Ch 119: Guide to Feeding a Villainous Husband

The eunuch serving the meal handed over a silver carving knife, and Qin Xia rolled up his sleeves, washed his hands, and stepped forward to gently unravel the stitches on the belly of the roasted sheep.

He drew out the thread and made a single cut, opening up the belly to reveal the goose inside.

Hot oil dripped, and the rich aroma wafted through the air.

“This is the first layer.”

While carving the meat, Qin Xia explained. The version of Hunyang Mohu he had prepared for the court was far more intricate than the simple “sheep stuffed with goose” described in the old text.

The goose was removed and placed on a slightly smaller plate. Repeating the process, next came a roasted chicken, followed by a pigeon, and finally, an egg.

Four layers of nested meat, from goose to pigeon, each one completely intact but deboned—this alone demonstrated great skill.

Furthermore, every layer, once removed, was visually stunning and aromatic, drawing admiration from all present.

With precision, Qin Xia sliced through each layer of meat, ensuring the slices were uniform in size and thickness. He then placed the slices on plates, pairing each with its respective dipping sauce before presenting them to the emperor, the crown prince, and the attending ministers.

“Lamb has a gamey taste and is warming in nature, best paired with cumin to remove the gamey flavor and dispel cold.”

“Chicken, on its own, is bland and benefits from a garlic sauce to enhance its aroma.”

“Goose meat is rich and fatty, while pigeon skin is crisp. Pairing them with fruit preserves helps cut the richness. The contrast of sweet and savory in these four meats creates a more layered and complex taste.”

Qin Xia spoke confidently, showing deep expertise, and each pairing had a clear rationale. The audience listened intently, fully engaged in both his explanation and the food before them.

As for the egg, which had absorbed the essence of all the layers, it was reserved for the emperor to taste.

The emperor, whose health was fragile, often consumed light and mild dishes. He hadn’t indulged in roasted meats for a long time, as such heavy, fatty foods typically left him feeling nauseous—especially the fatty goose meat. However, today, with the fruit sauce, he found it remarkably different from what he remembered.

He took only a small sample from each dish before setting his chopsticks down, a twinge of nostalgia for his once hearty appetite lingering.

The crown prince, on the other hand…

The emperor looked down at his son and saw that the boy had already begun dipping the meats into the fruit sauce by themselves. Amused, the emperor let his little trick slide and gave him the other half of the egg.

The young prince gratefully accepted the gift, scooping a small bite with his spoon, and his eyes immediately lit up.

“It’s delicious.”

The emperor, smiling, gently patted his son’s head, like any loving father would. Then, still smiling, he addressed Qin Xia.

“This dish, Hunyang Mohu, passes with flying colors.”

Before assigning Qin Xia the task of recreating this ancient dish, the emperor had instructed the imperial kitchen to try it, but the result was a far cry from what Qin Xia had produced. The court chefs’ version had form but no substance, with full color but lacking in taste.

They could barely manage two layers of meat, let alone infuse such clever touches as Qin Xia had done.

People in power favor those with clever minds.

The emperor asked a few more questions and learned that Qin Xia had abandoned the traditional method of roasting over coals in favor of using the “nang pit” grilling technique from Uighurs. Impressed by Qin Xia’s ingenuity, the emperor issued an order: “Before the palace banquet, have a nang pit built in the palace as well.”

The emperor’s attention then returned to the flying dragon dough sculpture. Now that he knew it was made of dough, he could discern more of its craftsmanship.

“There are two workers at my restaurant from Jin province who specialize in dough art. This sculpture was a collaboration between the three of us,” Qin Xia explained. He further described how the dough was prepared and colored.

Although he was the boss, he didn’t claim all the credit.

The young crown prince listened intently, and even after the conversation moved on, he still seemed reluctant to let go of the subject.

“Now, let’s talk about this unnamed dish,” the emperor said, pointing to the circle of porcelain plates.

“I have a question. Why are there nine?”

The number “nine” is considered the ultimate yang number and carries significant meaning. The emperor assumed this was not chosen at random.

Qin Xia smiled, “Your Majesty is wise. The nine side dishes represent the nine provinces, and indeed, each ingredient comes from a different province of the empire.”

Though the ancient concept of nine provinces was outdated by the time of the Dayong dynasty, where the empire had many more regions, the symbolism was still suitable for such an occasion.

“Oh?”

The emperor’s interest was piqued. As the ruler of the nine provinces, this symbolism perfectly suited a royal banquet.

Instead of letting Qin Xia explain further, the emperor turned to the ministers at the other end of the table.

“If that’s the case, let’s see if my ministers can guess where these nine ingredients come from.”

Qin Xia hadn’t expected the emperor to suddenly turn this into a pop quiz. He stepped back to stand beside Yu Jiuque, ready to reveal the answers when the time came.

The ministers, on the other hand, found themselves in a tight spot. While they were well-versed in classics and literature, they hardly ever set foot in kitchens.

Yet, with the emperor’s command, they had no choice but to approach and inspect the dishes carefully.

“This one looks like yam.”

“The green one, could it be radish?”

“This minced meat… judging by the color, it could be fish?”

“This must be some kind of mushroom!”

…

As the ministers huddled together, Qin Xia listened with increasing amusement, shaking his head. It was clear they were struggling even to identify the ingredients, let alone their origins.

Before long, the ministers were drenched in sweat and began to plead for forgiveness.

“Your Majesty, please forgive us for our lack of knowledge. We are unable to deduce the answers.”

The emperor lifted his gaze and scanned the ministers one by one. Even Qin Xia could feel the pressure in the air. It seemed that even a benevolent ruler had moments when his emotions were hard to read.

After a brief pause, the emperor finally withdrew his gaze and spoke in a calm tone.
“If we delay any longer, the food will grow cold.”

He turned to Qin Xia.
“Tell us, how should this dish be eaten?”

What Qin Xia did next surprised everyone.

Each of the nine plates had a small spoon, so tiny it could barely hold a few grains of rice. Qin Xia, with graceful precision, lifted each spoon and placed a small amount of the ingredients into the “dragon boats.” Then, using chopsticks, he folded the boats, removed the bamboo skewers holding them in place, and created a neat wrap with all nine ingredients inside.

It turned out that this dish was meant to be eaten as a wrap.

However, everyone present couldn’t help but wonder—would a dish like this even taste good?

They soon realized they had underestimated Qin Xia.

He was not someone who would sacrifice flavor just to chase an abstract concept like the “symbolism of the nine provinces.”

First, the “dragon boat” itself wasn’t made of dough, but from tofu skin. Made from the thinnest layer of tofu skin formed from soy milk, five sheets were pressed together and lightly fried to retain their shape, with bamboo skewers helping to form the boat.

The nine ingredients complemented each other in a harmonious way, each adding its own touch to the dish.

The fish was a rare bream from the wide rivers, known for its tender and flavorful meat, though it had many fine bones. The bones were carefully removed, and the fish was mixed with soft tofu and a spoonful of broth to form a delicate fish paste that served as the base flavor of the dish.

Yam, lily bulbs, and mushrooms were diced; radish, bamboo shoots, and tribute vegetables were cut into thin slices. There were also green peas and stir-fried duck eggs. These seemingly unrelated ingredients were wrapped together in the tofu skin, creating a balance between fresh and savory flavors, with a refined yet rich taste.

It was a symphony of textures and flavors, a dish that was complex yet harmonious, making it impossible to stop eating.

Each ingredient came from a different province:

• The yam was from Yuzhou, known as the iron rod yam.
• The radish was from Qingzhou.
• The duck eggs came from the purple-feathered ducks of Yangzhou.
• The lily bulbs were harvested from the river valleys of Yongzhou, pure white and sweet.
• The mushrooms were from the deep forests of Liangzhou…

Every ingredient was a renowned local specialty, handpicked as tribute from the provinces and sent annually to the capital as offerings.

It was a collection of the finest ingredients from across the land, symbolizing the riches of the empire.

The emperor, realizing the dish had no name yet and recalling Qin Xia’s request for him to bestow one, smiled broadly. The dish “Hunyang Mohu” showcased its intricacies over four layers, while this dish unified the nine provinces in one boat. The numbers four and nine were clearly deliberate choices.

Qin Xia had come prepared, seeking favor with subtle flattery.

Initially, the emperor only wanted this dish to add some novelty to the banquet for the foreign delegation, but now he saw it as an unexpected delight.

“The name ‘Hunyang Mohu‘ doesn’t sound very pleasant,” the emperor mused.

A minister promptly stepped forward and requested, “Your Majesty, please bestow a new name for the dish.”

The emperor, with his hands behind his back, returned to his seat and signaled for the attendants to prepare ink and brush.

“I recall that in the previous dynasty, there was an ancient dish named ‘Shanhai Dou’. Though it was a light spring dish, the name carried grandeur, as if it encompassed the mountains and seas.”

“In that case…”

The emperor pondered for a moment before dipping the brush in ink and writing on the scroll.

“Hunyang Mohu” was renamed “Four Seas as One.”
The second dish was named “Unity of Nine Provinces.”

“From this day forth, these dishes will be part of the imperial banquet tradition, symbolizing the might of our great Dayong empire.”

A grand empire, reigning over the four seas and nine provinces.

A land of abundance, with a flourishing and prosperous people.

“Qin Xia, step forward to receive your reward.”