The kitchen staff of the Lin residence found themselves in a professional crisis, growing increasingly uneasy. They had no choice but to seek advice from those close to A Lang.
Liu Chang, having received a large platter of assorted pastries from the chefs, smiled reassuringly, "There's really no need to worry. A Lang is just—suffering a bit from the summer heat."
"But we're truly at a loss about what to prepare for him," the chefs admitted.
Recalling what he had seen when picking up A Lang from Shen Ji Tavern, Liu Chang blurted out without thinking, "Make some seasonal dishes, like Cold Noodles with Sophora Leaves, topped with Meat Sauce, and add plenty of shredded cucumber, bean sprouts, cowpeas, lettuce, and other vegetables."
The chefs nodded in thanks, though they remained uncertain. In previous years, A Lang hadn't shown any particular fondness for cold noodles, preferring plain congee and side dishes. But since someone close to him suggested it, they decided to give it a try.
Thus, cold noodles became a common sight at the Lin family's evening meals.
Grand Madam Jiang was pleased with this change. "The addition of these vegetables is excellent. In the past, cold noodles didn't have so many accompaniments. This fish topping reminds me of Bianzhou's Huixian Tower. Our kitchen staff has been putting in more effort lately."
Though the Lin household had only two masters, the toppings prepared numbered five or six varieties: pork sauce, lamb sauce, Mushroom and Wild Mushroom Sauce, perch slices, tender chicken breast with bamboo shoots, and duck meat with pickled melon cubes. The side dishes were also plentiful, arranged in small plates that barely fit on the dining table.
Lin Yan served his grandmother another portion of cold noodles, changing the topping, adding vegetables and garlic paste drizzled with sesame oil. He mixed it himself and handed it to Grand Madam Jiang with a smile. "Since you enjoy it, we'll have them make it often."
The Grand Madam reminisced with her grandson, "The fish at Huixian Tower was exceptional because it was near a lake connected to the canal. Though a lake, it had flowing water. Huixian Tower kept fish traps in the lake, and when an order came, they'd haul them out, slaughter and cook them on the spot—that's why they were so fresh."
Lin Yan nodded, suddenly thinking of Young Lady Shen, who was equally full of culinary anecdotes. If she were here, she'd likely get along splendidly with his grandmother. His mind flashed to the day she brought walnut porridge and chatted with the Grand Madam, even turning the simple act of cooking porridge into a philosophical discussion about harmony in diversity... The corners of Lin Yan's lips curled upward.
After the meal, as he left his grandmother's courtyard, Lin Yan glanced at Liu Chang, who was accompanying him.
Knowing he'd been found out, Liu Chang gave a nervous laugh and clasped his hands in apology. "This servant didn't dare say anything else, only suggested the chefs try making cold noodles... This servant is willing to accept punishment."
Lin Yan looked at him again and said calmly, "Consider it deferred. If you repeat this, you'll face the consequences."
Liu Chang exhaled in relief and quickly clasped his hands in acknowledgment.
"There's something I need you to handle..." Lin Yan coughed lightly and gave his instructions.
Not two days later, Shen Shaoguang received a large box of roses delivered by Liu Chang.
Shen Shaoguang: "..."
"Young Lady, your candied flowers are exceptional. Our kitchen staff can't replicate that flavor. We'd like to ask you to candy these flowers for us."
Shen Shaoguang let out a sigh of relief. So Lord Lin hadn't been struck by lightning and decided to pursue me, haha...
But then it occurred to her—in this dynasty, if a man wanted to court a young lady with flowers, he'd send peonies or Chinese herbaceous peonies, as the saying goes, "The young man and maiden, in their jesting, present each other with peonies." This tradition harkened back to the classical era of the Book of Songs . Roses didn't carry the same romantic connotations here.
"All of these—to be candied or sugared?" Shen Shaoguang asked. How long would it take to eat all this?The wooden crate, three feet long, two feet wide, and two feet tall, was packed full of roses—all trimmed down to just the blossoms, presenting quite a striking sight.
Shen Shaoguang suspected that someone had stripped an entire rose garden bare—all for the sake of eating!
How utterly philistine! Lord Lin, a disciple of the sages and a man of refined aristocratic tastes, how could he stoop to such behavior, akin to the bald warlords of the Republican era?
Still, with so many flowers at hand, it certainly made it convenient for her to freeload...
"Young Mistress may prepare them as you see fit," Liu Chang said with a smile.
"Then—let’s distill some rose dew as well."
Liu Chang bowed cheerfully. "As you wish, Young Mistress."
Shen Shaoguang nodded, accepting the task.
Anyone familiar with Dream of the Red Chamber would surely recognize Rose Paste and Rose Dew. Rose Paste is essentially roses preserved in sugar or honey, while Rose Dew is distilled.
Distilling flower dew was once quite fashionable among noblewomen of the dynasty, considered a mark of culinary refinement.
The imperial kitchens had several sets of specialized equipment for distilling dew—various steaming pots and trays, custom-made in bronze or ceramic. Every spring and summer, when flowers were in full bloom, they would distill batches for the imperial consorts to use or consume.
Shen Shaoguang had once seen a Hu-style ceramic still at the West Market, priced at a few hundred coins—not expensive, but since she had no use for it at the time, she never bought one. Now that she had taken on the task of processing flowers for the Lin household, she seized the opportunity to purchase it.
Whether it was sugar-preserving, honey-preserving, or distilling dew, Shen Shaoguang was already a seasoned hand. But for Yu San, A Yuan, and the others, the process of distilling dew was entirely novel.
Yu San circled the still, examining it. "So this is how flower dew is made..."
Shen Shaoguang smiled. "Did the ladies of your former household not distill this?"
Yu San paused. "No."
Perhaps it was a regional difference? Distilling dew might have been more popular in the capital area. That could explain it.
Shen Shaoguang washed all the petals with clean well water, then divided them: one-third for sugar-preserving, one-third for honey-preserving, and the last third into the still.
The ancient distillation method was simple in principle: steam carried the essence of the flowers upward, condensed on the lid, and dripped into the pot for collection. Even a beginner could manage it with the right tools.
But experience still mattered—especially in controlling the heat. Too high a flame, and the water would evaporate too quickly, leaving the flower essence unextracted. Too low, and the steam would be insufficient, trapping the essence in the dregs below, resulting in a scant, weak dew. Worse yet, if it burned, the entire batch would be ruined by the charred taste.
Yu San grasped the principle after watching and left it at that. A Chang, as usual, paid no mind. Only A Yuan remained curious, checking in now and then—largely because Shen Shaoguang had promised her, "Once it’s distilled, I’ll mix you a bowl to drink first."
True to her word, once the dew was ready, Shen Shaoguang first prepared a bowl for A Yuan, diluted with chilled well water. Yu San and A Chang also got their shares.
"Mmm, fragrant!" A Yuan nodded vigorously.
"If you prefer it sweet, you can add sugar—but not honey, or it’ll muddle the flavor."
A Yuan replied, "This is perfect as it is."
Shen Shaoguang smiled. It was really just a novelty. Elegant, yes, but when it came to taste, nothing could beat her beloved sour plum soup!To complement the elegant flower dew, Shen Shaoguang specially purchased several white porcelain bottles. They were about four to five inches long, with small mouths, long necks, and round bellies, somewhat resembling the jade purification bottles seen in fantasy dramas. After filling them with the flower dew and sealing them with wooden stoppers, she placed them alongside the jars of candied and honeyed flowers, waiting only for Lord Lin to send someone to collect them.
Before Lord Lin arrived, however, it was his attendant Liu Chang who came first—to deliver the monthly payment for his master’s meals.
Shen Shaoguang asked him to take away the bottles and jars. Before long, he returned, bearing a gift in return—a painted screen.
“My lord’s mother thanks Young Lady Shen for helping with the honeyed roses and flower dew.”
Shen Shaoguang examined the screen: a sandalwood frame, delicate Suzhou silk, depicting a lotus pond in full bloom with pink lotuses at their peak. A kingfisher soared in flight while another preened its feathers, exuding an air of leisurely tranquility—perfect for summer display.
Had it been an extravagant gold-painted screen or something as intimate as a bedside pillow screen, Shen Shaoguang would have refused without hesitation. But this piece walked a fine line—neither overly formal nor too casual. Still, accepting such gifts regularly was inappropriate, especially since their households weren’t equals exchanging courtesies. Moreover, was this truly from the elder madam? Or was it Lord Lin’s doing...?
Noticing her hesitation, Liu Chang smiled pleadingly. “We’ll likely need your help again in the future. Please don’t refuse, or we’d feel too embarrassed to visit.”
After a moment’s thought, Shen Shaoguang replied earnestly, “Please convey to the elder madam that such kindness is unnecessary going forward. We truly feel undeserving.”
Liu Chang clasped his hands in salute and took his leave.
Upon returning to the Lin residence, Liu Chang reported to the inner study: “The screen has been delivered to Young Lady Shen.”
“Mm.” Lin Yan nodded without looking up from his documents.
“The young lady said... we needn’t be so courteous in the future.” Liu Chang glanced cautiously at Lin Yan as he spoke.
Lin Yan’s brush paused briefly. “Understood.”
Liu Chang’s eyes flickered to the grand six-panel screen adorned with sprawling cursive poetry before he withdrew.
That large screen partitioned Lord Lin’s bedchamber, where a smaller screen stood—sandalwood-framed, of delicate Suzhou silk, depicting a lotus pond with budding pink blooms and two egrets strolling leisurely by the water’s edge. Even without close inspection, one could tell it portrayed the same pond as the gifted screen.
Liu Chang found himself wondering what Lord Lin’s usual bedside pillow screen looked like...
Author’s Note:
① Regarding ancient distillation techniques—there’s some debate. The Shanghai Museum houses a Han dynasty distilling vessel, but pre-Tang/Song textual records are scarce. Some scholars suggest that as more foreign merchants entered during the Tang dynasty, bringing various spices and perfume-making techniques, it spurred the development of local flower dew and perfume distillation—we’ll adopt this theory. As for the protagonist’s meticulous flower dew distillation later, that’s purely my own fabrication. Just take it as lighthearted fun, dear readers.
————
The increasingly bold and calculating Lord Lin...
OpenNovel