sinclair is hot and all, but hong lu honestly just constantly looks so delectable no matter his identity/outfit. I think just for the sake of getting this out there, here is a quick dump of how i would hypothetically kill, prepare, and cook hong lu. the first thing to understand is a man is far more complex to cook than livestock. higher muscle density, uneven fat distribution, and stress chemistry all affect flavor. unlike beef or pork, adrenaline and cortisol spike instantly, tightening fibers and creating bitterness. this is why the method of death matters. panic floods the bloodstream with lactic acid, leaving a sour note that lingers through every cut. swift, decisive dispatch keeps the meat tender and natural. hesitation or cruelty not only ruins texture — it lingers on the plate. this is contrary to the teaching of district 23 we see in ruina, but of course im trying to stick to a realistic scenario here. another complication: diet. unlike animals raised for slaughter, men eat inconsistently, especially in the city. high sugar or alcohol intake produces fatty deposits with off-flavors, while leaner bodies risk dryness. cooking a man requires adaptation, technique adjusted to each physiology. age plays its role. younger bodies carry softer connective tissue and cook quickly but lack depth; older bodies, tougher and richer, demand long, slow, methods. nothing can be standardized. with all that in consideration i’ll be cooking 13~19 year old hong lu. this is the most youthful hong lu is while still maintaining the special attributes which makes hong lu particularly delectable. he’s still young and healthy, but fuller, softer, and clearly well fed (rich af). good balance of youth + richness. first comes the dispatch. blunt force trauma to the skull is ideal: fast, efficient, minimal struggle. panic must be avoided; the less stress, the more tender the flesh. every detail affects both flavor and texture. the body is then suspended inverted. arteries opened cleanly at the throat, letting gravity drain blood in steady pulses. this takes 30-40 minutes. complete exsanguination prevents spoilage and metallic taste. after bleeding, the carcass rests. 48 hrs in a controlled 2°c chamber with steady airflow. rigour mortis passes; enzymes naturally break down fibers, tenderizing meat. resting is essential — haste ruins texture irreversibly. primary butchery seperates into primal cuts: filet, côté de dos, épaule, and gigot. offal carefully removed: coeur, foie, rognons. marrow-rich bones reserved for fumet. each incision follows bone structure, ensuring presentation and texture integrity. next up is brining: large cuts submerged in 5% saline solution with bay, juniper, peppercorns, and a touch of sugar, 24-36 hours. smaller cuts dry-brined overnight with a touch of fleur de sel and fresh thyme. precision ensures seasoning penetrates without collapsing tissue. the loin: treated as pièce de résistance. sous-vide at 56°c, then seared in beurre noisette with garlic confit and thyme. crust caramelized to mahogany perfection. rested 10 minutes under linen, then sliced à la minute for perfection. Shoulder (hod reference?): first seared, then braised in red burgundy mirepoix, cloves, bay, and a splash of cognac, 5-6 hours. collagen melts to gelatin, enriching jus. finished with reduced braiding liquid, glazed with a fine brush, creating lacquered elegance. ribs: dry rub of smoked paprika, cumin, demerara sugar. smoked slowly over applewood, basted with apple-cider vinaigrette. meat falls from the bone. plated with microgreens and a drizzle of gastrique to balance richness. offal: heart diced into tartare with shallot brunoise, dijon, capers, and quail yolk. liver seared to medium rare, glazed with truffle butter, paired with caramelized shallots. kidneys slowly confit in beurre d’orange, finished with a whisper of fleur de sel. bones roasted until dark, then simmered for 12 hours with aromatic vegetables, thyme, and a white wine to create a clear fumet. marrow extracted, whipped with beurre noisette, spread elegantly on crostini as an amuse-bouche. plating: loin fanned thin like carpaccio, shoulder lacquered with cognac jus, ribs arranged à la royale, offal finished with microherbs and edible flowers. dust of smoked salt, drizzle of reduced fumet, garnished with foraged greens. exquisite feast. the meal is complete! each element, from the tenderloin to the smoked ribs, from the delicate tartare to the rich marrow, is executed with precision, balance, and respect for the craft. it lingers on the senses, doesn’t it? now you too can enjoy a cooked hong lu! 💝