“Not too salty!” another attendant said.

“Not too greasy!”

“Go easy on the MSG, or better yet, don’t use any at all. We’re tired of the restaurant flavors.”

Out of seven people, six had something to say.

James Brooks quickly caught on and, mixing flattery with salesmanship, said, “The opinions of you leaders truly represent the direction of Chinese cuisine—such insight, such vision… How about this: I’ll recommend three types of pot stews—country-style chicken, iron pot stewed small fish with corn cakes on the side, plus a mixed vegetable medley, all vegetarian! For the staple, big steamed buns, and for the rest, you can pick from the seasonal side dishes.”

“What’s country-style chicken?” The pretty girl Olivia blinked and glanced at James Brooks.

“It’s free-range chicken, raised in the countryside. No feed,” the chubby leader chimed in, then looked at James Brooks and smiled, “Young man, you haven’t asked me what foods I avoid.”

James Brooks gave a thumbs up: “You must be a gourmet, able to appreciate all five flavors—sour, sweet, bitter, spicy, and salty. Am I right?”

A guy this chubby must be on the same level as Stephen Foster, eating whatever he can get! But calling a fat guy a gourmet made the chubby leader laugh, and he accepted the compliment with a grin: “Ha ha… Good, good. But these three stews you mentioned are pretty standard. What’s special about them? They sound quite ordinary!”

“Hehe, sir, since you’re a connoisseur, I’ll be frank. The essence of fine cuisine lies in its beauty, not just the ingredients. Ingredients alone don’t determine the quality of a dish! … Making abalone and bear’s paw taste good isn’t a real skill; making radishes and cabbage delicious is what makes a true chef. The specialty of Jian Family Cuisine is revealing magic in simplicity. Our country-style chicken is sourced directly from the countryside and stewed with over a dozen Chinese herbs—neither oily nor greasy, the meat is tender and flavorful, and the aroma lingers. You’ll know as soon as you taste it. As the saying goes, for health, drink chicken soup; for longevity, eat chicken—simple as that! … The mixed vegetable medley is mainly a soup, rich and thick, prepared much like ‘Buddha Jumps Over the Wall.’ All the essence of the vegetables is simmered into the broth, the flavor goes right to the root—guaranteed to satisfy you… The iron pot stewed small fish is even more special. They’re all wild fish, caught by rod, no longer than three inches. After stewing, even the bones are soft. Corn cakes are stuck to the side of the pot, and you eat them with the fish soup—this is a tradition in Wulong… If you want something with a stronger flavor, we happen to have wild boar. This meat isn’t as fatty as farmed pork, with low fat content—definitely worth tasting, chewing, and savoring…”

James Brooks introduced the dishes with a lively rhythm, as if reciting a treasured list. Even before eating, everyone’s appetite was whetted.

“What do you all think?” The chubby leader smiled at the group. Except for those not qualified to speak or not planning to speak in this setting, everyone nodded and said, “Mr. Brooks, you decide. You’re the host, after all.”

Chairman!? What kind of official is a chairman? James Brooks was a bit surprised!

“All right then, young man, let’s go with your suggestions—three stews, add a portion of wild boar, and for the staple, steamed buns! Also, bring two light cold dishes, you pick. Just make sure it’s enough for seven people, but don’t waste anything,” said Mr. Brooks. In James Brooks’s eyes, this chubby man seemed both easygoing and authoritative.

“Mr. Brooks, I’ll have rice!” The pretty girl Olivia chimed in.

“Okay, who else wants rice?”

“I’ll have the same as Olivia,” another woman said.

“Good, let’s do it this way,” Mr. Brooks made the final decision.

“What about drinks? We have homemade corn liquor and sweet potato spirits! Neither is very strong,” James Brooks asked with a smile.

“Corn liquor, then. I tried it a few years ago… Olivia, Mr. Foster, what would you like to drink?”

“Juice, Huiyuan brand!”

“Got it… Please wait a moment!”

The little waiter ran off to report the order, dashing out in a flash…

……

……

“Mr. Brooks, what are corn cakes?” The pretty girl Olivia asked. From the city to the county—and this was the most remote county among the four districts and three counties of the provincial capital—the scenery was truly remarkable everywhere.

Mr. Brooks smiled and explained, “They’re made from cornmeal, stuck to the side of the pot. When the dish is ready, the cakes are done. You definitely haven’t tried them before—they taste much better than the palace-style steamed buns at Tianlong Grand Hotel!”

Another person laughed, “Mr. Brooks, you really picked an interesting place, and this little waiter is even more interesting! With that braid, he could be an actor.”

“Hehe… This kid is quite clever,” the beautiful woman commented with a smile, then asked, “Mr. Brooks, is the food here really as good as you say?”

That question hit home for everyone. They all looked at Mr. Brooks. After coming all the way from the provincial capital, instead of going to the government guesthouse, Mr. Brooks brought them here. The place was famous and clean, but compared to the high-end restaurants they were used to, it did seem a bit lacking.

“This is a place that returns to simplicity. It doesn’t matter how much I praise it—you’ll have to taste it yourselves to judge… Modern cuisine focuses too much on appearances, always boasting about high prices, great ambiance, and meticulous preparation, but in doing so, it loses the true essence!” The chubby Mr. Brooks said with a smile.

Olivia followed up, “Essence!? So what is the essence of fine cuisine?”

“It’s simple—just two words, and they’re always right: tastes good, eat well!”

Mr. Brooks’s words drew a round of laughter, but after the laughter faded, everyone felt they were truly insightful!