Chapter Two: A First Glimpse of Beauty

(1/3)
Damp and rainy, this is the most immediate impression that the city of Westzhou leaves during summer. A recent rain had just passed, dispelling the oppressive heat that had enveloped the city, bringing a slight coolness to the air. With the rain cleared and the sky brightening, the slanting sun slowly sank westward. Cicadas on the roadside willows chirped vigorously, and frogs in the ponds joined the chorus, reviving a lingering sense of restlessness. Yet, the rain had cleansed the streets and washed away the dust, making the air feel refreshingly pure.

Qin Ke strolled down the main street, breathing deeply in this rare moist freshness.

Cheng Ang had arranged dinner at a restaurant located on Culture Road, just a ten-minute walk from Company A’s office. The building was a two-story structure with an antique charm, quite spacious, capable of seating several hundred diners at once.

Within Sichuan Province flow the mighty rivers Jinsha, Yalong, Min, Dadu, and Jialing, weaving a rich and diverse geographical tapestry. The region boasts plains and hills, mountainous plateaus, grasslands, and lakes, with famous mountains and rivers of breathtaking beauty renowned at home and abroad. Mount Emei is famed for its elegance, Qingcheng Mountain for its seclusion, Kuimen for its perilous cliffs, Jianmen for its grandeur, and Jiuzhaigou for its wonders—all regarded as world-class scenic marvels. The lands of Bashan and Shu’s waters are blessed with natural beauty and outstanding people, forming the vibrant backdrop and fertile foundation for the colorful mountain dwellings of Sichuan.

Located in the southwest inland, Sichuan is relatively isolated. Within this unique and enclosed natural environment, the style of local dwellings is rich in regional characteristics and forms a system of its own. Over a long historical evolution, there has been extensive cultural exchange with other regions, especially through population migration and dynastic changes, resulting in a diverse architectural culture that reflects mutual influences and blending with Central Plains and other regional styles.

Common architectural features of Sichuan residences include suspended gable roofs, small green tiles, dougong (bracket sets), mud walls, and large eaves. The restaurant’s building appears to imitate mountain-style dwellings, featuring a central courtyard and employing a dougong wooden frame system, giving it a light, agile, and simple elegance. The roof is a large-eaved suspended gable style covered with small green tiles, the walls are uniformly made of green bricks, very modest; the eaves extend deeply, with a one-meter-wide overhang.

Qin Ke enjoyed studying local architecture, cuisine, and customs wherever he traveled. Seeing this architectural style so distinct from that of the north, he was naturally drawn closer, seeming to forget the summer heat.

Entering the restaurant’s entrance hall, the air conditioning was strong, instantly drying Qin Ke’s perspiration and making him feel refreshed and comfortable.

As Cheng Ang and his two companions stepped in, a tall hostess in a blue cheongsam greeted them with a bright smile and a gentle voice: “General Manager Cheng, welcome back. It’s been a while.”

“Haha, not that long. Didn’t we just meet the day before yesterday?” Cheng Ang joked with the graceful hostess, clearly a frequent visitor to this establishment.

“You’re so humorous, General Manager. A day apart feels like three autumns,” she responded with a smile.

“These are my two brothers. Tonight, you must treat them well,” Cheng Ang said, pointing to Qin Ke and Luo Tong.

“Welcome, friends of General Manager Cheng. If you’re not satisfied with today’s meal, it won’t cost a dime,” the hostess said with a smile.

“All right, then we’ll be sure to find some faults,” Cheng Ang teased back immediately.

“Please, General Manager and friends, do give us your valuable feedback,” she replied, still smiling.

“General Manager, your private room is upstairs. Please follow me,” the hostess invited them, bowing slightly as she turned to ascend the wooden staircase. Her high heels clicked rhythmically on the wood, and the tight-fitting cheongsam accentuated her shapely figure, swaying gently in front of the three men as they followed her upward.

The first floor was neatly arranged with dozens of small wooden tables circling the courtyard, designed for casual diners.

The second floor was composed entirely of private rooms—no fewer than twenty—connected by wooden corridors with sturdy carved balustrades about a meter high. From the railing, one could overlook the courtyard’s rock garden and fountain in full view, with the drifting white clouds visible overhead. After a satisfying meal, guests could relax in chairs in the courtyard, watching clouds by day, admiring the moon by night, listening to rain under the eaves, or hearing cicadas in the midsummer—this was the true charm of the courtyard.

Each private room bore a poetic name: Night Rain of Bashan, Mirage of Jinsha, Spring of Jialing, Du Fu’s Thatched Cottage, Shu Gate Sword Way, Fairy Tale of Jiuzhaigou, Wonderland of Emei...

Looking at these names, Qin Ke thought the owner of this restaurant must have a touch of literary sentiment. Guests not only savor local cuisine but are also reminded of Sichuan’s splendid landscapes—essentially a form of travel advertising, done with genuine care.

Observing the charming hostess, Qin Ke also felt the cleverness and attentiveness typical of southern merchants. The differences between north and south were not just geographical but also human.

The hostess led the three to a room named “Xiling Snow Mountain,” opened the door, invited them in, and left with a promise to be called upon if needed.

In the center stood an eight-immortal table with eight chairs arranged on four sides. The furniture imitated Ming and Qing dynasty styles, with a natural wood tone, though the material was unclear.

A large bright window occupied nearly two-thirds of one wall, fitted with glass panes framed in a ruyi-knot pattern, giving a blend of brightness and antiquity. It was the time just before sunset, and the lush green ginkgo trees outside filled the view.

Qin Ke liked this dining environment very much—simple, substantial, steeped in classic charm. He told Cheng Ang, “General Manager, you have good taste; I like it very much...” Before he could finish, his eyes suddenly widened.

He hadn’t noticed when a young woman appeared beside Cheng Ang, as if emerging suddenly from the fields.

Qin Ke stared at the girl, and she quietly returned his gaze.

Seeing Qin Ke’s astonishment, Cheng Ang laughed heartily and pointed to the girl: “Qin Ke, I haven’t introduced you yet. This is Manager Bian Xiaoqi from our Westzhou office. She’s been with us for over two months now.” Then he turned to her: “Manager Xiaoqi, this is Qin Ke, the real technical expert I told you about. The other is Luo Tong, also a technical master. With them here, we don’t have to worry anymore.”

Bian Xiaoqi stepped forward, extended her right hand with a smile, and said softly, “Engineer Qin, hello. I’ve heard much about you. Pleased to meet you.”

Qin Ke gently took her cool, soft hand and replied, “Manager Bian, hello. Qin as in Qin Shi Huang, Ke as in science.”

Luo Tong also stepped forward to shake her hand and introduced himself.

Qin Ke discreetly appraised Bian Xiaoqi: she was about 1.68 meters tall, with fair skin and a slender, graceful figure.

She wore a white T-shirt on top, faded loose casual jeans below, and white sneakers—clean, confident, and poised.

Her face was bare of makeup, with a heart-shaped visage, a delicate nose, and lightly tinted lips. Under long lashes, her crystal-clear eyes sparkled like flowing spring water, imbued with a scholarly aura.

(2/3)
Her jet-black hair was tied simply into a ponytail at the nape. Her slender neck and long fingers bore no jewelry, radiating youthful vitality and pure innocence, like a charming girl next door quietly standing before him.

She was like a pristine lotus, rising unstained from the mud, pure and elegant without being coquettish.

Looking into her starry eyes, Qin Ke momentarily froze, feeling his heart suddenly race.

Bian Xiaoqi was also studying Qin Ke: about 1.78 meters tall—not especially tall in the north but towering here in Sichuan; square-faced with thick eyebrows and bright, lively eyes; short, thick hair standing upright, giving a heroic air; a light stubble above somewhat sensual lips, and two dimples appearing when he smiled, lending him a scholarly charm.

He stood upright, silent, openly meeting her gaze.

Feeling Qin Ke’s intense look, Bian Xiaoqi blushed and quickly turned her eyes to the ginkgo trees outside the window.

Cheng Ang and Luo Tong seemed to catch on and exchanged sly smiles at Qin Ke.

Qin Ke guessed their thoughts and said bluntly, “General Manager, please order quickly; I’m starving.”

Cheng Ang shook his plump frame, laughing: “If we ordered now, we’d starve everyone. The reason you haven’t seen Manager Bian at the office is she arrived early at the restaurant and already ordered everything, waiting quietly for your arrival. Manager Xiaoqi, show Qin the menu you picked.”

Bian Xiaoqi showed the menu and said softly, “Engineer Qin, Engineer Luo, General Manager said you like spicy food and local dishes, so I ordered these: boiled fish in chili oil, twice-cooked pork, Mapo tofu, fish-flavored shredded pork, couple’s lung slices, spicy chicken, and Kung Pao chicken. I didn’t separate them into cold or hot dishes—just the most distinctive and well-praised local specialties. We’ll start with these; if it’s not enough, I’ll order more.”

“Manager Bian, just hearing these names makes my mouth water. Let’s serve the dishes quickly,” Qin Ke smiled.

“I’m starving, any dish smells good right now. Let’s sit before standing,” Luo Tong said eagerly.

The four sat at the eight-immortal table’s four sides: Cheng Ang faced the room entrance with his back to the window, taking the host’s seat; Bian Xiaoqi sat opposite him, facing the window with her back to the door; Qin Ke took the guest seat to Cheng Ang’s right; Luo Tong sat to his left. Cheng Ang strictly followed the hospitality customs of his hometown, clearly marking host and guests.

(2)

Bian Xiaoqi took two bottles of liquor from a brown paper bag on the sideboard and handed them to Cheng Ang.

Qin Ke politely said, “General Manager, Manager Bian, we’re fine just having dinner—no need for alcohol today.”

“Qin Ke, my brother, don’t be like that. If you don’t drink a bit today, you’ll complain I didn’t treat you well tomorrow, and if I quit, who will I find then? This is Luzhou Laojiao, 52 degrees strong aroma—perfect for you two. Don’t save money for me, or rather, don’t save money for the company. Besides, since this is your first meeting with Manager Bian, you should drink a little. Without wine, I can’t show my sincerity. These two bottles won’t be much—only half a catty per person. I know your capacity, so don’t hide it. It’s not your style,” Cheng Ang rambled, leaving Qin Ke no chance to interrupt.

“Since General Manager is so earnest, we’ll graciously accept. Thank you in advance,” Qin Ke smiled.

Cheng Ang opened the bottle of Luzhou Laojiao, releasing a rich aroma that made Qin Ke and Luo Tong inhale deeply. Bian Xiaoqi smiled quietly as she watched them savor the scent before drinking.

The first dish, Couple’s Lung Slices, was served.

Cheng Ang filled small three-qian glass cups with liquor for everyone, raised his glass, and said, “I propose three toasts. This first one is to welcome you on your long journey. No need for polite words; all is in this wine. Cheers!” He then drained his glass.

Upon drinking, Qin Ke felt a fragrant richness in his mouth and praised, “Excellent wine. Rich and mellow, smooth and pure, clean and refreshing—truly the pioneer of strong aroma liquors, the master of all wines.”

Bian Xiaoqi smiled, showing a slight glimpse of her teeth, and said, “Engineer Qin seems quite the connoisseur.”

Qin Ke humbly replied, “Not at all, just a little knowledge.”

Luo Tong added, “Manager Bian, you may not know, besides his technical skills, Qin is quite versatile. He’s more like an artist than a science guy—good at poetry, songs, and prose. I admire him and enjoy working with him.”

“Oh? Then I’ll have to ask Engineer Qin for guidance later,” Bian Xiaoqi said, smiling brightly at Qin Ke.

“Manager Bian, don’t listen to Luo Tong’s nonsense. It’s just a hobby. I wouldn’t dare claim to be an expert in front of real masters,” Qin Ke said.

“Ha ha, Qin Ke, you’ve just met a master today. Don’t lose your nerve later,” Cheng Ang laughed.

Hearing this, Qin Ke looked at Cheng Ang and Luo Tong, knowing their literary skills were limited. The ‘master’ Cheng Ang mentioned could only be Bian Xiaoqi, sitting to his right. He turned to look at her.

“I’m from the Chinese Department at Westzhou University. Since Engineer Qin likes poetry and prose, I’m very willing to learn from him,” Bian Xiaoqi said confidently, meeting Qin Ke’s surprised gaze with a smile.

Seeing her beauty and hearing her introduction, Qin Ke thought, “Oh no, I’ve just walked into a lion’s den. She’s a graduate of a prestigious Chinese Department, surely well-read and versed in the classics. I might have met my match.”

For a moment, he felt flustered but quickly composed himself, thinking, “So what if she’s from a top school or the Chinese Department? I’m well-read and have a remarkable memory. Had I not been misled to study science, I’d be at the P University School of Literature now.”

With that thought, he steadied his gaze, meeting Bian Xiaoqi’s eyes calmly.

She seemed to read his mood shift in those few seconds and smiled: “Please go easy on me, Engineer Qin.”

Cheng Ang sensed their intent to engage in a friendly contest of talents but felt the moment was not yet ripe. After a few rounds of drinks and dishes, their duel would enliven the gathering further. With this in mind, he raised his glass again and said with a smile, “The new product launch is just around the corner. This second toast is to thank you both for your hard work at Jie’an. Cheers!”

(3/3)

After the second toast, Cheng Ang raised his glass once more: “My third toast is in hopes you’ll continue to support my work. Let’s work hard together to grow our business in Sichuan.”

Cheng Ang read the atmosphere carefully, controlling the pace of the toasts and graciously elevating Qin Ke and Luo Tong without mentioning his own merits—both flattering and encouraging them forward.

Hearing his smooth, indisputable words, Qin Ke marveled at how much Cheng Ang had grown. This was market work that truly forged character. He no longer resembled the insecure engineer he once knew.

Qin Ke understood the underlying meaning and joked, “General Manager, if you want us to solve the Tongyuan issue quickly, do you have to be so indirect and full of buildup? You keep toasting but won’t let us eat.”

“Yes, yes, let’s eat quickly. I’ll stop at these three toasts and then let you do as you please,” Cheng Ang laughed.

As they chatted, the waitstaff brought all the dishes.

Cheng Ang used serving chopsticks to offer Luo Tong some spicy chicken and said, “Try this authentic spicy chicken.”

Luo Tong chewed and nodded repeatedly: “Fragrant, spicy, crispy—delicious. Thanks, General Manager.”

“As long as we work together, we’ll never neglect our appetites,” Cheng Ang said to Luo Tong but was really speaking to Qin Ke.

Bian Xiaoqi served Qin Ke some slices of Couple’s Lung Slices and said, “Engineer Qin, this is Sichuan’s top dish. Taste it and tell me what you think.”

Qin Ke nodded while eating: “Thanks, Manager Bian. Tender, fresh, spicy, and aromatic—very tasty. I’ve tried this dish elsewhere but never quite the same.”

Bian Xiaoqi explained, “You’re right. Only in Westzhou can you have authentic Couple’s Lung Slices. Elsewhere, chefs often modify it, so the flavor differs. Look at the dish’s appearance: finely prepared with a beautiful color. Tender texture, fresh taste, spicy and fragrant—very palatable.”

“By the way, do you know why it’s called Couple’s Lung Slices?” she asked.

The three—Qin Ke, Luo Tong, and Cheng Ang—had eaten this dish many times but never wondered about its origin.

Seeing their puzzled looks, Bian Xiaoqi continued, “It’s said that in the late Qing dynasty, many vendors on Westzhou’s streets sold cold sliced lung dishes. They used inexpensive beef offal scraps, cleaned, stewed, and sliced, then mixed with soy sauce, chili oil, peppercorn powder, and sesame powder. The taste was unique and affordable, loved by rickshaw pullers, porters, and poor students. By the 1930s, Guo Chaohua and his wife Zhang Tianzheng became vendors specializing in this dish. They personally prepared and sold it door to door, using cheap beef offcuts. Later, they found beef lung’s texture unsuitable and removed it. In 1933, they opened a shop near Banbian Bridge in Westzhou, officially naming the dish Couple’s Lung Slices. The name spread and is famous to this day. See, there’s no lung in the dish, right?”

The three scrutinized the dish and found no trace of lung slices.

“Misleading name,” Luo Tong exclaimed with sudden understanding.

“A new insight for me. I never knew the reason behind it,” Qin Ke said thoughtfully.

“I’ve been in Sichuan for two years, yet I didn’t know the origin of Couple’s Lung Slices—truly ignorant,” Cheng Ang admitted.

“I grew up here and heard of it often, so I just know,” Bian Xiaoqi said modestly.

“The dish must be served on celadon plates. Freshly made, the lung slices are bright red with chili oil. When tasted, they are spicy, numbing, fresh, tender, and smooth, with a perfect balance of textures. The best Couple’s Lung Slices have these qualities. Today’s dish is very good, though not quite the highest level,” Bian Xiaoqi added.

Her voice was soft and pleasant, her bright eyes shining. Having had a bit of wine, her fair cheeks flushed delicately, making her look like a peach blossom—more beautiful than the flowers themselves.

Qin Ke felt an added intellectual charm in her, secretly admiring her as his heart quickened again.

“Don’t just listen to me. You’ve tasted my hometown dishes—please share your thoughts,” Bian Xiaoqi smiled.

Luo Tong was the first to speak about the spicy chicken: “Bright red color, tender chicken, rich spicy aroma.”

Qin Ke tasted the Kung Pao chicken and said, “Kung Pao chicken has a sweet-spicy balance. The tender chicken pairs with crunchy peanuts for a fresh, spicy, and fragrant bite—red but not overpowering, spicy but not fierce, with smooth, crisp meat.”

“Fish-flavored shredded pork is reddish and glossy, rich in fish flavor, combining salty, sweet, sour, and spicy notes. The pork is tender and smooth,” Cheng Ang added.

“Mapo tofu is numbing, spicy, fragrant, tender, and fresh,” Luo Tong eagerly chimed in.

“Twice-cooked pork is bright red, fatty but not greasy, with a rich flavor,” Luo Tong continued, becoming the quick answer champion.

“You’ve all described the dishes very well, covering their features completely,” Bian Xiaoqi praised.

“Boiled fish has tender meat, oily but not greasy, with bright red chili peppers that please the eye. It’s spicy without being harsh and numbing without bitterness. The biggest feature is the heady numbness and satisfying spice,” Bian Xiaoqi concluded her commentary on the last dish.