Chapter 119 Traditional Scallion and Vinegar Chicken and Steamed Rice Cake...
When Sister-in-law Song saw Fan Zheng studying her rice cake, her face flushed slightly.
She chuckled awkwardly and hurriedly explained, "Master, please forgive my poor attempt at making this steamed cake. It's very crude and hardly presentable; there's no fancy design to speak of..."
The chefs nearby were somewhat surprised.
What's wrong with Chef Song? He's being so humble.
Little did they know that Sister-in-law Song was recalling the words of those literati who had once described her as "more rustic than elegant," and was afraid of appearing inadequate in front of this master known for her artistic conception.
Fan Zheng, however, showed no disdain. She simply leaned forward slightly, carefully examining the steaming, purest food. She reached out a finger and gently touched the warm surface of the steamed cake, feeling its soft elasticity. Then, she looked up at Song Wu Sao, who was looking tense, and a gentle appreciation appeared in her clear eyes.
“This is excellent.” Her voice was calm. “Simplicity and purity are the ultimate truth. Why should it be embellished?”
Sister-in-law Song was stunned for a moment.
Fan Zheng put his hands together and said, "Amitabha."
She smiled, her tone calm yet carrying a convincing power: "Mr. Song is too modest. To be able to bring out such vitality and sweetness from the most basic rice is already an extremely rare skill. The presentation and artistic conception are merely icing on the cake. The original flavor of the food is what truly matters."
After hearing this, the Master of the Kitchen nodded and said, "That makes sense."
She used to be a private chef for the wealthy and powerful, and she was also skilled in plating and presentation, but she did not believe that these two aspects were the core of food.
The taste is what matters.
Song Wu Sao was stunned. She hadn't expected Fan Zheng to have such a high opinion of her rice cake. This was an affirmation of the most essential value of her "unorthodox" methods.
At this moment, the lingering resentment in her heart caused by past unresolved issues seemed to fade away quietly amidst Fan Zheng's peaceful words.
Song Wu Sao looked at Fan Zheng with bright eyes: "Master, if you don't mind that my kitchen is too smoky and full of meat, could you... please show us your skills?"
Fan Zheng bowed slightly: "Amitabha. Since Benefactor Song has invited me, this humble nun will naturally do my utmost. However, my training is mostly in vegetarian cuisine and delicate pastries, which may be inconvenient and difficult to demonstrate in such a lavish feast. Perhaps..."
She paused, her gaze returning to the steamed rice cakes, their heat fading but their aroma still lingering, a hint of childlike curiosity and interest in her eyes.
"I'll make a set of rice cakes."
As a nun living during the dark ages of the Five Dynasties and Ten Kingdoms period, Fan Zheng occasionally cooked meat dishes to appease powerful figures. Even her famous "Wangchuan Miniature" scenic platter used a considerable amount of dried meat and pickled fish. But now that she has entered a new era, she has decided to no longer do things against her conscience.
Song Wu Sao was naturally delighted: "Alright, then the white dish for today is yours!"
And so, Shan Zu and Fan Zheng were left behind after only a brief visit to the kitchen, and were inexplicably dressed in chef's uniforms and placed in front of the stove.
However, when they actually stood in front of the stove, their restless hearts immediately calmed down.
I found a sense of belonging.
Meanwhile, on the other side, Song Wu Sao was frantically sending messages to Lu Xiaoqi: "Come quickly! Shan Zu and Fan are about to cook!"
Lu Xiaoqi, who was going over the plan with Yuwen Kai and Wang Wei, received a message: "Don't leave after we finish. Let's go to Fifth Sister-in-law's for lunch. There's a big meal today!"
Upon hearing that the two newly arrived master chefs were about to showcase their skills, Yuwen Kai and Wang Wei exchanged a glance and readily agreed.
Despite her busy schedule, Lu Xiaoqi still remembered to send Su Jun a text message, inviting him to meet her in the private room at noon.
Not long after, Li Guinian also found out and said he wanted to come and join the feast, along with his younger brother, Gongsun Jin, and Zhu Lianxiu.
Wang Wei was somewhat embarrassed, as he had just revealed it.
This was how they always did it; they would invite friends and family to go out and have fun, drinking, composing poems, dancing, and making merry—they were used to the lively atmosphere. Sometimes, they would stay out too late, past curfew, and naturally, they would rest at the host's house and leave the next day.
Lu Xiaoqi didn't mind. Since more and more people were coming, she simply called over Zhang Zhongjing, Imperial Physician Gao Gongming, and Han Shanggong. The group filled the private room.
......
Song Sao Fish Restaurant, back kitchen.
Fan Zheng was kneading dough in his hands, while the chefs next to him glanced over every now and then while preparing the dishes. Song Sao Fish Restaurant had never had a dedicated pastry chef before, and rarely offered pastries, but everyone there was an expert in the field, and you could tell a lot from a professional's work.
This female mage is definitely a master!
Her movements, seemingly gentle, contained a certain inner strength. The rice noodles and water blended perfectly between her fingers, never sticking to the bowl, never drying out. The whole process was like flowing water, carrying a unique Zen-like quality and rhythmic beauty. It didn't look like a kitchen at all, but rather like a dance of fingertips, captivating the chefs who occasionally glanced over, who watched in awe.
Sister-in-law Song was also very excited. The dough was kneaded so well... the steamed cake later will definitely be delicious!
The chef was also preparing his own dishes on the other side.
She carefully selected from her many signature dishes and looked at the menu of the fish restaurant, finding that there were relatively few poultry dishes, while there were quite a lot of fresh fish dishes.
"How about scallion and vinegar chicken then?"
This is also one of her signature dishes; the ingredients are readily available and it suits the tastes of the general public.
"no problem."
Sister-in-law Song nodded immediately, and then instructed the kitchen to bring over a dozen live chickens of different breeds for the cook to choose from. The whole process took no more than half an hour, leaving the cook astonished by the efficiency and abundance of resources available in this era.
More than a dozen different kinds of chickens, lively and energetic, were delivered in no time. Even back then, it's hard to say that the Prime Minister's residence could do something like that.
She examined the chickens one by one; she recognized only a few breeds, while the others were ones she had never seen before.
"Why not just make them all?" the chef said casually. "It'll be a good opportunity to try them all and see which one suits you best."
Sister-in-law Song was filled with respect.
The chicken was handled at the kitchen water station, and the chef began to focus on preparing the sauce he needed.
The kitchen was filled with a wide variety of seasonings, including those that could be bought outside, as well as many sauces, pickles, and other condiments made by Sister-in-law Song and the other chefs themselves.
Looking at the bottles and jars with unfamiliar labels, Shan Zu's expression held the caution and curiosity of an archaeologist. She picked up a bottle of white vinegar, brought it close to the mouth of the bottle, and took a light sniff, her brows furrowing almost imperceptibly.
It has a strong vinegar smell, but the aroma is too sharp and thin, lacking the rich and complex flavor of natural fermentation.
A young chef who was preparing ingredients nearby noticed her hesitation and clumsy movements. Remembering how much Chef Song valued her, he stepped forward and asked, "What kind of vinegar are you looking for? We have balsamic vinegar, aged vinegar, rice vinegar, and white vinegar."
The ancestor smiled gently, offering no explanation, only saying, "Thank you. May I try them all?"
Although the young chef found it strange, he still quickly brought over several small dishes and poured a little of each type of vinegar. The chef then dipped his fingertip in a little of each vinegar and tasted it carefully.
She closed her eyes and concentrated intently, as if trying to decipher the origins and characteristics of each type of vinegar.
The young chef was somewhat bewildered. Wasn't this way of tasting the seasonings too primitive and too "beginner-like"?
Who exactly is this person?
I used to think he was a senior, but now he doesn't quite look like one...
However, what she did next baffled him even more—instead of using any ready-made vinegar, she started seasoning it herself. Huh? That's something only seasoned chefs do.
Shan Zu felt that the vinegar of today was quite different from the vinegar of her time, so it couldn't be used directly. She tried to recreate the flavor of the seasonings from before, but after trying many different seasonings, she had a new inspiration. Finally, she used the best quality aged vinegar as a base, added a little rice vinegar with a clearer sour taste, and then took a few peppercorns, a pinch of black peppercorns, and even a tiny bit of cinnamon from the spice cabinet. She carefully ground them into an extremely fine powder on a clean cutting board with a rolling pin, sifted it, and added it to the vinegar.
Next, she refused the ready-made MSG and chicken essence, and instead scooped out a small spoonful of homemade broth jelly, which was concentrated with the essence of ham, old hen and pork bones.
While she was doing all this, Sister-in-law Song and several other chefs couldn't help but stand by and watch.
"They want to use broth to enhance the flavor..." They could tell what the chef was trying to do at a glance.
Scallions, ginger, minced garlic, and a small spoonful of honey... a rich variety of seasonings are rearranged in her hands. After processing the seasonings, she then prepares the chicken, doing so with the same clean and efficient movements. At this stage, any chef with a discerning eye can see her skill.
Chef Zhang quietly asked Sister-in-law Song, "Boss, where did you find this chef?"
Sister-in-law Song smiled mysteriously: "Guess? Anyway, just wait and see what we have to eat later."
Ten chickens were marinated and arranged on a plate, which looked quite impressive.
She steams it in a steamer, then repeatedly pours hot oil over it to make the outer skin even crispier and release its aroma. Just by watching her control of the oil temperature and the heat, you can tell she's a master.
No wonder Chef Song was so nervous just now! All the chefs present suddenly realized.
Turning her head to look at the white food stall, although it wasn't as grand as the scallion and vinegar chicken stall, it was much quieter, but Fan Zheng actually enjoyed this feeling more. She had already finished making all the steamed cakes and put them in the steamer, emitting wisps of white steam.
Seeing everyone looking over, she smiled slightly and said, "It will be ready to eat in ten more minutes. You can all try some first."
Ten minutes later, it was just the time for the chef to pour the sauce.
The head waiter walked in, intending to tell the kitchen that they were open for business and ask if there were any special dishes or which dishes were unavailable so she could take the menu down. But as soon as she approached, she was greeted by a very strong and unique aroma.
The aroma begins with a sour fragrance, followed by subtle spiciness and warmth from the spices, and finally, a rich umami and delicate sweetness in the aftertaste. Everyone couldn't help but take a deep breath, feeling their stomachs rumble with anticipation.
"It smells so good!"
Her eyes lit up. Had the kitchen come up with some new dishes again?
However, it wasn't over yet. After that aroma came another sweet scent, the fragrance of rice. Rice cake? The foreman immediately recognized it, but then wondered—it seemed a little different. Today's aroma seemed richer and longer-lasting.
In short, it smells better.
She noticed that the chefs had ignored their own tasks and were instead gathered noisily in two different spots. So, the head chef joined in and watched as the chef poured sauce over the already cooked chicken. When the final vinegar sauce was poured over the first plate of chicken in the experiment, a strange and complex aroma instantly filled the air.
It was that overpowering fragrance she smelled when she first arrived.
"It smells so good!"
"Just by smelling this, I know this chicken must be delicious!"
The chefs were also swallowing hard.
Meanwhile, the rice cakes were ready. Upon lifting the lid, a cloud of steaming hot vapor filled the air, followed by a delightful sweet aroma. Finally, the foreman and everyone enjoyed the rice cakes with scallion and vinegar chicken.
tasty!
It's so delicious!
At this point, the foreman could only lament why he hadn't studied harder when he was in school, and could only use such simple words to describe it in a repetitive way.
No, no, there's one more thing—it's just as good as Chef Song's dishes.
Yes, Sister-in-law Song's cooking is a standard in the kitchen, far superior to everyone else's.
"Is this a new dish for today?" The head waiter finished his meal quickly before remembering his purpose. "We're about to open, so I need to hurry if I want to make a menu."
"Should we make it into a new dish?" Sister-in-law Song pondered, glancing at Shan Zu and Fan Zheng.
“Of course,” the chef said gently, offering a suggestion. “These ten chickens are of different breeds, cooked at different times, and have slightly different sauces. We can have our guests taste them and see which one they prefer.”
After thinking it over carefully, Sister-in-law Song smiled and said, "That's a good idea. I remember we have five-flavor flower plates? We can vote first to select five flavors, and then let the customers choose the most popular flavor from these five."
Fan Zheng didn't mind: "If it's not enough, I can make a few more baskets."
It's a good opportunity to try other patterns as well.
Song Wu Sao immediately turned to the supervisor and said, "Immediately add today's hidden limited-time dishes to the blackboard at the front desk: [Traditional Scallion and Vinegar Chicken] and [Traditional Rice Cake]. The quantity is limited, so it's on a first-come, first-served basis! Also, give priority to regular customers."
Their main task is to collect customer feedback, and loyal customers are very cooperative.
The foreman responded loudly and excitedly ran off to make the arrangements.
At this moment, Sister-in-law Song received a message from Lu Xiaoqi, knowing that they would be gathering in the private room today. She then told Shan Zu and Fan Zheng that they didn't need to stay in the kitchen all day and could go to the private room to dine with everyone later.
King Vimalakirti, who was listening to the teachings of the Brahma King, was also there, and he started kneading the dough again.
"Amitabha. No, the steamed cake I made just now wasn't pretty enough. I need to make one that better showcases my skills..." Fan Zheng was filled with fighting spirit.
Wang Wei!
That's Wang Wei!
Fan Zheng's idol was Wang Wei. In that dark era, she relied on Wang Wei's poems, such as "Walking to where the water ends, I sit and watch the clouds rise," to get through those difficult days. Her Wangchuan Villa, far from the troubles of the world, also became her home away from home.
That's why she put a lot of effort into creating the "Wangchuan Scenery" cold dish, drawing inspiration from Wang Wei's poems about Wangchuan, achieving "poetry in painting, painting in food," and then becoming famous overnight.
She had known for a long time that the poet-Buddha she revered had also come to this new world. She had wanted to pay her respects for a long time, but she was hesitant because she was so close to home, and had kept putting it off until now. She never expected that she would be able to offer her idol a dessert today.
This fulfilled her long-cherished wish.
One rice cake isn't enough!
She said no more and buried herself in the rice noodles on the table. Her eyes were even more devout, focused and absorbed than before, which made people feel awe.
The front hall of the fish restaurant.
When the doors opened at 11:00 AM sharp, the customers who had been queuing outside had already entered in an orderly fashion and filled both floors, as well as the private rooms in the back. A sign indicating that customers were waiting was immediately hung outside the doors.
It's the same every day.
Today happens to be Saturday, and regular customers make up almost half of the clientele.
Gan Hao was among them.
He wasn't a local of Qinghe City, but from Hangzhou. During a business trip to the area around Qinghe City, he happened to come across Song Sao Fish Restaurant's West Lake Vinegar Fish, which had sparked a minor controversy online. That's when Gan Hao learned about the restaurant, made a special trip to Qinghe City to try it, and was immediately blown away, recommending it to everyone he met.
Later, when Sister Song opened her fish restaurant back in Qinghe Ancient Town, he bought an annual pass and would occasionally travel from Hangzhou to Qinghe City to stroll around, have a meal, and spend the weekend before returning home. This became a legend among his friends.
Today, he brought his wife, children, and several friends who had long been curious about Qinghe Ancient Town with him.
He booked a table in advance and got a private room with a great view.
"It's really beautiful here. No wonder you feel like you're home, Lao Gan." Several good friends looked at the small bridge and flowing water outside the window and the Huanyin Pavilion not far away, feeling that the beautiful scenery was too much to bear.
They were used to seeing water towns, but Qinghe Ancient Town was indeed more exquisite and special than the usual water towns.
"The scenery is secondary; the food is the main attraction," Gan Hao said, flipping through the menu in front of him.
Song Sao Fish Restaurant has two menus, one is fixed and the other is changed every month. It is a folded book. Every month when the dishes are changed, someone is asked to rewrite it. The first version was written by Yuwen Kai. Later, Su Jun was also asked. In the end, everyone was busy, so a staff member from the fifth district who had studied calligraphy since childhood was asked to write it.
It's very pleasing to the eye.
Regular diners know that the menu, which changes monthly, is the real gem and a must-order.
But today seems to be somewhat different.
"Why were two more dishes added at the last minute?" Gan Hao looked at the dishes that were added at the very end; the ink on them was obviously fresh.
The waiter couldn't help but smile as he recalled how the supervisor had urgently brought over the staff member who could write calligraphy from section five.
She explained that the chef was someone Chef Song had hired from outside, and that these were new dishes prepared today. She encouraged regular customers to try them. She added, "Even our Chef Song said they were delicious!"
"Chef Song also thinks it's good? Then it must be good!" Gan Hao was a die-hard fan of Sister-in-law Song, and upon hearing her say this, he immediately made a decision, "Then let's each have one."
Then he ordered West Lake Vinegar Fish and Song Sister Fish Soup, as well as several other seasonal dishes.
His friends sat down and teased him, "Now we can finally see just how delicious the dish that has our Lao Gan so obsessed with is!"
"Then my sister-in-law's cooking is definitely better."
Mrs. Gan Hao laughed and said, "I can't compare to that. It's not that we're bragging, but Chef Song's cooking skills are truly exceptional."
Gan Hao said confidently, "You guys should think about whether you want to upgrade your tickets to annual passes later. Then we can come together more often."
Moreover, having more people increases the chances of getting a seat.
Dishes were served one after another, starting with a few home-style dishes prepared by other chefs in the fish restaurant.
"Not bad," one of his friends said after trying it.
“That’s certainly possible, but…” another friend agreed, but then added a big twist, “It doesn’t have to be a long journey of taking the high-speed rail every month just to eat here, does it?”
To be fair, the taste is excellent. Even in a highly competitive city like Hangzhou, let alone a tourist area with a monopolistic market position, it would be considered above average. However, it seems to fall short of the deliciousness Gan Hao usually boasts about.
Gan Hao smiled and said, "These are just appetizers; the main course hasn't arrived yet. Don't be impatient!"
No sooner had he finished speaking than West Lake Vinegar Fish and Song Sao Fish Soup were served.
"Come, come, this is what Chef Song makes, have a taste."
The West Lake Vinegar Fish was tender and the Song Sister Fish Soup was rich and flavorful. Gan Hao's friends praised it after the first bite. If the previous dishes could be rated 80 points, then Chef Song's dishes could definitely be rated 100 points!
Everyone quickly finished their small bowls of Song Sao fish soup, and even after finishing, they still felt the lingering fragrance on their lips and teeth.
The West Lake Vinegar Fish was also devoured in a flash. Some people even tried to use the sauce on their plates to mix with their rice, but they were spotted by other sharp-eyed companions. In the end, everyone reached a consensus and shared the fish!
"It is indeed delicious!"
"Good heavens, I really never used to eat West Lake Fish in Vinegar Sauce. Lao Gan, I used to think you had weird tastes when you said you loved this dish. I'm sorry."
Everyone laughed.
Gan Hao wore a proud and smug expression, as if the praise had been bestowed upon him.
After several rounds of drinks and in the midst of lively conversation, there was a gentle knock on the door of the private room. A waiter entered carrying a large, exquisite platter. On the platter were five colorful flower-patterned dishes, each containing five neatly arranged plates of tempting-looking, subtly fragrant scallion and vinegar chicken.
"Ladies and gentlemen, this is our restaurant's hidden limited-time dish for today—Traditional Scallion and Vinegar Chicken." The waiter introduced with a smile and then explained in detail, "These five dishes use different breeds of chicken, are cooked at different temperatures, and have different sauce flavors. The chef specially instructed that after you taste them, please vote for the dish that you like the most."
As she spoke, she took out five small, exquisite bamboo tickets engraved with the character "Song".
"Oh? There's an interactive segment? That's interesting!" Gan Hao's friends immediately became interested.
The waiter smiled and said, "The dish that gets the most votes will become the regular flavor for the rest of the time."
Gan Hao also found it novel; it was the first time he had encountered this type of cuisine at Song Sao Fish Restaurant. Moreover, the restaurant didn't often serve poultry dishes, which was quite interesting.
He was the first to pick up his chopsticks and began to taste the food in turn.
His eyes lit up after taking a bite.
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