Chapter 1456 - 566: Geng Lishan: I’m Quite Curious About Chicken Beak Soup! Lin Xu: Shall I Arrange That? [Extra 5]

Chapter 1456: Chapter 566: Geng Lishan: I’m Quite Curious About Chicken Beak Soup! Lin Xu: Shall I Arrange That? [Extra 5]

In theory, these dishes can all be served in the restaurant.

But for the most part, they need to be reserved in advance at a high cost.

Additionally, for those who need to host high-end business dinners, the restaurant provides upscale dishes.

Most of these dishes aren’t new offerings for regular customers; they’re primarily a channel for wealthy people who like to dabble in cultural elegance to spend their money.

The reason for hosting professors from Beijing University and Tsinghua is also for this purpose.

They interact with such individuals more frequently. By any chance, if they manage to attract a few wealthy people who don’t care about money and only seek gourmet dishes, it’s a guaranteed profit.

"After listening to Lin Xu’s explanation, I realized that the Three-in-One Duck actually embodies the principle from the Analects about a gentleman being harmonious but different, and a petty person being alike but not harmonious. Gourmet cuisine paired with cultural guidance, truly makes it a literati’s dish."

At the dining table, Professor Xu, who usually doesn’t talk much, was now full of excitement.

He was thrilled not only because he got to taste the legendary Three-in-One Duck, but also because he ate a dish guided by literati.

True to its name, the Three-in-One Duck has clear yet lasting soup, simple yet exquisite seasoning, truly deserving to be a representative dish of Huaiyang cuisine, with flavors and textures that leave one longing for more.

Cui Qingyuan wiped the soup from the corner of his mouth and said with a smile:

"I’ve tasted the Three-in-One Duck in Shanghai and in Yangzhou locally, but only Lin Xu can create a dish with a cultural flavor while completely showcasing the gentleman harmonious yet different concept. For this dish alone, let’s have a toast!"

His proposal was unanimously agreed upon, and everyone raised their glasses, happy to have tasted such a delicious dish.

Besides the Three-in-One Duck, other dishes also made everyone feel both comfortable and satisfied while dining. Many dishes are ones they’ve only seen in books and heard cultured predecessors reminisce about in writings or notes.

But in reality, few can be savored.

Take Liang Shiqiu’s Fried Meatballs for example, there are few places in Beijing that can achieve the level of deliciousness he described.

Yet Lin Xu managed to create it. As I dipped the freshly made meatballs in pepper salt, the phrases from "On Eating at the Elegant House" involuntarily flashed through my mind.

Words that made me swallow my saliva when I read them years ago have now become a reality.

It allows everyone, on a psychological level, to have a cross-time response with the cultural figures of the Republic Era.

This is the charm of cuisine, as well as the charm of words.

Shortly after, Clear Soup Silver Lung was served.

Upon seeing the Silver Lung dish for the first time, everyone thought it was merely a simple pork lung.

But when they tasted its melt-in-the-mouth texture and heard Lin Xu’s explanation of its preparation, they realized they truly underestimated the allure of this dish and the Huaiyang master chefs.

Few can achieve this level in creating a dish from a pork lung, a largely unremarkable ingredient.

While drinking this delectable soup, Aunty Xue, Professor Xu’s wife, remarked with a smile:

"Ancient people seem to have a deep knowledge of soups. The recently tasted deep-sea mushroom and Silver Lung, an average person really can’t fathom this method, it’s too elaborate."

Ren Chongmo chuckled:

"Ancients had ample time and limited information, especially those salt merchants in Yangzhou, who invested their efforts into garden making and catering to cultural circles. Naturally, their chefs dug deep to please their masters."

He then looked at Geng Lishan and asked:

"Lishan must have researched this cuisine deeply, right?"

"I’ve researched it. Previously, while reading ’The Plum in the Golden Vase’ and ’Dream of the Red Chamber,’ I happened to specifically delve into some of the meals recorded therein. For example, Song Yulian’s Crystal Sugar Stewed Pig’s Head, I suspect it might be the predecessor of the Braised Whole Pig’s Head."

The Stewed Pig’s Head with Crystal Sugar appears multiple times in ’The Plum in the Golden Vase.’ Each time, the author emphasizes that only one piece of wood is needed to cook the pig’s head to softness.

Countless people want to know how exactly to stew using just one piece of wood.

After tasting Lin Xu’s Braised Whole Pig’s Head, Geng Lishan felt that it must be Lin Xu’s method of deboning before braising. The emphasis on one piece of wood might be due to the need for constant low heat throughout.

Moreover, the author of ’The Plum in the Golden Vase,’ being a man of letters, likely didn’t know much about cooking and hence wrote it that way.

Tian Qinglan took a sip of Silver Lung soup:

"Indeed, ’The Plum in the Golden Vase’ contains quite an array of gourmet foods, describing various large and small banquets meticulously, offering great help for later generations to study Ming Dynasty urban culture... Does Mr. Lishan have a memorable dish from within it?"

Geng Lishan chuckled:

"Previously I was intrigued by the Silver Shrimp Soup, curious why Sun Xue’e was beaten because of it, leading me to sympathize with Sun Xue’e... However, upon tasting Lin Xu’s Silver Shrimp Soup, I reread ’The Plum in the Golden Vase’ and found another dish of interest, one that made me lament for a long time."

Uncle Zhou, although part of the management, usually has deep research into ancient popular culture.

Upon hearing this, he asked:

"The Chicken Beak Soup that caused Sun Xue’e’s demise?"

Geng Lishan nodded:

"Considering the society at that time, Sun Xue’e had excellent cooking skills yet couldn’t showcase them. She was punished because of the Silver Shrimp Soup and lost her life due to Chicken Beak Soup... Truly a tragic woman. Each time I read it, I feel it’s as if a real person dies before my eyes."

Literati tend to feel melancholy during spring and autumn.

Although it’s due to their more sensitive emotions, it also shows from the side that words, even after several centuries, can accurately convey the emotions and intentions the author wanted to express.

After Geng Lishan shared his thoughts, others also felt a kindred spirit, agreeing with his sentiment.

Seeing everyone lamenting over Sun Xue’e, making the atmosphere not quite cheerful, Lin Xu asked:

"Would you... like to taste the flavor of Chicken Beak Soup?"

Cui Qingyuan immediately perked up:

"You can make it?"

Geng Lishan shook off his earlier melancholy:

"If you ask like that, surely you can make it... Little Lin, if you can let me taste Chicken Beak Soup today, you may choose any of the paintings from my collection at home! From Qi Baishi, Xu Beihong, Zhang Daqian... I’ve collected quite a few of their artworks. Should you satisfy my desire, I will present them to you generously."

Lin Xu: "..."

It’s just a bowl of soup, isn’t it too much?

He quickly said:

"No need, no need. You saying that makes me hesitant to start, for fear of disappointing you, then it’ll feel like taking advantage."

No wonder cultural people can’t do business.

Getting carried away could make one even go as far as offering their entire estate; no wealth could stand being squandered like that.

Others didn’t speak, but their eyes were full of eagerness.

Clearly, everyone wanted to taste the flavor of Chicken Beak Soup.

Lin Xu stood up and said:

"Please sit for a moment, I’ll go prepare this dish and satisfy your curiosity!"

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The third update is here! This Chapter is 5,200 words, brothers, please ask for the Monthly Ticket!