Courtyard House: Starting with a 28-inch motorcycle

Mr. Lou and his family were already waiting at the door to welcome the guests—the birthday celebrant was in high spirits with a smile on his face, while Lou Xiao'e stood to the side and behind, wearing an elegant floral dress and with her long black braid hanging down to her waist. In the afterglow of the setting sun, she looked like a white swan standing quietly.

As soon as the car door opened, Xu Damao jumped out first and quickly went to greet Chairman Lou. Chairman Lou's brows furrowed slightly, but then relaxed as usual.

"Hello, Director Lou! Hello, Auntie!" he said loudly. "This must be Comrade Lou Xiao'e, right? It was a real pity that we only met briefly last time."

Mr. Lou nodded slightly: "Xiao Xu, thank you for making this trip. I have other things to do here, so you can go ahead and take care of them. Have a good drink tonight."

Lou Xiao'e and her mother responded only faintly, their tone flat and unmoving.

He Yuzhu then got off the car, just as Director Yang's bicycle came to a stop with a jingle. Seeing that he was also among the guests, Lou Xiao'e's lips curled up slightly, and a hint of joy flashed in her eyes—that long-cherished taste rose to the tip of her tongue again; but her heart tightened slightly: she wondered if Master He's skills still inherited the essence of Uncle He's back then?

After the pleasantries were over, Factory Director Yang specially introduced He Yuzhu to Director Lou.

"This is our factory's top chef, He Yuzhu, also known as Xiao He. He's truly a master chef; everyone who's tried his food gives him a thumbs up."

The factory manager stepped aside, gesturing for He Yuzhu to come forward.

He Yuzhu walked steadily closer and shook hands with Lou's father.

"Hello, Xiao He."

"Hello, Uncle."

"We'll have to rely on you today!" Mr. Lou said with a warm smile. "Xiao He, what's your specialty? Don't call me Director, call me Uncle."

At that time, the four major cuisines of Sichuan, Shandong, Huaiyang, and Cantonese were already famous throughout the north and south; in the late Qing Dynasty and early Republic of China, Zhejiang, Fujian, Hunan, and Anhui cuisines quietly rose to prominence, collectively known as the eight major cuisines. Frying, stir-frying, braising, stewing, simmering, steaming, and simmering—each cuisine displayed its unique skills.

"Uncle, I am very familiar with Sichuan cuisine, and I also know a little about Tan family cuisine," He Yuzhu replied calmly.

Tan Family Cuisine originated from the residence of Tan Zongjun, the second-place scholar in the imperial examinations during the late Qing Dynasty, hence it is also known as "Second-Place Scholar Cuisine". It is skilled in using old broth to enhance the flavor and slow-cooking, and is especially adept at soaking and restoring dried seafood. The "Eight Treasures of the Sea" become so delicious in its hands that they are irresistible.

Lou's father's eyes lit up: "Great! I've been waiting for you to pull this off."

Ever since He Daqing left without saying goodbye, he had never tasted authentic Sichuan cuisine again—spicy but not dry, numbing but not bitter, with a lingering sweetness. Hearing He Yuzhu speak now, he felt a sudden sense of relief, as if clouds had fallen after a long drought.

After all, in those days, most Sichuan cuisine masters stayed in the mountains and rivers of Sichuan, and only a handful could go to Beijing; the top masters had long been hired as chefs by central government agencies or ministries, and ordinary people rarely found them.

For those who wander far from home, craving a taste of authentic hometown flavors is harder than climbing to heaven.

Factory Director Yang patted He Yuzhu on the shoulder: "Zhuzi, today's show depends entirely on your performance."

The factory manager had barely heard He Yuzhu's joke when Director Lou's eyes lit up and his eyebrows relaxed – this kid is really quick-witted, but he always takes things too seriously at the factory and doesn't easily listen to anyone.

He stepped aside, and the servant led He Yuzhu through the carved doorway straight to the kitchen. Before the stove was lit, the sound of knives cutting filled the air, and the ingredients were quickly and efficiently disassembled and arranged as soon as they were placed on the counter.

Lou's kitchen was like a miniature food storehouse: whole chickens and ducks hung neatly, the shank meat was glistening with oil, the lamb chops were covered with fine marbling, and even the two blue-backed carp in the sink were still swaying their tails, their scales shimmering with a lively silver light under the lamp.

In this day and age, such a grand display is a rare sight among wealthy families.

With plenty of ingredients, He Yuzhu immediately made up his mind—why not serve a few Sichuan dishes to impress the guests?

Fish-flavored shredded pork should be glossy red oil and coated with a crispy, tender sauce; Kung Pao chicken should be made with fried peanut brittle and a spicy, savory flavor; sliced ​​beef and tripe in chili sauce should be as thin as cicada wings and have a penetrating numbing and spicy kick; Mapo tofu should be piled tremblingly in a blue and white porcelain bowl, its numbing, spicy, and fresh aroma hitting the tip of the nose; twice-cooked pork should be fatty but not greasy, shaped like a lantern; Dongpo pork knuckle should be tender and fall off the bone, with a glossy, oily sauce color and an irresistible aroma...

But then he changed his mind—he might as well show off a dish of Tan family cuisine.

In his early years, he learned Tan family kung fu from He Daqing: a balance of salty and sweet flavors, appealing to both northern and southern palates; not relying on heavy oil and soy sauce to mask the taste, but focusing on the authentic original flavor; the heat must be steady, precise, and ruthless, and the ingredients must be used generously; stewed thoroughly, simmered for a long time, and braised until melted in the mouth, rich but not greasy, mellow and long-lasting, returning to the essence of nature.

Tan Family Cuisine is a unique style with over three hundred dishes, and they are particularly skilled at preparing seafood—dried scallops, abalone, shark fin, and bird's nest—all of which come alive in their hands.

The most amazing dish was the "Clear Broth Bird's Nest".

Others use alkaline water to soak the food to save time. Although the food may appear white and expand in size, the nutrients will be eroded away by the alkali.

The Tan family, however, refused to join in the fun: they simply soaked the herbs in warm water for three hours, then rinsed and filtered them repeatedly with clean water, using tweezers to carefully remove the lint and impurities, leaving not a single speck of dust.

Soak the bird's nest thoroughly and place it in a plain white bowl. Pour in half a pound of chicken broth and steam over low heat for 20 minutes until it is fluffy, tender, and the individual strands are distinct. Then divide it into small bowls.

In a separate pot, simmer a clear broth with old chicken, fatty duck, pork knuckle, dried scallops, and Jinhua ham. The broth should be crystal clear, with a light amber sheen when you scoop it up. Just before serving, add a splash of cooking wine for a touch of freshness, a dash of sugar for a finishing touch, and a pinch of salt for a final touch. Stir well and slowly pour the broth into small bowls. Finally, sprinkle a few shredded pieces of ham on top—as fine as hair and as red as the sunset—that float gently on the surface of the broth.

The soup of this dish is clear and refreshing, with a flavor that is both delicate and rich. The bird's nest is smooth and melts in your mouth, providing nourishment without being too hot. It is the "reassurance" that is served as the grand finale at the Tan family banquet.

According to the older generation, back then, the threshold for eating Tan family cuisine was very high: when hosting guests, the Tan family members had to be invited to the main seat. Even if there were three tables of guests who were complete strangers, one seat had to be left empty. The Tan family host would then be present, take a bite, and taste a couple of bites before the meal was truly considered to have begun.

There was also an ironclad rule: no matter how high-ranking an official or how wealthy a merchant, if they wanted to eat here, they had to pay a personal visit. Countless dignitaries sent messengers to invite Chef Tan to the banquet to cook, but he politely declined them all.

That was the old custom. Times have changed, and the Tan family has opened up new avenues to take on extra work—after all, one has to eat one bite at a time.

The servants deftly picked and washed the vegetables, while He Yuzhu squatted by the stove, slowly simmering a clear broth in a clay pot. Just then, Lou Xiao'e swept into the kitchen like a gust of wind, her ponytail swinging high, her heels clicking on the terrazzo floor.

They got along well a few days ago, and because she had often visited the He family since she was a child, she was very familiar with He Daqing, just like her own uncle. So Lou Xiao'e had long included He Yuzhu in her "family circle".

"Hehe, scared you, huh? Didn't expect me to actually come!" She tiptoed and peeked at the stove. "It's been so many years since I've had Uncle He's cooking. I'll have to learn from him today, you won't stop me, will you?"

He Yuzhu didn't even look up, laughing as he retorted, "I'm not stopping you, I'm just curious—are you being a domestic goddess, or is it just a craving?"

Lou Xiao'e pouted, "How did Xu Damao get involved? Did they invite him to perform in a shadow puppet show?"

"He's the only one in the steel mill who can operate the projector. Another foreman just went to the countryside and he's not here, so the screen will have to be dark tonight."

"I hate people who talk nonsense, especially..." She suddenly wrinkled her nose, narrowed her eyes, and shrugged, as if she'd seen a rotten egg, "From today onwards, I'll draw little figures on him and poke him every day!"

He Yuzhu laughed and waved to shoo people away: "Feudal remnants, down with them! Go cool off somewhere else, don't make my hands shake and I might put salt in instead of sugar."

Lou Xiao'e put her hands on her hips and said, "Hey, you think I'm in the way? Then tell me—is my cooking really not as good as the cafeteria food?" As she spoke, she rolled up her sleeves, revealing a section of her fair forearm.

He Yuzhu quickly stopped her: "You absolutely mustn't! Not only will you ruin the food, but what if your hand slips and you sprinkle chili powder into the soup instead of scallions? The whole table of guests will be clutching their stomachs and rushing to the hospital! I'll probably have to hand in my work ID and write a self-criticism right now!"

Lou Xiao'e chuckled: "Today I'll show you what I've got—my skills aren't just for show."

She knew her own limitations perfectly well, but for some reason, talking to He Yuzhu made her feel comfortable all over, like walking on clouds.

He Yuzhu thought for a moment, then handed over a plump cabbage: "Okay, then help me pick the cabbage first, and while you're at it, pickle a jar of spicy cabbage for me—let me see just how amazing the Lou family's secret recipe really is."

Lou Xiao'e reached out and scooped up the cabbage, which landed steadily in her arms. She smiled so much that her eyes curved into crescent moons.

The two joked and bantered without any restraint, as if they had grown up together, and even their bickering carried a familiar warmth.

Just as the projector was set up, Xu Damao saw Lou Xiao'e enter the kitchen and immediately followed her.

He huddled in the corner by the kitchen door, hands in his pockets, his eyes glued to the wall—his gaze like a red-hot iron rod, as if he wanted to pierce two holes in He Yuzhu. "You idiot, just you wait, I'll make sure you're crushed!" he gritted his teeth, his voice barely a whisper.

……

After making a fuss for a while, Lou Xiao'e skipped out the door carrying half a cabbage.

Xu Damao had been waiting for this moment.

He stepped forward, a smile plastered on his face: "Comrade Xiao'e, don't be fooled by Sha Zhu! He can only stir-fry vegetables in a wok at most, real skill? Heh... If you don't believe me, go back to our compound and ask around!"

Lou Xiao'e raised an eyelid: "Comrade Xu, if you have something to say, say it. If you don't, don't block my way."

"A liar? You'd be better off trusting me halfway—once the food's on the table, you'll know for sure. Besides, he's not the only one cooking today, so why bother listening to gossip?"

Xu Damao coughed lightly and took another half step closer: "That day at the state-run restaurant, you had something come up and couldn't go. What urgent matter happened?" He asked knowingly, with a hint of feigned ingratiation on his lips.

What he's after isn't the person, but the Lou family's substantial wealth—Lou Xiao'e is an only daughter, and the key to the family fortune is in her hands.

Lou Xiao'e frowned. She hadn't wanted to bring it up, but the more she thought about it, the angrier she became: "It's nothing, I'm just too lazy to go. I want to play for a couple more years. Weren't you here to show movies? Why are you squatting at the kitchen door like a doorman?"

"Oh, looking for the restroom, couldn't find it." His tone remained warm, but inwardly he sneered: Once I marry you, I'll have plenty of time to deal with you.