, "At that time, I hit you."

Because history cannot be changed, the swords did not tell her that the sword would be destroyed later.They all knew about it, and the anger she kept in the dark made her unable to suppress her emotions and reached out to hit someone.

"It doesn't matter." Taidao said openly. He originally deliberately provoked her to vent, "Compared with these small things, the little girl keeps her sadness in her heart, which makes me more headache." Otherwise, with her physique, she shouldn't just live. 103 years old.

His gentle comfort made Yu Li even more embarrassed, and when he finally realized that he shouldn't hold on to someone and let go, he heard Sanriyue laughing.

"If you're still sad, I'll stay with the little girl tonight."

Yu Li was suddenly startled and raised his head, only then did he realize that he was patted on the back by his arms. From this distance, he could clearly see the beautiful crescent moon in the other party's curved eyes, and those beautifully shaped diamonds. The lips are still opening and closing.

"Anyway, I'm the little girl's knife. Whether the blade or the blade is the little girl's personal property, it doesn't matter how you want to use it. Even if the little girl says she wants to use her body to comfort and soothe her grief tonight, it's okay. "

Yu Li's face, which was originally red from crying, gradually turned into a flushed face.

After a second.

"Old rascal! Get out!"

A certain Tianxia Wujian, who has the title of the most beautiful in the world, failed to recommend a pillow mat, and was driven out of the bedroom by the owner in embarrassment.

At the stairs, seeing a servant not coming down for a long time, many swords and swords squatting and waiting covered their mouths and giggled. When they heard the sound of going downstairs, they dispersed cleverly one by one.

Upstairs, Yu Li, who was angry and chased away, also gradually calmed down. After San Riyue interrupted her like this, she looked at the only kitchen knife left in her hand, and suddenly she was not as sad as she was at the beginning. At this moment, she couldn't bear the fatigue at last, so she rubbed her eyes and went to wash rest.

The author has something to say:

The serious career line (collecting knives in the present world) should come to an end soon, and the next thing is the popular Shura field.

If it is dual-open, I will tell you when I open it. I haven't done it yet, but I am very impulsive.