The lynx was an agile creature.
It could cross mountains and ridges, climb trees, and scale cliffs with ease.
Once skinned, its body was revealed to be pure sinewy muscle.
Xing San had a rather brutish way of cooking. He took a small hatchet and chopped the lynx into large, bone-in chunks, then put them in a pot of cold water.
When the water came to a boil, Xing San grabbed a large scallion from the bottom of a wooden shelf. He peeled off the outer layer and, without washing it, broke off two sections from the white end with his hands, tossing them into the pot.
After simmering for an hour, the meat was still so tough a chopstick couldn't pierce it.
It took nearly two and a half hours of simmering before it was finally tender.
Xing San used a skimmer to scoop the meat out of the pot, then ladled cold water from a vat to rinse it. Zhao Jun and Li Baoyu stepped up to help, and the three of them took small knives and began carving the meat off the bones.
