Is the beginning of a catastrophe? The little farm cook is raising a family with a full warehouse.

After everyone moved to the dining room, they helped each other and passed up the dishes that had been prepared long ago.

Cheng Yuntao put a lot of thought into this dinner and was busy in the kitchen all day, but all the fatigue instantly dissipated when she saw the expectant faces of her family members.

At today's Mid-Autumn Festival dinner, six cold dishes were served, namely, celery mixed with deer tongue, amber walnuts, rouge lotus root, crystal fish, osmanthus candied chestnuts, and five-spice smoked quail.

Celery and Deer Tongue is made by blanching fresh deer tongue, shredding it into thin strips, and garnishing it with shredded young celery stems. The dish is lightly seasoned with salt, pepper, and a drizzle of sesame oil. The deer tongue is as tender as silk, while the celery is crisp and fresh. The pepper enhances the flavor, and the sesame aroma fills the mouth. Amber Walnuts is made by simmering pecan kernels in icing sugar and honey. Once cooled, they are coated in amber, revealing a crisp, fragrant peach kernel. Bite through the crisp shell and you'll find the crispy, fragrant peach kernels with a sweet aftertaste. Rouge Lotus Root Preserves is made by thinly slicing fresh lotus roots, soaking them in plum and roselle juice for half a day, and then drying them in the shade. It has a crisp texture, with a sour taste and a plum-like sweetness. The rouge color paints your lips and teeth, evoking a sunset glow.

Crystal fish croaker, the spine of a live sea bass is sliced ​​as thin as paper and placed on an ice tray, garnished with shredded golden orange, young ginger sprouts, and plum sauce. The fish fillets are translucent and cool, and melt in your mouth; Osmanthus sugar chestnut, the chestnut meat is simmered until soft, coated with sugar osmanthus honey, and garnished with roasted sesame seeds. The chestnut paste is sweet and glutinous like clouds, the rich osmanthus fragrance penetrates the throat, and the sesame seeds add a crispy taste; Five-spice smoked quail, quail is smoked and roasted with fennel, cinnamon, and rice, the skin is brushed with honey, and slow-roasted until it turns amber. The bones are crispy and chewy, the marrow fragrance permeates the marrow, and the smoked fragrance lingers on the tongue, giving it a wild and interesting taste.

Cheng Jingzhu stared at the amber walnuts on the table, stretched out his chopsticks, picked up a piece and put it into his mouth.

With a "crunch", the fragrance of walnuts instantly burst in his mouth. His cheeks puffed up and he said incoherently: "The sugar coating on the outside of the walnuts is crispy and sweet, and the kernel inside is fragrant and crispy. I can eat a whole plate of it!" As he said that, he reached out to pick up some.

Shaobing picked up a piece of crystal fish with chopsticks, which melted in his mouth. His face was full of surprise: "The fish is cut too thin, it slides away easily. When I put it in my mouth, it is fresh at first, then fragrant, and finally has a bit of sweetness. It's amazing!" He gave a thumbs up as he spoke, and scooped another spoonful of fish into the bowl.

"Sister, this lotus root is sour and sweet, and the color is especially beautiful!" Cheng Yueli took small bites of the rouge lotus root, with some juice on the corners of her mouth, and her eyes narrowed into crescent shapes.

Next came the six main dishes, namely, braised chicken with chrysanthemum, stewed deer tendon with pine mushrooms, steamed mandarin fish with snow vegetables, braised yellow sparrow with chestnuts, braised hibiscus with lotus pods, and golden minced meat and jade sashimi.

Braised Chicken with Chrysanthemums is made by stuffing the belly of a young hen with astragalus and wolfberry, then pouring spring water into a clay pot and simmering it over low heat until the bones are crispy. Then, sprinkle with white chrysanthemum petals, and the chicken will be boneless and softened. The warm aroma of the medicine penetrates into the marrow, and the chrysanthemum petals float in the soup like snow. Braised Deer Tendon with Pine Mushrooms is made by soaking the dried deer tendons thoroughly, cutting them into sections, and simmering them in broth with pine mushrooms and winter bamboo shoots for six hours. A thick glaze is added to make the deer tendons sticky and the wild fragrance of the pine mushrooms is refreshing, making the broth rich and juicy. Steamed Mandarin Fish with Pickled mustard greens is made by cutting the mandarin fish into scalpels, topped with pickled mustard greens and thin slices of Jinhua ham, and drizzled with Shaoxing wine and steamed thoroughly. The fish is tender and fat-like, the salty and fresh pickled mustard greens are refreshing, and the oily ham penetrates into the skin, creating layers of flavor.

Braised yellow sparrow with chestnuts. The yellow sparrow is boneless and stuffed with chestnut paste, which is then braised with soy sauce and malt sugar until it turns brown. Chestnuts are carved into a rabbit as a side dish. The sparrow meat is as tender as paste, the chestnut paste is sweet and dense, and the sauce is thick and sticks to the spoon, giving you a taste of autumn. Braised hibiscus with lotus pods. The tender lotus pods are split in half and stuffed with minced chicken and chopped scallops. They are wrapped in lotus leaves and steamed. They are then drizzled with chicken oil and starch sauce. The bitterness of the lotus pods complements the freshness of the minced chicken, the scallops add a hint of the sea, and the fragrance of the lotus penetrates into the internal organs. Golden minced cabbage is made by cutting the cabbage heart into silver threads, mixing with stir-fried sesame, mustard, and minced garlic, and drizzling with scallion oil. The shredded cabbage is as crispy as ice strings, the spiciness of the mustard is pungent and makes you cry, and the aroma of the burnt sesame is the finishing touch.

Xu Ranyuan picked up a piece of deer tendon and chewed it carefully, an expression of enjoyment on his face. "This deer tendon is really well prepared. There is no fishy smell at all. The fragrance of the pine mushrooms has seeped in. It tastes soft and chewy. The cooking time and seasoning are so perfect."

Jiang Yu picked up a piece of steamed mandarin fish with pickled mustard greens and took a bite. He nodded in agreement as he took a bite. "The pickled mustard greens have just the right amount of saltiness, which brings out the fish's freshness. The fish was steamed for just the right amount of time, neither too old nor too tender, and it melts in your mouth. Amazing!"

The remaining soup is: Eight Treasures and Sweet Soup.

Eight Treasures Hehuan Soup is made by putting quail eggs, bamboo fungus and other eight treasures into a ceramic pot and simmering them until the soup is milky white. Lily petals and wolfberries are sprinkled on top. The soup is as thick as milk, blending the flavors of mountains and sea, and the lily leaves have a bitter aftertaste and sweet aftertaste.

The dessert was the reunion cakes we all made together yesterday. The filling was wrapped in butter skin and baked until golden brown. It was served on the table after the moon. The butter skin fell like snow, the date paste was sweet and warm, and the pine nuts were crispy and fragrant. After eating it, the fragrance of osmanthus was imprinted on your lips and teeth.

The nectar to accompany the banquet is osmanthus honey dew. Fresh osmanthus flowers are dried in the shade, soaked in wild honey and mountain spring water, and stored in cellars for one month. When drinking, it is mixed with ice water. The honey fragrance is clear, the soul of osmanthus lingers in the cup, and the ice penetrates the bones. One cup can wash away the worries of the world.

At folk banquets, the ratio of cold dishes to hot dishes is usually one to two. This not only satisfies the guests but is also economical and practical. The atmosphere is lively and bustling with the clinking of cups and glasses.

As for regional differences, northern banquets feature fewer cold dishes, with the ratio of cold dishes to hot dishes sometimes being one to four, or even lower. Northerners are known for their generous nature and a preference for hot food, so they place particular emphasis on the quantity of hot dishes, ensuring that diners are fully satisfied and satisfied.

Southern China, particularly the water villages of Jiangnan, boasts a refined and exquisite culinary culture. At banquets, cold dishes are expertly crafted and varied, outnumbering hot dishes by a factor of two, showcasing the graceful elegance of Jiangnan cuisine.

According to this regulation, it should also be followed at tonight's Mid-Autumn Festival dinner, but the rules are dead and people are alive.

The weather is still a bit hot now, and everyone prefers the delicacy and freshness of cold dishes, and does not want hot dishes to be too complicated, so Cheng Yuntao specially arranged the number of cold dishes and hot dishes to be equal, just so that everyone can eat more happily.

After three rounds of drinks, everyone stood up and raised their cups.

Cheng Yuntao also stood up, her red lips parted, and her voice was as clear as pearls falling on a plate: "On this auspicious occasion of Mid-Autumn Festival, the moon is full on earth. I wish you all good health and success in all your future years!"

"Okay!" Jiang Yu was the first to respond loudly, with a hearty smile on his face and a loud and powerful voice, "I'll take advantage of Yun Tao's good wishes. May our future days get better and better, and all the troubles be put aside!" As he spoke, he raised his glass, his arm raised high, his eyes full of expectations for the future.

"I'm also looking forward to being with you all forever, happy every day!" Xu Ranyuan's face flushed slightly with excitement, and the wine glass in his hand shook, almost spilling the wine. "I hope everyone will be safe and sound, and enjoy everything they eat!"

Shen Shulan smiled, his eyes gently sweeping over the crowd, and he said softly, "I'm really happy to be able to gather with you all on a day like this. May everyone's life be as perfect and complete as this Mid-Autumn moon."

……

The crisp sound of cups colliding in the dining room woke up the autumn insects curled up at the base of the wall. The sweet fragrance of osmanthus wine seeped through the carved lattice windows. When the chopsticks fell and the plates were empty, one could see the cups and plates reflecting the moonlight, and the whole room was filled with the fragrance of osmanthus. Only then did one realize that "the best taste in the world is pure joy."