The dishes Little Fatty wanted were not only delicious and pleasing to the eye, but fun to watch as well.
The "Seven Sages Gathering" was arranged on the platter using a special technique. As the heat rose from the dish, it would faintly form the silhouettes of seven people gathered together, as though composing poetry and prose.
The "Sweet and Sour Diced Meat" was tangy, sweet, and pleasantly springy. Pick up a piece and toss it at any other piece on the plate, and the two would collide and bounce off each other. That was why the dish had to be served in a soup bowl—one big and deep enough.
"Green Threads and White Jade" was made by shredding chives into threads. The white jade wasn't tofu, but fatty pork. After being blanched in a specially prepared hot broth, the meat was rich without being greasy and melted in the mouth. Wrapped in chive threads thickened with sour fruit juice, it was even more refreshing. The chives were shredded as fine as strands of hair, then wound in circles around the blanched pork. After a quick dip in sweet syrup, the pieces were arranged on a plate, resembling little green pastries. But a light poke at the top with chopsticks would send a thin stream of oil and liquid gushing out like the Baotu Spring. Put one straight into your mouth and bite down, and the rich fragrance of meat would fill your mouth, while the juices and broth slid straight down your throat like loaches.
The "Wanderer of the Red Dust" was even more amusing. The red stuff wasn't chili pepper. The word "dust" in its name made it clear that it was a powder.
And "red dust" here didn't mean the mortal world; it meant red powder. The