June 6, sunny.
The sunlight was bright today, the breeze just right, carrying the fragrance of spiced pressed duck.
For breakfast, I had fermented rice berries. Delicious, exceptionally fresh, but the preparation was complicated and unsuitable for widespread use. What a pity.
For lunch, I ate a leg of Western Regions Ben Beast meat. Chewy and dripping with fat, leaving an endless aftertaste. Sadly, it was extraordinarily expensive. I wondered when I might eat it every day until I was full. I looked forward to it.
Shushan Summit finals.
For dinner, I had stir-fried Xishan bamboo shoots. I had not eaten them for many days, yet they were still light and delicious. I liked them.
July 1, sunny.
The sun was pale, like a perfectly round sugar cake.
I rose early today to taste Yudu tea pastries. They were somewhat rough, and only the water chestnut cake was passable. Disappointing.
Shushan took first place in the Immortal Sect Grand Assembly.
For lunch, I had Chonglou Temple's twelve-color vegetarian platter. Exquisitely made, with wildly different flavors. It truly deserved its great reputation. Happy.
That evening, I had Yudu hotpot meat cooked in a copper pot. The meat was superb. I was grateful. Still, hearing that they had entered the palace to taste Qinghong meat left me somewhat sad and envious.
April 12, sunny.
Today's sun was like a furnace. People inside it were like suckling pigs hanging in a roasting oven, seeming to glisten with oil as they walked.
For breakfast, I sampled Nanhai Rage Swordfish meat. It suited thin slices, swished in red-oil hotpot for three breaths, then dipped in sesame sauce. Thin, crisp, and tender in texture—excellent. I loved it.
For lunch, I sampled Baoshan pork. It was unsuitable for hotpot, but perfect for grilling in large