Delicious Delicacies (Part 2)

The aroma immediately made Chu Chen's mouth water. He couldn't help but move his tongue, and the fragrance filled his mouth. Afterward, the distinct yet skillfully blended flavors left him with an endless aftertaste.

After finishing this bite, Chu Chen couldn't help but exclaim, "It's so smooth, fresh, and tender, leaving a lingering fragrance on the lips and teeth. After eating it, one can't help but savor the long-lasting aftertaste. I've never eaten such a layered, textured, and flavorful vegetarian dish in my life."

Everyone present chuckled upon hearing Chu Chen's words. Lu Changshun put down his chopsticks and said, "Little Chu, it's not just you. Even I haven't eaten such an excellent Dinghu Shangsu before. Unfortunately, Master Niu rarely cooks, and we can only have such good fortune thanks to Manager Zhao."

Hearing Lu Changshun's words, Chu Chen realized that this dish was called "Dinghu Shangsu." From its name, one could infer its quality. As the name suggests, "Shangsu" refers to high-class vegetarian cuisine.

This "Dinghu Shangsu" is a dish belonging to the Lingnan flavor. It was originally created by an old monk at Qingyun Temple in Guangdong during the Yongli era of the Ming Dynasty. It uses tremella as the main ingredient, supplemented by more than ten types of ingredients such as precious fungi and mushrooms, which are then cooked with oil and seasonings.

During preparation, some ingredients are arranged in a circle along the bottom of the basin, while the remaining ingredients fill the center. Then, it is inverted and placed on a plate, forming a distinct "mountain shape." It can be said that the ingredients are meticulously selected, the colors are elegant, and the layers are distinct.

It is widely rumored that Empress Dowager Cixi was overjoyed after tasting "Dinghu Shangsu" and decreed that it be included in the Manchu Han Imperial Feast, becoming a famous dish. "Dinghu Shangsu" also became the signature vegetarian dish of Qingyun Temple on Dinghu Mountain.

Next, Lu Changshun pointed to a dish that seemed to be based on eel and said, "After vegetarian dishes, of course, we should have some meat. You should be familiar with eel. This dish is the famous Huaiyang dish, Ruandou Changyu."

Ruandou Changyu is a historically renowned specialty dish of Huai'an. In ancient times, to prepare eel, live eels were tied with gauze and placed in boiling water with scallions, ginger, salt, and vinegar. They were blanched until the fish curled up and its mouth opened, then removed.

Afterward, the fillet was used for cooking. The finished dish was very tender and mellow. When picked up with chopsticks, both ends would droop, resembling the bib straps of a child. It was eaten with a spoon, hence the name "Ruandou Changyu."

Although this method is no longer commonly used, Lu Changshun mentioned that Master Niu's meticulously prepared Ruandou Changyu still uses the ancient cooking method, with his own innovations, making it highly anticipated.

Before tasting it, the dish's first profound impression on Chu Chen was its exceptional elasticity. When he picked up a piece of eel with his chopsticks, he could see the meat trembling without breaking. If you thought it would be chewy, you would be greatly mistaken. The dish was incredibly tender and melted in the mouth.

Moreover, while the dish was fresh and refreshing, it also had a rich garlic aroma, yet the garlic flavor did not overpower the taste of the eel. The combination was like red flowers needing green leaves to complement them, truly enhancing each other.

Seeing Chu Chen's entranced expression, Lu Changshun smiled and introduced the next dish.

The next dish was the famous Zhejiang and Hangzhou dish, "Gan Zha Xiangling." This dish is meticulously made from the famous specialty of the Hangzhou region, Sixiang tofu skin. With its bright yellow color, fresh and delicious taste, and crispness like a ringing bell, it has been recognized as a famous Hangzhou specialty dish and is very popular among diners.

This dish also has a historical anecdote. Legend has it that in ancient times, there were two restaurants in Hangzhou, one large and one small. The owner of the large restaurant, wanting to monopolize the business, often caused trouble and bullied the owner of the small restaurant.

One day, he learned that the small restaurant had run out of tofu skin and instigated some ruffians to specifically order tofu skin at the small restaurant, threatening to smash the restaurant's signboard if their demands were not met. This angered a burly man who often drank there. Without a word, he rushed out of the restaurant, mounted his yellow horse, and rode away.

Not long after, the sound of horse bells jingling could be heard. Looking in the direction of the sound, the burly man appeared at the entrance of the small restaurant, holding a bag of tofu skin bought from Sixiang.

His actions deeply grateful the owner of the small restaurant, who immediately began preparing a dish made from tofu skin to accompany drinks, not sparing the use of the finest pork tenderloin. To commemorate the hero's good deed, the owner rolled the tofu skin into the shape of a horse's bell. Thus, the famous dish "Gan Zha Xiangling" was born.

The outer layer of this dish, the bean curd skin, is as thin as cicada wings, with a golden yellow color. It makes a crisp sound when bitten. Dipped in Master Niu's specially made sauce, it is truly fresh, delicious, and uniquely flavored. After eating it, one must say it is an excellent dish to accompany drinks.

After eating a piece of Gan Zha Xiangling, Chu Chen raised his wine glass and said to Zhao Qirui, "Today, I am very honored to have dinner with Manager Zhao. I would like to take this opportunity to thank you for your kindness. I wish you good health, good fortune, and prosperity. I'll drink this first, and you can take your time."

Seeing Chu Chen finish his drink in one gulp, Zhao Qirui also finished his wine, giving Chu Chen plenty of face. Then he waved his hand and said, "Little Chu, you don't need to be so formal with me. If you weren't capable, I wouldn't have any reason to show you favor, would I? Since Old Lu has introduced all the dishes you don't recognize, shouldn't you introduce the next two dishes you do recognize?"

Chu Chen smiled sheepishly, "Actually, I only saw these two dishes in a magazine, so I only know how to talk about them, but I haven't practiced them. Please bear with me."

"Since that's the case, let's talk while we practice," Zhao Qirui said with a smile.

The last meat dish was Jiuzhuan Dachang, which Chu Chen mentioned at the beginning. This is an authentic Lu Cuisine dish, created in the early Guangxu years of the Qing Dynasty by the "Jiuhua Lou" hotel in Jinan.

This dish involves blanching and deep-frying pork large intestine, then stuffing it with more than ten kinds of seasonings and stir-frying it over low heat. The preparation method is unique, with generous seasoning and a complete range of ingredients, possessing all five flavors. The cooking process involves boiling, frying, and braising, repeatedly transferring the dish from the wok to the pot until it is thoroughly cooked.

It is said that the owner of Jiuhua Lou had a fondness for the number nine. Some scholars and literati, after tasting the dish, felt it was truly extraordinary and had a unique flavor. To please the owner's obsession with the number nine and to praise the chef's meticulous preparation, likening it to the "nine-turn golden elixir" of Taoism, it was renamed "Jiuzhuan Dachang."

The dish has a reddish-brown color, tender texture, and a unique flavor that encompasses sour, sweet, fragrant, spicy, and salty. Although it uses fatty intestine, it is rich without being greasy, making it a favorite for meat-eaters like Chu Chen.

Although Jiuzhuan Dachang is delicious, eating too much can be a burden on the stomach. Therefore, the last dish, Kaisui Baicai, resolves this problem.

Although Kaisui Baicai is a clear soup dish, it is a genuine traditional Bashu delicacy. It was originally created by the renowned Sichuan chef Huang Jinglin in the imperial kitchen of the Qing Dynasty. Later, Sichuan cuisine master Luo Guorong brought his cooking techniques back to Bashu, making it a high-end dish on the banquet menus of Beijing restaurants.

Kaisui Baicai, although called "boiled water" cabbage, actually uses clear broth. This clear broth cannot be prepared in a short time; Master Niu spent an entire night meticulously simmering it.

The soup looks like a few pieces of cabbage floating in a bowl of clear water, with no visible oil, appearing bland and tasteless. However, it is fragrant and refreshing when eaten.

Furthermore, the soup is not oily or greasy. As soon as it enters the mouth, the greasiness from the fatty intestine disappears without a trace. Tasting the flavor again, it is neither too bland nor too strong, with elegance and richness complementing each other. The entire Kaisui Baicai, while seemingly not a delicacy, surpasses one.

These five dishes are representative delicacies from five major cuisines, each with its own relevant anecdote. Coupled with Master Niu's superb culinary skills, the meal was both fascinating to listen to and extremely satisfying to eat.

Afterward, Chu Chen didn't play favorites and toasted Lu Changshun and the driver. Of course, the driver substituted tea for wine. Then, as they ate and chatted, they discussed some issues regarding jade, creating a harmonious atmosphere.

Savoring delicacies and listening to anecdotes, the atmosphere of the meal was quite engaging. The delicious food, like the eight treasures and jade delicacies, left Chu Chen with a long-lasting aftertaste.

After the meal, the waiter cleared the table and served each guest a cup of tea. The driver left at Zhao Qirui's signal.

The atmosphere was now leisurely and relaxed. After taking a sip of tea, Zhao Qirui said to Lu Changshun, "Old Lu, I'll trouble you to find someone to skillfully carve this piece of jade for me. It's for the birthday celebration we discussed. It should be festive."

Seeing Lu Changshun nod in agreement, he turned to Chu Chen and said, "Little Chu, the next task for you is simple and within your expertise: help me appraise something. It's quite a coincidence that we met at Old Lu's shop today; otherwise, I would have had to make a trip to see your Uncle Wu."

Chu Chen smiled and agreed, "No problem, as long as you don't think my judgment is shallow. May I ask what item Manager Zhao wants appraised?"

"It's not a valuable item, just a celadon bowl. Here, the item has arrived."

At this moment, the driver entered with a gift box and placed it on the table.

Zhao Qirui opened the box and said, "Actually, this bowl was given to me by a client who was short on money. He went gambling abroad and lost everything, so he couldn't pay me for the goods. However, he didn't dare default on the payment, so he borrowed money from all sources and paid back most of it. The rest was settled with this bowl."

"Honestly, I don't care about a few tens of thousands of yuan. I just dislike his behavior and personality. If this bowl isn't genuine, then don't blame me for being impolite."

Chu Chen nodded to show he understood and then looked at the celadon bowl Zhao Qirui mentioned.

Inside the gift box, the bowl was covered with a celadon glaze. It had a flared rim, a sloping curved belly, and a ring foot. The inside of the bowl was carved with a mythical creature and a child. Judging by its craftsmanship, it could be determined to be a fine piece of celadon.

"Oh?"

Upon seeing the bowl, Chu Chen let out a soft exclamation.