act40side

Welcome to Ding Feng Lou.

Wow... So this is the place everyone's talking about.

Are you... nervous?

Huh? Don't think I should be.

The competition is nigh, and yet, I feel... apprehensive, somehow...

I mean...

Nothing to fear! The Young Chef said it was fine.

Besides, it's not like we're trying to be cooks here. We're just on the hunt for that legendary chef, right? To ask him for his tangerine cake recipe.

Cold comfort, but I suppose at this point that's all I'm getting...

It's about time. All spectators please remain here for now. Competitors, follow me.

If you get anything difficult thrown at you, don't bluster, just keep calm and think. There's always a way...

Relax, okay? I'll see you.

Please, sit.

While I know you're here for the exam, you're still one of our guests. Please, let me offer you some tea first.

The examiner picks up the teapot from the table and pours Blaze some tea. Her nose is immediately filled with the fresh, sweet scent.

For a competition, you're all being pretty friendly here...

Well, can't say I haven't been thirsty. Thanks!

Blaze grabs the teacup and drinks it up.

As she does, the examiner places a pen and paper before her.

This pot of tea is infused with several ingredients. Please write them down.

PFFTH—

*cough* *cough* *hack*... What?!

Blaze glances down at her cup, naught but a bead of tea left on the side. She looks up at the examiner, polite smile still plastered over his face.

Could I, uh... have another cup?

Today looks like a bust to me. They've gone through dozens of people since morning, and nobody's even passed the first stage.

Our head chef is being too harsh on them. It's like a revolving door over there—No one can last longer than a minute.

A chef's third eye is their tongue. If their tongue's not good enough, they can't be that good a chef.

So, no point wasting the head chef's time if they can't even pass stage one. May as well send 'em home sooner.

Hey, hey, 'scuse me, madam, this is the kitchen. Are you—

Judicial Review Office investigation. If I could have both your assistance.

Keep calm... keep calm...

What did Mechanist tell you? The human tongue can only taste four flavors, but the nose can tell between over a hundred...

Not that I ever smelt anything from his 'Machine Oil' moonshine, though...

Blaze gingerly cradles her cooling teacup once more, and takes a careful sniff of what aroma remains.

Smells flowery. That's probably jasmine...

No, not just jasmine, there's a kind of... right, chrysanthemum! Just like the table tea at the Young Chef's place!

Okay, aside from that, there was definitely a sweet-sour kind of flavor as I drank it...

None of the initial flavors were sour, so what was that aftertaste...

Sweet, acid, and a little puckery... kind of familiar?

Why'd you want me to try this plum wine, anyway?

It's a specialty here in Baizao, you see.

There's a plum forest north of the city. When summer sets in June and the plums are fresh and ripe, the people pick them to steep in wine—ideally a Xiaohan wine.

Mmm... wine made from mossoats like this just has a particular flavor to it. It goes perfect with plum.

Steep it for about three months, and it's ready just in time for Mid-Autumn.

Plum wine, huh... So it's got history?

Earlier, you asked me what happened to all the people we lost building Baizao, right?

I wouldn't say it's got history, really. It just strikes me... during those awful times back then, pickled plums were a worker's staple.

And some years after finishing Baizao, that plum forest sprang up in the mountains north of us. No one knows exactly when it did, nor who planted it.

So it's a way of... remembering them, kind of?

At least they were never forgotten.

Once the plums are ripe next year, we can go to the mountains to see together.

Here's my answer.

Jasmine, chrysanthemum, green plum, Mount T'ien blossom, rock sugar... Xiaohan wine?

I've heard there's a plum forest north of Baizao.

The plums in June get brewed for Mid-Autumn. I'm guessing the plums in this were picked earlier than that, which is why there's still a mouth-puckering taste in it.

The alcohol steamed away while boiling the tea, and left just the sweet-sourness of the plum. Plus the mild and subtle aroma from the flower...

It wasn't obvious when I drank it down, but the aftertaste really stays with you... I'd really like another cup!

Identifying the first few flavors is reasonable enough, but you're the first one today who's been able to point out the use of Xiaohan wine.

So... I'm right?

Are you not sure about your own answer?

No! No, of course not! Of course I don't... Haha...

Then congratulations on passing the first stage.

Please, follow me upstairs.

From the rear hall sounds a gong, and the doors next to Blaze yawn open.

First stage...? How long is this thing...?

Here you are, madam. The list of chefs at Ding Feng Lou.

If you don't mind me asking, what are you investigating exactly...?

...The case is confidential. I'm not at leisure to tell you for now.

Okay...

The head chef here, their name is Mo Bufu?

Yes. I don't think there's a cook in Baizao who doesn't know of Chef Mo.

Do you know what his occupation was prior to Ding Feng Lou?

That, I have no idea. Chef Mo arrived... just under ten years ago? Not quite a long time, but not short either. His cooking skills are the real deal, they're <i>sublime</i>. Almost straight away, he succeeded the previous head chef.

Where is he now? I need to see him.

I'm really sorry, but he's holding an exam right this moment. There's no way he can meet you.

Exam? What exam?

You could call it an enrollment exam for Ding Feng Lou? It only happens once every few years.

If you're interested, we're televising it right here!

That contestant...

Blaze...?

This is...

Isn't this a restaurant...? How come this room's set up like a study?

In its centuries of history, Ding Feng Lou has hosted countless reputed celebrities. We set aside this room to safekeep any pieces of calligraphy or painting gifted by them.

Delicacies, calligraphies, paintings... all are works of art that take years of practicing.

Blaze looks up and around. Hundreds upon thousands of silk threads hang from the ceiling, a wooden placard tied to each one, resembling a curtain.

All of these are... names of dishes...

As you're no doubt aware, Ding Feng Lou is hiring chefs in the runup to the Feast of a Hundred Delicacies. This calls for cooks who are not just culinarily skilled, but who grasp the significances behind the dishes they make.

Every dish here originates from a past Feast of a Hundred Delicacies. Pick one placard, and tell me the dish's history. That is today's second stage.

(From the FEASTS? How the hell should I know any of these?!)

(Whatever, I've gotten this far—)

Blaze closes her eyes, and swipes one down. The neighboring placards clatter against each other, as if an endless windchime.

What's this...?

'Medley of Whites'?

Blaze barely knows how to cook anything. Passing the first stage was already a miracle.

She spent basically her whole life in Victoria. How could she possibly know any of these stories...?

Blaze... I really wish I could help you...

You have a time limit. Do you know the origin of this dish?

About fifty years ago, give or take, Yan's Grand Preceptor presented the True Lung with a dish—the simplest, plainest, stewed radishes.

But the special thing was, the radishes she used came from all over the land, and each one had a massively different flavor and texture.

But having been stewed for long enough, they absorbed enough broth and were all equally tasty.