Ye Mengyi was not at all nervous. She first washed the mushrooms thoroughly, tore them into thin slices, then marinated them with salt and cooking wine.
Next, she mixed a batter and coated the marinated mushroom slices before dropping them into hot oil to fry.
Inside the kitchen, the oil sizzled and popped. The battered mushrooms tumbled in the hot oil, gradually turning golden.
Standing beside the stove, Ye Mengyi guided the heat control. “Fry a little longer. Once the outer layer turns crisp, take them out—otherwise the fresh flavor will escape.”
The rich aroma seemed to grow legs of its own, seeping out through the cracks of the kitchen window and quickly filling the entire dining hall.
The men drinking stopped mid-sip, the women chewing sunflower seeds straightened their necks, and even the accountant at the counter raised his head from his abacus.
“Waiter! Waiter!” A table by the window knocked on the table. “What are you cooking in the back? It smells amazing! Bring us some too!”
The waiter hurried over with a smile. “Honored guests, it’s not stew—it’s fried mushrooms. We haven’t decided whether to put it on the menu yet…”
“Mushrooms?” The diners immediately erupted. “Aren’t those poisonous? You dare sell that in a restaurant?”
“It smells good, but don’t tell me it’s deadly good!”
The discussion reached the shopkeeper, who glanced toward the kitchen and signaled the waiter. “Bring out the fried mushrooms.”
The waiter quickly returned to the kitchen and soon came out holding a white porcelain plate.
On the plate were golden fried mushrooms, still steaming, sprinkled lightly with salt.
Ye Mengyi, Lu Qingshan, and Lu Qinghai also walked out and stood at the side of the hall.
All eyes instantly turned toward the dish. No one dared to move first.
After all, the reputation of “poisonous mushrooms” was too frightening—no one wanted to risk their life for a taste.
Ye Mengyi smiled slightly, picked up a pair of clean chopsticks, calmly took a piece, blew on it gently, and ate it.
With a crisp “crunch,” she chewed slowly, her eyes lighting up. “Crispy outside, tender inside, very fresh.”
Lu Qingshan followed suit, taking a bite and nodding. “Indeed delicious—better than the stew we had yesterday at home.”
Lu Qinghai couldn’t hold back either. He grabbed a piece and stuffed it into his mouth. “So good! Even better than meat!”
After the three of them ate for a while with no signs of discomfort, the diners exchanged glances, their appetites fully awakened.
A bearded man finally couldn’t resist. “I’ll try it!” He picked up a large piece and bit down—his eyes widened instantly. “Wow! Incredible! Crispy like a cracker on the outside, juicy inside, no strange taste at all!”
With the first brave eater, everyone else quickly followed. In the blink of an eye, the entire plate was gone.
“So good! Amazing!”
“Where did you pick these mushrooms? Even better than shiitake!”
“Shopkeeper, put this dish on the menu immediately! We all want it!”
Seeing the crowd’s excitement, the shopkeeper’s wrinkles spread into a wide smile.
He walked over to Ye Mengyi and cupped his hands. “Madam Lu, you have real skill! I’ll take both of your baskets! Name your price!”
The tension in Ye Mengyi’s heart finally eased. She smiled. “Since you’re so straightforward, let’s go with three copper coins per jin.”
The shopkeeper beamed. “Agreed! Three coins per jin! We’ll weigh them now.” He turned and called, “Lao Liu, bring the scale!”
Ye Mengyi added, “Since the shopkeeper trusts us, we won’t disappoint you. If you need more in the future, just let us know in advance—we’ll deliver on time.”
“Excellent!” the shopkeeper said joyfully. Just then, the bearded man nearby scratched his head and asked, “Madam Lu, are these mushrooms everywhere in the mountains? Since they’re edible, can I go pick some myself?”
Ye Mengyi quickly waved her hand. “Please don’t be careless. Not all mushrooms are edible. The ones we pick—like oyster mushrooms, elm mushrooms, and others—grow in specific environments and have distinct shapes. You must recognize them properly.”
She pointed at the remaining samples in the basket. “For example, oyster mushrooms grow in side clusters with lateral caps; elm mushrooms are bright yellow; pine mushrooms have a ring on the stem. These are identifying features. If you don’t know them and pick randomly, it could be dangerous.”
“I didn’t know there were so many details!” the man said, startled. “Better to eat them at the restaurant then. Shopkeeper, you must add this dish quickly!”
The surrounding diners agreed enthusiastically. The shopkeeper smiled broadly and led Ye Mengyi and Lu Qingshan to the accounting room.
Inside, Old Liu had already finished weighing the mushrooms. “A total of forty-two jin. At three coins per jin, that makes one hundred twenty-six coins.”
The shopkeeper personally counted out copper coins, wrapped them in cloth, and handed them to Lu Qingshan. Then he turned to Ye Mengyi. “Madam Lu mentioned other mushroom dishes earlier?”
“Yes,” Ye Mengyi nodded. “What we made just now—crispy fried mushrooms—is the simplest. There’s also mushroom chicken stew, mushroom soup, and stir-fried mushrooms with meat. Each has its own flavor.”
The shopkeeper’s eyes lit up. “And the recipe for this fried mushroom dish…”
“I’ll write it for you now.”
She took the paper and brush and quickly wrote down:
Wash mushrooms thoroughly and drain well. Coat with egg batter (flour mixed with a little salt and scallions until it clings to the mushrooms). Fry in oil heated to medium temperature until golden brown, then remove and drain. Ready to serve.
When Ye Mengyi picked up the brush, the shopkeeper noticed her proper grip and smiled. “Madam Lu can read and write? That’s rare indeed.”
The brush paused slightly. “My father was a scholar, though he passed away early. I learned a bit from him when I was young. I’m not very skilled, but writing recipes is no problem.”
“So you come from a scholarly family,” the shopkeeper praised, then turned to Lu Qingshan. “Brother Lu is fortunate to have such a capable wife!”
Lu Qingshan cupped his hands in thanks, his gaze resting on Ye Mengyi.
She was still writing, sunlight falling through the window onto her hair. Her profile looked especially gentle in the scent of ink.
He swallowed slightly and simply said, “Thank you for your care, Shopkeeper.”
“It is I who should thank you,” the shopkeeper replied, looking at the neatly written recipes.
Ye Mengyi finished the fried mushroom recipe but did not stop. She took three more sheets and continued writing:
Chicken Stew with Mushrooms: Cut chicken into pieces and blanch to remove blood. Stir-fry ginger and scallions in oil, add chicken and fry until slightly golden. Add soy sauce, pour in hot water to cover, simmer for half an hour, then add soaked dried mushrooms and cook until tender…
Mushroom Soup: Wash and slice assorted mushrooms. Bring bone broth to a boil, add mushrooms and cook for fifteen minutes. Season with salt and white pepper, garnish with scallions…
Stir-fried Pork with Mushrooms: Slice pork belly and render fat. Add minced garlic, then oyster mushrooms and stir-fry until they release moisture. Season with soy sauce and a little sugar, finally add garlic shoots and stir-fry until done…
After writing all four recipes, she placed the brush on the holder and said softly, “These dishes are not difficult. The key is heat control and seasoning—highlighting the natural freshness of the mushrooms.”