Chang’an Small Restaurant Chapter 48 (Part 2)
Translated by Pure
Chapter 48.2 Savoring Spring's Verdant Harvest
Shen Shaoguang retreated to her quarters at the rear and perused the books in the box. The 'father' within the pages gradually intertwined with her recollections. The tender and humorous husband and father, the scholar who cherished nature and its scenery, the refined and poised scion of an aristocratic lineage, the Deputy Minister of Rites who proffered numerous proposals for the imperial examination system, and— the very individual mentioned by the Grand Chancellor, who shed tears of blood on the Danbi Stone Carving Stairway.
Shen Shaoguang soon located 'her own' calligraphy practice booklet.
In truth, she inherited the calligraphy and painting skills of the original body, but the more she practiced, the fainter the shadow of the previous owner’s style became. Upon comparison, it almost seemed as if the writings were penned by two distinct individuals.
Shen Shaoguang also found the ‘constructive criticisms’ in the booklet, particularly the phrase 'upright yet reclined,' and couldn't help but smile.
Under different circumstances, with the memory of such a father and mother, and a charming brother, how might 'Shen Shaoguang' have developed?
Appreciating the winter snow and spring flowers, practicing calligraphy, immersing herself in the art of painting, savoring banquets and games, she would have been nurtured with affection and indulgence amidst the bolts of silk and shelves of books. After being screened by her father and brother, which she had personally witnessed in her dreams, 'Shen Shaoguang' would be betrothed with a young gentleman distinguished by personal talent and, in all likelihood, handsome countenance.
Shen Shaoguang couldn't help but feel a tinge of sorrow for 'herself.' Such a destiny came to an abrupt halt on a winter night when she was ten years old.
It took Shen Shaoguang several days to leaf through every book. Due to their emotionally taxing content, after airing them in the sun, she carefully repackaged and sealed them, resuming the life of 'Shen Shaoguang' as it was now.
With the advent of the second lunar month, the weather gradually warmed. In Qujiang District, the ice on the river began to thaw, trickling through the crevices, inviting the fish that had been in hibernation throughout the winter to emerge and take in fresh breaths. Along the riverbanks, willow trees started budding, and the wind, now gentler, no longer carried the biting cold.
A timely spring rain graced the region. Within a span of a few days, the woods lining Qujiang's river, Leyou Garden, the forests on the hillsides outside the city, and even the gardens and abandoned houses within the city exhibited a touch of fresh green. While the wild weeds were yet to sprout, wild vegetables eagerly joined the vibrant spectacle.
Young men and stylish young ladies eagerly adorned themselves in spring attire, venturing out for a countryside excursion beyond the city. Numerous women and children, equipped with small bamboo baskets, flocked to the wilderness to 'harvest wild vegetables'—either for consumption at home or to be sold in the city, supplementing their family income.
Shen Shaoguang was fortunate enough to procure a substantial quantity of these wild vegetables.
Unfamiliar with a few varieties both in her past life and this one, Shen Shaoguang sought guidance from A’Yuan. Athyrium, green thistle, spotted tubergourd—these were among the identified specimens. The largest pile, Shen Shaoguan recognized, was Shepherd's Purse.
"How do I prepare these?" Shen Shaoguang inquired, seeking advice from A’Yuan.
"During my time with Missus Xu, she used to throw them in a pot of boiling water and added some salt before serving."
Shen Shaoguang: "..."
Upon checking with Yu San, she found out he had only cooked one or two of them. Consequently, Shen Shaoguang had to venture into the world of culinary exploration on her own.
She experimented with various varieties. One method involved blanching them in boiling water, then draining and adding chopped sesame seeds, minced garlic, and vinegar, mixing it all before consumption. Another approach was to incorporate the chopped wild vegetables into a blend of rice and wheat flour, steaming it and savoring the dish with a dip of hoisin sauce, ginger juice, and sesame oil. A different batch saw the extraction of its juice to dye the dough, creating green glutinous rice balls. Additionally, she minced some greens to concoct chicken and wild vegetable soup, scrambled eggs with young sprouts, or stir-fried the wild vegetables with shredded pork belly, tofu shreds, and cellophane noodles, utilizing them as stuffing in spring pancakes.
As anticipated by Shen Shaoguang, the addition of wild vegetables to the Spring Platter elevated it to an authentic culinary masterpiece. The realization of this genuine Spring Platter exceeded expectations, captivating the palates of many discerning patrons. Notably, it gained popularity among influential households, including Grand Chancellor Li, whose household staff frequently dispatched orders.
A poet, inspired by the gastronomic delight, crafted a verse that eloquently praised the dish's components: "Upon the white nephrite dish, tender verdant fronds; within the azure vessel, fragrant meats abound." While the poetic imagery of a white jade plate and azure vessel may not have materialized, the essence of tender vegetables and aromatic meats remained true.
Harnessing the exterior of her establishment as a canvas, Shen Shaoguang seized the opportunity to commemorate this culinary success. With brush and ink at the ready, she invited the poet to immortalize his verses on the wall—a practice considered both refined and commonplace in that era. The poet, slightly inebriated but willing, dipped his brush into the ink and effortlessly transcribed the lines. Surprisingly adept in semi-cursive script, he imbued the composition with a liberated and graceful flair.
Impressed by the scholar's poetic prowess, Shen Shaoguang applauded him wholeheartedly and, in recognition of his creative genius, decided to forgo his bill for the day.
The scholar, basking in the glow of praise from a charming young lady, wore a proud smile and even entertained the notion of crafting another hundred and eighty poems.
Expanding the culinary repertoire for wild vegetables, even in subsequent eras, involved the timeless practice of utilizing them as stuffing. Shen Indelible's Sharpened Mutton Jade was swiftly introduced with a variety of wild vegetable filling options, as well as the addition of delectable thin-skinned wontons generously filled with these flavorful greens.
Shen Shaoguang's personal favorite was the shepherd's purse stuffing, closely followed by the spotted tubergourd filling. Shepherd's purse offered a moderate texture with an exquisite umami flavor, making it an ideal pairing with pork belly for stuffing into wontons. Once cooked, these wontons, when dipped in a blend of balsamic vinegar, garlic paste, and sesame oil, proved irresistible, prompting individuals to devour an entire plate.
On the other hand, the spotted tubergourd boasted a spicy and sharp taste. When minced and combined with lamb to form meatballs, the resulting dish was a culinary delight.
Upon Lin Yan's arrival, Shen Shaoguang recommended these two seasonal delicacies as her top picks. "The shepherd's purse embodies the fresh and invigorating essence of spring, while the spotted tubergourd enhances the natural fragrance of the mutton. Both dishes come highly recommended."
Confronted by Shen Shaoguang's eyes, which also seemed to be radiating the spirit of spring, Lin Yan averted his gaze and responded, "I'll go with the former."
Shen Shaoguang beamed and responded, "Certainly! It will be ready in just a moment, Sir." As she was about to turn away, she paused, casting a mischievous smile at Lin Yan as she repeated, "The former..."
Noticing Lin Yan's awkward and somewhat embarrassed expression, coupled with his deliberate avoidance of the word 'shepherd (荠 ji),' she couldn't resist teasing, "Sir Lin, you wouldn’t happen to have perused my calligraphy practice booklet?"
Feeling his face flush, Lin Yan was taken aback by the unexpected topic. Glancing at Miss Shen's unaffected smile, he pursed his lips and remarked, "Your handwriting was exquisite when you were young, and now it's both delicate and robust. If it were not for the excessive unruliness, it would be even better."
"'The universe is a lodging for all of creation; Time is a transient guest of the generations[1]', It’s but a few short decades, what's the big deal being unruly or not?" Shen Shaoguang quickly shot back with a smirk, flashing her pearly whites.
Lin Yan was momentarily at a loss for words. However, faced with her proud expression, he finally curled up his lips and smiled.
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Footnote:
[1] 'The universe is a lodging for all of creation; Time is a transient guest of the generations' (夫天地者,万物之逆旅也;光阴者,百代之过客也) - This is a verse quoted from Li Bai’s (李白) <Feasting in the Peach-plum Garden in Spring Night (春夜宴桃李园序)>. Full poem here - https://www.toutiao.com/article/6399483618606973442/
