Soak marrow bones in salted ice water for 24 hours, changing frequently, then drain, dry. and roast at 220°C for 20 minutes or until lightly browned, cool to room temperature then scoop and reserve marrow.

Combine bone marrow, shallot, and garlic in saucepan and place to warm over very low heat until garlic and shallot are softened without rendering bone marrow, then remove from heat and season with jinda chili crisp, caramelized soy sauce, long pepper powder, bitter orange zest, celery stem, and lemon juice as needed, taste and adjust, then serve immediately.