On the day the dragon boat set sail, the prefect of Jingcheng was reluctant to see them off. He specially ordered his men to escort the boat all the way to the fishing village in the South Seas.
From afar, long before they could even catch sight of the dock, a goshawk was circling in the cloudless sky.
Li Ying recognized it at once. It was clearly one of the birds she had tamed herself. This sight only made her yearn to return home even more.
With the goshawk to deliver the news, she imagined that Granny Sun and Mianmian must have already received word and were waiting eagerly for her return.
Lu Xunguang knew how much she missed home. Without saying a word, he quietly told the helmsman to speed up.
When the lanterns were first lit and the moon was just rising, the dragon boat finally docked smoothly.
From afar, Li Ying saw Granny Sun's thin figure. Her heart leaped with joy, and she couldn't wait to jump off the boat and throw herself into the old woman's arms.
Mianmian, who was just learning to walk, stumbled forward with her little hands outstretched, babbling "Mother" as she ran towards Li Ying. Her cute and innocent appearance made everyone laugh.
Li Ying's heart melted. She picked up her precious daughter and kissed her again and again.
Granny Sun laughed and said, "I think she must have sensed that you were coming home soon. Mother and daughter really are connected. Mianmian has been throwing tantrums these past few days. She refuses to go to sleep until her mother comes back. This child..."
She was just chatting with Li Ying when, out of the corner of her eye, she saw the emperor striding leisurely down the dragon boat. Even though she had mentally prepared herself, she still couldn't help shivering.
"Your... Your humble subject greets Your Maj..."
Before she could finish the words "Your Majesty," the emperor waved his hand, signaling her not to make a sound.
One of the reasons for this southern tour was for the emperor to see for himself the fishing village in the South Seas that Li Ying and Lu Xunguang had built. It was said to be a "paradise" in the eyes of the scholars, where the people lived in peace and contentment, where no one picked up lost items on the road and the doors were not bolted at night, and the local customs were simple and honest. The emperor wanted to see if it was really as good as the rumors.
The emperor had come incognito so as not to disturb the ordinary people who had never seen the emperor before.
Granny Sun wisely fell silent.
The fishermen and women on the dock were bustling about. They gathered in groups, warmly greeting Li Ying and curiously sizing up the emperor and his entourage.
The fishing village welcomed guests from all over. They had entertained many high-ranking officials and nobles, so the villagers were not intimidated by the luxurious clothes of the emperor's group.
Some of the bolder fishermen even stepped forward with baskets in hand, enthusiastically promoting their products. "Sir, you must be thirsty after your long journey. Try our special jellyfish soup. It's very refreshing!"
In the large blue-and-white porcelain bowls, there were fried and crushed peanuts, green coriander, and bright red chili flakes. It looked very refreshing.
In the amber-colored soup, large chunks of jelly-like substance floated gently, looking very strange.
The imperial doctor was about to test the soup for poison and stop the emperor, but the emperor just waved his hand casually. He took the bowl and took a big gulp. He felt the slippery texture of the jellyfish as it slid down his throat, like a nimble fish. It was very refreshing.
"Such a delicious jellyfish soup!"
The emperor was very satisfied. He smacked his lips, looking somewhat reluctant to stop.
Li Ying raised her eyebrows slightly. She already had an idea in mind.
Since the emperor liked the slippery texture of the jellyfish so much, for the first meal to entertain the emperor in the fishing village, she decided to use jellyfish as the main ingredient.
The jellyfish soup in the fishing village was made from the transparent mushroom-like jellyfish caps on the heads of fresh jellyfish. They were cut into large pieces and served cold, emphasizing the slippery and refreshing texture.
Of course, the imperial cuisine couldn't be so rough.
The rich soup base was made by boiling pig's feet, chicken wings, fish maw, and pig bones. It was evenly poured into porcelain cups and left to cool. After demolding, it became the "glass cup" that was so tender it could be broken with a gentle blow.
Using this glass cup as a container, the chopped jellyfish caps were placed in half of the cup, then paired with fresh and sweet peas. Finally, a layer of rich and savory caviar was added on top.
This delicate caviar jellyfish jelly looked like a jade and emerald pendant. It was not only pleasing to the eye but also very delicious. It was the perfect appetizer.
The jellyfish caps were like ice crystals, with a smooth and elastic texture. The "glass cup" melted in the mouth, and the rich soup base gave new vitality to the light jellyfish caps.
The peas were cooked until they melted in the mouth. The thick pea puree brought a sweet aftertaste, which neutralized the strong and unique flavor of the caviar, making it smooth and well-balanced, with an endless aftertaste.
If the jellyfish caps were as smooth as jelly, the jellyfish skins were like fine silk, crispy and chewy.
The jellyfish skins were cut into thin, even slices that were almost translucent. They were used as wrappers to wrap shredded radish, bamboo shoots, egg skin, and sea cucumber. The colorful ingredients were wrapped into a plate of crystal-clear "spring rolls."
The sauce was made by boiling ginger and garlic with bright red beetroot. It was poured over the jellyfish skin vegetable rolls. If it seemed a bit too light, two spicy and sour pickled peppers were added.
The jellyfish skin vegetable rolls were dyed red by the beetroot, looking like a plate of neatly arranged agates. Just one look was enough to make people's mouths water.
The crispness of the vegetables and the chewiness of the jellyfish skin rolls were surprisingly harmonious. They were refreshing and helped to relieve the greasiness.
Between the jellyfish tentacles and the jellyfish caps, there was a mass of chaotic and sticky jellyfish brains. Although they looked unappealing, they were actually the essence of the whole jellyfish.
After being cleaned, the jellyfish brains were mixed with beaten eggs, seasoned with minced scallions and ginger, and then slowly fried in a pan. This was the jellyfish brain stewed egg.
Although it didn't look very appetizing, it tasted extremely delicious. The little prince in Empress Pei's arms couldn't stop eating it.
The last dish served was the "grilled jellyfish inner membrane."
The so-called "jellyfish inner membrane" actually referred to the grayish-white film inside the jellyfish cap.
This thing seemed like the internal organs of the jellyfish and was not suitable for eating. However, if it was torn off and carefully washed, then stir-fried over high heat, its texture would be like lean fresh meat. It was very chewy but not dry, and its taste was a hundred times better than fresh meat. It was like a combination of all kinds of seafood flavors.
After autumn, the weather along the coast of the fishing village was getting colder. The jellyfish brains and jellyfish skin rolls were mostly cold dishes. Eating too much cold food might not be good for the emperor's health.
So Li Ying came up with an idea. She marinated the jellyfish inner membrane with spicy barbecue seasonings, paired it with scallions and garlic, and grilled it on a hot iron plate, following the method of "grilled meat on a brazier" in the imperial capital. The jellyfish inner membrane sizzled on the plate, and the rich flavor of cumin and pepper made people's mouths water.
The all-jellyfish feast was a great success, and both the guests and the hosts enjoyed themselves to the fullest.