Chapter 248: Wonderful Kitchen Chapter 250: Side Story

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Protagonist:

Song Miao

That voice tried hard to sound rough and deep, but it still sounded small, so anyone hearing it would know it was a child.

Song Miao looked up, seeing first one big, then one small.

The big one was chuckling, an old acquaintance, while the small one put on an air of being grown-up and having successfully stolen a chicken, yet was a small acquaintance.

——It was precisely He Qi and Zhu Jie'er standing opposite, welcoming her inside the door, with several aunties beside them, and also two branches from north and south.

"So it's our Zhu Jie'er!"

Song Miao couldn't help but smile, first responding to Zhu Jie'er, then greeting He Qi and the others.

Zhu Jie'er cheered, let go of He Qi's hand, ran toward Song Miao, and pulled her sleeve, saying: "Song Jiejie, Song Jiejie! Just now I learned to call you like Brother Qi, did I sound like him?"

She added: "I also want to eat that Straw Raincoat Cucumber today—but Brother Qi says there's no such dish on the menu!! You quickly manage me! You pay attention to me!!"

She was very anxious, also busy acting coquettish with Song Miao, and while busy found leisure to turn and call out to the large flatbread: "Big Flatbread Brother, good morning."

Song Miao looked up, and He Qi opposite was already chuckling.

One was disrespectful because he was older, the other put on airs because he was younger and also acted cute.

But the small one was truly adorable.

Song Miao bent down, adjusted Zhu Jie'er's sachet that was spinning around, and couldn't help but smile: "Brother Qi is just joking with you, how could he not indulge you?"

The group chatted and laughed as they walked inside.

Although it was the He family's courtyard, He Qi was very familiar with it, and as he walked, he introduced Song Miao and the large flatbread to the rocks, flowers, and plants, as well as the special features of each place.

Zhu Jie'er was even busier now; after hearing He Qi finish, she wanted to add more—this place was full of winter jasmine, not blooming now but would bloom in autumn, planted by herself along with the courtyard gate of the residence, with purple, white, and pink flowers—so pretty! Song Jiejie must come see them then!

——The lotus seeds over there were stored in jars dyed with color, already bloomed, and were green; Song Jiejie should go take a look, and when she returns, I'll fold some for you! There are already tender lotus seed pods in the pond; can I bring a few for Xiao Lian?

She chattered nonstop; He Qi said one sentence, and by the time he finished, she wanted to add three more, so everyone present was laughing.

Zhu Jie'er said: "Don't laugh, it's still early; I've checked the time, I'm not in a hurry! I want to show Song Jiejie the flowers I planted!"

The journey usually took only a short quarter of an hour, but with her, it was forced to take more than half an hour.

But Song Miao and the large flatbread arrived very early, so it didn't delay the work.

When they arrived, Song Miao greeted He Lao Furen and exchanged a few pleasantries, then was led by the maid Yu He to the kitchen.

There were already many people busy in the kitchen.

Yu He entered the door and first called out "Tian Saozi."

A woman in her thirties or forties immediately responded and walked over from the stove.

Yu He introduced Song Miao to her, then said: "Old Furen invited Song Xiaoniangzi to help make a few dishes; please take care of her!"

That Tian Saozi agreed at once, smiling: "Young Lady, did you make Sweet and Sour Pork last time? The method was very novel—I tried imitating it, but unfortunately it wasn't very similar."

After they got to know each other, Tian Saozi led Song Miao around the kitchen.

She introduced everything in great detail: where the oil, salt, soy sauce, vinegar, and various seasonings were, which pot was thick, which was thin; ingredients were best picked out and labeled with tags, otherwise outsiders might mistakenly take them and cause trouble; she explained everything clearly.

As they walked, she also introduced the other people in the kitchen.

Although everyone was busy, seeing Song Miao, they all smiled and greeted her; the atmosphere was clearly good.

After the tour, Tian Shenzi said: "That's about it, young lady; if you need anything, just ask me."

The two dishes Song Miao was to make were not elaborate; even adding Zhu Jie'er's Straw Raincoat Cucumber, they were very simple.

Seeing that the time was still early, she wasn't in a hurry to start cooking, but first asked Tian Shenzi for the menu, then asked about the serving order; finally, taking advantage of Yu He not having left yet, she asked how many guests there were in total, and whether she could learn roughly their ages and origins.

Tian Shenzi, hearing this, pointed to a paper on a table to the side and said: "The menu is there, but few of us can read; the drawings on it are a bit fancy."

Song Miao stepped forward to look; sure enough, the drawings were very fancy. Each dish had a pattern marked after it—for example, chicken had a chicken foot drawn, duck had a duck bill marked, and sheep, fish, and such also had their own marks.

Indeed, everyone had their own cleverness; although this menu could not compare to the dish plaques Chen Fuzi had made for her that day, it was more than enough for her own recognition.

Yu He, hearing Song Miao's question, said: "Song Xiaoniangzi asks about the guests' origins; what use is that?"

Song Miao knew she had asked in too much detail, and the other didn't know the purpose, so she dared not answer; she said: "Because it's for banquet dishes, one must look at the guests' backgrounds—some like sweet, some like sour, some like heavy flavors, some like light flavors. Taste preferences are related to background, native place, and origin; although not entirely accurate, it can serve as a consideration."

Yu He asked curiously: "How is that seen? For example, our Old Furen is from Jiangnan Donglu, and only later entered the Capital."

Song Miao said: "For example, if the Old Furen in the family is from Jiangnan, her taste prefers sweet—when I adjust the sauce, I would mix in more kinds of vinegar, and add a little less salt."

As she explained here, speaking of how native place and background affect taste, Tian Shenzi originally thought it was just common talk; anyone who had seriously learned cooking for a few years and put in some effort would know, so she didn't take it seriously and was about to go look at the dishes. But listening and listening, she stopped her steps again and couldn't help but ask: "To want sweet, shouldn't one add more sugar? Why use vinegar to adjust? And what does that have to do with salt?"

Song Miao smiled: "Auntie knows this: to want sweet, first add salt, because salt can highlight sweetness. But if too much sugar is added, the thickened sauce will be too thick and will suppress the meat flavor in the middle, and will also stick to the teeth and tongue, making it inevitably not refreshing, so one cannot add too much. It's best to use vinegar to balance sour and sweet."

"But if one wants to adjust sourness, vinegar is not better the more sour it is. Choosing vinegar with suitable acidity can both not irritate the mouth and tongue and balance sweetness. Vinegar originally contains salt; after adding vinegar, one must reduce the amount of salt according to the amount of vinegar."

As the saying goes, outsiders watch the excitement, insiders watch the doorway.

Although Song Miao only said a few words, she explained them very simply, and the reasoning was very clear. Even those who didn't understand cooking felt it was novel and quite reasonable, while Tian Shenzi was a cook's wife with a teacher, and felt it even more deeply.

"Indeed! Sour and sweet flavors are not better the stronger they are, but vinegar can only be bought first; it's very hard to find suitable acidity—what will Song Xiaoniangzi do?"

"I usually use fruit vinegar I soak myself; it can carry a hint of fruit flavor, making the dish more fragrant. If outside, one can mix several kinds of vinegar into a juice. If there's truly no choice, one can only adjust sugar and salt according to the vinegar's acidity."

Song Miao said this, then turned to look at the large flatbread.

The latter was very quick-witted and immediately took out a gourd from the small package on his back.

Song Miao took it, brought it close to Tian Shenzi, opened the gourd, and fanned it toward her nose.

Tian Shenzi smelled it at once and said: "This is apricot vinegar? Such a fragrant apricot smell!"

Song Miao nodded: "Vinegar soaked with fruit doesn't keep long; it's best to use it up within a month or two, the sooner the better."

She added: "However, in this dish, whether the vinegar's acidity is a little more or a little less is actually not that important. My mother taught me a saying called the sugar-salt ratio, referring to the amount of salt and sugar in a food. Once that is adjusted right, sour-sweet dishes are very hard to mess up."

Tian Shenzi sighed: "Once salt and sugar are adjusted right, any flavor of dish is very hard to mess up! Your mother must be a skilled cook!"

Song Miao smiled and said no more.

The two spoke here, and though many nearby did not gather to listen, it was still early before the feast began; most people were busy washing and chopping, and it was not noisy, so they naturally heard every word of this discussion clearly.

All were kitchen workers; even if not all were the head cook, they felt they had learned a great deal, and many turned their heads, pricked up their ears, waiting only for Song Miao to continue.

But once Yu He understood Song Miao's meaning, she did not delay at all and immediately replied: "Up front they are preparing two tables; one is for the main guests, eight in total, mostly around the same age as the old lady, mostly from Liang Jiang Liangzhe, who ate plenty of rice and glutinous food as children—the old lady is determined to have them try the young lady's mochi."

She added: "The other table is for the children, six in total, but it is common for one or two more or fewer to come."

She not only answered readily but also asked proactively: "Miss Song Xiaoniangzi asked about the number of people just now—are you estimating portions by headcount? It is best to prepare more rather than less, to avoid embarrassment."

Song Miao offered no further explanation, only smiled and thanked her, then turned back to ask Auntie Tian: "Auntie, I see the mochi is served last here, as a small dish after the meal. Could we discuss removing it? I see there is already one milk curd and one silver ear lotus seed soup, which is more than enough."

She added: "I know the old lady and the others will eat lunch first before going to view the lotuses. Mochi is glutinous food after all, and most guests at the table are elderly; I fear they will eat it and feel bloated, unable to digest it. It would be better to eat it as a snack after returning from viewing the lotuses in the afternoon—eat a bite if you can, leave it if you cannot, it does not matter."

After speaking, considering the interval of flavors, she also proposed moving the sweet and sour pork back by one dish.

Auntie Tian said: "I originally also wanted to place the sweet and sour pork as the fifth dish served, but since this position is a bit too late, and you are a guest cook, I feared you might overthink it, so I moved it forward a little..."

People respect me, so I naturally respect them.

Song Miao smiled: "Auntie, rest assured, all this is to make this table well. The mansion's kitchen knows the old lady's and the guests' tastes best. I am ultimately an outside cook and will follow everyone's arrangements—whatever is suitable, we will do."

Though it was not even the time to finish a teacup, and only a few more words were spoken, when Song Miao stood before the stove and counter assigned to her, she clearly felt the warmth with which everyone in the kitchen treated her.

This was different from the politeness when they first greeted each other; it even carried a touch of eagerness.

When taking ingredients, she still thought of going with Big Cake to fetch the basket and copper basin, but she had not taken two steps before someone immediately brought them over, smiling: "I just received them; young lady, let me use these—they have not been used yet, and were just rinsed with water, very clean. Do you have any objections to me picking vegetables for you?"

When washing vegetables, someone even took the initiative to lead Big Cake to the well.

When it was time to prepare to cut vegetables, Song Miao was about to step forward to tidy up, but someone had already made room by shifting aside and helped organize; while chopping meat afterward, they did not forget to watch Song Miao cut the straw raincoat cucumber.

The back kitchen cooked in due order, while the guests up front arrived one by one, bringing grandchildren and children.

He Qi led several servants to welcome them outside.

Upon seeing him, the guests almost all teased him.

"Yo, what wind blows you here today, Little Qi?"

"Not attending class today? Be careful your Big Brother finds out and scolds you!"

"Don't make things difficult for He Ying over our Little Qi; if he scolds you, just say I told you to come—I haven't seen you in many days, so I called you to keep me company!"

"Little Qi is almost ready for an honorary post, right?"

"Too early; two years ago, the two gentlemen led the reform of the system, requiring one to be over twenty-five to receive an honorary post."

He Qi hurriedly led everyone inside.

There were quite a few children brought today, but most were girls of seven or eight; since they followed their elders out to visit guests, everyone was very quiet.

After finally settling down, the old ladies, not having seen each other for many days, naturally exchanged affection, spoke of their own families' shortcomings, discussed other families' elders, and offered guidance on governing the realm, inquiring what good or bad things had happened to this family or that family.

He Qi stood by as an attendant, not the least bit impatient; whenever his name was mentioned or he was asked a question, he was completely at ease.

When it was time to serve the dishes, the room was still buzzing—at their age, with some wealth and status, they had eaten almost everything; this time they came mainly to gather and talk, and as for the feast, it was truly secondary; as for "not speaking while eating," that was certainly not what they cared about today.

Plate after plate of dishes was placed on the table; everyone ate a bite here and there, still chatting without stopping—many talked, few ate.

Until someone carried a huge basin of ice to the table.

Walnut-sized ice cubes filled the basin completely, and among the ice cubes, morsels larger than quail eggs but slightly smaller than a newborn egg, like amber and like glazed glass, were conspicuously hidden within.

This time, nearly half the people raised their chopsticks.

Someone casually picked up a piece, said a couple of words to the person beside them, then bit into it absentmindedly.

The weather was hot after all; seeing ice pleased them. Though they were old and dared not drink strong iced drinks, seeing such iced items, they could not help but take a bite with chopsticks.

"Crack."

"Crack."

It was the sound of the crisp shell of the sweet and sour pork being bitten open in the mouth.

Like a silver bottle shattering, the meat juice burst forth immediately; sour-sweet ice shell, rich fresh meat juice, ice and heat converged in the mouth, sour and sweet blended together.

It turned out to be meat.

And meat prepared quite well.

Soon, those few pairs of chopsticks reached into the ice basin again.

Once more, "crack."

Once more, chopsticks reached in.

It was not that the previous dishes were not tasty, but this one truly deserved the two words "novelty."

On a hot day, an ice basin holding meat—cold outside, hot inside—made people feel cool without letting a group of old ladies worry about chilling their stomachs; besides, the taste was sweet and sour, the seasoning of sour and sweet was just right, making people feel they could eat without worry.

At one table, half of those who had been talking closed their mouths and kept reaching chopsticks toward a basin of ice; it was too obvious, so others inevitably asked: "Is it that delicious?"

Saying this, they also reached out their chopsticks.

Although this dish was served fifth, it was the first to be cleared—soon after being placed, only a basin of ice cubes remained.

He Lao Furen did not eat a bite less just because she was the hostess.

At this moment, someone finally could not help but ask: "What is this dish called? How is it so crisp and yet so juicy? I think it tastes a bit like sugar vinegar pork tenderloin..."

He Lao Furen immediately cleared her throat and sat up straight.

"What sugar vinegar pork tenderloin! Don't you know how to eat! This mouth of yours, this tongue of yours, getting more and more backward as you live—this is called iced sour-sweet sweet and sour pork!"

"You think why this meat is so crisp and juicy, and so meaty? Because inside is not solid meat; it is meat slices coated in batter and fried in oil, requiring the utmost attention to knife work, heat, and seasoning—none of the three can be missing, and you can't even taste that! Hurry home and practice your tongue!"

She acted as if she were the founder of iced sweet and sour pork: "You may listen, but do not go out and speak of it! This method is a secret and must not be passed on!"