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d6 Hotpot Dishes Served By Elves
1. Fattywort Boreal Fungus
Beige, with golden scalloped edges. Stewed with subtle pepperleaves, it takes on a delicate, soft, luxuriant texture akin to duck fat. It readily takes on flavors, but tastes faintly of anise on its own.
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1. Fattywort Boreal Fungus
Beige, with golden scalloped edges. Stewed with subtle pepperleaves, it takes on a delicate, soft, luxuriant texture akin to duck fat. It readily takes on flavors, but tastes faintly of anise on its own.
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d6 Hotpot Dishes Served By Elves
2. Braised Giant Squirrel & Redhat Mushrooms
The mushrooms must be boiled until all trace of red has left and the flesh is the color of bone to remove the poisonous effects. They add a smooth contrast to the tough, salted squirrel meat.
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2. Braised Giant Squirrel & Redhat Mushrooms
The mushrooms must be boiled until all trace of red has left and the flesh is the color of bone to remove the poisonous effects. They add a smooth contrast to the tough, salted squirrel meat.
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3. Hotpot Pepper Soup
Made with tubers and root veggies grown between the toe-like roots of treants, this dish is known among travelers as Elvish Death Soup because of the heat of the ent piquins. The woody vegetables are made palatable to the elven tongue by the peppers.
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Made with tubers and root veggies grown between the toe-like roots of treants, this dish is known among travelers as Elvish Death Soup because of the heat of the ent piquins. The woody vegetables are made palatable to the elven tongue by the peppers.
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4. Simmered Dragonscale Cabbage
Tough, spiny dragonscale cabbage is tamed with blanching and hours of slow stewing before being finished in the garlic-infused oils of the hotpot at the table where elders host guests. It's an iconic elvish dish: patience, rarity, spice.
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Tough, spiny dragonscale cabbage is tamed with blanching and hours of slow stewing before being finished in the garlic-infused oils of the hotpot at the table where elders host guests. It's an iconic elvish dish: patience, rarity, spice.
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5. Bearded Lake Carp with Sprouts
The tender belly of the Bearded Lake Carp is protected by its prehensile tentacle beard and contains the most delectable cuts of the fish. Expert bowfishers aim for the spine of the fish to protect these parts, which are cooked with chives.
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The tender belly of the Bearded Lake Carp is protected by its prehensile tentacle beard and contains the most delectable cuts of the fish. Expert bowfishers aim for the spine of the fish to protect these parts, which are cooked with chives.
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6. Drunk Roc with Ginger
The lesser rocs of the forest live up to their namesake in fierceness if not in size - the diminutive birds are barely larger than pigeons. Their gamy meat is aged in casks of fortified applewine before being cooked with ginger, peppers, and citrus.
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The lesser rocs of the forest live up to their namesake in fierceness if not in size - the diminutive birds are barely larger than pigeons. Their gamy meat is aged in casks of fortified applewine before being cooked with ginger, peppers, and citrus.
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