Miao Chu

Chapter 190 Familiarity
It was still early, and seeing that Chef Zhang and his nephew were preparing dinner, Song Miao and Dabing used an unused small stove.

She said the dish was simple, but it was actually quite time-consuming to make. Knowing that everyone on the river would finish work late today, she wasn't in a hurry.

When she came back, she bought a lot of pork bones. She washed and blanched them, then selected a point where they would bear weight and gently tapped it with the back of a knife to break it in half. She then took a deep pot, put in ginger slices, scallion knots, a little vinegar, and enough boiling water to bring it to a boil over high heat, and then simmered it over low heat.

It's a pork bone soup.

She was incredibly generous with the pork bones, giving each person one bone and preparing extra in case anyone didn't have enough. At this point, a pile of pork bones lay haphazardly at the bottom of the deep pot. She was certainly willing to put in the ingredients, and before long, the broth had turned a deep color.

Just as she was about to brush the hard-shelled shrimp with Dabing, she heard someone call out "Miss Song". Song Miao turned around and saw the servants of Wang Shuji, the official, standing outside the door.

She washed her hands, stood up, went out to greet everyone, and then asked what brought her there.

The servant hurriedly replied, "Since the roads outside are gradually becoming clearer, my master dares not delay and plans to set off tomorrow."

"Although I sent an invitation last time, I was worried that the young lady might come to the door empty-handed and not have time to come a second time, and thus miss the opportunity. So I thought I'd ask: Where is your family's restaurant located? Please write it down, firstly so that if you have the opportunity, you can come and patronize the business, and secondly so that it will be convenient to inquire about its whereabouts later..."

Wang Shuji had been delayed in Huazhou for almost half a month, and with official duties on his hands, he was too anxious to move.

He was unwilling to engage in much socializing, since he was in a foreign land and had no superiors. Listening to flattery was of no real use, so he simply spent more time along the river.

I heard that Wu Gongshi and a group of technical officials from the Capital Water Conservancy Bureau have developed a new type of river embankment, which is best for flood control and water blocking. He is also a semi-professional, so he naturally wants to know more about it. In addition, he wants to see how this huge project in Huazhou is managed and what the progress is.

When they arrived at the riverbank, Han Li humbly asked him questions. Since he was a local and had eaten many of Song Miao's dishes under the name of the Water Conservancy Bureau, he couldn't refuse outright and offered many helpful suggestions.

As Wang Shuji met more and more people, he became increasingly impressed with the group that came to Huazhou, especially Wu, Song, and Han.

The man surnamed Wu is an official, so if you need him, you can ask your superior to find a way to get him. But the other two are a bit more troublesome.

Wang Shuji himself had worked on many river projects and knew very well that the more people involved, the more difficult it was to coordinate. Managing laborers and workers was a big problem, not to mention logistics—the basic needs of thousands of people were never simple.

When the weather is hot, heatstroke can happen easily; when the weather is cold, frostbite or frostbite can occur frequently.

If the pressure is too great, the supervisor might use excessive force, which could easily injure or even kill someone.

If you don't urge them, the lower the level of the people, the more cunning they are. If they are just lazy, that's one thing, but there are also those who take advantage of the chaos and complain endlessly. If there are two or three of them in a team, they can ruin the atmosphere. And these kinds of people are often very good at acting, so you don't know how to catch them.

But in Huazhou, everything is handled very well.

Aside from the patrol team's repeated inspections, a thatched hut was set up on the bank every so often for people to rest. Drinks were delivered three times a day. In reality, it only required a little firewood and very few herbs and ingredients. It seemed to be just to quench the thirst and heat of the laborers and provide them with a shady place. However, when Wang Shuji compared the statistics with his usual work in the same season, the number of injuries and illnesses had decreased by more than half.

Not only that, but a doctor was also hired separately for the construction site—this doctor was actually given away for free by a wealthy family surnamed Zhang from the neighboring state.

But this freebie isn't without its advantages. Once the Zhang Family Clinic's name is established, half the people along the river will be from Weizhou. Once they become familiar with the doctor and the signboard, they'll know which clinic to go to if they get sick back home.

It's a win-win situation for both sides.

In addition, the workers who made the fastest progress and produced the best quality of work were rewarded with money and extra meat every day.

When he first heard it, he thought it was outside the budget, and that whether it was giving out money or making more meat, it was a waste of money and effort. But when he saw the final result and saw how much people would do for thirty coins and a piece of meat, Wang Shuji immediately shut up.

If you do the math, compared to the benefits gained, this small financial cost is truly negligible in such a massive project.

The younger generation is truly formidable; this is what it means.

It's not that these methods are particularly impressive or skillful; they're not difficult to implement. What's remarkable is the ability to think of them so thoroughly and meticulously, and the willingness to truly dedicate oneself and put in the effort for something whose benefits are uncertain.

They also make mistakes, but once a mistake is discovered, they never shirk responsibility or make excuses; they correct it immediately, taking it as a warning to prevent future mistakes.

Another example is the use of students and women in this instance, which also greatly inspired Wang Shuji.

The students were enthusiastic and had some ability. Although they were not as familiar with things and procedures as the officials under them, they were willing to listen and work hard. Just watching Han Li order people around and the results he achieved made him feel excited—so this is how they can be used!
As for the women, they were clean, efficient, and especially hardworking. With Miss Song leading the way, the meals they cooked, which were clearly like those from a large construction site, were not only filling but also somewhat delicious.

It's no exaggeration to say that the kitchen was the cleanest Wang Shuji had ever seen on any construction site.

Even when Wang's nephew came back, he rarely complained about the food, only that there was no meat.

Wang Shuji always knew the importance of logistics, after all, an army cannot move without supplies.

But it was the first time he had ever realized that there was a kitchen, and a very attentive manager in the kitchen, who could be so effective.

Cen Dezhang is truly blessed with extraordinary virtue, ability, and good fortune!

People who do things this way are usually happy to meet even one, but he met three at once, and he probably still doesn't know what he has gained!
Seeing so many benefits, Wang Shuji naturally couldn't help but want them.

Han Li is a student of the Imperial Academy and a famous talent. He might not be able to persuade her with just a few words. But this young lady Song's family has fallen on hard times and she has such abilities. It would be a waste to use her to set up a stall or open a restaurant. It would be better for her to work for me!
The shipping company is a government agency, and although the compensation it offers is considerable, it's not very attractive compared to the profits that come from expanding its business in the capital.

So, as he was about to leave, he told his servants to keep an eye on him, thinking that he could find a way to wield the hoe later.

Although Song Miao was unaware of Wang Shuji's intentions, she knew that the servant's question was well-intentioned, so she naturally didn't hide it.

She told him the location of her home, and then said, "I just happened to have some free time to come back early today. These days, both on the river and at home, I have received a lot of care from you, Master Wang. Although I didn't have time to prepare a proper farewell banquet, I'm making shrimp today. Please tell him that I would also like to add a dish for you, Master Wang, just to express my gratitude."

After seeing off the Wang family servants, Song Miao returned to the kitchen.

Seeing that Dabing had already brushed the shrimp almost completely, Song Miao joined him in twisting the middle of the shrimp's tail to pull out the shrimp vein, and then used scissors to cut open the head.

The first step is to cut off a very small piece of the hard shell from the shrimp's head, pick out the black sand sac, clean it as thoroughly as possible without exposing the shrimp roe inside, then trim the shrimp whiskers and crack the two hard claws.

Two large buckets of shrimp were no easy task to handle. Fortunately, the cook had finished his work, wiped his hands, and came over with his apprentice to help.

He was experienced, and while brushing, he asked, "You removed the shrimp vein and cut it open. This shrimp is different from the usual green shrimp. Won't the shrimp meat fall apart if you do it like this?"

Song Miao said, "The shrimp vein can hold the meat in place. If it's removed beforehand, the taste will definitely not be as good as if it's not removed. But there's no other way. You have to give up something to gain something. Removing the shrimp vein and sac makes it cleaner and gives you peace of mind when eating it."

He added, "We'll heat the fire up a bit more and use the hot oil to tighten the meat; that might salvage the situation."

The four of them worked together quickly, and once the clothes were washed and dried, Song Miao started cooking.

This time, I used two woks and heated them over high heat. I heated the woks and added cold oil, then stir-fried the shrimp in batches.

With enough oil and a hot enough pan, it's more like a half-fry and half-deep-fry than a stir-fry. As soon as the shrimp hits the pan, with a "whoosh" sound, the shell turns red, and the shrimp meat and roe inside quickly tighten and solidify.

In what seemed like an instant, the umami and juices were locked inside the shell, while the aroma grew two extra legs and escaped in a flash, swirling around in the small kitchen.

Once the shrimp paste has solidified, don't stir-fry it too much. Quickly remove it from the pan, leaving the remaining oil to stir-fry whole garlic cloves, fermented bean paste, Sichuan peppercorns, and plenty of crushed mustard seeds. Stir-fry until the whole room is filled with a pungent and spicy aroma. Then, return the hard-shelled shrimp to the pan and stir-fry them with the sauce until fragrant. Add soy sauce and a little maltose, and finally, add a drizzle of rice wine.

Two large pots of bright red, glistening shrimp were simmering together with a rich and spicy sauce. It was hard to say whether the numbing flavor of Sichuan peppercorns or the spicy flavor of mustard seeds was more pronounced, but everyone in the room was already staring at the pots.

Chef Zhang remembered that he had come to inspect the dishes. After mentally calculating the amount of ingredients, he couldn't help but ask, "Isn't the flavor too strong? We've added so much dogwood and mustard seeds, and the shrimp have already opened up, so the meat inside will easily absorb the flavor."

Song Miao smiled and said, "There's soup."

As he spoke, he opened the lid of the pot of bone broth next to him.

After simmering for more than an hour, the fat and collagen in the pork bone soup had been extracted, and the marrow was hidden inside the bone. The outermost layer was dark brown, while the soup was milky white, rich, and thick.

Song Miao skimmed off the thick layer of oil, poured the bones and broth into the pot, making sure the broth just covered the shrimp, brought it to a boil over high heat for a short while, then half-closed the stove door, turned it to medium-low heat, covered it, and simmered it slowly.

Chef Zhang immediately realized what was going on and clapped his hands, saying, "That's it! I originally thought I was going to use pork bone broth with shrimp to relieve the spiciness, but I felt it wouldn't be enough, since hot broth wouldn't be able to relieve the spiciness. I didn't expect it to be used when cooking together with other ingredients. That's exactly right! That's exactly how it should be done!"

By the time the prawns were almost done cooking, the moon was already high in the sky, and the group had returned from the river.

A large basket of steamed buns and dumplings, a whole basin of rice, and seven or eight dishes were laid out on the table.

Everyone cheered, with Wu Gongshi leading the way, praising the chef's skills as they ate.

It's not just empty praise; the food really is quite good. For a cook at an official post station to achieve this level of quality, he deserves praise.

However, as soon as Zhang's nephew left while waiting for the dishes, someone looked up and suddenly exclaimed, "The flatbread is here!"

Everyone looked up and saw that Da Bing was carrying a large basin.

Almost simultaneously, everyone at the two large tables stood up, chopsticks in hand. Wu Gongshi, who had been running around all day and was just complaining that his legs were about to break and his back was giving out, immediately straightened up and not only stood up but also shouted, "Big pancake!"

Regardless of his official rank, he was the oldest among them, even just considering his age.

Dabing was quickly served to Wu Gongshi's table first.

The eldest's basin was piled high with pork bones, lying in the soup, looking incredibly arrogant and domineering. There was also a basin full of bright red prawns, with at least half of them, head and body, and some even completely submerged in the soup.

What a beautiful potted plant!
The soup was extremely rich. The flavors of the dogwood, mustard seeds, and Sichuan peppercorns were already very spicy and numbing. As soon as it was served, everyone's mouths watered at the smell. However, even such a strong spiciness could not overpower the rich aroma of the pork bone soup.

Climbing up and down the river, watching the craftsmen build new embankments, and going down into the river to check the sediment deposition at the bottom, Wu Gongshi felt that he had used up all the sweat of the rest of his life today.

Upon seeing the bowl, he loudly called out, "Everyone, pick up your own food! I don't need to tell you!", while his chopsticks, swift as lightning, plunged into the bowl.

He used chopsticks to pry up half a bone and put it into the bowl. Then he took a large soup ladle and scooped up two spoonfuls of soup, including the shrimp. Because the soup smelled so good, he couldn't help but take a sip from the edge of the bowl.

After taking a sip, he took another sip, and then another. Soon, only one thought remained in Wu Gongshi's mind—to have a sip of this soup, all the hard work today would be worth it!

The sauce is salty, savory, spicy, and numbing, while the pork bone broth is fragrant and rich. When cooked together, the broth becomes incredibly flavorful and thick.

The amount of dogwood and mustard seeds is extremely generous, and a touch of pepper is also luxuriously added. It is all thanks to the rich bone broth that the original spiciness and numbing sensation are softened. When you put it in your mouth, the spiciness and numbing sensation are just right, like old friends reuniting after a long separation. The kicks they give each other are just the right amount of effortless fun. Too much and it will really hurt, too little and it will be hard to express the longing and affection in their hearts.

Once the shrimp heads are opened, some of the shrimp roe inevitably seeps into the broth after simmering, making the base flavor richer and more intense, adding a unique freshness from the river.

After drinking several mouthfuls of hot soup, on the night of the Beginning of Summer, Wu Gongshi's forehead was covered with a thin layer of sweat. Just as he was about to wipe it away, he looked down and saw that the shrimp head had opened, filled with thick soup. He had forgotten to raise his hand and subconsciously picked up his chopsticks and sipped the soup from the opening.

In one bite, I tasted the shrimp roe and soup together!
The shrimp roe had a slightly solidified texture. When you ate it, it was both smooth and silky, incredibly fresh, delicious, and fragrant. Combined with the aroma of bone broth and meat, and complemented by spicy sauce, the taste was simply indescribable.

The shrimp shells are thick and hard, but after being boiled for a long time and fried in oil beforehand, the meat naturally shrinks and separates from the shell, making it not difficult to peel.

Thinking of the delicious soup, Wu Gongshi even sucked on the shrimp shell before peeling it!
After opening the shrimp and removing a piece from the middle of the tail, the shrimp had been simmered for a long time and was already very flavorful. Although the meat wasn't known for its tenderness, it didn't lose any points either. Thanks to the high heat and hot oil, the shrimp meat maintained its firmness and was thoroughly infused with the spicy and numbing flavors. The freshness was just too natural.

While Wu Gongshi was eating shrimp here, Wang Shuji was sucking out bone marrow from a bone marrow tube in the backyard.

The bone marrow is rich and flavorful, the meat is tender and juicy, and the shrimp is especially delicious, leaving one completely satisfied.

The bowl of shrimp in front of him didn't have any peppercorns or mustard seeds, just a little Sichuan peppercorn, but it was still delicious. He couldn't help but sigh as he ate, thinking to himself: Why can't such a good cook work for me?

***
While everyone at the official post station was busy eating shrimp and meat, in a house in Wang County, which was under the jurisdiction of Huazhou, someone asked in surprise, "You said that Huazhou is recruiting porters on the river?"

“Indeed, Brother Xiang, this is a good business opportunity. Although I have some money, I don’t have the connections. That old friend you met on the road last time seemed to know the traveling business very well. Why don’t you ask him? If he doesn’t have any capital, I’m willing to invest!”

(End of this chapter)