If the handwritten menu was merely a small teaser, then the real surprise officially began as a series of exquisite dishes were placed before the guests.
Leading the charge were four types of pastries: Rose Cakes, Jade Belt Cakes, Lotus Seed and Lily Crisps, and Almond Tofu Pudding.
The waitress introduced them from the side, "These four pastries were handcrafted by our head chef using ancient imperial recipes and all-natural ingredients. Please, enjoy."
In terms of appearance alone, the four pastries were captivating enough. The Rose Cakes were as golden and round as a full moon; the Jade Belt Cakes were as white as pristine snow; the Lily Crisps truly resembled delicate, petite lily flowers; and the Almond Tofu Pudding possessed a texture so tender and supple it seemed as though it might break at a mere breath.
Each treat emitted its own unique, enticing fragrance.
However, for the wealthy socialites seated at the table, beautiful pastries were something they had seen many times before. Over the years, the "imperial" label had become somewhat cliché and overused; mere appearance and marketing gimmicks were not enough to conquer their refined palates.
Yet, a moment later, after they had tasted the morsels, every one of them began to nod in approval.
"Most Rose Cakes these days use preserved sugar roses, but it's rare to find ones made with fresh rose petals. It tastes like there’s chestnut puree inside as well? The flavors pair so beautifully!"
"This Jade Belt Cake is so delicate. The flavor of the glutinous rice and dried fruits is very prominent, and it’s not greasy at all. These are the kinds of pastries I only ate when I was very young; you don’t see them much anymore!"
"The Lotus Seed and Lily Crisps have such a fresh, fragrant lotus seed flavor. And this pastry skin is the thinnest I’ve ever had. It’s excellent!"
Even the well-traveled Mrs. He nodded and remarked, "This Almond Tofu Pudding is the richest and most authentic almond-flavored dessert I’ve had in years. I didn't expect to find such genuine, old-fashioned imperial pastries here in Rong City. It’s truly a rare find."
Their host, Ms. Shen, beamed with pride. She said with a smile, "Xiao Xia is indeed a very diligent and meticulous child. Seeing that everyone enjoys it makes all the effort worthwhile."
Once the guests had finished the pastries, it was time for the cold appetizers to make their appearance.
"Next, we have four cold dishes," the waitress introduced with a smile. "Boneless Pork Trotters, Mustard Duck Palms, Crispy Yunnan Ham, and Coral Lotus Root Silk."
Everyone turned their attention to the table. The boneless pork trotters displayed a glossy, braised bronze hue, sliced into uniform strips and arranged neatly on the plate.
The Mustard Duck Palms, also deboned, were a pale mustard yellow, layered piece by piece over a bed of emerald-green shredded cucumber, creating a beautiful contrast of colors.
The Crispy Yunnan Ham featured a golden-brown exterior and a tender pink interior. Each slice was identical in size, arranged in the shape of a flower with a center carved from pickled white radish.
The Coral Lotus Root Silk consisted of snow-white lotus root sliced into thin threads, tossed with red and green pickled chili slivers to create a vibrant, coral-like effect. It was the epitome of culinary craftsmanship.
Following the successful start with the pastries, the guests eagerly began to taste the appetizers.
One lady immediately cried out in surprise, "These pork trotters are delicious! We rarely serve pork trotters as a cold dish locally. I thought they would be tough, but they are so soft and chewy! And they’re so fragrant, without any gaminess at all!"
Another lady nodded in agreement. "The duck palms are excellent too! This is my first time having them with mustard; it’s so zingy and addictive! I can’t stop eating!"
"This style is more common in the North," Mrs. He noted. "I didn't expect Xiao Xu to be so skilled at Northern cuisine as well. Just like the Almond Tofu Pudding, it’s been years since I’ve had Mustard Duck Palms this good!"
"This roasted Yunnan ham is simply divine!"
Even Mrs. Lou, a local herself, couldn't help but marvel, "The skin is so crispy, the inside is soft and chewy, and the balance of sweet and savory is just right. It’s been at least ten years since I’ve tasted anything like this; very few restaurants make it nowadays!"
"Because it’s far too much trouble!" another lady chimed in. "I once heard an old chef say that to make this dish, you first have to steam the ham for two hours, then simmer it in rock sugar water for several more. After it’s finished simmering, you have to coat it in starch and deep-fry it. It takes no less than a full day's work. Moreover, if even one small step goes wrong, the whole dish is ruined. What restaurant today is willing to spend that kind of time?"
The guests were filled with admiration. "All that trouble for what is essentially just a cold appetizer? This head chef truly has incredible patience!"
"Indeed. Mrs. Lu has clearly put her heart into hosting us today!"
"We’ve certainly come to the right place!"
Beaming with pride, Mrs. Lu nodded with a smile. "Seeing how much you all enjoy it, I’ll have to give our Xiao Xu a massive bonus later. Otherwise, I’m afraid one of you might try to poach her!"
"Don't joke—I was just thinking the same thing!"
"Put me in line for that too!"
Their banter drew a round of laughter.
...
While the second-floor banquet hall was filled with laughter and joy, the men in the third-floor wine room were also in high spirits, enjoying their drinks.
As a well-known local gourmet, Chairman Lou’s praise hadn’t stopped all evening.
"These duck webs are the perfect snack to go with wine. The mustard is mixed just right—appetizing without being overwhelming! And this braised Yunnan ham... I guarantee my wife will love it. It’s exactly her favorite flavor profile."
Another guest, Mr. Huang, nodded repeatedly in agreement. "These shredded lotus roots are also exceptionally delicious. They provide the perfect refreshment to balance out the three meat dishes! The chef has really put a lot of thought into this!"
In a fantastic mood, Chairman Lu invited everyone to drink. "These are all appetizers prepared specifically for our wine! Come, come, we must have a toast!"
Once they set down their glasses, the hot entrees were served one by one.
The eyes of the various businessmen lit up again and again.
"I’m not just kissing your feet here, Brother Lu!" Chairman Lou said with total sincerity. "The skill level of your chef is truly extraordinary. I’d say they are better than any other chef I’ve encountered in this city! This crispy beef brisket is the best I’ve ever had. The exterior is light and crunchy with an even coating, while the brisket inside is incredibly flavorful and melts in your mouth. This is a very difficult dish to master!"
As he finished speaking, Lu Jingming, who was accompanying his elders at the table, nodded in agreement.
This dish was somewhat similar to the "Pot-Roasted Beef Brisket" he had eaten at Jiu Shan previously; both involved cooking the brisket first before coating and frying it.
At the time, he had felt the version at Jiu Shan was passable, and Xiao Xu had even offered a few suggestions for improvement. But now that he was tasting her version today, the difference was night and day.
Whether it was the crispy exterior or the tender beef inside, it was several levels above the one at Jiu Shan.
"Old Lou is absolutely right!" Mr. Huang pointed at the dish of Matsuba crab with egg whites and rice wine lees. "This is cooked beautifully! We usually have snow crab steamed, but preparing it this way—sweet and savory with the aroma of wine—gives it so much more character than steaming. It's sublime!"
The old friends couldn't help but share another toast.
"The stir-fried sea cucumber and fish maw is excellent as well. It’s not inferior to any of those old-fashioned famous restaurants in Hong Kong!"
"I'm used to eating abalone braised in brown sauce, but this scallion-braised method is a breath of fresh air. The aroma is so intense!"
"What? This 'Sizzling Eel' is actually made from mushrooms? The knife work, the seasoning... it's simply marvelous!"
...
As another dish, Braised Deer Tendon, was served, several seasoned gourmets tasted it and were left speechless with admiration—
"This is a proper imperial court dish. It's impressive enough that it can be made nowadays, but to have it taste this delicious! So tender and rich, perfectly seasoned!"
"Indeed. The deer tendon itself is perfectly rehydrated, and there's not a hint of gaminess. The chef's skill is profound! This must come from decades of experience!"
Lu Jingyao, the third son of the Lu family who was accompanying the meal, couldn't help but laugh and say to Mr. Huang, who had made the exclamation, "Uncle Huang, you've miscalculated there. Our Sister Xiaoxia is only a year older than me. She just graduated this year."
Sister Xiaoxia?
Mr. Huang was taken aback. "The chef is a young woman? Only in her twenties?"
"And I heard she's quite beautiful too!"
Chairman Lou couldn't resist chiming in with a chuckle. "That's certified by my wife and son."
"Is that so?"
Mr. Huang's interest was immediately piqued. "Now you've made me want to meet her."
Lu Jingyao promptly cleared his throat, reminding him, "Well, you'd probably have to ask my brother if he's willing first."
Oh?
Mr. Huang immediately caught the hint and quickly looked at Lu Jingming. "Could it be... she's your girlfriend?"
Lu Jingming smiled openly. "I'm working hard towards that goal."
So that's how it is.
The elders immediately understood and raised their glasses to toast him. "We wish to hear the happy news soon!"
"Thank you."
Lu Jingming smiled and drank with them.
He then heard his father say to him in a low voice, "Go for it. If you need any help, just ask your old man."
...
