Chapter 82: The Enigmatic Dish?

In the evening, returning to the city, Ba Wan sent Qianqian home, two days of companionship and sleep, with anything extra counted as a tip.

He checked out of the presidential suite and returned to Jiangnanli, enjoying a luxurious hot bath. This trip had been bountiful—beautiful scenery, fine cuisine, and lovely women, a trinity of pleasures.

He was growing more and more accustomed to this lifestyle—wealth, leisure, and hobbies. Following the trail of gourmet food, roaming wherever his mood led him—this, truly, was the essence of living like a tycoon.

After a restful sleep, he awoke naturally and went for a run by West Lake, feeling refreshed and invigorated. He called Hu Hai to ask for more recommendations.

“You’re in Hangzhou?” came the envious voice over the phone. “If you’ve already been to Lou Wai Lou, you should check out Zixuan Jiexian Restaurant.”

“Mr. Yu Meisheng once gave it a strong recommendation. He’s the executive head chef and product director at Wutong Restaurant, an expert in modernizing traditional cuisine, so his judgment should be reliable.”

After hanging up, he had Xialong book a table and drove straight to the destination. A fine drizzle began to fall as they made their way along the lush, scenic Yang Gong Causeway, slowly winding up Bapanling Road.

Heaven was kind; under the misty rain, whether it was the reeds in West Lake, the grass on the shore, or the towering deciduous trees, everything was a glistening, vibrant green. The air was fresh and moist, and every step revealed a picturesque scene.

Jiexian Restaurant turned out to be a resort made up of seven antique-style residences. Wooden cabins with thatched roofs blended seamlessly with the surrounding hills, like a real-life scroll of Song Dynasty landscape art.

At the entrance, he called the general manager, Yu Bin, saying he’d been introduced by Hu Hai. Yu, a refined man in his early thirties, warmly welcomed Johnson into a private room.

The décor was simple yet elegant, stately without ostentation. Yu Bin personally brought the menu, knowing his guest was a connoisseur, and strongly recommended several signature dishes. “I used to cook traditional Hangzhou cuisine, but later delved into creative approaches—always wanting to add new elements.”

“In recent years, ‘Mizong Cuisine’ has become quite popular. Its founder is Mr. Hu Zhongying, a culinary master and general manager of Hangzhou Restaurant—a man who treats gastronomy as an art, turning dining into both an art form and a discipline.”

Johnson was intrigued. Mizong Cuisine—he’d never heard of it before.

“To put it simply, it’s rooted in Hangzhou cuisine but draws on the strengths of various culinary traditions, using new techniques and methods, even blending Chinese and Western styles. All these innovative dishes are collectively called Mizong Cuisine.”

Seeing Johnson’s interest, Yu Bin smiled and continued, “It may sound mysterious, but it’s actually straightforward. For example, our restaurant no longer sun-dries pork rind, as it comes with many problems: it increases the chefs’ workload, takes up space, affects the environment, and, most importantly, is unhygienic. Especially in hot or damp weather, mold and insects are inevitable.”

“We noticed that as guests progressed through the meal, the dishes would often be congealed by lard. So, we switched to frying steak in salad oil, and cooking shrimp and similar dishes in salad oil as well. In terms of color, flavor, and texture, there’s no loss compared to lard.”

“We focus on quality—one chef per stove, with undivided attention. This guarantees the standard of each dish and is essential for truly innovative cooking.”

“Now Mizong Cuisine is blossoming everywhere. There’s Douhua Mizong, based on Sichuan cuisine, E-style Mizong, which blends northern and southern flavors, and even on the vast grasslands of Horqin, Mizong dishes can be found.”

He stood up, his expression turning earnest. “Since such an esteemed guest is here, it’s time to show what we’re made of. Please, give us your honest critique.”

With that, he left for the kitchen. Johnson was happy to enjoy the leisure. After all that talk, it was still about innovation—no matter the changes, deliciousness was the only true standard.

Every chef aspires to innovate by blending tradition and modernity. When skill shines through the dish, it means creativity, novelty, and authentic taste. One can see the chef’s effort and dedication. The food brings not just gustatory pleasure, but aesthetic delight as well.

Before his master passed away, he too had created a few signature innovative dishes, their flavors still vivid in memory—what a pity...

Soon, the first course arrived: Lafite Foie Gras Essence. The foie gras was marinated in Lafite red wine, its aroma perfectly complementing the rich flavor of the liver. The subtle tartness of the wine cut through the heaviness, leaving the foie gras silky and delicate, releasing fragrance with each gentle bite.

Next came Jasmine-Scented Fish Cake, artfully plated and stunning to behold. A folk specialty from eastern Zhejiang, the fish cake was faintly smoked with jasmine, the floral notes blending with the chewy cake and fresh fish—truly the taste of Jiangnan.

“Red Cores in Snow” followed—red dates covered with cotton candy, sweet but never cloying, simple yet elegant.

Then, Wild Greens and Pomegranate with Fresh Mushrooms, a dish light and refined. Though made from wild greens and mushrooms, its flavor was fresh and supple, free from the blandness often associated with wild herbs. The bean curd skin was so thin the greens inside were visible, a testament to the chef’s skill and attention.

The “Majestic Soup” was next—a broth made with conch, morels, and matsutake mushrooms in a steam pot chicken style, nourishing and sweet with a lingering aftertaste.

His favorite was the Traditional Crispy Sea Cucumber. Sea cucumbers are notoriously tricky, demanding real craftsmanship. One bite and the rich broth and crispy skin combined perfectly, the contrast between the crunchy exterior and the soft interior creating a delightful mouthfeel, the flavors melding harmoniously.

Home-style Wild Taizhou Fish, prepared in rustic fashion, was all about freshness. Yu Bin explained that the fish was caught at 6:30, arrived at Jiexian at 12:30, and was on the table by 1:30. Freshness was everything—the tenderness was flawless.

Next came Imperial Conch with Baishuiyang Tofu. Baishuiyang is a town near Linhai in Taizhou, famed for its homemade tofu. The dish was made with salted pork, chives, and garlic, simmered in Tiger Spring water until the tofu formed a honeycomb structure, soaked in savory juices. One bite released a burst of umami, light and lingering.

The meal was a rich tapestry of Jiangnan flavors, adding new and wonderful sensations to his familiar taste memories. Every dish brimmed with creativity, yet remained rooted in tradition.

A true craftsman’s touch!

Compared to Lou Wai Lou, Johnson preferred today’s menu. The incorporation of Western plating elevated the artistry of each dish; color, aroma, and taste were all exceptional—delicate yet elegant. Eight thousand for the meal, and worth every penny.

The Longjing Shrimp, in particular, was unforgettable. He asked, “Is this pre-rain Longjing?”

“Authentic Shifeng Longjing!” Yu Bin replied with confidence. “Supplied directly by tea farmers we’ve worked with for years, just to enhance the freshness.”

Johnson nodded, savoring the lingering fragrance. He asked for the precise location, planning to visit Shifeng tomorrow to source some truly fine Longjing tea.

The next morning, he headed straight for Wengjiashan, renowned for its top-grade West Lake Longjing. East of Xizi Lake, west of Wuyun Mountain, south to the flowing Qiantang River, and north to the cloud-piercing peaks—surrounded by emerald hills and enshrouded in mist, like a jade set beside West Lake.

Green in color, rich in aroma, mellow in taste, beautiful in form—these were its four perfections. The five core production areas—Shifeng, Longjing, Yunqi, Hupao, and Meijiawu—held Shifeng as the finest, with pre-Qingming tea regarded as the ultimate treasure, often supplied directly to state guesthouses as gifts for national banquets.

Since he’d made the trip, he decided to bring back a generous supply, to enjoy himself in daily life, clearing heat and detoxifying the body. Bringing some back to the capital as gifts for others would be a rare treat indeed.