Chapter 76: Beyond the Mountains, More Mountains; Beyond the Towers, More Towers

Qianqian, seeing the tycoon so delighted, took out her notebook, its pages filled to the brim, and enthusiastically said, “This is the travel route I’ve planned for you. West Lake is enormous—a full circuit takes at least eight or nine hours on foot, even the electric sightseeing car needs more than seventy minutes.”

“If your time is limited or you’d rather not walk, taking the electric car is the best option. But personally, I suggest you walk along Su Causeway, even just a short stretch. Without strolling on Su Causeway, it’s as if you haven’t truly visited West Lake.”

Zhuang Chen waved his hand and smiled, “Do I look like someone who can’t walk?”

The girl flashed a bright, adorable smile. “Then let’s walk to a few scenic spots, and if we get tired, we can take the car.”

Soon they arrived at the edge of West Lake, parked the car, and the four began their walk. Knowing they’d be traveling today, Zhuang Chen had specifically asked Xia Long and Xia Hu to change into sportswear—black suits would look ridiculous.

“The first stop is Willow Waves and Warbler Songs, an open public park famous for its lush willows and the melodious chirping of warblers. Willows grow all along the West Lake, but here they are most abundant and dense. That afternoon, the weather was good, and we saw the beautiful sight of willow fluff drifting like snowflakes.”

They strolled into the verdant park, the fresh air invigorating, Qianqian clinging close to Zhuang Chen, explaining, “If we walk for about an hour, we’ll reach Leifeng Pagoda. Is that alright with you?”

Unable to resist, Zhuang Chen reached out and gently tapped her cute little nose, whispering, “Tonight, you’ll know whether my stamina’s a problem!”

The girl’s cheeks flushed crimson, she glared fiercely, stole a glance at the bodyguards behind, and gritted her teeth. “Hmph, we’ll see who’s lacking then!”

Zhuang Chen laughed heartily, quite fond of this girl—so lively and youthful, he himself felt more cheerful in her company.

As they walked and chatted, the atmosphere grew ever more harmonious. With beautiful scenery and a lovely companion, an hour’s walk was effortless, and soon they reached Leifeng Pagoda.

“Leifeng Pagoda is famous for the legendary romance of Lady White and Xu Xian. The current pagoda is built atop the ruins of the old one, and its base preserves the ancient remains, enclosed in glass. You can take the elevator to the fifth floor for a panoramic view of West Lake—quite spectacular.”

Qianqian pulled out tickets she’d prepared in advance and said playfully, “Come on, today it’s my treat!”

The elevator was crowded, but they soon reached the top, where the entire expanse of West Lake lay at their feet. They didn’t linger long—too noisy with so many people.

“That’s Prince Bay Lake over there, just five or six minutes ahead. It’s another open park, renowned for cherry blossoms and tulips. Every year, from late March to early April, there’s a Tulip Festival.”

Qianqian pointed to the distance and asked, “Unfortunately, the flowering season has already passed, both cherry blossoms and tulips have wilted, and the big lawn—lacking maintenance—is just bare earth now, nothing special. Shall we still go?”

Zhuang Chen shook his head, “Is Broken Bridge far from here?”

“It’s quite far, only accessible by electric car. The lake circuit cars run counterclockwise around West Lake, you can hail them anywhere, a full circle takes about seventy minutes, forty yuan per person.”

They soon boarded one and headed for Broken Bridge. After twenty minutes, they arrived at the stop—truly a famous landmark, crowded with people.

“Why is it called Broken Bridge? One theory is that the road to Solitary Hill ends here; another is that it was originally ‘Duan Bridge’—the surname Duan—later pronounced ‘Broken Bridge’; yet another says after a snowfall, if you climb Gemstone Hill and look south, the Bai Causeway appears as a white chain. When the sun rises, the snow melts on the sunward side of Broken Bridge, exposing a brown streak that looks like the chain is broken—hence ‘Broken Bridge.’”

“Crossing Broken Bridge leads to Bai Causeway, which spans West Lake east to west, dividing it into Outer and Inner Lake. Starting from Broken Bridge, across Ribbon Bridge, to Autumn Moon on Calm Lake—this is the most beautiful part of West Lake.”

They began their walk, leisurely along Bai Causeway, the tranquil scenery and shimmering lake laid out before them. Ahead was Zhongshan Park, but they weren’t interested and moved on.

“This is Su Causeway, the grand embankment running north-south through West Lake, 2.8 kilometers long. It was built by the great poet Su Dongpo when he served as governor of Hangzhou, and because of its enchanting spring scenery, it's also called Dawn on Su Causeway.”

Qianqian took a sip of water and explained, “If Bai Causeway is pristine, Su Causeway is lush and verdant. I think Su Causeway is more beautiful. When visiting West Lake, you must walk here—it’s the loveliest spot.”

“Viewing Fish at Flower Harbor is at the southern end of Su Causeway, on the west side—an open botanical garden, one of the Ten Scenes of West Lake…”

“All the silk and Dragon Well tea sold on Hefang Street are fake. If you want to buy, go to specialty stores, and since Hefang Street is nearby, you can stroll there afterward…”

“Never go to the silk specialty stores near Hefang Street, especially one called Silkworm City—so-called real silk quilts cost thousands, utterly unscrupulous…”

Unwittingly, it was noon, and they had seen much of West Lake. Zhuang Chen said, “Let’s take a taxi back and have lunch at Lou Wai Lou.”

“Lou Wai Lou?” Qianqian frowned and muttered, “That place is expensive. Grandma’s Home is better—good and affordable.”

“The signature dish, tea-scented chicken, crispy skin, tender meat, even the bones are soft. And Grandma’s Fish Head—fresh, mildly spicy, with a touch of sweetness…”

Zhuang Chen tapped her head—so much chatter. Did she know what a true tycoon was?

Only the best,
Never mind the price!

They hailed a taxi to the Rolls-Royce and headed straight to Lou Wai Lou, the century-old authentic Hangzhou restaurant. Outside the mountains, there are mountains; outside the building, there are buildings. When will the songs and dances of West Lake ever cease?

“I’ve been to Lou Wai Lou a few times. Founded in 1848, it has nearly 170 years of history—the most famous century-old brand.”

Qianqian, after a morning of chatter, finished her mineral water in big gulps and sank into the leather sofa, enjoying herself. “The main advantage is its location. Fine cuisine and beautiful scenery make Lou Wai Lou famous far and wide—famed for both food and views, neither to be missed!”

Arriving at Lou Wai Lou, they chose a private room in the east wing’s main hall. The view was simply stunning—the finest scenery in Hangzhou spread out beyond the window.

Zhuang Chen picked up the menu—Dongpo Pork, West Lake Vinegar Fish, Dragon Well Shrimp, Honey-glazed Fire Square, Hundred Birds Facing the Phoenix, Lotus Leaf Steamed Pork, Lotus Seed Fish Dumplings, Stir-fried Eel Slices, Song Sister Fish Soup…

They ordered all the specialties, to replenish themselves after half a day of walking.

He sipped his Dragon Well tea and said, “Since ancient times, scholars and poets have been gourmets. Many traditional famous dishes are named after ancient figures—like Tai Bai Duck, Kung Pao Chicken, Wan San Pork Knuckle, Mapo Tofu, and even General Tso’s Chicken, which is popular overseas.”

“Dongpo Pork can be found in Zhejiang, Sichuan, Hubei cuisines, each with its own method, but the main ingredient and presentation are similar: half-fat, half-lean pork, neatly cut into mahjong-sized cubes, shining red like agate, prized for being tender but not mushy, fatty but not greasy.”

Qianqian’s eyes sparkled—she hadn’t expected the tycoon to be such a foodie!

“In fact, the original Lou Wai Lou was an inconspicuous lakeside shop, but the owner was skilled at business and cooked excellent dishes featuring lake delicacies. He valued connections with scholars, so local literati and those visiting Hangzhou made Lou Wai Lou their top choice for a lakeside drink.”

“CCTV once made a drama called Lou Wai Lou, which was a ratings champion in its day. I remember Zhang Duo, Michelle Ye, Qin Hailu starred. The plot told of the Hong brothers, managers of the restaurant, who upheld honest business through decades of turmoil.”

Soon the Dongpo Pork was served. Zhuang Chen picked up a piece, put it in his mouth, and commented, “Dongpo Pork looks simple, but it’s actually hard to master. First, the ingredients must be choice—only pork belly, layers of fat and muscle, neither too oily nor too dry. There are only a few pieces like this on a whole pig.”

“The condiments matter too—Lou Wai Lou’s tradition is to use only local yellow wine and soy sauce. The soy sauce must not be dark or light, only Hangzhou’s local Lake Sheep Soy Sauce. The scallions must be small, never large.”

“After blanching the pork belly in hot water to set its shape, it’s cut and placed in a clay pot, with bamboo mats, scallions, ginger underneath, skin side down, arranged neatly, and seasoned with a proprietary blend.”

“Seal the pot, bring to a boil over high heat, then simmer for two hours. Flip the meat and braise until tender. Serve in individual clay jars, nearly dry, with little sauce.”

He picked up his chopsticks and demonstrated, “The finished pork is so tender that a gentle touch splits it in two. It’s rich with the fragrance of wine, fatty but not greasy, silky and melt-in-the-mouth.”

“It’s best to line the bottom of the clay pot with bamboo leaves while braising—not only prevents sticking but adds a fresh aroma. When plating, pair with cherry tomatoes soaked overnight in rose salt water to cut through the richness…”

“Perfect!”