On the evening of the following day, enticing aromas filled the Jiao Family courtyard.
A venison haunch had been skewered on a roasting rack. Two men took turns spinning it rapidly without pause, while fat mixed with cooking wine dripped onto the Chinese oak fire below, making it crackle and pop.
Beside the rack stood a square iron grill with two tiers: charcoal below, and slices of venison tenderloin marinated in scallion whites, salt, and fermented soybean sauce roasting on the grate above.
Farther to the left stood a large round serving table, on which venison head meat, skin still attached, had been arranged in pieces two fingers wide. Beside the meat was a special pork paste for dipping. This way of eating had first become popular among the Qiang before spreading to the Central Plains. At the time, it was called "Qiang-style boiling."
In the kitchen, a large steamer was steaming the deer's tail.
Jiao Zheng had put considerable thought into this venison feast. First, he had bought a freshly caught young deer from a hunter outside the city, then specially hired two chefs to cook at his home. Since he had no idea what Wang Yang liked, he had simply prepared "one deer, four ways," determined to satisfy his guest.
But after nearly two hours of waiting, Wang Yang still had not come!
Venison was prone to developing a gamey smell to begin with. Cooling it and reheating it spoiled its texture, ruining the "venison banquet" Jiao Zheng had so painstakingly prepared!
His lack of experience entertaining guests was partly to blame. He had not even thought to buy another deer as a backup. In a great aristocratic household, he would not have qualified even as a lowly purchasing steward.
Now it was dark, the city gates had