Great Song Dynasty Writer

Chapter 186 Each Strives for Their Own Path, Yet Shares the Same Wind Across a Thousand Miles [Seeking Monthly Tickets!]

The Anle Creek flows gently, and the afternoon sun paints its surface with shimmering gold.

Su Shi held the ink-stained plain paper and looked at it carefully, as if he wanted to engrave each word into his heart.

This is mainly because there were very few books on food during that era. The only ones were Yu Cong's "Shi Zhen Lu" from the Northern and Southern Dynasties, Xie Feng's "Shi Jing" from the Sui Dynasty, and Wei Juyuan's "Shao Wei Yan Shi Dan" from the Tang Dynasty.

Therefore, it is very difficult for foodies to obtain a complete and authoritative recipe.

Lu Beigu's book, "Shu Zhuan Lu," not only records cooking steps, but also uses the style of poetry to depict the ultimate beauty of the dishes. Its descriptions are so precise that every word is a gem and every sentence is profound.

Moreover, in addition to the new dishes created by Lu Beigu, the book also records the delicacies of Sichuan that he encountered on his journey to Chengdu.

Su Shi was certain that this book far surpassed any cookbook he had ever seen, and was definitely a great work worthy of being passed down to future generations!

Yes, for Su Shi, this book held a higher place in his heart than some of the poetry collections of great masters. After all, poetry collections don't teach him how to cook delicious food.

"Brother Lu's book, 'The Record of Sichuan Cuisine,' is not only remarkable for its delicious flavors, but also for its literary ingenuity. I, Su, truly admire it!"

As Su Shi looked at the book, he secretly vowed to himself that he would study it diligently and strive to create new dishes. One day, he would also write a culinary treatise like this!

"Brother Zizhan, you flatter me. These are just some superficial insights, hardly worthy of the discerning eye of experts."

Seeing Su Shi's reaction, Lu Beigu felt pleased. He looked at the sun and said, "We've been chatting for a long time. Autumn days are short and it's getting late. I'm sure you're feeling a bit hungry. Why don't you come back to my shop with me? I'll make a few more dishes from this 'Record of Sichuan Cuisine' as a farewell meal."

"Very good! Very good!"

Su Shi's eyes lit up, and he nodded repeatedly: "That is exactly what I wish for, but I dare not ask! However, my dear brother, you don't need to go to too much trouble. Just one or two simple ingredients will suffice."

He subconsciously rubbed his stomach, still feeling uneasy about overeating, but his desire for the dishes recorded in "Shu Zhuan Lu" ultimately overwhelmed that concern.

Back at Lu's private kitchen, Lu Beigu personally cooked.

It's definitely impossible to make it "simple with just one or two dishes." The fact that he wasn't allowed to walk in and lie down to leave shows that Lu Beigu had already reduced the amount of food he was supposed to prepare.

Su Shi had to wait quite a while before several fragrant dishes were served.

Besides twice-cooked pork, boiled mutton, and shredded pork with garlic sauce, there was also a plate of salt and pepper lamb chops, which was mentioned later in the "Shu Zhuan Lu" (Records of Sichuan Cuisine).

People in the Song Dynasty loved mutton the most, so dishes made with mutton were quite popular.

This salt and pepper lamb chop is made by cutting lamb ribs into short sections, marinating them with a secret sauce, coating them in a thin layer of flour, frying them until golden brown and crispy, and then sprinkling them with freshly roasted and crushed Sichuan peppercorn salt. The aroma is irresistible, and each bite is crispy on the outside and tender on the inside, with a unique numbing and savory flavor that makes it unforgettable.

Finally, there was a seasonal vegetarian dish: stir-fried pea shoots.

Only the tenderest shoots of peas are used. They are stir-fried quickly over high heat until they are bright green and refreshing, perfectly balancing the richness of the previous four meat dishes.

Looking at the five dishes before him, each with its own unique color, aroma, taste, and presentation, and recalling the exquisite descriptions in "Shu Zhuan Lu," Su Shi felt as if the words on the paper were leaping off the plate, and his heart was filled with countless emotions.

He carefully picked up a piece of salt and pepper lamb chop, savoring the perfect blend of rich meat juices and salt and pepper wrapped under the crispy crust. What he tasted on his tongue was not only deliciousness, but also Lu Beigu's precise control over the heat and seasoning, which was like that of a "master general".

Only gourmets can appreciate the details within.

"This salt and pepper flavor may seem simple, but it actually requires a great deal of skill! The salt concentration, the amount of peppercorns, the cooking time—the slightest mistake can make all the difference."

Next came boiled mutton.

In a large white porcelain bowl, scalding red oil is poured over the top like lava, with snow-white mutton and bright green lettuce tips floating among it, covered with crispy fried Sichuan peppercorns, truly "like a crimson sunset reflecting on white porcelain".

One spoonful into the mouth reveals tender, smooth mutton without any gamey smell, followed by a numbing and spicy sensation that sweeps over you like a storm, making you sweat, yet leaving you with a savory and refreshing taste.

Twice-cooked pork features glistening, curled slices of meat shaped like "lamp nests," coated in a rich, dark sauce. It's contrasted beautifully with vibrant green garlic sprouts and dark black fermented soybeans, offering a delightful interplay of crispness and tenderness, with a savory, slightly spicy, and sweet flavor. As for the fish-fragrant shredded pork, Lu Beigu's description is spot on. The deep red shredded pork truly resembles "shredded pork wrapped in sauce like a necklace," while layers of glossy black fungus, jade-white bamboo shoots, and vibrant green scallions are piled on top, all coated in a glistening, oily fish-fragrant sauce, making it look incredibly delicious.

With each dish he tasted, he compared it to the descriptions in "Shu Zhuan Lu" (Records of Sichuan Cuisine), and the more he ate, the more impressed he became, feeling that the profound truths of the universe were hidden in this small plate.

As Su Shi savored the food, he exclaimed from the bottom of his heart, "Brother Lu, I have personally experienced the profound wisdom in your words today! This insight should be engraved on bronze vessels!"

Despite his best efforts to restrain himself, he still unknowingly ate all the food. Fortunately, Lu Beigu was worried that he might have an upset stomach, so he didn't end up in such a mess as he had at noon.

The food was plentiful and the aroma of tea wafted through the air.

The two became increasingly engrossed in their conversation, discussing everything from the taste of food to their insights on poetry and literature, and then moving on to the literature of the world.

For a moment, they felt a sense of regret for not having met sooner and a deep appreciation for each other.

Su Shi discovered that Lu Beigu was knowledgeable, had a unique way of thinking, and often made surprising remarks. Although he was not as good as Su Shi in poetry, the diversity of Lu Beigu's knowledge and the novelty of his insights gave Su Shi a sense of awe and admiration.

Lu Beigu was filled with envy for Su Shi's historical-level talent in poetry. He could only say that it was fortunate that the imperial examination did not test his ability to write lyrics. If he did write poetry, the evaluation criteria for examination poems and regular poems would be completely different.

As the sun began to set, Su Shi, though reluctant to leave, had to get up and say goodbye, knowing he had to rush back to Meizhou to help his father and brother tidy up the house and prepare for his trip to the capital for the imperial examinations.

"Brother Lu, today's meeting was filled with delicious food and invaluable advice. I am deeply grateful!"

Su Shi bowed deeply to Lu Beigu with great solemnity.

Lu Beigu also stood up and returned the greeting: "Brother Zizhan, you flatter me. It is a pleasure in life to be able to share a drink and discuss philosophy with you, and to appreciate the flavors of life."

He had already arranged for a donkey cart to be waiting outside the door for Su Shi.

The driver was an honest old man. The cart was covered with dry grass and had a lantern hanging on it for protection from the wind.

With Lu Beigu's help, Su Shi carefully boarded the donkey cart, then took out copper coins to pay the driver. His movements were noticeably slower than when he arrived, indicating that he still had a considerable amount of money in his stomach.

After he sat down, he couldn't help but turn back and take another deep look at the "Lu's Private Kitchen" signboard illuminated by the warm lantern light, and at Lu Beigu standing in front of the door to see him off.

"Brother Lu, please wait! We'll meet again in the capital!"

Su Shi waved his hand, his voice exceptionally clear in the quiet autumn night.

"Each strives in their own way, though separated by a thousand miles, we share the same wind." Lu Beigu waved in response, "See you in the capital!"

The driver gave a soft shout, and the whip cracked crisply in the air.

The docile gray donkey then set off, pulling the creaking, simple cart, carrying the satisfied yet wistful Su Shi, slowly driving into the deep night of South Street in Hejiang County.

The wheels rolled over the bluestone slabs, making a monotonous and long sound.

The cool autumn breeze, carrying moisture, brushed against Su Shi's face, dispelling the worldly air about him, but it could not dispel the turbulent thoughts in his mind.

"Each strives in their own way, and though separated by a thousand miles, they share the same breeze."

Su Shi murmured to himself, savoring the imagery of the poem.

He looked up at the night sky, where sparse stars twinkled with a cool light.

As the thin mist of the autumn night gradually spread, the donkey cart finally disappeared at the end of the official road leading from Hejiang County to Meizhou.

And it was time for Lu Beigu to leave Hejiang County once again to go to the most important battle of his life.

(End of this chapter)