Those who make a living in restaurants generally only enjoy exceptionally good treatment if they are head chefs, enough to support an entire family living in the city. The other kitchen hands and waiters usually receive just food and lodging. They take advantage of their youth to save up some silver, so that when they grow older and their strength, energy, and physical appearance no longer meet the demands, they can return to their rural hometowns to marry and settle down.
Take the original team from Tianxiang Restaurant, including Chef Lin and several other head chefs who followed the Pei family—they actually didn’t lack opportunities after Tianxiang changed ownership.
After all, those who rely on solid culinary skills to make a living can find comparable positions in peer restaurants, or even open a small shop of their own using their savings without much trouble.
Some head chefs and staff left gradually after witnessing the Wei family’s cruelty. Those like Chef Lin who still struggled to hold on weren’t because they couldn’t find a way out elsewhere, but because they cherished the old kindness shown by Chef Pei and felt a deep affection for Tianxiang Restaurant, where they had devoted their lives. They couldn’t bear to see it decline.
In the end, they held on with the hope that Little Chef Pei would make a comeback and restore the former glory of the “Number One Restaurant Under Heaven.”
As for the other workers, they were either clever youngsters from the Pei family’s hometown or young people who had nowhere else to turn and were given a chance to survive by Chef Pei’s generosity. They all helped keep Tianxiang afloat—otherwise, with the Wei family’s harshness, it would have been better to return to the countryside and farm.
At least farming wouldn’t mean enduring the torment of that shameless woman.
Although Pei Liang had once played a trick on the Wei family, during this time, the loyal old team of the Pei family wasn’t idly taking money without working. With Wei’s extreme stinginess, no one was really able to take advantage of her.
Instead, they were the ones who suffered under Pei Liang’s entanglement, left frustrated and powerless for several years.
For such loyal and reliable employees, Pei Liang naturally would not treat them poorly.
So, after leaving Tianxiang’s doors behind, she led a large group to the backyard of the new restaurant.
Though the storefront was still under renovation, the backyard had already been arranged to accommodate the staff.
In fact, because the previous owner of the new restaurant had once run the business with his entire family living in the backyard, the space was larger and the living conditions better than those at Tianxiang.
Once everyone stepped inside, they were all taken aback by the clean, elegant courtyard—spacious in layout, furnished with brand-new, comfortable beds and furniture.
Where had waiters ever lived this well? For a moment, they were uncertain.
Pei Liang smiled and said, “Go pick your rooms first. The head chefs and their families each have a separate room; the rest of you will share two per room.”
In other restaurants, the entire staff might be lucky to get one big dormitory. Here, these beautiful rooms—far beyond what even young masters or ladies of wealthy families could enjoy—were shared two per room?
Curiosity got the better of some, and they opened a door.
Well, the beds were all separate, proper beds—not just rough boards nailed together. The quilts and pillows were brand new and stuffed generously, clearly warm and comfortable.
There was even a large wardrobe for clothes.
If anything, their coarse linen clothes would be an insult to such fine wardrobes.
Besides other small pieces of furniture, each room was also equipped with a chamber pot, making it convenient to get up at night. Especially in the dead of winter, getting up to use the bathroom was no fun—one slip and a fall could be disastrous.
Seeing the hesitation among the staff, Pei Liang smiled again: “Pick your rooms freely. Once you’re settled, I’ll have someone accompany you to bring your belongings over from across the street.”
He then turned to the several senior chefs who had families and said, “Gentlemen, for now, please give up your rented rooms outside and bring your families here.”
“Don’t worry, your rooms have already been sectioned off. They may not be as spacious as the places you rent, but they’re certainly comfortable enough to live in.”
Not just comfortable enough—far from it.
Land in the capital was expensive, and with the current turmoil, rents had only gone up.
Their rented courtyards outside were indeed roomier, but nothing compared to the exquisite comfort of this courtyard.
Moving further inside to the rooms allocated for the head chefs, these rooms likely once belonged to the previous owner and his children—they were quite spacious.
Take Chef Lin’s room, for example: it was originally well laid out, neat, and beautifully decorated. The floor was covered with carefully fitted wooden panels, each joint tight and seamless. The room had been divided into three sections, tailored to his family’s size.
Each section had a bed already made up with bedding, designated respectively for the couple, their son, and their daughter.
Because the son and daughter were of different genders, their rooms were decorated and arranged differently. Chef Lin couldn’t quite put it into words, but he was sure his daughter and son would absolutely love their rooms.
His eldest daughter was still a young lady awaiting marriage—the perfect age for matchmaking. Her room contained plenty of silk threads, sewing baskets, fine fabric, and other materials. A girl fond of needlework like her would surely find it irresistible.
Meanwhile, the younger son was still studying, so his room was furnished with a desk and bookshelf, complete with all the traditional scholar’s tools. The bookshelf even held many books that Chef Lin hadn’t dared to buy before.
Just that bookshelf alone was worth a small fortune, leaving Chef Lin at a loss for words. “This… Young Master, I don’t know how to thank you properly.”
The other head chefs who came out reacted the same way.
Pei Liang smiled and said, “When the Pei family fell on hard times, we were intimidated by the Wei family’s connections and fled to distant lands.”
“Just because of a single word from me, the Pei family, despite having exceptional skills, was willing to stay in that place where petty people ruled. We endured years of harsh treatment and humiliation. This kindness, the Pei family would never forget.”
“Though we’ve been working for the Wei family these past few years, without the Pei family’s ties, why would we accept such grievances? That’s why the wages from these years should be paid in full.”
After Pei Liang finished speaking, several people carried over a chest. When opened, it was filled with silver coins so bright they dazzled the eyes.
Everyone gasped, but Pei Liang laughed, “Don’t worry, the accounts are all clear. It just looks like a lot when piled together.”
With this, those who had followed Pei Liang out felt as if they were walking on clouds.
It wasn’t until the accountants called repeatedly, urging them to collect their wages, that they came back to their senses with a start.
Earlier, at Tianxiang Restaurant, emotions had run high, and after leaving with Little Chef Pei, worries hadn’t been absent.
First, Pei Fugui had ruined the Pei family to the point it was just an empty shell. In just a few years, the savings Little Chef Pei had managed to accumulate were probably limited. Although the Wei family’s business was sluggish, they still had benefactors who occasionally gave rewards.
If the two families clashed again, without enough reserves to lean on, things would be difficult.
Second, the Wei family was in cahoots with Li Shen, the local gangster kingpin. A gang of ruffians and thugs answered her every command. With the Wei family’s viciousness and petty-mindedness, it was likely she would send people to harass them.
Ordinary workers could just hide around the restaurant and avoid going out. But most of the head chefs had families to take care of.
Who would have thought the Young Master had already considered all this.
Now, the workers who had followed out had completely shed their worries and were full of confidence about the future of the new restaurant.
One by one, they collected several years’ worth of back pay in one go—a substantial sum. All the grievances they had endured over the years seemed to vanish without a trace. After stashing the money safely, they happily followed the young manager’s men across the street to move their luggage.
The Wei family had originally planned to cause trouble, but they hadn’t expected the attendants accompanying them to be no pushovers. This gave them a chance to vent their frustrations and hold their heads high for once.
However, Chef Lin and the others still had one lingering concern—
“You must have a plan in mind. Since you’ve returned at this moment, I’m sure you’ve made thorough preparations.”
“But if you want to revive the ‘Number One Restaurant Under Heaven’ and truly win people over, your culinary skills must speak for themselves. Otherwise, no matter how much you criticize the Wei family today, once the restaurant opens, they’ll continue as before.”
Pei Liang heard this and turned to the kitchen in the backyard. Using the ingredients at hand, she prepared a few dishes.
Then she brought them before several senior chefs. “Uncles, you’ve observed coldly for these past few years and surely know Young Chef Wei’s skill level well. But your impression of me is still stuck years ago.”
“Today’s preparation is admittedly insufficient, but these are dishes I’ve made often before. I hope you can recall the timing I once mastered and judge whether these past years have been wasted.”
In fact, they didn’t even need to taste the food. Just watching her fluid knife work, her control over the fire, and her command of the stove, the experienced chefs could tell she was worlds apart from before.
Sure enough, the moment the dishes touched their lips, the precise timing and seasoning, the masterful control of texture—these ordinary home-style dishes were so delicious they caused a scramble.
Chef Lin and the others had no more doubts. After finishing the dishes, they urged, “The grand opening is in seven days? Can it be moved up?”
That was impossible. After all, Pei Liang had just returned. The myriad trivial tasks of opening a new restaurant, plus her other plans, all piled up at once. Everything needed to be carefully sorted out.
But seven days later, amidst the sound of firecrackers and the unveiling of red silk banners, the ‘Number One Restaurant Under Heaven’ officially opened.
Uniformed waitstaff stood in two neat rows flanking the entrance. Each had a clean, fresh face, the scent of soap clinging to their uniforms. Their hair was slicked back neatly and fixed with pomade, giving a clean and reassuring appearance.
The crowd of onlookers waiting outside gradually filed in, and the restaurant quickly filled with orderly activity.
Everyone noticed that the interior decoration and layout of the Number One Restaurant Under Heaven was identical to that of the Tianxiang Restaurant. The waitstaff were also familiar faces.
If it weren’t for the fact that the temporarily closed Tianxiang Restaurant was directly opposite, visible just by looking up, the guests might have thought they were still inside Tianxiang.
Most of the customers today knew the history between these two establishments, coming more to watch the drama than to eat.
Even Gu Xiu, one of the original judges, somehow caught wind of the news and swaggered in with his entourage.
Pei Liang naturally remembered him well and greeted with a smile, “Master Gu, your esteemed presence honors us. Please forgive the lack of proper welcome.”
Gu Xiu waved his hand dismissively. “A few years ago, your cooking left much to be desired, but the commotion you caused was quite entertaining. Now that you’ve returned after hard study, don’t just aim to amuse—this is a place for dining, not a theater.”
Pei Liang replied, “I dare not boast. After only a few years of learning, I await your judgment.”
Just as Gu Xiu was about to head upstairs, he spotted Wei Yingshu and a group of young followers approaching.
His interest immediately piqued.
Speaking of Young Chef Wei, his culinary skills were truly exceptional. Even after tasting countless delicacies across the world, one would have to admit he was a rare genius. If he devoted himself wholeheartedly to honing his craft, his future achievements would undoubtedly be limitless.
However, this young lady was somewhat uncanny. Every foolish young man who laid eyes on her seemed utterly bewitched, as if their souls had been stolen.
Originally, she was just a commoner girl. It would have been one thing if she simply caught their eye and became part of the household. But instead, every single one insisted on treating her as their legitimate wife. Many of these young men already had concubines at home, yet in front of Young Chef Wei, they acted like inexperienced fools, as if all their previous wisdom had been washed away.
This group, who didn’t even treat their own mothers with such devotion, suddenly spoke of ‘respect’ for her. Some even declared that Miss Wei was like a pristine flower atop the snow, to be cherished and honored, never to be defiled.
With so many vying for her favor, it was surprising that peace was somehow maintained.
The family elders had considered taking drastic measures against these fools. While they could imprison or beat them themselves, anyone who dared to lay a hand on Miss Wei would be disowned by their own mothers, even at the cost of their lives.
Whenever one side wanted to act, the other would protect her. When one side reached their limit, the other was helpless.
In Gu Xiu’s eyes, she was even more mysterious and troublesome than the most enchanting courtesans or the most infamous femme fatales. So, aside from enjoying her cooking, he kept his distance in every other way.
Now, seeing them arrive, Gu Xiu asked, “Where are they sitting? I want to sit nearby.”
This group had clearly come to stir up trouble. To escalate the situation, they naturally avoided the private rooms, and Gu Xiu decided not to go there either.
At this moment, Wei Yingshu approached Pei Liang with a faint, enigmatic smile. “Miss Pei, congratulations on your grand opening. I’m here to offer my best wishes.”
“Miss Wei, your kindness is overwhelming,” Pei Liang replied with a smile. “But if you’re congratulating me, surely you wouldn’t come empty-handed?”
“Just a polite phrase,” a proud young gentleman sneered. “And yet you expect a gift? How laughable.”
Pei Liang remained unfazed. “The fault is mine—I must have forgotten. Miss Wei has already given a generous gift earlier. Now that you’re here, I should welcome you wholeheartedly.”
“You—”
Everyone knew that seven days ago, she had practically emptied out Tianxiang Pavilion, leaving it unable to resume business even now.
Realizing arguing was pointless and that her group was no match for Pei Liang, Wei Yingshu reined in her smile. “Miss Pei, you’re too polite. Today, we’re simply guests here to enjoy a meal. Surely you won’t refuse to welcome us?”
“Of course not. Please, come in.”
With Wei Yingshu and her party’s arrival, the entire restaurant’s atmosphere shifted, as if a grand feast was about to be served.
By now, most guests had already ordered their dishes. While waiting, the waitstaff brought out some special appetizers for the grand opening to whet everyone’s appetite.
Each table received a plate of crispy fried pork, a plate of cold lotus root salad, and a plate of pickled cucumbers.
At first, hardly anyone paid attention to these appetizers; everyone’s focus was on Wei Yingshu’s group.
Then someone, idly tasting a piece of the fried pork, suddenly brightened up. He glanced furtively at his dining companions, quietly and swiftly grabbing piece after piece without making a sound.
The person next to him tried talking to him for a long time without getting a response. When he finally turned around, he was stunned to see the man’s mouth stuffed nearly to bursting.
Seeing the man look back, the others hastened their own efforts, as if afraid he would snatch all the food before they could get any.
The guest shouted loudly, "Why are you hogging all the food? Save some for me!"
Then, he snatched the last piece with a daring move and stuffed it into his mouth.
The golden-brown, slightly charred crust was the hallmark of perfectly fried food. One bite produced a crisp crunch loud enough for the neighboring table to hear. The outer layer was irresistibly crispy, while the inside burst with juicy meat. Chewing combined these textures, leaving a lingering fragrance that delighted the palate endlessly.
Just two bites, and the small piece of crispy meat was gone.
It was impossible to describe this as merely "wanting more"—it was more like a ravenous craving finally unleashed.
The guest glared angrily at his companion who had been eating alone: "No wonder you stayed silent. You were sneaking bites! Spit it out!"
This scene was not unique to their table; others in the restaurant immediately tried the dish, quickly forgetting the lively atmosphere they had been anticipating.
Gu Xiu ate several pieces himself, feeling somewhat unsatisfied.
He said, "Although this fried crispy meat is a simple dish, its appearance is the best I have ever tasted in my life."
His trusted attendant replied, "It’s just a simple fried dish. Why would the master make such a fuss?"
Gu Xiu shook his head and smiled, "The simpler the dish, the easier it is to spot the difference."
"The meat selection is strict, with a perfect balance of fat and lean. Before frying, it must be marinated in ginger, scallion juice, and several aromatic spices. This step isn’t difficult."
"Then comes the batter coating. The flour’s moisture level must be perfectly balanced—too dry, and the meat becomes tough; too wet, and the texture turns mushy. Little Chef Pei’s fried crispy meat achieves a perfect balance that neither too dry nor too wet batter can replicate."
"Finally, the frying process—first a thorough cook, then a second fry to crisp it up. With such a large quantity, it’s normally hard to control the oil temperature and timing perfectly. But Little Chef Pei manages it flawlessly, demonstrating masterful control over heat and timing."
"Usually, fried food is greasy, but this crispy meat comes out without excess oil clinging to it. The batter is mixed with crushed Sichuan peppercorns, giving it a numbing, fragrant kick that makes it impossible to stop eating."
"Clearly, Little Chef Pei’s skills have improved significantly over the years. Besides the excitement today, I have other expectations."
The attendant chuckled, "If it’s delicious, master, you should have a few more pieces."
Gu Xiu waved him off, "No, my stomach has its limits. Even a small appetizer like this fills me up. I need to save room to try more dishes. You all should have some too."
If even a seasoned gourmet like Gu Xiu could restrain himself, one could imagine how the other guests reacted.
Several tables nearly came to blows fighting over the last piece of crispy meat—
Wei Yingshu watched the ridiculous scene with some disbelief. These were just common folk with limited taste—how many fine dishes had they really eaten? Treating a simple crispy meat as a treasure was amusing.
But after tasting a bite herself, she tightened her grip on her chopsticks.
Outsiders watch for the spectacle; insiders watch for the details. From this small appetizer alone, she could tell that Pei Liang had made remarkable progress over the years—no longer comparable to the past.
Therefore, Wei Yingshu felt truly relieved—relieved that she hadn’t underestimated the situation and had made preparations early. Otherwise—
At that moment, the first course was served.
It was the first dish ordered by the earliest guests to arrive—a plate of steamed fish. Normally, this dish wouldn’t stand out among the other richly colored and intensely flavored dishes in terms of appearance, aroma, or taste.
Especially in a bustling restaurant where the mingling scents of various dishes fill the air, it’s usually hard to pick out any single aroma distinctly.
Yet, as the waiter carried the fish plate past, an exquisite freshness seemed to hook the heartstrings of everyone nearby, stirring an unsettled anticipation.
Many couldn’t help but crane their necks to catch a glimpse of the perfectly presented whole steamed fish. Its skin was smooth and unwrinkled, a testament to the chef’s precise knife skills and perfect timing in steaming.
A glossy sheen coated the surface, with delicate strands of white scallions scattered atop, punctuated by a few bright red chili rings that made mouths water.
The soy sauce half-submerged the fish, topped with a layer of freshly poured hot oil that hadn’t yet fully melded the fragrance of scallions with the fish’s natural freshness.
The fish meat looked plump and springy, trembling slightly with each step the waiter took, making one eager to reach out and grab a piece to savor immediately, certain it would be tender and bursting with flavor.
The guest who ordered the fish clearly felt the same way. As soon as it was served, they didn’t wait for the other dishes to arrive but eagerly dug in.
Sure enough, the first bite was free of any hint of fishiness, leaving only an intensified freshness awakened to its peak, mingling with the secret soy sauce’s savory aroma and the sharp fragrance of scallions—so fresh it almost made one want to swallow their tongue.
But this fish had bones, so caution was necessary while eating.
The diner bit into the fish meat and found something inside. Thinking it was a bone, they spit it out, only to realize it was slender and reddish, slightly chewy but not hard. It carried a blend of salty and fruitwood-smoked aromas, which made this steamed fish extraordinarily enchanting.
“This… this is ham?”
The waiter smiled and explained, “Honored guest, you are our very first customer today. Our young master personally prepared this steamed fish stuffed with ten strips of ham, and this particular one belongs to you.”
“To let our guests know this fish is unlike any ordinary steamed fish: it’s completely boneless, so you can eat it with peace of mind. The fish bones are replaced with secret recipe ham strips, preserving the fish’s lively shape while adding a smoky, savory flavor. There’s no need to spit anything out—you can chew it all, enriching the taste with more layers.”
This revelation stunned everyone present.
Stuffing ham strips into fish meat was even more difficult than stuffing bean sprouts. Not to mention that fish bones are slightly curved and thinner than the center of a bean sprout. Plus, meat is naturally elastic, so fitting ham strips as thin as fish bones inside was a feat almost impossible to achieve.
The fish’s flawless exterior even hinted at its freshness before being prepared. When the guest took the first bite, everyone noticed he was eating from the belly area.
That part has smaller bones, and the guest could still taste the ham strips, which meant the craftsmanship wasn’t just about replacing the main fish skeleton.
Such a masterful technique—this level of artistry even Chef Pei hadn’t quite reached.
The hall fell silent for a few moments before bursting into lively chatter.
“I want one of those fish, too! No discounts, I’ll pay full price.”
There was no way this fish could be priced the same as a regular steamed fish.
“I’ll pay double.”
“Triple from me!”
The waiter smiled and said, “Unfortunately, this fish is complicated to prepare and strictly limited in quantity. The ten servings available today have already been ordered.”
The crowd was about to grow angry when he quickly added, “However, since our esteemed guests are so fond of it, Chef Pei will prepare extra portions tomorrow. So, those who missed out today can reserve one per table for tomorrow. As a token of gratitude for your support on our opening day, the reservations for tomorrow will still be charged at the promotional price.”
Although many present were still a little disappointed, they were generally satisfied.
Having to wait an extra day was frustrating, but at least they could taste it soon. Considering the intricate craftsmanship behind this dish, charging only the price of a simple steamed fish showed just how generous and grateful the Pei family was as a merchant.
At that moment, Gu Xiu’s fish was brought to his table. He fanned himself with a slight smile. “Little Chef Pei’s dish alone has made so many people toss and turn in anticipation, ensuring they’ll return tomorrow as promised.”
“Her dishes here are already stunning, but I suspect there will be some commotion over at the Wei family’s table shortly. To prevent the gossip and noise from overshadowing the discussion about the food, she’s deliberately held back a secret weapon—quite cunning indeed.”
He continued, “No wonder the waiter was so insistent on recommending this fish when I was ordering. Chef Pei had a plan.”
He picked up a piece of the fish and took a bite, his eyes narrowing slightly. Gu Xiu’s attendants knew this was the ultimate expression of their master’s satisfaction—an enjoyment so flawless that there was nothing to criticize.
It seemed this dish was truly extraordinary.
Meanwhile, Wei Yingshu also picked at the fish, her chopsticks going straight for the head.
She had firmly doubted the waiter’s earlier words. The fish head was complex inside; it was possible to remove all the bones, and it was also possible to keep the head intact. But she didn’t believe Pei Liang could accomplish both at the same time—while ensuring the head remained plump and full, with smooth, wrinkle-free skin. After all, the fish skin tightly wrapped around the bones of the head was notoriously difficult to remove intact.
But Wei Yingshu was disappointed.
The moment she picked at the fish head, it cracked open. From the exposed cross-section, it was clear that, aside from the ham replacing the fish’s original bone structure, the inedible gills and brain had been replaced with a fragrant, savory meat filling.
The filling was tender and juicy, releasing translucent, glistening juices as it was cut open.
The fish lips and skin were silky and fresh, wrapped around the resilient texture and smoky flavor of the ham’s skin, all encasing the plump, juicy meat filling. Just looking at this rich layering of flavors made one’s mouth water, let alone tasting it.
Wei Yingshu heard the sound of swallowing from the other diners. She looked up to see the young gentlemen at her table.
Though they had come to find fault, they were now enjoying the dish themselves. Seeing her chopsticks hovering hesitantly, one of them awkwardly smiled and said, “Yingshu, are you going to eat this fish? If not, I’ll pick you a piece.”
Wei Yingshu moved her chopsticks aside and forced a stiff smile.
Those lucky enough to order the fish were feasting heartily, thoroughly satisfied, while those who hadn’t were left sighing with envy.
Fortunately, the other dishes began arriving one after another. The colorful, aromatic plates on her own table soon drew her attention back, whetting her appetite.
Since it was the grand opening, and no one yet knew the true skill of Little Chef Pei, most of the orders were conservative—mostly familiar, home-style dishes.
But as soon as these dishes were served, everyone realized that there was no need for flashy techniques or complicated preparations—simple dishes could still be supremely delicious, just like that stack of crispy pork at the beginning.
Each dish was rich in layers of aroma, with perfect color and presentation, making everyone's mouth water.
Even Gu Xiu, who had been able to maintain his composure at first, began to let loose after two or three dishes, casting aside etiquette like the other diners.
A plate of garlic-flavored spare ribs was picked up directly by hand, bones grasped tightly as he bit in. The garlic aroma, awakened by the oil, released a smoky fragrance, perfectly balanced without a trace of bitterness.
The garlic flavor was fully absorbed by the ribs, creating a taste that was utterly enchanting.
Then another table was served a bowl of steamed egg custard. Normally, a simple dish like steamed egg would be overlooked when surrounded by hearty meats and rich dishes, only being eaten after one felt overly full or greasy, as a palate cleanser.
But one guest scooped a spoonful and immediately noticed something different.
“This steamed egg is truly delicate and silky, not losing in smoothness even to the softest tofu pudding.”
Steamed egg may seem simple, but it’s easy to overcook or let it fall apart. A reputable restaurant can usually achieve a tender texture, but to make it so perfectly smooth and clear—like a mirror—without bubbles sticking to the bowl’s sides or bottom, that level of quality is only possible from a long-established specialty eatery.
Like a tofu shop in the northern part of the city, whose tofu pudding is famously silky and fragrant, yet here at the World’s Best Restaurant, even an ordinary non-signature dish could rival it in appearance and taste.
Many were already sighing in admiration: “No wonder it’s called the World’s Best Restaurant.”
“Chef Pei—no, now that his skills have fully matured, he deserves to be called Chef Pei. He truly lives up to his word, studying diligently and refining his craft, determined not to tarnish the ‘World’s Best Restaurant’ name, and has returned with honor.”
“I said it from the start: someone so grounded and sincere, even if their natural talent is slightly less, can’t be compared to those who take shortcuts.”
“Chef Pei has worthy successors. Who would have thought that in less than ten years, the World’s Best Restaurant would revive from its decline and shine again? The Pei family truly deserves this imperial endorsement.”
When these words reached Wei Yingshu’s ears, they stung unbearably.
Though they praised Pei Liang, every sentence was a slap in Wei Yingshu’s face.
She felt indignant, refusing to believe she was any less skilled than Pei Liang. These people were making a fuss simply because they had never tasted the dishes she personally cooked.
Besides, Pei Liang had just opened her restaurant and was humble, going out of her way to please ordinary customers.
As Wei Yingshu thought this, she glanced back at her own table, where people were eating with grease dripping from their mouths, without lifting their heads.
Wei Yingshu was about to explode with anger, thinking: These are just a bunch of simple-minded yokels with no independent thought, buzzing around her like flies. No wonder she looked down on them.
Even if you added up everyone here, how could they compare to a single finger of the master’s eldest son?
Just as she was stewing in frustration, a plate of braised pork nose was placed on the table. Only then did a faint, intriguing smile curl at the corner of Wei Yingshu’s lips.
She glanced around. Because the ingredients for this dish were rare, the portions were limited at first. However, after several lavish-spending customers witnessed the craftsmanship here, they also ordered it.
The "an nose" refers to the nose of a moose, its exterior a sea cucumber-like color, with tender and refreshing meat that is incredibly delicious. It is a delicacy on par with bear paw and deer tail.
Naturally, the price was steep.
Wei Yingshu picked up a piece of the braised an nose. The rich, mellow sauce burst with layered aromas, leaving her utterly enchanted and satisfied. But as she chewed, something felt off about the an nose.
She quickly said, "I haven’t been feeling well these past couple of days. This dish has a strange taste. Why don’t you all try it?"
The people at the table caught on. They were more or less full and had been drinking enough, so they all took a bite of the an nose.
Immediately, someone spat out a mouthful with a "Peh!" One tall, wealthy young gentleman loudly exclaimed, "What kind of leftover scraps is this? Absolutely disgusting. Chef, come out here!"
The waiter, who had been closely watching this table from the start, hurried over with a forced smile. "Honored guests, is there something wrong with the taste?"
The wealthy young man sneered, "Wrong taste? This is a scam."
The other diners nearby had also been drawn in by the commotion. At first, they were just curious onlookers, but now that the real drama had erupted, they found the noise disruptive to their dining experience.
But Wei Yingshu and her group had deliberately ruined the opening event. Naturally, the bigger the scene, the better.
Within moments, diners upstairs and downstairs all stopped eating.
The wealthy young man picked up the braised an nose from their table. "Everyone, take a good look. Just by appearance, you can’t tell, right?"
"This is how the chef, surnamed Pei, uses superficial tricks to cover up. He talks about honest business, but in reality, he’s as cunning as they come. But I, for one, have eaten this dish before—otherwise, I’d have been fooled too."
Some patrons who also ordered the dish grew impatient. "Enough already! Are you just nitpicking? What more do you want? Do you expect a god to come down and cook for you? Not afraid of choking, are you?"
The wealthy young man scoffed, "You’re all clueless and easily fooled by this Pei fellow, blindly accepting whatever he says. Don’t try to fool me."
"The an nose should be crisp, fresh, and tender, with firm, springy meat. But what is this? It looks like a nose covered in braised sauce. The meat is soft and falling apart, and the moment it hits your mouth, it’s utterly disgusting. I nearly spit it out."
Seeing the other diners skeptical, the young man pointed to someone at a nearby table. "You don’t know me, right?"
The man nodded. Those familiar with the restaurant knew he was a regular at Tianxiang Pavilion and wouldn’t be biased in favor of the Wei family’s provocations.
The wealthy young man handed him the an nose. "Try it."
The man, seeing the young man’s confidence, reached for his chopsticks. The wealthy young man continued to pass the dish around to several other tables.
As those diners tasted it, their expressions shifted from indifference to shock. The wealthy young man grew even more triumphant. "Well? Not lying, am I?"
Some guests couldn’t even bring themselves to swallow the moose nose meat; they spat it directly into the scraps dish in front of them, quickly rinsed their mouths with tea, and then took a couple more bites of the delicious food on their own tables to suppress the disgusting feeling.
Only then did they feel a little better.
But just as they finished eating, the wealthy young master sneered, “You still dare to eat dishes from their place? It’s all just empty appearances. With the Pei family’s usual tricks of passing off inferior goods as premium, I bet the ‘delicious’ meat you’re praising was bought cheaply on the black market—dead pigs, ducks, or fish.”
Many diners found it hard to believe. Dead meat simply couldn’t produce such fresh flavors. Yet the nauseating taste of the moose nose was undeniable.
For a moment, everyone felt awkward.
Some who had also ordered the braised moose nose found it incredibly delicious, but the reactions around them left them puzzled.
Whispers broke out among the crowd, while Wei Yingshu and her group showed satisfied smiles.
“Just wait,” they thought. “There are still a few more dishes to come. If she can still defend herself after one dish, then after several, no one will be able to stand by her side.”
Just as they were feeling triumphant, a woman’s clear voice rang out: “Young master, your plate is spotless. I’m afraid your words don’t match your actions.”
Everyone turned around, and sure enough, it was Pei Liang.
Someone asked, “Chef Pei, what’s going on here? Did a kitchen assistant accidentally mix in some discarded ingredients?”
Wei Yingshu clenched her teeth with hatred. If the Wei family had been careless, it would be the cunning act of a dishonest merchant cheating on weight. But for Pei Liang to produce such disgusting dishes was just an excuse for sloppy staff. It was simply absurd.
Pei Liang smiled and addressed the longtime patrons, “Rest assured, the food at my restaurant is without any problems.”
The wealthy young master sneered, “No problems? Then why do our mouths have a problem? If it were just me, fine, but these are all longtime regulars of your Pei family.”
Seeing Pei Liang’s gaze land on the spotless plates in front of him, the young master felt embarrassed and annoyed. Naturally, the others at their table felt the same.
Pei Liang withdrew his gaze and said to the young master, “Your taste buds are fine, and so are those of the longtime customers. This braised moose nose is indeed rotten inside despite its perfect appearance. The flavor is completely lost, merely a show. If used in cooking, it would taste like pus flowing in your mouth—extremely disgusting.”
“This is clearly nose meat taken from a dead moose, and there’s a reason for it. This moose must have had a thick nose in life. In winter, it would have traveled a lot, using its nose to push aside the snow. The thick, tough skin protected the nose’s integrity.”
“The nose meat wasn’t freshly hunted. Instead, the moose was caught alive, but died during transport due to illness, and there was no time to process it immediately. So, the moose nose looks intact and normal on the outside, but once cooked, the inside becomes loose and disgusting, making it hard to swallow.”
No one expected Pei Liang to admit the problem with the ingredient so openly—and explain it in such detail, clearly having known this all along.
The wealthy young master’s face lit up with the delight of someone handed a gift on a silver platter, laughing heartily: “If you already knew there was something wrong with the moose nose, then why did you use it in your dishes?”
“It’s simply because the price of the antelope nose is so high that it’s a pity to waste it, so they disregard the diners—”
“Because I thought Young Master Gou’s taste was unusual, and that he actually enjoyed that mushy, unformed, slimy, disgusting texture?” Pei Liang said with a straight face.
“What did you say?” The wealthy young master laughed angrily, “Everyone, look at this shameless woman! She’s sly and deceitful herself, yet dares to slander the customer’s taste as lowly. Who would actually want to eat this disgusting garbage?”
“I paid a high price for my meal, yet I was served rotten meat and insulted up close. I’m going to report this to the authorities. Today, I will smash this rundown restaurant to pieces.”
He was clearly prepared; no sooner had he finished speaking than a squad of officers entered.
The fierce-looking officer demanded, “We heard this place runs a dishonest business, selling inferior goods as premium, cheating customers out of their money?”
Pei Liang smiled to himself, never seen anyone who delivers themselves to the slaughter while helping hold the knife.
He said, “If you want to report someone, your reasoning is quite correct. But the person I’m accusing is Young Master Gou.”
“Since it’s not that he has unusual tastes and wanted to eat that slimy, dripping braised antelope nose, then he must have deliberately passed off inferior goods as the real thing, deceiving customers and cheating me out of my money.”
Young Master Gou’s face turned pale. “You’re slandering me! What proof do you have that I sold that to you?”
But Pei Liang smiled and said, “Young Master Gou, you probably aren’t very good at running a business, so you don’t even understand the most basic rules.”
“The antelope nose is such an expensive ingredient. How could I possibly buy from an unreliable supplier with unclear provenance?”
“Before buying, you must select an honest major supplier, and every batch comes with marked certificates and receipts.”
“A few days ago, one of the stores under the Gou family delivered a batch of rare ingredients that were all show and no substance—rotten inside. But since the Gou family is a major merchant in the capital, even if they cheat customers, they wouldn’t be so blatantly stupid. I’m not one to jump to conclusions, so I thought maybe Young Master Gou had a unique taste and had stored the ingredients beforehand for me to use exclusively.”
“So I kept that batch intact, and sure enough, the ingredients needed for the dishes you ordered today all came from that batch, which only confirmed my suspicion.”
“But Young Master Gou, please understand, since you and your party enjoy that slimy texture, other customers don’t. So you bought a fresh batch of antelope noses.”
“Otherwise, why would several tables order this dish, yet only you had a problem with it? Even Master Gu’s table had a braised antelope nose dish.”
Everyone looked up to see Gu Xiu watching the commotion with interest, happily eating his food. The piece of meat on his chopsticks was unmistakably antelope nose.
Pei Liang wore a look of being played for a fool. “Now Young Master Gou insists it’s not his preference, but that I passed off inferior goods?”
“I didn’t dare touch that batch either. The packaging was still intact, stamped with your Gou family store’s mark. If you didn’t want it, wouldn’t that mean you were cheating your customers?”
At that moment, someone from the kitchen brought out a basket of ingredients, all wrapped in the Gou family’s distinctive oil-paper packaging tied in their usual knot, clearly stamped with the big ‘Gou’ seal. The waiter also held the transaction receipts, leaving no room for doubt.
Relieved, the crowd couldn’t help but chuckle at the whole affair.
No one here is stupid. It’s obvious that Young Master Gou is just playing the scapegoat for Young Chef Wei, yet he’s so lazy and inept it’s painful to watch.
Even if he wanted to cause trouble, he doesn’t know how to do it properly—he’s dragged his family’s reputation down with him.
Someone couldn’t help but laugh first: “Truly a disaster that topples a city’s beauty. Using the family’s business and reputation just to win a smile from a woman—only young people dare to think like that.”
“That Gou family’s lifelong hard-earned reputation… I heard they were even participating in the imperial merchant elections this time. Looks like it’s all going to be ruined because of this foolish son.”
“A family cursed with bad luck, and a son with terrible character to boot. But to be as dumb as a pig, not even knowing how to cover his tracks when causing trouble—he’s practically making a joke of himself.”
“Hey, don’t be too harsh. Chef Pei is right—who would buy ingredients from an unknown source? This guy probably just orders his lackeys around, completely clueless that every merchant carefully traces every batch of ingredients back to the responsible person. He’s dumb, and his lackeys are naturally careless.”
Wei Yingshu never expected anyone to be this stupid. Their table became the subject of all the whispers and pointing fingers. This should have been Pei Liang’s burden to bear.
But it wasn’t over yet. Suddenly, a wealthy man dressed in fine clothes stormed in, marched over, grabbed Young Master Gou by the hair, and started punching and kicking him—
“I told you to learn how to handle things, but you never listen! All you do is hang around women’s skirts, using the family’s reputation to win favor with that shameless woman!”
Young Master Gou, already mocked for his stupidity by everyone, now took blows from his father. He curled up, shielding his head, occasionally trying to defend Wei Yingshu—
“Miss Wei isn’t that kind of person. She never asked me to do anything. It’s just that she wants to ally with the Pei family, and I couldn’t stand seeing that Pei guy bully her again and again, so I wanted to stand up for her.”
“Stand up for her?” Master Gou laughed bitterly with rage. “You ‘stood up’ so hard that you lost the qualification for the election and ruined the reputation I spent my whole life building.”
“If that shameless woman told you to kill someone, would you be the first to chop off your own parents’ heads?”
The whole scene was chaotic and ridiculous. Wei Yingshu, as the center of attention and the female lead, felt her scalp go numb.
Others wanted to protect her and leave first, but at that moment, she saw a figure appear at the door, and all her thoughts of escape vanished.
As soon as that person appeared, she couldn’t look at anyone else.
“Master, Master Shi!”
