Chapter 48 The Grand Feast of the Feng Family Feng family, oh Feng family, you changed your chef, how…
In early summer, the Xie family's simple carriage, almost devoid of ornamentation, slowly came to a stop in front of the Feng family's residence. The Feng family's gatekeeper hurriedly came forward to lead the horse. On Tuesday, Xi Mama lifted the carriage curtain, jumped down first, and then reached out to steadily help Xi Shi down from the carriage.
Lady Xi was on good terms with Madam Feng, and since it was still early, she came over to help out.
Today, she still wore her hair in a neat high bun, but only a few small pearl flowers adorned her temples. She wore a wide-sleeved silk robe with gold and silver embroidery and intertwined floral patterns, with a wide brocade belt around her waist and a pleated silk skirt. Although the skirt was wide, it had no extra decorations.
Since they were there to help out, not to be the hostess, Lady Xi kept a low profile and did not want to overshadow them.
With her mother supporting her arm, Xi entered the courtyard under the gatekeeper's attentive welcome.
The Feng family has an impressive lineage. Their ancestors were the Feng clan of Changle who established the Northern Yan dynasty. For more than 500 years, from the Eastern Jin to the Former Tang dynasty, the Feng clan of Changle produced a number of emperors, empresses and prime ministers.
However, like the Xie family, during the Huang Chao Rebellion, no one survived the collapse of the nest. The Feng family lost a large amount of land and their clansmen. In particular, during the current dynasty, the late emperor issued an edict before his death to "not suppress land annexation" and expand the number of candidates for the imperial examinations, which further divided the spoils held by the powerful clans.
Now they face a predicament similar to that of the Xie family.
Dr. Feng, whose given name is Feng Yuan, is an expert in Confucian classics and currently holds the highest official position in the Feng family. However, he has wasted half his life in the position of lecturer at the Imperial Academy. Nevertheless, Feng Yuan is fond of a simple life and is a bookworm, so he is quite comfortable in this lowly government post.
However, three years ago, his second son, Feng Erlang, was also involved in the palace coup. He was first demoted to Tanzhou, and then Prime Minister Li Gang strongly advocated for severe punishment. In September of the same year, he was secretly ordered to commit suicide by the late emperor.
After that, Dr. Feng abandoned his family's future and devoted all his energy to writing books, without any further thoughts.
Perhaps this is for the best, saving us from further trouble. Xi stepped into the courtyard, the path winding, the green shade growing thicker. Dr. Feng loved bamboo dearly; the Feng family residence was almost entirely hidden among the bamboo groves. The doors and windows in the courtyard were all rustic, entirely made of wood, without a trace of lacquer, even the stone steps were covered in moss, deliberately left unmaintained in pursuit of a natural feel.
Lady Xi could appreciate this refined taste, but others might not.
"My goodness! I almost fell to my death!" Madam Wang was walking ahead, struggling to walk while holding up her skirt. She slipped and fell, and if her servant hadn't caught her in time, she would have fallen flat on her face!
After regaining her footing, Madam Wang felt humiliated. Wiping her sweat with a handkerchief, she angrily pointed at the servant who had led the way and complained incessantly: "How can these people be so lazy! They don't work at all! They haven't even cleared that thick layer of moss!"
Wang Da Niangzi's husband, Wang Yong, was an extraordinary man. He was from Ling County, Jingdong Road (Shandong). Ling County was located on the border between the Liao and Song dynasties and was frequently plagued by war. In his youth, he fled famine and wandered around, even begging on the streets. After arriving in Bianjing, he made a living by copying books and selling his calligraphy. He was extremely poor, but he soon passed the imperial examination and became a Jinshi. Now he has been promoted to the position of Prefect of Kaifeng.
This Lady Wang was his wife who had shared his hardships and accompanied him on his journey from Ling County. The couple had a deep affection for each other, and Wang Yong still did not take any concubines in his harem, wishing only to stay with his old wife.
At this moment, the servant boy from the Feng family felt very wronged by the scolding, but dared not argue with the guest, so he could only stand there blankly with his head down and endure the scolding.
Xi hurried forward, smiling as she greeted her, "What a coincidence, I've run into Madam Wang. You've arrived early today."
When Madam Wang turned her head and saw that it was Madam Xi, the anger on her face subsided a little. She even reached out to help her up, and when she opened her mouth, she said in a thick northern accent: "Slow down, this place is slippery, be careful not to fall."
Madam Wang used to be a peasant woman. She didn't understand the intricacies of noblewomen's lives, nor could she comprehend the "elegance" of deliberately leaving moss on the steps. She always felt out of place among these noble ladies from prominent families in the capital.
Madam Wang knew in her heart that they were only pretending to be nice to her in order to curry favor with her husband, the newly favored emperor.
In the Song Dynasty, the Prefect of Kaifeng was not only a high-ranking and powerful position, but also an extremely sensitive and crucial one, which could only be held by a trusted confidant of the Emperor. If it weren't for the fact that all of the Emperor's sons were too young, the Prefect of Kaifeng would, according to custom, be a prince who would inherit the throne in the future—the current Emperor had served as the Prefect of Kaifeng before he formally appointed the Crown Prince.
Knowing this, she didn't care for any of the wives of officials, big or small, except for Lady Xi.
Like her, Lady Xi never took the initiative to suggest composing those tedious poems at the banquet, nor did she deliberately make things difficult for her, or speak veiledly or indirectly to scold her. But unlike her, Lady Xi would still put on a show at the banquet and reluctantly respond with a few lines of poetry.
Madam Wang replied bluntly and confidently, "I don't know how."
Then focus on eating your food.
She had experienced hunger in her youth, and had no other hobbies but eating.
Her previous attitude had been the subject of ridicule and scorn from these officials' wives, both openly and subtly, but she hadn't taken it to heart. However, when Wang Yong found out, he was furious and impeached them all, including their husbands and sons. He even threatened to personally go to the palace to plead his case. After that, the wives became obedient and dared not provoke her again.
Knowing that although Madam Wang looked rough, she was actually straightforward and not a bad person, Xi smiled and took her arm: "The Feng family has a penchant for elegance, and it's not the first time you've heard that, Madam. They are a family that highly admires the 'Seven Sages of the Bamboo Grove,' and have always had this hobby. Last time, I even heard Madam Feng say that her husband, Dr. Feng, has recently taken a liking to roasting moss."
This time, Madam Wang didn't show any disdain. Instead, she nodded and said, "I ate it when I was fleeing famine. That stuff doesn't taste good. We only eat it when there's a famine!" After a pause, she added sharply, "That Feng Yuan has never been hungry. He's just full and has nothing better to do. You know that, right?"
"I wouldn't dare say that," Xi said, suppressing a laugh. The two chatted and laughed as they walked together into the courtyard. The Feng family servant breathed a sigh of relief and hurriedly followed, bowing and scraping.
Originally, Madam Feng wanted to hold a banquet with flowing wine cups on a winding stream in the bamboo grove, but that was no longer considered elegant, as every household used it for banquets. However, later, Madam Xi introduced her to Madam Shen, and it is unknown how Madam Shen discussed it with her, but the banquet was changed. Now it is simply set up in the waterside pavilion, with gauze curtains hanging on all sides, and a gentle breeze makes it cool and comfortable.
A stage was set up across the street, and actors from the popular variety shows in Bianjing were invited to perform "Lord Wang Divorces His Wife," a play that had been performed repeatedly and sold out in Bianjing recently.
The play originated from a storybook, which was later bought by the Peking Opera troupe and adapted into a play, which became famous throughout the city.
Even Eleventh Sister insisted on going to see it twice, returning home with tears streaming down her face. Xi Shi, on the other hand, had never been to hear it before, so she was fortunate enough to have a good listen today.
Before Madam Xi and Madam Wang even reached the waterside pavilion, Madam Feng, leading her daughters, came to greet them. After a round of smiling greetings, she asked why Ninth Brother and Eleventh Sister hadn't come. Madam Xi answered them all, then, thinking of her children, shook her head helplessly and said, "Ninth Brother went back to the academy to study. He's fallen behind on his studies, so he didn't dare ask for leave today. Eleventh Sister ate too much of that fast food soup noodles, and she has several pimples on her forehead. She's too embarrassed to see anyone and is hiding."
Feng Qiniang followed beside her mother. When she saw that Xie Shiyi Niang and Xie Jiu Ge'er had not come, the expectation and joy on her face vanished in an instant. She felt that today was extremely boring.
After everyone sat down and exchanged a few words, Madam Feng excused herself and went out to greet the guests. Xi then sat down with Madam Wang to drink tea and chat. After only a few words, Madam Wang uncontrollably let out several burps, prompting Xi to ask curiously, "Madam, is your stomach upset today?"
Madam Wang didn't dare say that she had specially eaten two braised pork knuckles before coming, so she smiled awkwardly and explained in a low voice, "I ate breakfast late today, and I'm still full."
Xi asked with concern, "I have some digestive powder and other common medicines in my carriage. Would you like me to fetch them for you?"
Madam Wang waved her hand dismissively, then whispered to Madam Xi, "Anyway, the banquet the Feng family hosted didn't have much good food." It was wise of her to come after she had eaten her fill.
Otherwise, if you sit for a whole afternoon, you'll be starving.
After a moment's thought, Madam Xi realized why Madam Wang had come to the banquet already full. She couldn't help but chuckle, then quickly covered her mouth with her handkerchief. Meeting Madam Wang's questioning gaze, she said meaningfully, "Today is different from usual. Madam Wang will know once she tastes it."
Madam Wang was intrigued by Madam Xi's words. Could there be something different about today's banquet? She looked around again, but couldn't see anything different. Even the waterside pavilion was decorated in a rather unoriginal way.
***
As the guests arrived one after another, Shen Miao was already busy in the Feng family's huge kitchen. The menu for today's banquet had been discussed with her by Chef Fang in advance. When she learned that the instant soup noodles were made by her, Madam Feng said very boldly, "Madam Shen has a good reputation and was recommended by Madam Xie. We have no doubts about the chef. Please feel free to do it."
It was Shen Miao who suggested that she didn't need to be too particular about the elegance of the banquet. Since it was the old lady's birthday banquet, making it too noisy and novel would not highlight the old lady's presence. It would be best to focus her energy and sincerity on the food.
In particular, the menu that Shen Miao ordered today consisted entirely of new dishes.
The dishes have been innovated, but the form remains traditional, so as not to overshadow the main dish.
Madam Feng surprisingly accepted it quite readily.
However, a minor incident still occurred when she came over today.
When she and Chef Fang entered the Feng family's kitchen, more than a dozen Feng family cooks had already prepared the necessary ingredients. Although the head chef of the Feng family was ill, there were still two or three elderly chefs in the kitchen. When they saw that the two chefs who were not even thirty years old had entered, and especially since one of them was a woman, they, who had served for many years, immediately showed their contempt and spoke with arrogance.
The oldest among them squinted and looked Shen Miao and Chef Fang up and down, saying in a sarcastic tone, "Madam Shen, Chef Fang, please. The ingredients prepared by the Feng family today are all rare and precious. They have also specially purchased two catties of pepper. You two must be careful when you prepare them. If you ruin the ingredients, there will be nowhere to find them."
Upon hearing this, Chef Fang immediately showed anger and was about to argue, but Shen Miao stopped her with a smile. Her face was smiling, but her tone turned cold: "Chef Fang and I were personally invited by your mistress, Madam Feng, to cook for you at the Xie family. We are not your servants. Since you are afraid that our young and inexperienced hands will ruin your precious ingredients and are questioning us unjustly, then we will simply go home and not earn this money! You can prepare this feast yourselves, how about that?"
After saying that, Shen Miao pulled Chef Fang and turned to leave.
The other cooks, who had been watching from the sidelines with a desire to see the spectacle, were horrified at the sight. If Madam Feng found out, they would all be beaten and sent to the manor! So they all rushed over with smiles, pulling and dragging Chen Miao and Chef Fang back.
Shen Miao didn't really intend to leave, but she had to lose her temper with these clueless people. She needed these cooks to help with the banquet later, and she had to subdue them before she could make them work properly.
So he pretended to be unwilling, crossed his arms, glanced at all the cooks around him, and sneered, "Let me give you a piece of advice: if you don't understand the situation, don't try to win with your words."
One of the old cooks, still unconvinced, said to Shen Miao, "Since this lady is so confident, why not reveal which family she is apprenticed to? That way, we can be truly convinced."
Shen Miao sneered, her gaze lingering on the old chef. She then gave them a sarcastic look, sizing them up and down: "Why should I prove my lineage? How utterly ridiculous! As the saying goes, if you're capable, then do it; if you're incapable, then remain silent. If your skills are truly exceptional, why doesn't Madam Feng give you important positions and instead hire chefs from outside at exorbitant prices? Instead of putting others down, why don't you reflect on your own skills? You two are so old, don't you understand this principle?"
The two older, arrogant kitchen helpers were scolded by Shen Miao until their faces turned red. Moreover, she seemed poised to turn and leave again. They were persuaded and pulled back by others, so they had no choice but to back down, lower their heads, and dare not say another word.
Chef Fang listened in stunned silence, his gaze finally settling into one of adoration as he looked at Shen Miao with shining eyes. He knew Madam Shen as gentle and kind, but he never expected her to be so fierce and stern when she started scolding someone!
"Alright, I hate listening to dogs barking incessantly. It's getting late. If we delay serving the food, Chef Fang and I can just leave. What about you? Think about it!" Shen Miao pulled a knife from the thick chopping board, walked straight through the crowd, and went behind the long table.
Chef Fang followed behind her with his nose in the air and an arrogant air.
The dishes to be prepared today are a menu devised by Shen Miao, combining elements of later banquets with contemporary eating habits. The first appetizer she named "Seven Flavors of Bianjing" is actually a cold dish made with seven ingredients: peanuts, almonds, cucumber, wood ear mushrooms, dried beef, dried bean curd sticks, and catnip, seasoned with sauces such as soy sauce, vinegar, sesame oil, minced garlic, Sichuan peppercorn oil, and sesame seeds.
This dish isn't difficult; the key is to pay attention to the proportions of the dressing and get it just right.
The second dish was also a cold dish, which Shen Miao named "Golden Scale Amber Jelly". It was made by simmering Yellow River carp to make fish soup until the fish meat was tender and the soup was gelatinous. The fish bones were removed, the soup was cooled and allowed to solidify, and then it was served with thin slices of cucumber and salted fish roe sauce. It was very delicious.
The fish jelly itself is delicious and melts in your mouth. Paired with refreshing cucumber and rich caviar, it has the flavor of Bianjing, which was popular among the people of the Song Dynasty at that time.
Then came the first soup—a soup that hadn't even appeared in the Song Dynasty, but which later swept the nation, conquering countless Chinese people and remaining popular to this day: Hu La Tang (Spicy Soup)! There's a saying that a Henan person's day begins with Hu La Tang. Shen Miao believes that the people of Henan in the Song Dynasty a thousand years ago must have also been unable to resist the allure of Hu La Tang.
Like carp jelly, yesterday she had instructed the Feng family to prepare beef bones to make broth. After mixing the cold dishes, Shen Miao directed Chef Fang to cut beef cubes and wash gluten. Meanwhile, she prepared other ingredients such as wood ear mushrooms, daylily buds, fried tofu, and washed gluten.
She was quick and nimble, finishing the cutting and arranging almost in the blink of an eye. Turning her head, she saw Chef Fang still huffing and puffing while washing the gluten, so Shen Miao didn't rest either and started grinding pepper powder.
While taking the stone bowl, he glanced at the stove and reminded the servant tending the fire that the fire wasn't strong enough.
The Feng family's cooks were all staring wide-eyed. The old cook stared blankly at the bowls of ingredients on the table. It was the first time they had ever seen such a fast knife, such sharp eyes, and such a person who could multitask so well.
Shen Miao didn't pay any attention to them at all.
She was very excited today.
Vegetables that you usually can't afford, peppers that you can't get, and beef that you can't eat—today you can show off all of them, making more than a dozen dishes at once. It's so satisfying!
To make a good hot and sour soup, the key ingredient is pepper!
This stuff costs a pound of gold. When Shen Miao was grinding peppercorns, he would quickly pick up even a single peppercorn that fell off, wipe it clean, and put it back in to grind. He was so meticulous that he would feel bad if he wasted even one peppercorn.
Prepare the pepper powder. In another pot, sauté the scallions and ginger until fragrant. Filter the cooked beef broth and pour it into the hot pot. At this point, add the first batch of pepper powder to allow the spiciness of the pepper to perfectly infuse the broth. Then, add all the chopped vegetables.
At this moment, Chef Fang finally finished washing the gluten. Shen Miao took it over, and without cutting it, she simply pinched it off with her clean hands.
After that, only the simplest seasoning is needed: salt, pepper, and soy sauce. Cover the pot, and instruct the servants to remove the firewood and simmer over medium heat for 15 minutes. When the aroma fills the air, add the gluten water that the cook had washed—which is actually starch water—while stirring, to make the soup thick, smooth, and just the right consistency. Then, add a drizzle of sesame oil and sprinkle with coriander, and it's done.
This time, there was no need for Shen Miao to say anything more. The aroma of the spicy soup had already filled the kitchen, lingering and permeating the air, captivating all the cooks and making them sniff the air.
The Feng family's cooks in the kitchen no longer gossiped about Shen Miao. As soon as Shen Miao gave them a command, they all obeyed quickly. Even the old cook cautiously came over to help chop vegetables, knead dough, kill fish, and scale them, keeping his head down and not daring to say another word.
Chef Fang took in their arrogant attitude and then became obsequious. He snorted heavily through his nose, and with an air of pride that said, "I am the true disciple, and you are never allowed to approach my master," he followed Shen Miao closely like a tail.
With the full cooperation of these cooks, Shen Miao quickly prepared several main dishes for the banquet: Braised Yellow River Carp, Peony Swallow's Nest Soup, Lamb Stew Noodles, Oven-baked Sesame Flatbread with Roujiamo (Chinese Hamburger), and so on...
While she was cooking enthusiastically in the kitchen, dishes were being served out in a continuous stream.
***
In the swaying green waterside pavilion of the Feng family, the guests had all arrived, and the presentation of birthday gifts and mutual greetings had been completed. Everyone took their seats.
Today is Madam Feng's 70th birthday, but Madam Feng has long been senile due to her advanced age, and is often so confused that she cannot even recognize her own son and daughter-in-law. Therefore, only a few tables were set up today, three tables for the men in the front and two tables for the women in the back.
Madam Feng, dressed festively in a brocade gown, sat in the main seat surrounded by people. She was actually a bit confused today, sometimes mistaking Feng Qiniang for Feng Da Niangzi, and sometimes Feng Da Niangzi for her own daughter. After a while, she asked Feng Da Niangzi about Feng Erlang, who had long since passed away: "Second Brother went to Tanzhou, why hasn't he written back yet?"
No one could answer her, so she began to scold Madam Feng again: "You, as a mother, don't you know to send someone to Tanzhou to check? I heard it's very cold there in winter. There's no news, and I don't know if the child has caught a cold."
These words almost brought tears to Madam Feng's eyes. Having lost her son, she still had to comfort her unpredictable mother-in-law: "Yes, I will send someone right away..." But before she could finish speaking, she choked up.
Where can we go? My second brother is long gone!
She still remembers it vividly: the child she longed for day and night died so easily in a foreign land. She waited day and night at the ferry outside Bianjing, until finally a dark coffin appeared. Inside that simple coffin lay her child's body, and her most tender-hearted Erlang, who would secretly bring her fresh flowers on her birthday and place them by her window.
It's been three years. I dare not think about it; the thought still causes excruciating pain.
Xi hurriedly stepped forward to help her down, then turned to the stunned Feng Qiniang and said, "Qiniang, the servants have brought the dishes. You serve the Grand Madam her meal, and I will help your mother to change her clothes."
Feng Qiniang suddenly realized what was happening and forced a smile. She sat down next to the nagging Madam Feng, her resentment towards her grandmother deepening. Her second son was the pain in the whole family's heart. Even when she was confused, her grandmother would never say such things. Why did she have to reopen her mother's wounds on such a day, in front of everyone?
Fortunately, Madam Feng quickly composed herself and returned with a forced smile. She invited the guests to eat and ordered a lively theatrical performance, which gradually brought laughter and conversation to the banquet.
Someone took a bite and immediately exclaimed, "This cold dish is so refreshing!"
It's sour with a hint of spiciness, and then sweet after the spiciness. The peanuts and almonds are crunchy and delicious.
As a result, many people tried it, and praises poured in.
Before Madam Wang arrived, she had already eaten her fill of braised pork knuckle and rice. Hearing the reactions of those around her, she found it rather strange. Why were these people praising her so lavishly, as if their sense of taste had gone awry? Even at their most hypocritical, they had never been this exaggerated.
Something's not right.
So, with some skepticism, she reached out with her chopsticks and first tasted a bite of "Seven Flavors of Bianjing." Her eyes immediately lit up, and then she couldn't wait to pick up a trembling piece of carp jelly. It melted in her mouth as soon as it was cool, and the delicious fish roe made her eyes squint.
This is strange...it's so delicious!
Is this really the cooking skill of the Feng family's chef? Madam Wang found it hard to believe. After all, every time she had come to the Feng family for a banquet, the cold dishes served were always cold spinach salad! Today, it was truly different!
She recalled Xi's words and felt a pang of regret, but it was only a pang. Perhaps the cold dishes at the Feng family's house were bought from outside, which was why they were so different.
As long as the chef is still from the Feng family, the dishes that follow will definitely not be good! Madam Wang tried to comfort herself and the pork knuckle in her stomach.
Just then, the aroma of the food arrived before the dishes did.
It was a scent that Madam Wang had never smelled before. At first, it was carried by the wind from a distance, making people curiously crane their necks.
Gradually, the servants served the guests the prepared soup in a continuous stream, and the aroma suddenly became stronger, with the peppery scent hitting the nose first and stimulating all of Madam Wang's senses.
Wang Yong came from a poor family and still had some conscience, so his greed for official positions was somewhat limited. Therefore, Madam Wang rarely got to taste pepper at home.
Upon smelling the rich aroma of pepper mixed with the fragrant smell of simmering beef, she immediately felt a surge of hunger and her mouth watered. She eagerly scooped up a mouthful of hot soup and swallowed it.
Thick, smooth, and flavorful.
The wood ear mushrooms and shiitake mushrooms add a rich umami flavor to the soup base, while the fried tofu and eggs make the thickened soup even smoother and more tender. Adding a little bit of carrot brings a touch of sweetness to the soup.
It's piping hot and spicy, but most importantly, it's incredibly flavorful. Every ingredient in this soup is fresh: the meat, the vegetables, and the wheat flour. The pepper adds a wonderful warmth, making the soup feel like it's been reborn from the ashes. It's not greasy or fishy, and its rich aroma is irresistible.
The taste is absolutely amazing!!
Madam Wang forced down half a bowl, then felt so full she could barely breathe. She felt the pork knuckle in her stomach begin to swell in the soup, but the spicy soup was so delicious that even though she couldn't drink anymore, she couldn't help but suck on the remaining flavor with a spoon, feeling both angry and regretful.
Madam Feng, you...you changed the cook, why didn't you tell me?
She was already disappointed that she didn't get to eat those steamed buns in the morning, but now that the delicious food was right in front of her, she couldn't eat a single bite.
Human tragedy could not be more tragic than this!
Madam Wang was extremely upset. She wished she could pack up the bowl of soup and take it with her, but later she realized that she was too naive.
Immediately afterwards, the servant brought her a plate of braised carp, pan-fried until golden brown on both sides. The carp was covered with a special braising sauce and then simmered over low heat until the fish was flavorful and the thick sauce coated the fish meat... Madam Wang took a bite with trembling hands. The fish meat was tender and juicy, and the braised flavor was rich and mellow. It was delicious, really delicious.
Immediately, another dish, Peony Swallow Dish, arrived. This dish was even better; it was not only delicious but also beautiful!
The white radish is shredded into thin strips, and after some complicated process, it resembles bird's nest, completely devoid of any radish flavor. It's then combined with shredded ham, shiitake mushrooms, chicken, and sea cucumber, and cooked in a rich broth. The soup is incredibly flavorful, and the dish is presented exquisitely on a piece of Jun porcelain with a warm, white glaze, resembling a blooming peony.
Next, today's main dish was served: mutton stew with flatbread.
This was clearly a rich broth made by simmering lamb and beef bones all night, its color as white as milk. The hand-pulled soup noodles were chewy and springy, and when served, they seemed to have been deliberately wrapped with some tender bits of lamb, so that when guests picked up their chopsticks and took a bite, the aroma of meat and noodles would fully blend in their mouths, becoming more and more delicious, and the more delicious it was, the more they wanted to eat.
The soup noodles are also served with tender slices of mutton, wood ear mushrooms, goji berries, and other ingredients. The noodles absorb the delicious flavor of the broth and the rich taste of the mutton, and are garnished with a variety of side dishes.
If she could eat, it would surely warm her and satisfy her. But Madam Wang was overwhelmed with grief and sorrow; she gripped her chopsticks tightly in her hands, yet couldn't put any food in her mouth.
After the soup noodles, a small but plump sesame seed cake was served. It was fried perfectly! The outer layer was crispy, the inside soft, and it exuded a rich wheat aroma. A slit was cut open in the cake, and minced braised beef was stuffed inside. The braised beef was incredibly flavorful, and taking a bite together with the cake was simply irresistible.
Not to mention the rich and fragrant fish maw and scallop stewed with old chicken soup, the amber-colored roasted goose liver, and the stir-fried lily bulbs with mixed mushrooms that are even more delicious than meat...
As the banquet drew to a close, there was another dish that left a deep impression on Lady Wang: the Jade Vegetable Rolls. Fresh vegetables and fruits such as tender spring greens, cucumbers, carrots, and jujubes were shredded, arranged neatly, and rolled into thin lotus leaf wrappers. They were served with a sweet and sour sauce made from cherry fruit, making them incredibly refreshing and crisp.
When this dish was served, guests who had eaten too much meat such as beef, lamb, chicken, and goose felt refreshed and cleansed.
Finally, there were two desserts that none of the guests had ever tasted before:
The first dish is bird's nest and red date jelly. The bird's nest is delicate and nourishing, and the red dates are sweet and fragrant. They are made into a crystal clear jelly, and then drizzled with a spoonful of osmanthus honey. The sweet and delicious taste is truly unforgettable.
The second and final course of the banquet was a red bean and tangerine peel ice bowl. The smooth and creamy red bean paste was poured over milk and mixed with crushed ice, then sprinkled with a little bit of minced tangerine peel, adding the most crucial touch of freshness to this ice bowl.
As everyone enjoyed a bowl of this in the early summer breeze, it was indeed refreshingly smooth, with a rich milky aroma and a sweet bean fragrance, a truly delightful experience.
Looking at the table full of delicacies that she had only touched a few times before giving up, Madam Wang was on the verge of collapse. She lowered her head and, under the complicated and distressed gaze of the servants, couldn't help but raise her sleeve and wipe away the tears that had welled up from her mouth with a pitiful expression.
Good heavens!
How is she any different from an eunuch visiting a brothel today?
All we can do is stare helplessly!
Waaaaah—
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