Courtyard Houses: From Bronze Compasses to Global Reach

Chapter 166 Family Banquet

Chapter 169: Family Banquet

Lin Yan led Tang Liuqian and Yang Xi'en on a general tour of the villa's layout and tranquil courtyard. Wang Yuling then came to announce that lunch had been prepared.

The group moved to the dining room, where a long table was already set with exquisite tableware. As Wang Yuling and the servants served the dishes in an orderly manner, a sumptuous family feast was presented to the guests.

Appetizers/Cold Dishes:

Chilled Drunken Lobster: Selected crayfish raised in the stream, marinated in aged Shaoxing wine and various spices, the crayfish meat is crystal clear and bouncy, with a mellow wine aroma and a sweet aftertaste, serving as an appetizer that instantly awakens everyone's taste buds.

seafood:

Steamed Grouper: A grouper weighing about two and a half pounds is steamed simply with shredded scallions and ginger slices, and drizzled with a special steamed fish soy sauce. The fish meat is pure white, with an extremely tender and smooth texture, and no fishy smell at all, only pure freshness, fully demonstrating the highest quality of the ingredient itself.

meat:

Braised Black Pork with Black Truffle: Using the fattiest and most succulent ribs from the finest black pork belly, this dish is slow-cooked using traditional braising techniques. Freshly shaved slices of premium black truffle are added as the sauce reduces. The pork is tender and flavorful, rich yet not greasy, with the unique aroma of black truffle perfectly blended with the meat's fragrance, making it incredibly appetizing.

Pan-fried Cumin Lamb Chops: Made with tender lambs raised on the grasslands, the chops are pan-fried until crispy on the outside and tender on the inside, then sprinkled with cumin and other spices. The meat is juicy, with no gamey taste, only a rich meaty aroma and the unique flavor of cumin.

Stir-fried Beef Tenderloin Cubes with Garlic and Chinese Broccoli: Top-quality beef tenderloin is cut into even cubes and quickly stir-fried until just cooked through, resulting in an extremely tender texture. Paired with crisp Chinese broccoli and fragrant fried garlic, it's full of wok hei (wok aroma) and is Li Wenbin's favorite.

Vegetables/vegetarian dishes:

Chanterelle Mushrooms with Jade Bok Choy: The bok choy is sourced from the space's vegetable garden, using only the tenderest heart parts, which are sweet and free of fibrous residue. It is cooked together with simmered broth and delicious chanterelle mushrooms, showcasing true skill in its light flavor.

Crab Meat and Bamboo Fungus Stewed Asparagus: Freshly shredded crab meat and delicate bamboo fungus are made into a glossy sauce, which is poured over blanched asparagus that still retains its bright green and crisp texture, resulting in a fresh and delicious dish.

Soup:

Matsutake Mushroom and Old Hen Soup: The broth is clear and golden yellow, made by slow-cooking free-range old hens and high-quality matsutake mushrooms in a double boiler for several hours. The aroma is enticing when the lid is lifted, and the soup has a rich, sweet, and nourishing flavor.

staple food:

Scallop, egg white, and shredded rice fried rice: The rice grains are distinct, dry, and chewy, paired with finely shredded scallops and tender egg whites. It looks simple, but it requires a lot of skill in controlling the heat and seasoning.

Dessert:

Osmanthus and Goji Berry Stewed Snow Pear: A refreshing and nourishing dish after a meal. The snow pear is soft, sweet, and has a subtle fragrance of osmanthus and a slightly sour taste of goji berries, which helps to cut through the richness of food and promote salivation.

This meal didn't overly pursue rare ingredients; instead, it showcased the quality of the ingredients to the fullest extent in the most classic dishes, making them visible to the naked eye and palate to the extreme. Every dish drew sincere praise from Tang Liuqian and Yang Xi'en, especially the rich and extraordinary taste experience after each bite, which gave them the most direct and shocking understanding of Lin Yan's earlier statement that "the ingredients are the best in the world."

As one delicious dish after another was served, an enticing aroma filled the entire restaurant. Lin Yan gestured to Lin Gang, who was standing nearby. Lin Gang understood and quickly brought over a rustic wooden barrel containing red wine produced in the space and aged through accelerated time. He skillfully opened the bottle, decanted the wine, and then poured the ruby-like liquid into the crystal glasses in front of each guest (except Lin Yan).

Everyone raised their glasses in unison, first admiring the color of the wine, and then taking a small sip.

Upon tasting, the wine is silky and mellow, with fruit and oak aromas perfectly blended with an indescribable, seemingly vibrant spirit, creating an incredibly rich and complex flavor profile with a long and lingering finish.

After savoring the wine, Tang Liuqian couldn't help but exclaim sincerely, "Xiao Yan, I now completely believe Wenbin's words! Everything in your family, from the ingredients to this wine, is...unique. It wouldn't be an exaggeration to say it's the best in the world!"

Just then, Li Wenbin stood up with a grin, took a glass of freshly squeezed juice and placed it in front of Lin Yan. Then, he casually moved the untouched glass of red wine in front of Lin Yan to his side, winking at Lin Yan and saying, "Yan, don't forget, you're still a little over a month away from turning 17! Minors can't drink alcohol, that's the rule. So I'll just have to make an excuse and finish it all for you!" He spoke with an air of righteous indignation, as if he had made a huge sacrifice.

Upon hearing this, Tang Liuqian looked at Lin Yan in surprise: "Xiao Yan, so you mean... you're only 16 years old?" He had been impressed by Lin Yan's knowledge and demeanor during their previous conversation and had completely overlooked the issue of age. Now that he knew, he was even more shocked.

Lin Yan maintained a polite smile, but inwardly, a thousand curses were running through his mind: "My soul is 46 years old in total across my two lifetimes! I could easily discuss international affairs with your parents, and now I'm being controlled by a minor's alcohol ban!" He didn't show it on his face, but followed Li Wenbin's words, saying with a hint of helpless teasing, "Yeah, I'm young, there's nothing I can do. It seems I need to find some time to 'go into seclusion,' and when I come out, I'll at least look like an adult." His words were half true and half false, both a response to the joke in front of him and an implication of the timeless nature of cultivators in seclusion. Li Wenbin and Zheng Jiaming took it as another joke, while Tang Liuqian and Yang Xi'en, although they found the wording novel, also thought it was just a young man's playful remark.

This little incident made the atmosphere at the table more relaxed and lively. During the meal, Li Wenbin indeed took on the role of "food ambassador," enthusiastically serving food to Tang Liuqian and Yang Xi'en, and introducing the wonders of each dish as if they were his own. Although Zheng Jiaming didn't talk much, he would occasionally add a few words, making the atmosphere warm and cozy.

This family dinner not only captivated everyone's taste buds with its exquisite cuisine, but also quickly bridged the gap between these young people from different places and backgrounds amidst lively conversation. Tang Liuqian and Yang Xi'en's perception of Lin Yan also shifted from initially seeing him as mysterious and extraordinary to one of genuine warmth and approachability.

During the meal, Li Wenbin, as if reciting a familiar story, kept serving food to Tang Liuqian and Yang Xi'en, creating a warm and lively atmosphere. This family dinner not only satisfied their taste buds but also brought everyone closer together.