Chapter 78: Grand Opening

In the blink of an eye, another month had passed, and the opening of the tavern was set for the first of October.

On the last day of September, after dinner, Liu Qin gathered with everyone in the Ink Fragrance Courtyard, accompanied by Cui Yu, to celebrate in advance the opening that would take place the next day.

That evening, Liu Qin announced the rules she and Xiao Wu had spent two full months devising.

First, when outside, Liu Qin was to be addressed as “Young Master” (except in front of the Old Madam); Jiang Li as “First Young Master,” Xiao Wu as “Second Young Master,” and Fang Nuo as “Third Young Master.”

Second, no one was permitted to refer to themselves as “servants” (except before the Old Madam).

Third, matters regarding the shop were to be kept confidential. No one was to let it be known that it was operated by the Liu family. If anyone inquired about the owner, they were to say the surname was Xiao.

Fourth, there were no further rules for the time being; others would be added as needed.

Though there were only three points, Liu Qin had thought them through carefully. Addressing herself as “Young Master” was inevitable—she could hardly appear in public as a young lady. The other titles for Jiang Li and the others were simply for convenience. As for the surname “Xiao,” Liu Qin had already chosen her alias: Xiao Yao, signifying freedom and ease. She couldn’t help but feel a surge of excitement at the thought of traversing the world with Jiang Li under the name Xiao Yao.

The prohibition against referring to themselves as “servants” was something Liu Qin had long wanted to implement. She found the term grating, and since Changxing and the others would soon be representing her in dealings with various people, they couldn’t afford to be lacking in confidence from the outset. They would have to straighten their backs and at least not regard themselves as mere underlings.

The night passed with a mix of excitement and apprehension among the group.

October first dawned bright and clear—a perfect day.

Early in the morning, teams of lion and dragon dancers paraded through the streets of the northern district, beating drums and gongs. The children who followed them, brimming with excitement, told the gathered crowds that a new tavern had opened in South Alley, and that on its opening day, every guest would receive a special gift.

At high noon, the lion and dragon dancers converged at South Alley and performed energetically at its entrance. Onlookers crowded in, filling the alley to bursting, and there were frequent murmurs of curiosity about when such a tavern had sprung up there.

Most people shook their heads, having heard nothing of it. All they saw was a freshly renovated building of blue bricks and green tiles, its façade newly adorned. Two bright red lanterns hung high at the entrance, and a wine banner slanted from the roof, fluttering in the breeze, bearing in bold, vigorous script the great character for “Wine.” A plaque above the doorway was draped in red silk, not to be unveiled until the appointed hour.

Just then, a man of about fifty, dressed in a blue silk robe and possessed of kindly features, strolled out the door. He clasped his fists in greeting to the crowd and, stroking his beard, smiled and addressed them: “Esteemed neighbors, my humble shop opens today. I am deeply honored by your presence. Though modest, we have prepared the finest food and rarest wines for your enjoyment. Please, do us the honor of stepping inside to have a look.”

Some scoffed at his words, but at last someone took the first step inside. At that moment, a youth emerged from the shop and said to the man, “Uncle Cheng, the time has come. It’s time to unveil.”

Uncle Cheng nodded, waved his hand, and the lion and dragon dancers renewed their efforts with even greater vigor. Firecrackers exploded in a cacophony, and Uncle Cheng pulled down the red silk from the plaque with a flourish, revealing two golden characters that gleamed in the sunlight: “Jade Nectar.”

Jade Nectar—an unusual and striking name for a tavern.

It seemed that, from those very characters, one could sense there was indeed something out of the ordinary about this establishment. As the firecrackers died down, the crowd surged forward, drawn irresistibly into the shop.

Upon entering, they found themselves in a spacious hall with a dozen or more tables. Between the tables and in the corners were cleverly placed pots of greenery, lending the space a lively, verdant air.

On the walls hung several paintings, each different from the typical tavern fare. They told a continuous story—one could say it depicted a husband and wife brewing wine together. The figures in the paintings were vivid and lifelike, making viewers feel as though they had stepped into the scenes themselves.

Before the crowd could properly admire the surroundings, a server approached with a beaming smile, warmly inviting them to be seated. Though the servers wore coarse cotton clothing, their attire was well-fitted, clean, and neat, giving them a spirited appearance. Looking around, one noticed that all the servers were dressed alike, and many in the crowd silently nodded in approval.

Once seated, the servers swiftly brought tea and tableware. The clean, natural pine tables polished to a warm sheen, together with the thin, white porcelain bowls and plates, were a delight to the eye.

Piping hot tea was poured into the delicate porcelain cups, sending up curling wisps of steam. The pale yellow tea was clear and elegant, its aroma wafting through the air. Even before tasting it, someone praised, “Excellent tea!”

“You have a discerning palate, sir. This is Meishan Spring Buds, just picked this spring.” The server, who looked barely old enough to have his hair tied up, was nonetheless cheerful and eloquent.

Meishan Spring Buds might not be the rarest of teas, but it was certainly good. Taking a sip, one found the fragrance lingered pleasantly. The server had spoken no falsehood. Then the server asked, “What would you like to eat, sir?”

“What fine dishes and wines do you serve here?”

The diminutive server looked up with confident smile. “Excellent question, sir. We have many fine dishes. For cold appetizers, there’s marinated beef, braised pig’s head, braised pork knuckle, roasted phoenix wings… For hot dishes, we have stir-fried intestines, sautéed beef, shredded vegetables with chili oil…”

The server rattled off a long list, barely pausing for breath, leaving those nearby stunned—such eloquence seemed wasted on a mere server.

The customer who had spoken earlier laughed, “Young man, your list is so long you’ve left my head spinning. Let’s see, bring two jin of that marinated beef, two braised pork knuckles, a plate of stir-fried intestines, and a pot of your best wine.”

“Right away, sir. Please wait a moment.”

The server hurried to the kitchen, and soon returned with a tray, laying out the beef, pork knuckle, and wine on the table. He also produced a small bamboo dish holding a folded white cloth.

“What’s this?” the customer asked, pointing at the cloth.

Still smiling, the server explained, “Our proprietor says pork knuckle is best enjoyed by hand, so these cloths are for wiping your fingers. They’ve all been boiled in hot water, so please use them with confidence.”

The server then indicated under the table, and the guests discovered that each table had one or two bamboo baskets. The server explained that these were for discarded bones—after eating, just toss them in the basket, keeping the floor clean, the diners’ feet unsoiled, and the appetite undisturbed. “It also lightens our workload,” the server added with a grateful smile, endearing himself and the shop to the guests.

Soon, more guests began ordering. When the first customer started eating, a piece of beef in one hand and pork knuckle in the other, washing it down with wine and exclaiming, “Delicious!” and “Excellent wine!” those around, enticed by the aroma, could resist no longer. They all called for the servers to bring them food and drink, plunging the place into a pleasant bustle.

Despite the chaos, these half-grown boys working as servers handled it all with composure, showing clear signs of training and earning even more admiration.

At that moment, a group of well-dressed young men entered, their attire marking them as sons of wealth. Even the older manager personally stepped forward to greet them. After a polite exchange, a server approached and said attentively, “Gentlemen, the proprietor has reserved a private room for you. Please follow me this way.”