Chapter 727: Gone Viral

After the Taishi Snake Soup came the Baiwei Soup. The Baiwei Soup had no fixed ingredients, recipes, or even methods of preparation. How it was made and which ingredients were used depended entirely on the chef's mood and whether the chef felt suited for the task at hand.

In a sense, Baiwei Soup was Schrödinger's Soup. Even the chef might not be clear on the flavor of the soup until the lid was lifted.

Sour, sweet, bitter, spicy, and salty, all possibilities were open.

This final dish was also the closing dish, meant to leave an impression fitting for the climax of the Midsummer Feast, yet lingering and unforgettable. Jiang Weiming's Baiwei Soup was made with ingredients left over from previous dishes.

Half a pot of stock, a few stalks of choy sum, excess minced chicken, stray pieces of snake meat, fresh vegetables left from the Ding Lake vegetarian dishes, and, of course, a bit of the marinade used by Sir for the Dezhou Braised Chicken.