Chapter 736: Stinky tofu_1
Fuman Building also rolled out several new dishes, which weren’t exactly new. Previously, the signature dish of Fuman Building was called Four Joys Fortune Bag, which sounded nice but was actually quite similar to dumplings. Since Lin Yuan subsequently introduced dishes like Crystal Shrimp Dumplings and Siu Mai, the status of the Four Joys Fortune Bag somewhat awkwardly diminished. It was no longer as enticing as a signature dish should be; yet removing it from that status seemed a great pity, especially considering that it was this dish that established the fame of Fuman Building.
Therefore, Lin Yuan decided to recreate the Four Joys Fortune Bag, developing it into a culinary series. This series was collectively named Four Joys Fortune Bag and became the number one signature dish of Fuman Building. Of course, to emphasize the preeminence of the main restaurant, this series was not available at other branches.
The series was actually quite simple, comprising just four dishes, named respectively: Sweet Dew from the Willow Branches, A Thousand Miles to Meet, Double Dance of Swallows, and Zhuang Yuanhong.
Ancients considered "welcoming rain after a long drought, encountering an old friend in a foreign land, spending a wedding night in the bridal chamber, and being listed at the top of the successful examinees in the imperial examinations" as the four greatest joys of life, and Lin Yuan’s names for these dishes were inspired by these joys.
Sweet Dew from the Willow Branches was originally a dessert made with grapefruit and mango, but these fruits were not available in this place. So Lin Yuan replaced the fruits with very common apples. To achieve a sour and sweet flavor, she also added a suitable amount of hawthorn juice to the dish. Although it wasn’t much, it added an indescribable light tartness that was very delightful.
A Thousand Miles to Meet was a name Lin Yuan came up with herself. The dish continued the legacy of the Four Joys Fortune Bag, only changing the dumpling skin to bean curd sheets. A thin layer of bean curd enveloped meticulously prepared filling and was tied in the middle with a chive leaf to form a bow shape. After steaming, the dish was simply doused with the prepared sauce.