Chapter 19: Three Warnings

A Wei had once worked at a southern restaurant and learned a few southern dishes from southern chefs; his skills were quite authentic.

He said that according to common southern practice, Muhuan Mushrooms are used as a side ingredient, added to main dishes as garnish.

After cutting them into cubes, slices, or strips, add scallions, ginger, garlic, chili, and pepper to overpower the mushroom’s flavor; using this method, paired with red and white meats, one can prepare them by frying, boiling, stir-frying, deep-frying, blanching, steaming, braising, or simmering into soups—yielding countless combinations!

On A Wei’s first day at the Imperial Kitchen, Hai Eunuch seized the chance to test him, ordering him to show off his skills.

To prevent him from cheating or passing off inferior work, Hai Eunuch specifically forbade him from using side-ingredient methods—he had to prepare a single-dish dish!

After accepting the challenge, A Wei selected one fresh, plump Muhuan Mushroom.

He sliced the mushroom into even thin pieces, each about two fingers wide and thick, totaling dozens of slices.

Then, A Wei took several green bamboo skewers and wove them into two roughly “ Ri ”-shaped meat grills.

He sandwiched the mushroom slices between the two grills, pressing them tightly against the bamboo, then tied sturdy knots on the outside to secure the slices in place.

A Wei placed the bamboo grill over charcoal fire and slow-roasted it on low heat.

He frequently flipped the grill to ensure even heating on both sides of the mushroom slices.

As he roasted, A Wei tasted the slices repeatedly to judge the heat and cooking time.

When the mushroom slices turned from white to golden, soft yet crisp, and their unique aroma filled the air, A Wei immediately removed the grill—the roasting was complete.

Outside the grill, A Wei had prepared his secret sauce, made from soy sauce, Sichuan pepper, vinegar, sugar, salt, garlic, and ginger.

He poured the sauce over the mushroom slices between the grills; the sauce instantly sizzled and fused with the hot slices.

Once the sauce coated the slices, A Wei carefully flipped the grill so both sides soaked thoroughly in the sauce.

A Wei picked up the bamboo skewers, lifted the roasted mushroom slices out of the grill, and arranged them on a plate.

Because the bamboo grill resembled two “ Ri ” characters, the dish was named: Er Ri Jia.

After Hai Eunuch wrote down the dish’s name, Er Ri Jia was sent straight to the Guanglu Temple for poison testing along with the rest of that night’s imperial meal.

The three poison-test officials who tasted Er Ri Jia all praised it endlessly, calling it a heavenly delicacy!

Because A Wei had not been castrated, he could not enter the palace and remained in the kitchen to clean.

An hour later, Hai Eunuch returned to the kitchen, radiant with pride. He found A Wei and exclaimed: “Little Wei, your Er Ri Jia… truly remarkable!”

“Oh, Hai Eunuch, you’re too kind—I’m not worthy of such praise!”

A Wei still didn’t know what had happened, but seeing Hai Eunuch’s beaming face, he guessed something good had occurred.

“His Majesty tasted it and praised it endlessly!”

Hai Eunuch continued: “By protocol, the Emperor may not taste the same dish more than three bites; yet tonight, he couldn’t stop—he ate the entire plate of Er Ri Jia in one go!”

“Eaten it all?” A Wei exclaimed in shock.

Hai Eunuch: “Yes, all of it.”

A Wei: “May I ask… after poison testing, how many slices remained?”

Hai Eunuch, startled by A Wei’s sudden seriousness, stopped smiling and thought carefully. Then he said: “When I sent it to Guanglu Temple, I recorded exactly ten slices; three officials each tasted one—so seven remained…”

Hearing “seven slices,” A Wei felt much relieved.

Hai Eunuch: “What’s wrong? You scared me!”

“Hai Eunuch, you don’t know…”

A Wei continued: “The Muhuan Mushroom is known as ‘Southern Ginseng’—it replenishes Qi, nourishes blood, calms the spirit, and expels evil… but one thing must be noted: it carries a slight poison; too much causes internal heat.”

“Then what should we do?” Hai Eunuch asked seriously.

“Seven slices are fine—not excessive. I once heard an old chef say…”

A Wei spoke hesitantly: “This ‘internal heat’… can actually be used as an aphrodisiac. After a brief balance of yin and yang, the heat dissipates, and all is well.”

“Hahaha… A Wei, you rascal! You scared me half to death!”

After the heavy stone lifted from his chest, Hai Eunuch relaxed and said: “Don’t worry—tonight, His Majesty will surely soar like a dragon and leap like a tiger, displaying great vigor!” With that, both burst into laughter.

The next morning, Ming Eunuch arrived at the kitchen with Jiu Qiansui, found Hai Eunuch and A Wei, and asked who made yesterday’s Er Ri Jia.

How was it made?

Upon learning it was A Wei’s creation, Jiu Qiansui immediately promoted him to Second-Class Deputy Chef, in charge of procurement!

He also issued a verbal decree: from now on, every evening meal must include a dish made with Muhuan Mushroom!

Kneeling to receive the decree, A Wei immediately replied: “But… Muhuan Mushrooms aren’t locally grown—they’re imported from the Southern Seas, so…”

Jiu Qiansui dismissed him: “I know that, which is why I’ve assigned you to handle procurement.”

After thanking the emperor’s grace, A Wei beamed with pride—even Hai Eunuch now looked at him with new respect!

No one in the entire kitchen had expected that A Wei, who had been there less than two days, would rise three ranks in one stroke!

From a lowly kitchen helper, he was instantly promoted to Second-Class Deputy Chef!

Upon hearing the news, Tu my lord rushed to the Imperial Kitchen as soon as court ended, eager to investigate; he feared A Wei’s rapid rise might lead to disaster, repeating past tragedies.

Though the Emperor’s kitchen could withstand any culinary mishap, A Wei’s promotion was astonishingly fast.

After learning the full story, Tu my lord took A Wei outside the kitchen and privately warned him: “There are three things you must remember well…”

A Wei: “Uncle, don’t worry—I’ll remember them.”

Tu my lord: “First, never show off. Always follow Hai Eunuch’s lead.”

A Wei: “Understood.”

Tu my lord: “Second, don’t touch the money.”

A Wei: “That… is difficult…”

“Why?” Tu my lord asked, puzzled.

A Wei: “I’m in charge of procurement—how can I avoid handling money?”

Tu my lord: “Fine. Don’t handle the food expenses—just buy the ingredients.”

A Wei: “… ”

Tu my lord: “Third, keep your mouth shut. What enters your ears in the palace stays in your belly—never gossip. Understood?”

After A Wei agreed, Tu my lord finally left, reassured.

On the fifth day after joining the kitchen, Hai Eunuch finally took A Wei out of the palace to procure ingredients.

Buying food was no stranger to A Wei—he had done it often while working at the restaurant.

He followed Hai Eunuch’s group through spice shops in the west, southern dry goods markets, eastern vegetable markets, and northern frontier dried goods vendors—all over the city.

A Wei knew every shop in the capital, even some hidden alley stores Hai Eunuch didn’t know about.

Still, one thing puzzled A Wei: for a whole basket of eggs, one string of cash would suffice, yet Hai Eunuch paid two taels of silver for a single egg!

Back at the kitchen, A Wei quietly told Hai Eunuch: “Hai Gong, you overpaid for those eggs! I know a vendor who sells a whole basket for one string of cash!”

Hai Eunuch glanced at him dismissively: “Go away, you don’t understand.”

A Wei, still clueless, insisted: “A whole basket for one string of cash—only a fool wouldn’t buy it!”

Hai Eunuch eyed him sideways: “You’re calling me a fool?”

“No no no… I didn’t mean that!” A Wei quickly slapped himself twice and apologized: “Oh dear, my mouth is too loose—it deserves a beating!”

Hai Eunuch didn’t take offense, but spoke solemnly: “Palace affairs aren’t like common folk playing house—cheap isn’t always better, and it’s never that simple.”

A Wei: “Please enlighten me, Eunuch.”

Hai Eunuch: “How many shops in the capital depend on the palace for their livelihood? Do you know?”

A Wei: “I… I really don’t know.”

“I know buying one egg for two taels is expensive!”

Hai Eunuch continued: “You can buy a whole basket for one string of cash—but what about all the others who rely on selling one egg for two taels? Do you think they’ll let you off? Will you sleep soundly at night?”

A Wei suddenly remembered his uncle’s warning: don’t touch the money. A jolt shot up his spine, racing to the crown of his head—he was instantly enlightened.

Hai Eunuch added: “I don’t know what favors your vendor gave you, but…” Before he finished, A Wei dropped to his knees and banged his head on the floor in apology!

“What’s wrong?” Hai Eunuch didn’t understand this sudden outburst.

“Forgive me, Hai Eunuch!” A Wei hurriedly explained: “I’m new and ignorant—I didn’t realize I blocked your income path. Please forgive me!”

Seeing A Wei’s pitiful state, Hai Eunuch laughed. “I thought something was wrong. No harm done—get up and speak.”

Seeing A Wei was a promising talent with good character and proper restraint, Hai Eunuch adopted him as his foster son. A Wei, quick to adapt, immediately changed his address to “Hai Baba.” From then on, the two addressed each other as father and son in the kitchen.

With Hai Eunuch’s protection and his rank as Second-Class Deputy Chef in charge of procurement, A Wei ruled the kitchen like a king—free as a fish in water.