Miao Chu

Chapter 284 Outside the door
Some people were serving warm mixed vegetables, while others were serving soup.

Simmering salted bones over low heat allows the flavor to fully infuse the broth. The saltiness is different from ordinary salt; it carries the freshness of the bones and meat, with a mild undertone supporting the saltiness.

The mustard greens are very tender, the leaves are cooked until soft, and the stems retain their shape very well. But when you bite into them, you'll find that they are actually quite tender and mushy. You can't even taste the transparent outer layer of the mustard green stem. All you can taste is their tenderness and a slightly bitter taste.

That bitterness is also a bittersweet taste, with a mellow flavor. The bitterness lasts only a moment, and once it enters the mouth and touches the tongue, it almost immediately transforms into a sweetness. With the freshness of the soup, it can sweep away all the impurities in the mouth, giving people the feeling of "It really cools me down, it has even calmed my temper."

After simmering for a long time, the meat on the salted bone is already just skin and bones. Even if you only press it with your tongue, it will be completely tender and you can see it. You can even press the bones inside with your tongue and upper teeth to extract a richer and fresher juice.

More of the essence of the bones and meat has already been infused into the soup—even so, the soup is still clear, only a light yellow color, and looks no different from ordinary vegetable soup. However, it tastes extremely balanced. It's hard to say whether the freshness of the bones and meat takes the lead or the bitterness of the mustard greens overshadows it.

When you drink it, you feel that they are all one, with saltiness enhancing the umami and bitterness transforming into sweetness, creating a smooth and pleasant aftertaste.

With a bite of mixed vegetables and a sip of salted bone and mustard soup, the mouth was instantly cleansed, which made some people feel sorry for the meal.

"Oh! Oh! It's delicious, but I should have waited a while before eating it—the flavor of that black char siu could have lingered in my mouth a little longer!"

"Alas, as the ancients said, the lingering sound of music can last for three days. If I eat this black char siu and don't eat anything else, the aroma of the meat can also linger on my lips and teeth for three days!"

"Roasting meat by the water, boiling soup with mountain spring water—though I am no famous scholar, I have indulged in a bit of romance!"

Everyone ate a little bit of food, and each left a bowl of soup on the side to cleanse their palates later. Knowing there would definitely be more good dishes, no one wanted to eat quickly. Instead, they chatted to pass the time, keeping their mouths open and preventing them from being too greedy, lest they lose control and overeat and fill their stomachs.

Just then, another dish was served.

The aroma wafted in from the doorway; it was a large plate of young, tender pigeons served according to the number of people.

Seeing the servant take out scissors, Master Chen, an old man from Song's restaurant and an expert in eating pigeons, was so frightened that he immediately stopped him, saying, "Wait! I don't need to cut mine open—I'll just gnaw on it whole!"

His words aroused the curiosity of the others at the table, who couldn't help but ask him questions.

"Old Chen, what kind of eating is this? Where is the civility?"

"What's with the fancy talk! With a snip of the scissors, the juices just flow onto the plate—I have my own mouth, do I need the plate to catch them for me?"

This was obviously a joke, but everyone at the table has a mouth, and someone even muttered, "If you don't cut it open, how can you bite it?"

But when they saw Master Chen picking the whole pigeon into the bowl, almost everyone followed suit.

Since there was no stove here, the pigeons were deep-fried until they were shiny and glistening with oil, their color ranging between reddish-brown and golden brown. Just looking at them made one's mouth water.

Unlike the roasted pigeons in the same restaurant, the fried pigeons are juicier. With one bite, the juices burst in your mouth, and the aroma of oil, meat, and braising sauce is incredibly rich. The meat is tender, and even the bones are soaked in the sauce, making it wonderfully delicious.

Once the skin is broken, the meat juices gush out endlessly. Take a sip and savor the rich flavor, then take another bite and more juices will be released. It's incredibly busy!

Master Chen was an expert, and he still had to be extremely careful while eating. As for the other novices, they were even more careless. Some of them grabbed the pigeon leg and pulled it, and if they accidentally used too much force, the meat juice would splash all over the bowl. They were so anxious that they didn't even have time to put their mouths together, and could only stomp their feet under the chair.

The pigeon skin is as thin as paper and extremely fragrant. Because the skin is so thin, yet not like glass, it is very easy to bite into.

As soon as the meat entered their mouths and they tasted it, two old men immediately voiced their regret—these were two rough-handed men, lamenting the mouthful of meat juice they had just missed.

Because the meat needs to be tender, the pigeons used are naturally younger ones, which are not very big. No matter how much you cherish them, you can only eat one in a short while.

As they ate, the group of old men were still savoring the taste of the fish bones when, almost simultaneously, they all turned to look at the door—only to smell a strong aroma of dried fish. It turned out that a servant was carrying a small clay pot into the room.

As soon as the lid of the casserole was lifted, the sizzling sound grew louder and louder, filling the entire room with a rich aroma.

The waiter hurriedly said, "Miss Song said that this dish is called 'Salted Fish and Eggplant Casserole,' and it contains salted fish pieces and a little oil. Please be careful with your stomachs..."

This was a waste of breath; almost no one paid any attention to remind them, as everyone had already started eating.

Salted fish pieces are stir-fried in hot oil, giving them a bold, rich, and savory flavor. Eggplant is first stir-fried and then simmered until the outer layer is slightly browned and the inside is soaked in sauce, becoming soft and mushy, with its own unique eggplant aroma, while also absorbing the saltiness of the salted fish, the oiliness of the minced meat, and the aromas of garlic, scallions, and soy sauce...

This dish is incredibly fragrant, with a rich sauce. Although it's not greasy, it's definitely a bit oily. After taking one bite, everyone reached for their bowls of rice and started eating.

Everyone was enjoying their meal, but Old Man Tang, sensing something was amiss, grew anxious. He hurriedly stood up, leaning on the table, and looked outside. As he looked, he reminded everyone at the table, "Don't rush, eat slowly, don't eat your rice yet—save room for the fish I caught!"

Who cares about him! I'm too busy eating to even think about it!

"Old Tang, I'm not trying to be mean, but the Bian River is so muddy. It's really lucky to catch such a big double-backed carp. Why waste it? We should take the fish home and keep it for ten or fifteen days before eating it, otherwise it will definitely taste muddy!"

The angler who had been sitting by the pond for half a day but had caught nothing immediately chimed in, saying, "That's exactly what I meant. I tried to persuade you, but you wouldn't listen. You insisted on giving the fish to the cook. I don't know how much trouble that young lady will have when she gets this mud carp. You can eat it, but I can't even finish the rest of this delicious meal!"

When this person said this, everyone else at the table thought it made perfect sense. Not only did they start eating even faster, but some well-meaning people even offered words of advice.

"Old Tang, just have a taste of that fish, don't keep thinking about it. Aren't the other dishes good?"

However, before the man could finish speaking, another dish was brought to the table – it was Old Tang's fish.

The plate was a large, oval-shaped platter, on which was placed a whole braised carp. The carp was fried to a golden brown, still with its scales, its tail slightly curled up, and its whole body covered in thick sauce. To the eye, it was like a provocation saying, "Dare you eat me?"

A group of old men, though somewhat afraid of the muddy smell, couldn't resist and immediately grabbed their chopsticks, vying to give the carp a good shovelful of meat.

Ordinary carp are usually full of bones, but the double-backed carp is different. It has fewer bones. You can slide your chopsticks along the bones towards the belly, avoiding the intermuscular bones, and pick off a piece of fish along with the scales, skin and meat. Mixed with the hot aroma, add a little white rice, and put it in your mouth. It gives you a dizzying feeling of happiness.

Salty and savory, sweet with a hint of fragrance, it relies on first frying pork belly to render the fat, using pork and fish as in-laws, adding scallions, ginger and garlic for aroma, along with soy sauce, salt, Shaoxing wine, and a little bit of maltose for seasoning, which makes the sweetness of the fish even more pronounced.

The fish scales and skin were fried until crispy and fragrant, without even being scored.

Song Miao used lard to fry the meat over a high flame, which drove away the earthy smell and locked in all the fishy aroma. The meat was layered with meat, making it incredibly fragrant.

There's a saying at the time: "I'd rather give up three generations of relatives than discard a carp scale." You can imagine how unpleasant carp scales taste.

The fish scales are curled up, and after being simmered for a long time, the skin still has a crispy feel, but the fish itself is soft. The gelatinous substance that is released can stick to the upper and lower lips. The fish meat is extremely soft, the belly meat is very tender, and the slightly firmer part is slightly firm. It is very fresh and fragrant, and it is coated with a thick soup, which is a real treat for the tongue.

The most pleased of all was Old Man Tang, who ate while eagerly boasting, "How was it! How was it! Was the fish fishy? Did it taste muddy? Did it taste muddy?"

—Who cares about him? They're too busy eating fish!

As dish after dish was served, everyone was so full they didn't want to move. But when the servant brought out more dishes, their fear outweighed their anticipation.

"Is there still food left? Can you please stop serving it—I can't resist eating it once it's served! I'm already stuffed!"

"Who told you to insist on having three bowls of rice? You actually dared to eat three bowls! Do you think you're some young person in your twenties? I'm worried sick watching you eat—stop eating!" "Sigh, I can't eat anymore either, let's just take mine away..."

But once the food was served, no one spoke; everyone fell silent.

The servant sensed something was wrong and didn't dare raise his voice at all, saying, "The kitchen said this is a small snack to finish off the meal—if the gentlemen can't eat it, I'll take it away."

"and many more!"

"Wait! Don't rush! What snacks?"

"Miss Song said it was sesame paste stewed with milk..."

"What kind of stewing method is this? Let me see—never mind, let's leave it for now. I'll rest for a bit and then decide whether I want to eat it..."

"Such a small bowl... Oh well, I'll eat it now!"

They didn't rest; almost everyone picked up a spoon.

The steamed milk on top of the bowl is incredibly smooth and has a rich milky aroma, while the sesame paste on the bottom is only slightly sweet, its fragrance complementing the milky flavor. Each has its own unique aroma when eaten alone, but with one sip, the richness and flavor are amplified.

The sesame paste is especially smooth, made with freshly roasted and ground sesame seeds. It's delicate and thick, with no grainy texture, and has a wonderful aroma. While eating it, you feel like your hair is already growing.

Everyone was both satisfied and dissatisfied with the meal.

Someone couldn't help but complain, saying, "Old Liu, that's not fair! Why didn't you say so earlier? If I had known, I wouldn't have eaten anything this morning!"

"Exactly! I drank so much tea and ate so many snacks and fruits for nothing, what a waste of my stomach!"

"Such delicious food, such a good chef, such wonderful flavors, why didn't you invite us to try it sooner?"

Liu Hanlin chuckled, and as he laughed, he fired arrows at Master Chen, who was engrossed in eating his food, and Master Cao, who was absentmindedly sipping his soup.

He said, "I've only been eating here for two days, and I'm already thinking about you guys. I even invited the chef to host a banquet. But Old Chen and Old Cao have been hoarding all the good stuff for half a year without saying a word. If I hadn't happened to get to eat some..."

Immediately, everyone at the table joined in the condemnation, relentlessly criticizing Chen and Cao.

Master Chen smiled and said, "It's not like you've only been eating it for a couple of days, is it? The plum syrup that Old Liu sold to you last month was made by that young lady—how did he sell it to you? What good stuff did he get in return?"

With a single move, using the opponent's own spear against their own shield, Liu Hanlin was immediately reduced to searching for his few remaining teeth on the ground.

The scene was just a lively chatter, but Master Cao didn't react at all. Several times, the conversation was directed at him, but he didn't answer. Even when someone patted him on the head alone, he would only raise his head and give a dry laugh.

Everyone could tell that something was wrong.

Someone asked bluntly, "Old Cao, what's wrong with you today? We had such delicious pigeon, braised fish, mutton, and also char siu and stir-fried water bamboo, but you ate listlessly—you didn't fight for the food you usually love!"

Master Cao forced a smile and said, "My wife at home has been unwell lately, and I'm worried about her, so I'm not feeling very energetic."

Upon hearing this, everyone was astonished and hurriedly asked what was wrong, and then helped recommend a doctor.

Then someone complained to him, saying, "If you knew your sister-in-law wasn't feeling well, why did you even come out?"

Master Cao explained, "I was just afraid that my arrival would spoil everyone's fun, but I thought it had been a long time since we last met, and Old Liu had already invited us, so I decided to leave it at that. We've had a doctor at home, and after taking medicine, I'm feeling much better. Everyone should enjoy their own time and not let my presence spoil the mood!"

Because of this incident, the poetry gathering that was supposed to take place in the afternoon was no longer enjoyable. Before parting, everyone went to ask Liu Hanlin and Master Chen about the cook's background.

Master Chen chuckled and said, "It's far away from you—Miss Song has her own eatery called 'Song's,' located at the end of Suanzao Alley inside the Zhuque Gate, not far from the Imperial Academy."

He added, "When I have some free time another day, I'll treat you to a meal in return. Miss Song's restaurant has a stove, and she usually makes char siu, roast pigeon, roast chicken, roast duck, and the like. My grandson can't eat poultry, so he can't eat these. But Miss Song promised that she'd roast a big pig when she opens, and I'll take you there to eat then!"

As he spoke, he ordered someone to invite Song Miao over.

Upon seeing the real person, everyone had even more questions to ask.

"Young lady, how did you manage to get this food prepared?"

Do restaurants offer delivery? How is it delivered?

"What dishes are served at the restaurant? Does the restaurant have everything we're having for today?"

Then they called over the manager and had someone acknowledge Song Miao in person so that things would be easier to discuss later.

Song Miao answered each question in detail and then introduced the various dishes in the restaurant. Before she had finished speaking, several people said they wanted to try Song's Breakfast. If they liked it, they would like to compete with their colleagues in the future. Song Miao had gone out to cook once and hadn't even returned home yet when she brought back seven or eight new customers who wanted everything.

Once outside, she called Zhang Si Niang over, introduced her to the woman, and asked her to discuss the matter further with the stewards of each household.

With most of the matters settled and all the loose ends removed, Song Miaocai took her people and a set of cooking utensils and said goodbye.

I left home in the morning and it was almost dark when I got home.

Back at the restaurant, Cheng Erniang had already left food for them. Song Miao and Zhang Si Niang ate slowly and then exchanged information with their families about what had happened during the day.

Upon hearing about the new business, Cheng Erniang hurriedly took out paper and pen to write down the delivery location, quantity, and who would be handling the delivery. Only after confirming everything was in order could she feel at ease.

As it was getting late, Zhang Si Niang and her husband ate their meal, packed their things, and went home with the rest of the group after work.

After the woman left, Cheng Erniang said to Song Miao, "Today an old woman came to the door, saying she wanted to see you, madam. I asked her what she wanted, but she didn't answer and left on her own—saying she would come again tomorrow."

Song Miao then asked the visitor in detail about his appearance and age. Upon hearing the description, she found him to be completely unfamiliar and felt puzzled.

After the two talked for a while, Cheng Erniang said, "My lady has been busy all day. I have left a stove in the back. If you want to wash up, there is hot water ready."

They then asked if we should close the shop first.

Song Miao said, "Second Madam has been busy all day. I'm not here today, and you've been managing the shop all by yourself, and you've also been leading the new staff to deliver goods. You must be very tired. Go and wash up first, and I'll close the door here in a bit."

After she finished speaking, she subconsciously glanced outside the door.

(End of this chapter)