Foods and Beverages

This article covers the different foods and beverages found throughout the world of Lord of Mysteries and Circle of Inevitability.

Foods

Loen Kingdom

Tingen City

• Rye Bread

  

  In Tingen City, a staple among the locals is the humble rye bread. While pure in its composition, it tends to be dry and dense, occasionally carrying a peculiar sour note. Direct consumption can be challenging due to its texture, yet it finds harmony when served alongside hearty soups. For those of modest means, the preferred method often involves soaking it in water until it achieves a softer consistency before consumption.

• Lemon Cake

  

  The lemon cake prepared in this establishment is crafted using processed lemon peel crumbs, effectively eliminating any bitter undertones upon consumption. Diners can experience a delicate lemon scent that lingers on the palate, complemented by the invigorating sensation when encountering sizable crumbs. Its consumption often evokes a lingering and pleasant aftertaste, contributing to its popularity among patrons.

• Oyster Soup

  

  A roadside mobile stall offers a beloved street snack in the form of oyster soup, cherished by locals in the area. Following a hectic day, indulging in a bowl of piping hot, freshly prepared oyster soup, known for its premium quality and affordability, promises to uplift one's spirits.

• Pan-Fried Meat and Fish

  

  At a roadside mobile stall, patrons frequently enjoy a delectable treat in the form of pan-fried fish. While the fish chosen may not be of the highest quality, the distinctively fresh flavor imparted by the on-the-spot frying process often yields delightful surprises. Stall proprietors typically prepare the fish offal onsite and adjust the oil content according to customer preferences.

• Timbale

  

  The baked Tingen pancakes, a renowned specialty of the Tingen, hold a special place at Smyrin Bakery. Renowned for their exceptional flavor, these round cakes stand out due to their adherence to traditional production methods. Eschewing modern embellishments, Smyrin's Tingen cake captivates with its rich aroma and luxuriously dense cream. Each bite offers a solid, satisfying texture, further enhanced when enjoyed alongside the store's sweet ice tea, creating a harmonious and delightful culinary experience.

• Meat Pie

  

  Meat pie offers a departure from custard-like snacks, boasting a pudding body akin to soft, fluffy bread with a rich custard aroma. Topped with roast beef, the meat's essence subtly infuses into the pudding, creating a unique blend of savory and sweet flavors that is undeniably appealing.

Backlund

• White Bread

  

  For dinner, indulging in white bread offers a culinary delight reserved for affluent households. Renowned for its superior taste compared to brown bread, this staple exudes luxury. Freshly baked, the buttery aroma wafts through the air, enticing the senses. With its soft, fluffy texture and luxurious milky flavor, white bread proves versatile, whether paired with jam, used for sandwiches, or transformed into delectable croutons by baking and soaking in soup. Its unparalleled taste and adaptability make it a favored choice for discerning palates seeking both comfort and sophistication.

• Bean and Turnip Bisque

  

  The bean and turnip soup offers a masterfully crafted blend of flavors and textures. The chef begins by stir-frying cut turnips in butter to enhance their sweetness, then combines them with tender beans and fragrant chicken stock. Adding sophistication, a bay leaf and brandy are briefly simmered before seasoning with salt, white pepper, and chervil. The resulting aroma is a delightful fusion of buttery richness and brandy warmth, perfectly complementing the soup's freshness. With each spoonful, the sweetness of the beans and the savory softness of the turnips create a symphony of flavors that tantalize the taste buds.

• Beef Stew with Potatoes

  

  A beef stew with potatoes stands as one of Backlund's quintessential dishes, enjoyed across the region. While commonly prepared, upscale establishments elevate the experience by infusing the stew with secret spices during the simmering process. These undisclosed ingredients impart a richness to the aroma that tantalizes the taste buds, elevating the humble dish to new heights of flavor and sophistication.

• Deep-fried Sailfish

  

  A fried keelfish, renowned for its single spine and ease of consumption, offers a delightful culinary experience. Traditionally, it is paired with French fries, a classic combination cherished in Loen. However, a modern twist on enjoying this delicacy involves directly pouring sauce over the fish. Whether it's a sweet and sour sauce or a slightly spicy pepper sauce, these accompaniments enhance the fish's deliciousness, allowing its aroma to linger on the palate long after each bite.

South (Lenburg, Masin, Segar)

• Potato Pie

• Pork-filled Pastries

Feysac Empire

• Caviar

  Caviar, the salted-cured roe, is renowned for its luxurious quality and price tag, rendering it appropriate mainly for formal dining occasions.

• Canned Wolf-Fish

  Canned wolf-fish was popular on the east coast of the Feysac Empire and the Gargas Archipelago. It’s wolf-fish pickled in salt, but it retains the blood, and the smell is quite disgusting.

Desi Bay

• Desi Pie

  

  Desi pie is a type of pie from Desi Bay that stood out amongst the southern pies. it was a baked dish made of wheat dough filled with a tiny bit of meat. Klein's favorite.

“	The rich, meaty juice seeped into the outer crust, neutralizing the dryness and made up for its shortcomings. The wheat fragrance was clearly brought out, and the small pieces of crushed apples were used to stimulate appetite with a slightly sour and sweet taste while neutralizing the oily taste.	„
— Klein Moretti on Lord of Mysteries, Chapter 243

• Desi Grilled Fish

  A roasted fish smearing with basil, fennel, sea salt, pepper, and lemon juice.

• Desi Roasted Meat

  A roasted golden-brown large piece of meat that glistened with oil. Evenly spread across its surface were fennel, basil, and other spices.

• Paella

  Seafood Paella in Desi Bay is very famous across Loen.

Feynapotter Kingdom

• Feynapotter Noodle

  

  A famous dish that is sold all over Loen, also popularized in the newspapers. It is eaten with meat sauce, resembling spaghetti bolognese.

• Feynapotter Pies

  A common pie dish sold in Loen. A hand pie stuffed with fruits and ham.

• Roasted Corn Pastries

Utopia

• Pork Chops with Apple Sauce

  The pork chops served at iris in Utopia, it's fresh and juicy, with a strong aroma, while the apple juice poured on them has a slightly acid taste, which eliminates most of the greasy.

Intis Republic

Dariège Region

• Eggs Benedict

  

  a fatty fried egg boasting the highest caloric value. As the egg cooks, its white fat transforms into a glistening, transparent grease, while the meat renders into golden particles, releasing a tantalizing burnt aroma. Plunged into the fresh meat oil, the eggs sizzle to perfection, achieving a fluffy, crispy texture that fills the air with a mouthwatering aroma. With each bite, experience an explosion of crispness as the tender egg liquid and crispy fried pork slide over your taste buds, inducing a state of relaxation and pure satisfaction.

• Cream Soufflé

  

  Cream soufflés offer a delightful experience, with freshly baked cakes resembling dense, fluffy clouds. Topped with cold cream, the contrast of temperatures creates a thrilling sensation in the mouth, evoking happiness with each bite. However, their ephemeral nature is undeniable; once left out for too long, the soufflés lose their airy texture, collapsing from a handful of foam back into a mundane puddle of cake, reminding us to savor their fleeting deliciousness while we can.

• Cat's Tongue Cookies

  

  Baked cat tongue cookies appear simple to make, with a mixture of flour, egg whites, butter, and powdered sugar evenly stirred and baked. Yet, the skill of a pastry chef elevates them to perfection. A superb cat tongue cookie is crispy yet holds together when bitten, melting in the mouth to impart a delicate sweetness and milky aroma, showcasing the mastery behind this seemingly straightforward treat.

• Mayonnaise Bread

  

  A mayonnaise bread presents a delectable sight, with soft, moist bread enveloping a generous filling of creamy mayonnaise, offering a nutritious feast at first glance. Each bite reveals a symphony of flavors as the pure, sweet aroma of wheat blends with the richness of egg, creating a mouthwatering experience. The mayonnaise itself, crafted from cooked egg yolks, vegetable oil, lemon juice, and spices, boasts a delightful balance of rich egg yolk flavor and soft, sweet-and-sour notes, making it a versatile accompaniment that enhances any dish it pairs with.

• Smoked Meat

  

  In Dariège, the bacon is a culinary delight that never disappoints. While it may appear similar to bacon from other regions, its soft, chewy texture and distinctive smoky flavor set it apart. Unlike typical barbecues, Dariège's bacon is imbued with unique local spices and smoked using special fruit woods, enhancing its taste profile. With each bite, you're greeted by a gentle smokiness followed by a lingering salty-sweet aroma, culminating in a hint of fruity goodness in the aftertaste. So irresistible is this bacon that you find yourself devouring two loaves of bread just to complement its deliciousness.

• Trout Roll

  

  The trout roll, originating from the big city, has undergone a localized modification that enhances its appeal. Utilizing freshly caught trout, renowned for its tender and delicious meat, the roll is filled with cheese and vegetables, offering a delightful blend of smoothness and crispness. Enhanced by the refreshing flavor of lemon juice and herbs, this dish is a must-try appetizer in Dariège, where hearty cuisine reigns supreme.

Sonia Sea

• Teativa

  

  It means “meat within fruit” in Loenese. It's local food in Bayam. The cook used a giant local fruit, Teana, hollowed out its flesh, leaving only a solid shell; then stuffed it with mashed mutton and fish, followed by sea salt and several types of spices; and repeatedly roasted it over the fire. The meat was fresh, fragrant, and perfectly blended with the sweet and slightly sour flavor of the fruit.

• Murloc Meat

  

  Murloc is a Beyonder creature of the lowest grade in Sonia Sea. The most delicious part of a Murloc’s body is its cheek which suitable for eating it raw.

• Bansi Harbors Blood Stew

  

  It is said that the locals learned this dish from the elves. Salted Blood Pudding with spicy sauce. It is said that the locals learned this dish from the elves.

• Beluga Meat

  

  Beluga meat is a sought-after delicacy. The fishermen reveal that the entire Gargas Archipelago sustain themselves through whaling, with beluga whales utilized in various culinary ways. Unlike ordinary fish, beluga meat boasts a higher fiber content and a tougher texture. Raw beluga whale slices the taste of medium-rare steak, with a subtle salty undertone from the sea. Fried whale steak and roasted whale meat showcase the firm and juicy qualities of the meat. However, the most unique offering is the roasted whale skin, which exudes an oily, burnt aroma, making it a delectable and distinctive snack.

• Frank's Specialty Foods

  

  In the Stars Pirates, there exists an extraordinary apple said to cure illnesses, crafted by Frank Lee. It looks like an ordinary apple, feels like an ordinary apple, and smells like an ordinary apple. Apart from apple, Frank also concocts beef-flavored potatoes.

• Grilled Stickleback

  

  The grilled fish is enveloped in a special blend of straw-like spices from the Rorsted Archipelago, promising a progressive and enduring aftertaste. To savor this delicacy, one must employ chopsticks, a unique utensil. It’s said that Emperor Roselle gained inspiration from the customs of the elves.

Southern Continent

• Damir Special Cured Meat

  

  A special local delight in Damir Harbor. The meat has a unique flavor to it, because it was dried in the gaps of a dead volcano, where the Spirit World interferes with reality. Ordinary people who ate the meat will temporarily gain the ability of Spirit Vision.

• Beef Offal Broth

  

  At the Pas Valley, the beef offal broth is a culinary delight crafted by the chef, who combines tomatoes and onions with the offal. The rich and spicy aroma of pepper adeptly counteracts the inherent fishy scent of the offal. Within the stew, crispy tripe, flexible beef intestines, and springy beef lungs mingle harmoniously, each bite offering a delightful surprise packed with flavorful soup.

• Croissant with Cheese

  

  In East Balam, the bread of the Southern Continent boasts distinctive traits, often incorporating a blend of flours to achieve a unique texture. Cheese cassava bread is a prime example. Utilizing cassava flour, this bread offers a soft, pliable consistency with a delightful springiness that entices one to savor each bite. Breaking through the flexible crust reveals a delightful collision of flavors, as the tongue encounters the cheese filling mingling with the sweet aroma of baked grains and the rich essence of milk. This layered experience creates an impressive and unforgettable culinary delight.

• Grilled Squid

  

  In West Balam, grilled squid is a common dish, featuring enormous squid sourced from the deep sea. These colossal creatures often require the combined effort of two or three fishermen to haul onto the boat, with some specimens weighing over a hundred kilograms and boasting arms and tentacles as large as an adult man's limbs. However, despite their impressive size, the grilled squid lacks the flavor and tenderness found in local varieties. While filling and affordable, the lack of taste and tough texture may disappoint those accustomed to more flavorful options.

• Seafood Bisque

  

  At Star Plateau, soups carry a subtle fruity aroma with a hint of sweetness, courtesy of the local specialty, palm oil. Among the array of newly developed soups, a favorite is the Seafood Bisque. Chopped potatoes, mushrooms, and onions form a luscious base that accentuates the flavors of clams, shrimp, and fish. The addition of coconut milk and palm oil provides a finishing touch, imparting richness to the soup and making it an ideal choice for dinner appetizers.

• Seared Roasted Meat

  

  At the Haageti Plateau, locals indulge in skewers of Haagenti's seared roasted meat. Unlike the traditional method of serving grilled meat on a platter, here, diners grasp the thumb-thick iron rod directly with both hands. They eagerly tear into the meat fresh from the flame, allowing the hot juices to cascade into their mouths. A refreshing sip of cold beer complements the hearty experience, creating a sensation of pure satisfaction.

City of Silver

• Black-Faced Grass Bread

  

  A bread made from black faced grass. The grass is a plant that grows between the stone cracks of the City of Silver's wall and is the staple food of the City. They resemble human hair. It was said to be the final intervention that the magnificent God left for them. It was revealed later by Colin Iliad that the Black Faced Grass is the product from the Grade 0 Sealed Artifacts, Gift of the Land.

• Exotic Creature Meat

  

  The locals used to consume a type of meat that appeared unappetizing, sourced from mutant monsters. Some of these meats exhibited strange colors like metallic green, purple, and red, leading to concerns about potential contamination. During the cooking process, they emitted a foul odor reminiscent of rotting fish soaked in water for an extended period, causing discomfort and dizziness just from the smell alone.

• Beef Mushrooms

  

  This mushroom, believed to be bestowed by a great entity, boasts a marbled exterior but offers a taste and texture akin to prime beef. Upon biting into it, the crispy skin gives way to succulent juices and tender meat that envelop the palate. However, a downside is that this mushroom must be fully cooked, depriving one of the experience of savoring the blood-tinged juices. Despite its remarkable qualities, many still find reassurance in the familiarity of real beef.

• Flour Mushrooms

  

  The golden mushroom, adorned with charming bright yellow star-shaped spots, exudes an irresistible appeal. However, it cannot be consumed raw. Its preparation is straightforward: bake the whole flower or slices over low heat until the skin caramelizes to a rich golden hue. Once baked, the exterior becomes crispy while the interior retains a firm yet soft and sweet texture reminiscent of real bread.

• Milk Mushrooms

  

  In New City of Silver, following a trade with a food stand owner where firewood was exchanged for a sample of his specialty beverage, the observer watched as the owner deftly extracted milk from a plump white mushroom. With a touch of uncertainty, they took a sip of the mushroom milk, noting its rich, creamy texture surpassing that of traditional cow's milk, yet undeniably delicious. Contemplating the possibilities, thoughts turned to the potential of importing this unique product to sell in other locations.

• Fish Mushrooms

  

  Despite its fine scales, this mushroom reveals its fragrant essence when grilled, offering a delectable experience. Its texture is tender, with the fish skin developing a slight crispiness and elasticity. Inside, the white garlic clove meat is tightly enveloped in a sweet broth, with no thorns to be found, ensuring a smooth and enjoyable culinary journey.

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Beverages

From Official Weibo

(*) Excludes red wine and distilled liquor.

• Sweet Iced Tea

  A local beverage of Southern Loen. It's a bit like iced black tea from earth, with a stronger taste of tea and more refreshing. Klein loves it, but it's too sweet for a gentleman, so he can't drink it in public when he assumes Gehrman Sparrow or Dwane Dantes' identity.

• Fermo Coffee

  Fermo coffee is a high-quality coffee bean from the Paz Valley on the Star Highlands of the Southern Continent. It was high bitterness but a rich aroma.

“	Fermo coffee from the Paz River Valley is bitter, but very fragrant. It leaves a splendid aftertaste. Do you want one?	„
— Dunn Smith on Lord of Mysteries, Chapter 18

• Half and Half

  One of the most popular alcoholic beverages in East Borough, Backlund, made from malt beer and fortified grape wine, and because it has precisely made up of two constituents of equal proportion, its name came to be.

• Gurney Sap

  A locally-produced of Symeem Island. It is a special beverage, like lemonade with sugar and milk.

• Golas Beer

  Golas beer was rather popular along the eastern seaboard of the Feysac Empire. The beer was rather black in color with plenty of foam. It had a pleasant charred taste, and there was slight stimulation in the mellow taste.

• Zarhar

  Zarhar is a locally-produced of Bayam malt beer. It was cheap with a unique taste. It was loved by adventurers.

• Southville Beer

  Southville beer is a white, smooth, frothy beer. It is the best beer that the Loen Kingdom produced from Southville county. It was first bitter and fragrant, but later, the flavor of malt burst out. It had a slightly sweet aftertaste.

“	In front of it, many beers can’t even be called alcohol and can only be considered as beverages.	„
— Bartender at the Bravehearts bar on Lord of Mysteries, Chapter 232

• Lanti Proof

  Lanti Proof is the sailors’ favorite alcohol. Lanti referred to strong distilled spirits made from pure malt.

• Black Rand

  Black Rand is a locally-produced of Bayam. They referred to strong distilled wines mixed with other fermented grains, which, like Lanti, was something unique to Loen.

• Misty Champagne

  Misty champagne is golden champagne, whose minute bubbles were like mist.

• Aurmir Grape Wine

  Aurmir grape wine is a red wine that was like blood. It's the most famous and most expensive grape wine in the Intis Republic. Aurmir grape wine is made in Aurmir, which stood as the provincial capital of Champagne Province.

• Sonia Blood wine

  Sonia blood wine is brewed from the sugar-wood juice found in the surrounding areas of Golden Spring, Sonia Island. It tastes like thin honey mixed with blood. It’s sweet and smooth, but it’s very easy to get drunk on.

• Nepos

  Nepos is a brownish-green distilled liquor that’s a specialty of the Feysac Empire. It’s brewed with potatoes or grain. The alcohol purity was high, as stimulating and famous as Blaze. Compared to Sonia blood wine, its price was rather low, and it was well-liked by ordinary Feysacians. They named their Sonia Sea Fleet flagship after it.

• Gwadar

  A beverage made from a fruit native to West Balam. It was orange-yellow in color with a sweetness amidst its sourness. It was good at quenching thirst and relieving heat. It also had some caffeine that allowed people to combat fatigue and stay awake.

• Fizzling Ice Tea

  Fizzling Ice tea is a signature none alcohol beverage of Utopia, it has a refreshing feeling, which is especially delicious.

• La Fée Verte (the Green Fairy)

  Absinthe, flavoured distilled liquor, yellowish green in colour. It was an alcohol trand in Trier.
  Absinthe’s main ingredients were wormwood, fennel, and anise. Different producers used slightly varied recipes, some even adding lemon essential oils.

• Cœur Épicé (the Spiced Heart)

  A renowned fruit-based spirit that had been distilled to perfection.

• Kirsch

  The distilled spirit made from sugar and fermented cherries had a color and texture that appealed to the ladies. Of course, they could replace the cherries with other fruits, but it would alter the taste only slightly.

• Venus Sacred Oil

  It’s made from sugar and cinnamon water soaked in vanilla and mixed with poppies. It was invented by a bar in Trier.

• Whiskey Sour

  Whiskey Sour referred to low-quality alcohol brewed from apples. It was only more expensive than some beer in taverns. People often hawked it on the streets of the city.

• Fennel Absinthe

  Another kind of absinthe. It flavors rich and invigorating, with a subtle bitter note. It's quite popular in Trier these days. To differentiate it from the original absinthe, people call it absinthe fennel. Authors, painters, and poets are particularly fond of it.
  In Trier's bars, cafés, and beer houses, there are some commonly used slang terms for certain drinks. For example, a "Little Mummy" refers to a small shot of fennel absinthe, while a "Somersault" refers to a double shot. The "Red Tomato" is a drink with pomegranate juice, and when mixed with mint, it's called a "Parrot". A large selection of drunks is available in Mason’s Café, Trier.

• Black Poca

  The pale-gold liquid. It's an aperitif from Trier. It’s brewed from ginger, cinnamon, nutmeg, and cloves soaked in sweet wine for a long time. It tastes pretty good.

• Lover

  The amber-hued, sweet alcohol and savored the aromatic veal slices. Made from a sugar alcohol brewed from sugarcane syrup, served with ice and water. It was common slang in Intis bars.

• Ranger

  A tangy blend of orange and pomegranate beer—cost two licks more than the rye.

Mystic Traveler's Gourmet Notes

The Mystic Traveler's Gourmet Notes consist of food-related information shared by the Lord of Mysteries Official Account on Weibo. Currently, there is no English translation available.

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Tingen Gourmet Notes

Backlund Gourmet Notes

Maritime Various Islands Gourmet Notes

Southern Continent Gourmet Notes

New City of Silver Gourmet Notes

Utopia Gourmet Notes

Dariège Region Gourmet Notes

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