Chapter 11: The Engagement and the Setting of the Wedding Date — The Omen of Two Dragons Descending to the Mortal Realm

“Honored guests, please proceed upstairs to the Bright Moon Hall!” The proprietor of the Huaiyang He Xia Restaurant, Master Song, greeted the Wu and Xu families with a radiant smile. “Waiter, inform the kitchen to prepare for the Bright Moon Hall.”
“Understood.” The waiter flicked his spotless towel over his shoulder and strode toward the rear courtyard.

At that moment, the kitchen was a flurry of activity. The savory aromas were so familiar that the waiter’s mouth watered uncontrollably. He called out loudly, “Master Qian, start sending dishes to the Bright Moon Hall.”

Following the waiter’s gaze, one would see a tall, stout man wielding a ladle at the stove. His voice boomed like a bell, “Got it! Let’s move, everyone—guests have arrived.”

In the kitchen, Master Qian’s words carried the weight of an imperial edict. Master Song had spent a fortune to hire him. Born into a renowned Huaiyang culinary family, his father was once an imperial chef. Although the younger Qian had no head for books, he possessed an instinct for cooking and gradually mastered most of his father’s skills. In this ancient town of Hexia, no one dared claim supremacy in Huaiyang cuisine above him.

“Please, in-laws!” Master Wu bowed respectfully. Master Xu returned the courtesy, and the two families ascended the stairs in cheerful conversation.

“This restaurant is thriving,” remarked Master Xu, surveying the bustling floors teeming with guests. “Master Song is shrewder than a monkey and truly knows how to run a business.”

Shen Rui walked behind them, accompanied by his servant Xiaolong. Though only fourteen or fifteen, Xiaolong was quick-witted and entertaining, never failing to amuse his young master and bringing laughter to the master and mistress with his cleverness.

“Young master, you and Miss Xu truly are the perfect match—a scholar and a beauty, as the stories say. Our young master is learned, while the lady is elegant, poised, and refined. I’m sincerely happy for you!” Xiaolong whispered into Shen Rui’s ear.

But Shen Rui was not one to be easily swayed by others’ opinions. He reserved his own judgment about Miss Xu, whom he had only glimpsed, yet that single glance had already stirred his heart.

He had heard that on the third floor of the restaurant was a wall of poetry, recently graced by a poem from Magistrate Huo of Shanyang. Instead of joining the others on the second floor, he went straight up, with a curious Xiaolong following, though Xiaolong’s gaze remained fixed on a particular maid. He thought to himself, “If Miss Xu marries into the Shen family, her maid will surely come as her personal attendant. Then I’ll see that extraordinary maid every day.” The thought made Xiaolong so happy he couldn’t help but chuckle aloud.

“Xiaolong, what are you laughing about?” Shen Rui turned, piqued by the sudden outburst.

“It’s nothing, young master.” Shen Rui could easily guess the cause from Xiaolong’s flushed face, but chose to let it pass.

On the third floor, the window revealed lush greenery. A cool breeze carried away all cares, leaving them feeling refreshed. Looking north, the whole of the ancient town of Hexia lay before his eyes, evoking the poetic grandeur of “From the summit, all mountains seem small.”

The name “Hexia” means “mouth of the river’s end.” The river referred to is the Hangou, excavated by King Fuchai of Wu to connect the Yangtze and Huai rivers. Its mouth, where it meets the Zhun River, lies just north of Huai’an, at Hexia.

This dates back to 486 BC, two and a half millennia ago. Later, Emperor Yang of Sui commissioned the Grand Canal, making this a vital waterway. After Zhou Shizong built Manpu Pass and later the dam, Hexia Town became a key transport hub. Where there is water, there is prosperity—ships came and went, bringing wealth, and Hexia has flourished ever since…

Shen Rui paused before the poem of the famed Bai Juyi, known as the “Demon of Poetry” and “King of Poetry,” reading it with admiration and reciting it quietly to himself. Huai’an Prefecture has always been a place of talent and beauty; as one of the four great cities of the Grand Canal, it truly deserves the title “First Isle of the Southeast.”

He then moved on to appreciate the verses composed by Ming dynasty poet Yao Guangxiao, who, after touring the Wanliu Pond (now Shao Lake) in Huai’an, wrote in praise of the city:

A Glimpse of Old Huai’an
By Yao Guangxiao of the Ming Dynasty

Bound by Wu, girded by Chu, travelers abound,
Magnificent, the first state of the Southeast renowned.
Mountains and rivers, screens that shift with the land,
The Huai’s silver surface stretching to where sky and water stand.
Drums atop city walls startle crows in flight,
Sails at the dam’s mouth rise with egrets white.
Heroes of old, astride their steeds, are gone,
Now mist and slanting sun leave us forlorn.

Well-read, Shen Rui was intimately familiar with this celebrated poem. As a native of ancient Hexia, he knew that this land had produced many illustrious figures. Over two thousand years, Hexia has been famed as the “Hometown of Scholars,” its cultural heritage deep and profound. It gave the world Han Xin, who endured humiliation for greatness; the essayist Mei Cheng; and the heroine Liang Hongyu, who resisted the Jin invaders.

Mei Cheng, courtesy name Shu, was a Han dynasty master of prose and poetry, native to Huai’an, once serving as literary attendant to Prince Liu Pi of Wu. Before the Rebellion of the Seven States, he warned Liu Pi against rebellion, but was ignored. After the rebellion failed, Mei Cheng’s reputation soared, and he was long considered a guest of honor among the great. He later became a literary companion to Prince Liu Wu of Liang.

Shen Rui deeply admired this literary giant. Mei Cheng’s main achievement was in the art of rhapsody. The Book of Han’s “Bibliographical Treatise” records nine of his rhapsodies, though only three survive today. His “Seven Stimuli” marks the formal birth of Han rhapsody, serving as a bridge from the Songs of Chu to Han prose.

He mused, “Magnificent, the first state of the Southeast”—such praise is no empty boast. Magistrate Huo’s poem startled him; perhaps the star of literary fortune truly shines on this magical land of Hexia.

“Young Master Shen, the banquet is about to begin—please come down,” the waiter called from below.

Xiaolong hurriedly urged his master, and the two descended.

In the Bright Moon Hall, laughter rang out. Seeing his son arrive, Master Shen quickly invited the honored guests to be seated. The hall fit two tables perfectly; at the main table sat the two families and closest kin. As today’s principal, Shen Rui naturally sat there.

“The first course is served!” The wedding feast was about to begin.

Today, Master Shen was dressed more formally than usual. He stood, composed and joyful, and addressed the guests: “I am overjoyed today, for my son is to marry the beautiful and virtuous Miss Xu—a blessing brought by the virtue of our ancestors. As the saying goes, those who come are not outsiders, and outsiders do not come. All present are our honored friends. My son is about to be joined with Miss Xu; this is the greatest happiness for the Shen family. Let us all raise a glass together, to express our respect and gratitude.”

“Master Shen, you are too kind. Come, let us all drink together!” Master Xu quickly stood, and everyone followed.

The Bright Moon Hall was instantly lively as dish after dish was brought forth.

“Crab Roe Lion’s Head!” The waiter announced as a large bowl with a round, oversized meatball, so named for its resemblance to a lion’s head, was set down—this was the restaurant’s signature dish.

“Tender Eel Stew is served!” This was a traditional Huaiyang dish, famous among both Yangzhou and Huai’an cuisines, and considered one of their finest.

“Stewed Silver Carp Head,” prepared with the fish head as the main ingredient, braised until the skin was soft and sticky, the meat tender, the broth thick and savory—a standout of Huaiyang cuisine.

“White Robe Shrimp, please enjoy.”

Master Shen explained, “White Robe Shrimp and Tender Eel Stew, both famous for their select ingredients and superior stir-frying technique, together represent the pinnacle of Huai stir-fry. For the shrimp, only the local green prawns from Hongze Lake are used; their shells are thin, the flesh thick, yielding plump, snowy-white shrimp.”

Master Xu listened, utterly entranced. He hadn’t imagined that in a small town like Hexia, such a restaurant could elevate these dishes to such heights, and he felt nothing but respect.

“But,” Master Shen paused, heightening everyone’s anticipation, “the chefs of Huaiyang, through years of practice, have a special trick for this dish.”

“What is it?” Master Xu, curiosity piqued, couldn’t help but ask.

To find out what happens next, stay tuned for the following chapter.