Astounding Refined Salt

"Thank you, Miss Xiangbei." Cheng Zhong, relieved, faced Xiangbei with a smile and began introducing some of the dishes.

"Fresh Carp with Silver Threads, Fragrant Parsley Clear Broth." Carp dishes or you maybe prefer to call it Fish Sashimi are the most popular cuisine in our dynasty, but since Fuhai Lou is close to Hubo Bay, the supply not only includes freshly caught fish from the deep waters of the bay but also those from the South River channel. Due to the rapid flow and clear, cool water caused by the six-foot waterfall, the fish there have a firmer and finer texture. Dipping them in the self-brewed 'Xiu Xian' sauce in the restaurant, which is a mix of beans and vinegar, adds a sweet taste. This dish represents the fresh carp served in Fuhai Lou. The chef, Yang Dewu, in the restaurant is highly praised for his knife skills. He is a direct disciple of Mr. Liu Yeye, a famous Tang Dynasty carp expert. The chefs of all eighteen Fuhai Lou restaurants across the country are his apprentices.

Xiangbei carefully observed the fresh carp on the plate. "The presentation is like spring flowers blooming, resembling autumn chrysanthemums. Each piece is crystal clear, thin as cicada wings. It truly lives up to the title of a master chef. Regarding this 'Xiu Xian,' it seems like a mixture of soy sauce and vinegar. I wonder where the fermented bean paste in Xiu Xian sauce is. Please continue, Uncle Zhong."

"Because several head chefs were once imperial chefs in the palace, each restaurant has a master who has been guided or taught directly by them. Fifty years since the founding of this dynasty, the former Tang palace feast is still very popular among officials. Therefore, our main dishes are mostly inspired by Tang banquet styles, such as steamed, boiled, stewed nourishing soups or roasted lamb, rabbit, and game. This roasted deer back is freshly sent by hunters from the mountains this morning. Would you like to try it?"

"Yes, the deer's back meat doesn't have much tendons, so it's not gamey. However, it might be a bit dry as it lacks added fats to make it tender. Still, the even thickness, expert control of heat, golden brown exterior with crispy edges and hollow inside – if it were named 'Golden Cup Deer Back,' it would be more fitting. Uncle Zhong, please continue."

"Because several head chefs were once imperial chefs in the palace, each restaurant has a master who has been guided or taught directly by them. Fifty years since the founding of this dynasty, the former Tang palace feast is still very popular among officials. Therefore, our main dishes are mostly inspired by Tang banquet styles, such as steamed, boiled, stewed nourishing soups or roasted lamb, rabbit, and game. This roasted deer back is freshly sent by hunters from the mountains this morning. Would you like to try it?"

"Yes, the deer's back meat doesn't have much tendons, so it's not gamey. However, it might be a bit dry as it lacks added fats to make it tender. Still, the even thickness, expert control of heat, golden brown exterior with crispy edges and hollow inside – if it were named 'Golden Cup Deer Back,' it would be more fitting. Uncle Zhong, please continue."

"Good. This is Cold Braised Lamb, right?" Xiangbei, who had tasted this dish during an investment survey in Inner Mongolia as the chairman of Chengshi Group, recalled that the local government recommended this ancient Tang Dynasty imperial dish and said that Empress Wu Zetian once wrote a poem expressing her love for it.

"Miss has sharp eyes; this is indeed our restaurant's featured dish – Cold Braised Lamb."

Because we are in the south, the main meat here is goat and yellow sheep. For Cold Braised Lamb, it's best to use the hind leg of the sheep. It's first boiled in water with salt, scallions, wild chives, and other seasonings. After the meat becomes tender, it's taken out, pressed flat, and cut into slices, which are laid flat in a plate. The well-cooked broth is skimmed of excess oil and poured into the plate, allowed to cool, and then served. It is refreshing and tasty. Fuhai Lou uses hind legs from grassland sheep in the northeast. The material alone has placed this dish at the top of the banquet menu among the southern aristocracy.

"The meat is tender, and the broth is rich. It's really the result of natural grazing. In the north, where it's cold, people love lamb without being afraid of the gaminess. However, in the southern seasons of summer and autumn, the weather is hot. First, it's easy to get symptoms of lung dryness from eating this, and sweating excessively makes the flavor heavy. Second, Southerners prefer a fresh and crisp taste. If ginger, pepper, dried tangerine peel, astragalus, Codonopsis, and Yu Zhu are added to the broth early on, not only can it remove the gaminess, but it can also eliminate dryness, moisten the lungs, and spleen. The salt used in this dish is slightly bitter with astringency, and it should be coarse salt."

"Miss really comes from a medical family. The salt used here is indeed made by evaporating sea coarse salt. Just as the master said, coarse salt has been used for meat preservation since ancient times. Coarse salt has a small amount but a high price, and I have no objection."