Chapter 24: The Finest Private Cuisine in the Capital

Waking naturally the next day, after washing up, he took Xia Long and Xia Hu for a run along the lakeside, invigorated and ready for a brand new day. Returning to the Fishing Terrace, he remembered it was the last day. When Steward Hu heard that Zhuang Chen had settled down at Courtyard No. 7 of the Fishing Terrace, he was astonished, exclaiming, “You really…”

Zhuang Chen burst into hearty laughter, joking, “Uncle Hu, if you like it, you can stay there anytime for a few days!”

“You rascal!” Steward Hu was left speechless, scolding with a smile, “Fine, when I need a break, I’ll come find you, and you’ll cover all my food, drink, and everything else!”

Hu Hai genuinely liked Zhuang Chen; after a few days of interaction, he already regarded him as a friend. He certainly felt envy, but never jealousy or resentment.

It was only natural—he met leaders from all over the world on a daily basis. If he were the jealous type, he wouldn’t have survived long!

Zhuang Chen invited Steward Hu to sit, speaking sincerely, “You’re an old hand, worldly and well-informed. I’ll surely need to seek your advice in the future, so…”

“No problem!” Hu Hai waved his hand with rare bravado, “Ask anything you want. I can’t speak for everything, but I know this city like the back of my hand!”

Zhuang Chen nodded in satisfaction. Old Hu was the greatest gain from the State Guesthouse—a connection worth cultivating, with nothing but benefits.

Though he had the Wade team, it was always wise to build personal networks whenever possible. He hadn’t had the means before, but now he couldn’t afford to let the chance slip by.

After chatting for a while, it was already noon. Zhuang Chen asked, “Besides the State Guesthouse, any other good recommendations?”

“Well…” Hu Hai pondered for a moment. “After getting used to the Fishing Terrace chefs, there really aren’t many other places that measure up.”

“Li Family Cuisine is quite good—it’s a craft handed down from the palace. They once served Cixi, and the flavors remain authentic.”

Zhuang Chen nodded. He had long heard its reputation; it was known as the finest private kitchen. With Hu Hai’s recommendation, he certainly wanted to try it.

Hu Hai shook his head, regretting, “But it’s so hard to book. At most, only three tables a day, and even booking half a month in advance might not get you in.”

A thought flashed through Hu Hai’s mind—Hao Baoli had close ties with the Li family, and if the old man made a request… But he hesitated and said nothing. He watched as Zhuang Chen picked up his phone and called, “I’d like to reserve Li Family Cuisine, arrange it as soon as possible.”

Less than three minutes later, his phone rang again. Zhuang Chen responded briefly and hung up, smiling, “Done. There’s a slot tonight. Want to join?”

Hu Hai was stunned—what a capable fellow! He agreed, “Tonight happens to be my shift off. Once I check out, I’ll enjoy your good fortune.”

Zhuang Chen was pleased as well. Xia Long and Xia Hu would be outside, diligently fulfilling their duties as bodyguards. Eating alone was too dull; having Old Hu’s company would make it much more enjoyable.

“Bird’s Nest Wild Silver Threads, Braised Shark Fin, Pure Abalone, Roast Pork with Fish Maw, Bird’s Nest Green Bean Rice…”

“Chef Li Xiaolin is the fourth generation successor of Li Family Cuisine. His great-grandfather, Li Shunqing, was a minister in the Imperial Household Department during the Tongzhi and Guangxu reigns, holding a second-rank post and highly trusted by Empress Cixi. In his later years, he compiled the recipes from the imperial kitchens, ensuring the palace flavors were handed down in the Li family from generation to generation.”

Hu Hai reminisced, “Preparation for palace dishes often takes longer than the actual cooking. To prepare for a family banquet, Chef Li spends nearly a week processing ingredients.”

“It wasn’t unusual for the emperor to have a hundred dishes per meal. I still remember my first time at the Li family mansion—there were eighteen courses, including appetizers, mains, soups, and desserts. The presentation matched any high-end restaurant, but only when tasting did one discover the subtleties within.”

“In that small courtyard house, they initially served just one table per day for about ten people, charging two hundred per head. Later, they added two small tables in a side room, but even so, no more than twenty guests could be served in an evening.”

“One day, several foreigners arrived, wishing to reserve three days of meals six months in advance. Afterwards, special security measures were taken, and it turned out the booking was specially arranged for Clinton.”

“But due to a last-minute change in Clinton’s itinerary, that banquet booked six months ahead never happened. Even so, Yangfang Hutong was heavily guarded, with security posted every few steps—even on the rooftops.”

“Later, the business expanded, opening branches in Melbourne and Tokyo. The Tokyo restaurant insisted on air-freighting ingredients from the capital, earning it two Michelin stars.”

Hu Hai took a sip of tea and continued, “No chemical additives like MSG are used. All flavor comes from natural methods. There are no modern kitchen appliances—only traditional stoves.”

“For example, when making sweet-and-sour dishes, this batch of sugar and vinegar—how much sugar goes with how much vinegar? If you repeat the same proportions next time, it’s bound to go wrong. Since these are fermented products, every batch is a bit different, so each time you must taste and adjust the acid-alkaline balance.”

“Another famous dish is Stir-Fried Savory Assortment, with ingredients like carrot, magnolia root, mustard stem, cilantro, ginger—all sorts of colors. Add more carrot and there’s a red hue; more cilantro and there’s a green hue.”

“The proportions must be just right, the colors coordinated and distributed carefully so that when the dish is served, it shimmers with a beauty of form.”

“Even plating is an art—how to place the dishes, which ones are next to each other, what makes for an appealing arrangement, how to combine big and small plates?”

“Stir-frying, boiling, steaming, sautéing, deep-frying—the colors mustn’t be too close, nor too far apart. These are all lessons in themselves!”

Zhuang Chen nodded inwardly; such renown was well-deserved. For the private steward of the State Guesthouse to praise it so highly, Li Family Cuisine surely had exceptional qualities.

“But above all, the most unforgettable dish is the braised meat in soy sauce!” Hu Hai seemed to recall the flavor, smacking his lips as he savored the memory. “First comes a plate of white pork, one piece per person, then a plate of rice, and alongside it a small dish of soy sauce.”

“You scoop some rice into the small dish, then place a piece of pork on top, finally drizzle soy sauce over the rice and meat, and eat it mixed together—the aroma of rice and soy sauce permeates the meat.”

“The old master of the Li family gets up early every morning to marinate the meat and then cook it, so when eaten, there’s none of the greasy texture of fatty pork. The golden steamed egg custard gleams on the plate—so beautiful.”

“Each person gets a small portion, and upon tasting it, there’s a subtle egg fragrance. The custard seems to contain glutinous rice, making it slightly sticky.”

“I have never eaten such delicious pork and rice—so simple, yet the flavor lingers to this day!”