Chinese Medicine: Starting with Daily Intelligence-Chapter 182: Tasting the Dishes

Li Gui was truly a man who loved tea.

When he spoke of it, his words flowed endlessly.

Li Xu had never even heard some of the principles and stories he shared.

He spoke about everything from the water used for tea, to teahouses and tea fragrances, to the flavor of tea from the water towns of Jiangnan.

"The fragrance of Jiangnan tea is always entwined with the charm of its ancient towns."

Li Gui took on a nostalgic expression. "I remember one year, just as the plum rains arrived, I was wandering through the ancient towns of Nanxun and Zhenze by Tai Lake. I stepped into a teahouse to escape the rain, sat by the window, and ordered a pot of Biluochun Tea. Amidst the curling tendrils of steam, I gazed through the curtain of rain at the misty pavilions on the opposite bank, sipping slowly and savoring the moment."

"The raindrops pattered against the blue-gray tiles, each sound like a line from a well-metered poem. Suddenly, two women in qipaos entered, holding pipas. They sat down in the main hall, and the soft, melodic sound of a Suzhou ballad began to drift through the air. Although I couldn't quite understand the lyrics, the winding melody was exceptionally moving."

"In that very moment, I suddenly understood. It was this cup of tea that gave Jiangnan its unique spiritual charm, just as a silk qipao accentuates the graceful figure of a Jiangnan woman. I sat by that window for an entire afternoon, watching the waterside homes, the white walls and black-tiled roofs shaded by green trees, and the stone steps disappearing into the water."

"In a daze, I saw a small boat emerge, rowed by a boat-woman in a white blouse and black trousers. Her waist swayed gently as the sculling oar cut through the water, creating ripples. The CREAK of the oar gradually blended into the distant music of the strings."

"After two pots of water, the flavor of the Biluochun Tea grew even more mellow and rich. The brew was a clear, pale yellowish-green. The first sip was slightly bitter, but it was quickly followed by a mouthful of orchid fragrance and a long-lasting aftertaste. It was like a gentle breeze rustling through a forest, carrying with it a hazy poeticism and a tranquil Zen."

Li Gui sighed wistfully. "The tea of Jiangnan is just like a gentle Jiangnan woman—with a shy smile and lowered eyes, skin as smooth as cream, and every gesture filled with a reserved, unspoken allure. In Jiangnan during the plum rain season, a pot of Biluochun Tea is a deep, beautiful dream from which you never want to wake…"

This description sent everyone's imagination soaring.

Ding Aiguo smiled. "Among the famous teas of Jiangnan, besides the Biluochun Tea nurtured amidst the birdsong and fragrant flowers of Dongshan Island on Tai Lake, there are also West Lake Longjing and Huangshan Maofeng."

"If we say Longjing tea—with its green color, rich aroma, mellow taste, and beautiful shape—possesses all four perfections and is as poised and elegant as a lady from a noble family; and that Biluochun Tea, curled like a snail with its fragrant orchid scent, is as charmingly sweet as a young girl in the bloom of first love; then Huangshan Maofeng, perennially steeped in mist and clouds with its pure, distant fragrance, is as exquisitely elegant and unworldly as a lotus flower rising from the water."

Li Gui nodded. "Well said."

Then, he asked Li Xu, "Doctor Li, do you usually drink tea?"

Li Xu didn't drink tea often, but back in school, he had read up on it and tasted a few varieties.

After all, anything could be used in Chinese medicine.

Tea was no exception.

Li Xu said, "I prefer the tea from Huangshan a bit more. When you put the Maofeng leaves in a cup, a mist rises. The brew is clear and bright, and the tender buds unfurl. When you brew high-grade Maofeng with good water and savor it slowly, the taste is sweet, mellow, and long-lasting. It fills you with a gentle warmth, like a beautiful woman from Jiangnan—serene and graceful. As they say, beauty is like tea."

"Haha, exactly so."

Li Gui laughed heartily, raising his cup to invite everyone to drink with him. The atmosphere grew thick with scholarly charm, and the distance between them closed a little more.

They talked for over an hour without realizing it. Li Gui glanced at the time and stood up. "I love tea, but I love cooking even more. Since Brother Ding asked, I'll try my hand at a simple meal. Please, wait a moment."

Li Gui went to the kitchen to cook.

The three of them played chess in the courtyard.

At one point, Ding Aiguo mentioned, "Doctor Li, you'll be examining Brother Li later. If you can help improve his health… hehe, let's just say that in Feng City, in all of Jiang Province, no one will be able to touch you."

Li Xu just smiled and said nothing.

'I run my clinic by the book and don't provoke anyone,' he thought. 'I shouldn't need to ask Li Gui for help.'

They waited for over an hour.

The food was ready.

The first dish was brought out. On a celadon plate were more than ten neatly arranged, soy-colored squares. It was tea-infused tofu jerky.

"As the saying goes: drink wine in sorrow, savor tofu jerky in joy," Li Gui explained. "This jerky isn't suitable for cooking in dishes; it can only be enjoyed as a small snack with tea. First, it must be small and exquisite, gentle and elegant—you can't be greedy. Second, it must be firm and chewy, growing more fragrant the more you chew. And finally, its flavor must be complex, a perfect balance of salty, sweet, and savory."

Everyone nodded in agreement.

Li Gui was getting on in years and paid close attention to his health, so all the dishes today were vegetarian.

Li Xu picked up a piece. The jerky was slightly larger than a postage stamp, uniform in color, and of a moderate thickness.

He savored it in his mouth. It was very resilient, growing more fragrant the longer he chewed, with a long-lasting aftertaste.

"It's the tofu jerky from the Taibai Building at Caisi Cliff," Ding Aiguo added. "Legend says it has a connection to the Poetry Immortal, Li Bai. Their jerky is thick and plump, holding its shape even after being unwrapped. It's often filled with shredded chicken, shrimp, or ham and braised in chicken broth, which is why it's exceptionally delicious. The flavor lingers long after you've eaten it."

Li Gui smiled and nodded. "That's right, this is the Caisi Cliff tofu jerky. However, the Golden Vegetable Field jerky from Dangtu Huangchi has become a strong contender lately, threatening to surpass it. Fortunately, both are from Ma'an Mountain, so you could say they come from the same tradition."

"Take a bite, and it's as firm and fine as chicken breast. The unique aroma hits you, making it simply irresistible. To show off its toughness, merchants often fold a piece in half right in front of you to prove it won't break."

Everyone laughed at this, and the seemingly ordinary tofu jerky suddenly became much more interesting.

Li Xu didn't know much about food, so he didn't offer an opinion.

However, he could tell that it was indeed delicious.

Ding Aiguo was moved to say, "When you think about it, savoring this tofu jerky is like savoring life. It's just a condensed version of life's many flavors. The taste within is hard to put into words."

The plate of tofu jerky was quickly emptied, leaving everyone wanting more.

The second dish arrived, and it was a plate of tofu covered in black fuzz?

"Haha, the famous Huizhou dish, Hairy Tofu!"

Ding Aiguo's eyes lit up. He eagerly picked up a piece and popped it into his mouth, his face a picture of bliss. "Every time I've gone to Huizhou these past few years, I've had to find an authentic stall to get a taste of real Hairy Tofu. Fresh out of the pan, it's glistening with oil. That fuzzy layer becomes firm and chewy after frying, wrapping around the soft, tender tofu inside. The fragrance fills your mouth the moment you take a bite."

Li Gui nodded. "Hairy Tofu can be roughly divided into four types: mouse hair, which is short and gray; rabbit hair, which is short and bluish-white; cotton hair, which is slightly longer and white; and straw-raincoat hair, which is the longest and has a purplish-brown color. Among them, the straw-raincoat hair has the best color, aroma, and taste."

"The length and color of the 'hair,' aside from the quality of the tofu itself, also depend on the climate and temperature. When it's pan-fried, the uneven heating creates dark patterns on the golden surface. This is the origin of the name 'Tiger-Skin Hairy Tofu.'"

Li Xu had eaten Hairy Tofu before, but never an authentic version.

So now, he didn't hold back and began to feast heartily.

Afterward, several more refreshing vegetarian dishes were served.

Although they weren't rare delicacies, they were well-paired, complementing the fragrance of the tea perfectly and creating a unique and elegant experience.

After the meal,

Li Gui had the housekeeper clear the dishes, and the group continued to drink tea.

"Uncle Li, I didn't bring anything else this time, just a box of Biluochun Tea."

Ding Kaifang presented his gift at the right moment.

Li Gui didn't stand on ceremony and accepted it with a cheerful laugh.

Li Xu didn't rush to take out the Zither Fish Tea. Instead, he said, "Elder Li, let me take your pulse."