Chapter 30: Chance Encounters at Qujiang

The new chef Yu San’s skill with fish quickly exceeded Shen Shaoguang’s expectations. Soon after joining the shop, he began preparing a variety of fish dishes—vinegar-braised fish, steamed fish, and fish with mutton stew.

These dishes were warmly received by customers, with the fish and mutton stew becoming the most popular of all.

The preparation of this dish was especially elaborate. The mutton had to be boiled first, then slowly stewed before being stuffed into the fish belly. Afterward, the fish was pan-fried and simmered again so the flavors could fully blend. Because of its complex process and layered taste, Shen Shaoguang decisively priced it as the most expensive dish in the shop.

Some culinary traditions of this dynasty still left her bewildered.

For instance, there was the famous “Hun Yang Mo Hu.” A tender goose would be selected, stuffed with seasoned meat and glutinous rice, and then placed inside the belly of a lamb. The lamb was roasted over open fire—but when finished, only the goose inside was eaten, while the lamb itself was discarded.

Then there was “Pao Shi,” in which a pig’s belly was filled with dates, wrapped in reeds, coated in mud, and roasted. Once cooked, the hardened mud and reeds were peeled away—removing the pig’s hair in the process and revealing tender meat beneath. The method resembled the later “beggar’s chicken,” except that this noble dish required even more steps: the meat was deep-fried, then steamed continuously for three days and nights before final seasoning.

The imperial kitchens were full of such extravagant creations. Shen Shaoguang privately categorized them as the series: What nobles eat isn’t food—it’s trouble.

These dishes likely emerged from long periods of peace, when aristocrats had both leisure and wealth to indulge in unnecessary refinement—much like the intricate embroidery seen centuries later on court garments.

Still, she approved of Yu San’s fish with mutton stew. Because mutton required longer cooking, boiling it until nearly tender before combining it with the fish allowed the flavors to merge beautifully, achieving the culinary essence of “freshness.”

However, perhaps because pork was not a staple meat in this era, Yu San showed little skill with pork dishes.

Ironically, he was deeply impressed by Shen Shaoguang’s Agate Meat and Lion’s Head Meatballs. He had never imagined that pork could be prepared so richly and delicately.

While discussing the merits of pork cuisine, Shen Shaoguang decided to take A Yuan and Yu San on an autumn outing.

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Climbing heights during the Double Ninth Festival was an old tradition. The day before, Shen Shaoguang had already taken advantage of the festive demand by selling Chongyang cakes. But on the festival itself, people had long since departed—either on horseback or in carriages—for their outings.

At first, she considered setting up a temporary stall at a scenic area. Yet after some thought, she realized the crowds were too dispersed.

Those seeking convenience traveled to Leyou Plateau, while the more adventurous headed toward Zhongnan Mountain. Scholars gathered near the winding streams of the Qujiang Pavilion area for poetry gatherings, while temples and Taoist monasteries both inside and outside Chang'an attracted their own visitors.

With people scattered across many destinations—and hiking itself requiring constant movement—it was unlikely many would stop to buy food.

After calculating the effort versus reward, Shen Shaoguang abandoned the business idea and instead treated the outing as a day of relaxation.

Naturally, when she wasn’t focused on earning money, she preferred quieter places.

Between Leyou Plateau and the riverside of Qujiang Pond, she chose the latter. Compared to being “benevolent,” she considered herself more “wise.”

This choice proved correct.

Although Qujiang Pond was lively year-round, today’s crowd was noticeably lighter since most people were hiking elsewhere.

The late-autumn sky stretched clear and blue, while the water reflected a deep jade-green hue. Pleasure boats drifted gently, and from time to time young nobles on horseback passed along the main road. Shen Shaoguang guessed there must be a banquet nearby.

Since it had nothing to do with her, she deliberately walked in the opposite direction.

Finding a scenic spot, Shen Shaoguang spread out a cloth mat. She set down a jug of cheese drink, opened a pastry box filled with walnut cakes, pea flour cakes, ai wowo, and chrysanthemum cakes, and finally produced a paper bag of minced-meat patties.

A Yuan immediately cheered, clearly far more interested in the savory meat than the sweets.

Noticing the slight softness around A Yuan’s waist, Shen Shaoguang ultimately said nothing. Festivals were no time to scold children.

The filling inside the patties was the same as that used for Lion’s Head Meatballs. Though slightly cooled, the aroma remained rich.

Recently, Shen Shaoguang’s pork dishes had improved remarkably—turning humble ingredients into refined delicacies.

Taking a bite, A Yuan praised enthusiastically:

"Young Mistress's cooking is the best!"
"Nothing tastes better than the pork dishes you make."

Yu San, who had initially been surprised by the shop’s pork dishes, had gradually grown accustomed to them over the past few days.

Hearing A Yuan’s praise, he responded lazily:

"Indeed. Otherwise, how could we turn cheap into expensive?"

A Yuan immediately protested:

"How can you say that!"

Shen Shaoguang raised a hand to stop her. While Yu San’s words carried some truth, they overlooked an important perspective.

She began calmly:

"What you call 'cheap' is just the raw material. You're not accounting for labor costs, time costs, or intellectual costs."

"A piece of pork may be inexpensive, but we blanch it, stir-fry it, braise it, steam it, season it with spices, and present it in fine vessels—"

She paused.

"Well, we don't have fine vessels yet, but we will. After all that effort, this pork is no longer just pork—"

Both A Yuan and Yu San looked at her.

"It's pork worthy of grand banquets and noble palates!"

Yu San: "..."

After a moment, A Yuan nodded vigorously.

To further explain, Shen Shaoguang offered an analogy about foster mothers in the south training young girls in refined arts before selling them to wealthy households.

Her point was simple: value increases through skill and cultivation—just like their pork dishes.

Just then, rustling sounds came from the woods behind them.

Turning around, they saw two figures approaching—one dressed in a raven-blue robe and the other in moon-white, laughing uncontrollably.

It was none other than Lin Yan and his friend Pei Fei.

Shen Shaoguang internally rolled her eyes. Eavesdropping—and laughing so openly at that!

Yet outwardly she maintained a gentle smile and curtsied.

"Greetings, my lords."

Lin Yan nodded slightly, while Pei Fei greeted her cheerfully:

"We meet again, young lady."

Their conversation soon shifted to her previous mooncake divinations, leading to playful banter that eased the earlier embarrassment.

After exchanging polite farewells, the two men departed along the wooded path.

Watching their retreating figures, Shen Shaoguang smirked thoughtfully.

Could it be… that Lord Lin had drawn the “Inevitable Marriage to a Fine Lady” fortune?

If so, her divination had truly been accurate.

With that amused thought, she shook her head lightly, enjoying the gentle autumn breeze drifting across Qujiang.