"Dinner's ready."
Zhang Dazhuang called out, and everyone's attention immediately focused on the table. There were two main dishes: beef chow fun and a glistening golden egg fried rice dotted with carrots.
Although there were only four side dishes and a soup, every portion was enormous. Two large platters were piled high with beef and lamb chops, pan-fried to perfection and thoughtfully cut into small pieces, making them the center of attention. By comparison, the other two dishes—cold-tossed spring vegetables and yam stir-fried with salted egg yolk—seemed much smaller and rather inconspicuous.
The soup was, of course, chicken soup, but with kui taro added in.
Kui taro is the finest variety of taro and was once served as a tribute item on the Emperor's dining table. When cooked in the chicken soup, it absorbed all the savory flavor, becoming exceptionally delicious itself.
