Ch 145: Kung Fu Cuisine
Wu Ming’s concern wasn’t the hardware, but rather the possibility of Sun Dangtou and the others being lazy, obstructive, and shirking their responsibilities.
It seems he worried unnecessarily; the servants at Drunkard’s Mansion were all very kind and friendly.
Wu Ming naturally had to make some polite pleasantries: “To manage this birthday banquet, I still need to rely on everyone’s assistance, ensuring that we work together to make this joyous occasion a success for both the host and the guests!”
Sun Xing immediately bowed and responded, his expression sincere: “Shopkeeper Wu, you’re too kind; this is our duty. Whenever you need anything, just give Shopkeeper Wu your orders!”
Having said that, he also asked: “I wonder, Shopkeeper Wu, what dishes do you plan to make?”
Wu Ming shook his head and said: “Not yet decided. Once the menu is finalized, it will be sent to Head Chef Sun.”
Although the specific dishes hadn’t been decided, he already understood Drunkard’s needs.
It couldn’t be too extravagant, but it couldn’t make Old Ouyang lose face either. In other words, it was necessary to create a high-end feel using ordinary ingredients.
Different eras and different diners have different definitions of “high-end.”
During his time in Dongjing, Wu Ming had visited many restaurants and had a deep understanding of the tastes of the scholar-officials of This Dynasty. Ultimately, it all boils down to the word “elegant.”
Elegant refers to a light flavor and elegant appearance. If the dishes also contain allusions to scholar-officials, such as Steamed Vegetarian Duck and Jade-Green Cold Noodles, they naturally reach a higher level.
Fan Zheng, a famous chef of the Five Dynasties, became famous throughout the land for a platter called “Wangchuan Tu Xiaoyang.” This dish used the twenty-odd scenic spots in Wang Wei’s painting of the Wangchuan Villa as its blueprint, carving and assembling the ingredientsโSliced Fish, dried meat, meat sauce, fruits, and vegetablesโto create a landscape on the plate and evoke poetic feeling, making it deeply loved by scholars and artists.
Wu Ming couldn’t fabricate allusions, nor did he intend to be pretentious. With his skills, dishes like the “Wangchuan Tu” were a piece of cake for him.
It’s time to show off some real skills!
Until the three people left, they didn’t see Ouyang Xiu.
It didn’t matter; Wu Ming’s purpose was to familiarize himself with the work environment and see what he needed to bring.
Because it was a home-cooked meal order, the necessary utensils, seasonings, and ingredients could be temporarily taken from the transit station, but they could only be used for cooking and could not be sold or given away.
After returning to Wu Ji Chuan Restaurant, the master and apprentice began to draft the menu.
Cold dishes and soups could be prepared in advance, but hot dishes needed to be stir-fried at Drunkard’s house. An earthen stove is ultimately not as controllable as a high-heat stove, so it’s best to avoid dishes that require precise cooking techniques to prevent disaster.
They first listed the dishes already available at Wu Ji Chuan Restaurant. Wu Ming dictated, and Xie Qinghuan wrote: spiced meat platter, fermented meat, garlic cucumber, small braised pork, fish-fragrant shredded pork, lychee chicken, ginger hot pot chicken…
Then came the hearty dishes. As usual, mutton, quail, river fresh produce, and kidney were indispensable.
After listing the regular dishes, there were already twenty dishes.
Xie Qinghuan looked up at her master, knowing that he was about to innovate again.
Wu Ming pondered for a moment: “The next dish, Wen Si Tofu.”
“Wen Si… Tofu?”
Qinghuan repeated softly, bewildered.
“No,” Wu Ming corrected, “Let’s call it Thousand-Strand Tofu.”
This dish was created by the monk Wen Si of Tianning Temple in Yangzhou during the Qing Dynasty, hence its name. It’s from centuries later, and if asked about it, it would be hard to explain; it’s better to change the dish name.
Xie Qinghuan wrote down the four characters “Thousand-Strand Tofu,” thinking: The characters “Wen Si” are indeed puzzling; “Thousand-Strand” is self-explanatory, presumably referring to tofu cut into a thousand thin strands…
Her pen suddenly paused.
Tofu cut into strands?!
She couldn’t believe it and quickly asked her master for confirmation.
“Correct,” Wu Ming nodded slightly, “You can learn this dish; I’ll teach you tomorrow.”
…
People often say that Dongjing City never buries true gold.
He Shuangshuang agreed wholeheartedly.
Although a kitchen maid’s position is humble, as long as she earns a little bit of fame, her livelihood will be better than in ordinary professions.
As for a top-tier kitchen maid like her, who was famous throughout the capital city, she had earned ten thousand strings of cash with her skills. Those who wanted to visit to become her disciples or propose marriage almost crossed the threshold every day.
At this moment, another matchmaker, with a smiling face, was speaking on behalf of a poor scholar, exaggerating the poor fellow’s scholarship and future prospects.
He Shuangshuang sneered inwardly: What they say is better than what they sing; they just covet my generous dowry!
Nowadays, people only consider “profit” when seeking a marriage; who cares about family background?
Even though she was just a kitchen maid working a lowly profession, there were indeed many scholars who came to propose marriage.
She was originally a rootless orphan, fortunately her master took her in and taught her superb skills, allowing her to achieve her current status.
Without parental orders, her life-long affairs naturally depended entirely on her own will; whether she married or not, and whose family she entered, were entirely up to her!
To be honest, she didn’t like any of the young masters who came to propose marriage. She had even considered: if she never met a beloved in this life, she would simply follow her master’s example, cut off her hair, and live the rest of her life with the ancient Buddha and the green lamp.
Seeing that the matchmaker was still chattering endlessly, He Shuangshuang’s brow was already furrowed in disgust. She dismissed her with a few words and asked her apprentice Jin’er to see her out.
Her only apprentice, Jin’er, was also a rootless orphan.
Seven years ago, on a cold winter day, He Shuangshuang was carrying the vegetables she had just purchased back home along the Bian River when she suddenly saw a thin figure huddled under a tree, emaciated from hunger, but with eyes as stubborn as a small wolf.
In that appearance, she vaguely seemed to see her former self.
On a whim, she squatted down and handed over the still-warm steamed bread she had just bought: “Follow me?”
Young Jin’er stared straight at the bread, then at her eyes, for a long time, before putting her frostbitten little hands into her palm.
That year, He Shuangshuang was only seventeen years old, just a novice kitchen maid.
Seven years passed in a flash. The former young kitchen maid had already become famous throughout Dongjing, and princes, nobles, and wealthy merchants often invited her to manage banquets.
He Shuangshuang suddenly remembered something and asked aloud: “Jin’er, isn’t Scholar Ouyang’s birthday in the next few days?”
“Yes…”
Jin’er hesitated.
“What?” He Shuangshuang raised her eyebrows slightly, “Did Scholar Ouyang not send anyone to invite you?”
Jin’er had to tell the truth: “Disciple heard that Scholar Ouyang had hired the shopkeeper and head cook of Wu Ji Chuan Restaurant.”
“???”
A trace of surprise flashed across He Shuangshuang’s eyes.
“Wu Ji Chuan Restaurant? There’s such a shop in Dongjing City?”
“Disciple only heard about it recently. It is said to be located in Wheat Straw Alley outside Zhuque Gate, just a small, unknown shop.”
He Shuangshuang’s brows furrowed slightly, her lips pursed, and her fingertips tapped lightly on the table.
Scholar Ouyang was one of her most important clients, and it was somewhat unpleasant to have her business stolen.
To dare to take on the birthday banquet of a high-ranking official, this Shopkeeper Wu must have some skill.
But no matter how great the skill, it can’t surpass mine; it’s mostly due to connections.
What is the background of this Wu Ji Chuan Restaurant?
