Chapter Twenty: Dining on Wind and Sleeping Under Dew

Dining on Wind and Dew was, in fact, a portable seasoning developed in the twenty-ninth century. Although this seasoning only appeared in that era, the ingredients that comprise it have long existed.

To craft this blend, one must combine table salt, light soy sauce, vinegar, cooking wine, sweet bean paste, chili bean paste, fermented black beans, tomato paste, ketchup, sesame paste, mayonnaise, chili, Sichuan pepper, peppercorns, star anise, cumin, pickled peppers, starch, MSG, oyster sauce, and various other condiments in precise proportions. The process, naturally, was exceedingly complex.

When Shen Ye began his attempts at making the seasoning, even with the aid of professional skills, he failed repeatedly. It took him ten days of effort before he succeeded in producing Dining on Wind and Dew for the first time.

This seasoning, at first glance, appeared snow-white, almost milky, and faintly translucent. It gave off no aroma whatsoever. Shen Ye scooped out a little with a spoon and tasted it—there was no flavor at all, only a vague sensation reminiscent of ice and snow.

Had he failed, or was this how the seasoning was meant to be? Perhaps it was flavorless on its own and had to be added to a dish to work its magic.

So he set about cooking. Since his father was often at the card table and his mother busy in the little shop, Shen Ye had learned to cook from a young age and was quite skillful. He casually decided to make a classic Cantonese dish: Typhoon Shelter Fried Shrimp.

The recipe was not complicated, the key ingredients being red chili, egg white, salt, white pepper, cooking wine, and cornstarch. Shen Ye had made this dish many times before, so within ten minutes it was ready. He then added a dash of Dining on Wind and Dew and gave it a stir.

He took a taste.

Immediately, a burst of exquisite flavor blossomed in his mouth, the sensation so intense it seemed to strike directly at his brain. It was as if a lively shrimp danced before him, and his very soul was washed clean by the shrimp’s freshness. Each bite revealed the plumpness of the shrimp, its vitality, and the briny tang of the sea, all unfolding vividly in his mouth.

Delicious! It was the best shrimp he had ever tasted in his life.

Shen Ye couldn’t stop eating, and in a matter of minutes, the entire plate was gone, leaving him still craving more. Staring at the empty dish, he realized just how potent the effect of Dining on Wind and Dew truly was—far beyond his expectations.

If he were to open a restaurant, surely he could make a fortune!

Shen Ye knew well that, having acquired the Hero System, he was meant to uphold justice in secret and punish the wicked. But outwardly, he needed a cover identity and a normal life. Otherwise, in the eyes of his parents and relatives, he would be nothing but a good-for-nothing living off his family—the shame of it was unthinkable.

Opening a fine restaurant seemed the perfect solution. Not only could it provide a respectable front, but it would also help supplement his family’s meager finances—they truly lived in poverty.

Shen Ye pulled out his phone and opened the Gaode map app to study the local area, considering where business might thrive. There were four possible locations in the county.

The first was the old city center, the area Shen Ye knew best. But the old city was dilapidated and its residents’ spending power was low. While inexpensive eateries might do fine, not a single high-end restaurant had succeeded there. He ruled it out immediately.

The second possibility was the new district, developed over the last five or six years. Many people now lived there, and nearly everyone owned a car. The population had significantly greater purchasing power than that of the old city. Several upscale restaurants in the new district were thriving.

The third option was the industrial zone, home to numerous factories and tens of thousands of workers. However, dining establishments there were mostly simple affairs—cheap lunch spots with set meals. Opening a high-end restaurant in the industrial zone would be ill-advised.

The fourth location was by the sea. The county bordered the ocean, and there was a place known as Silver Beach, its sands white as silver. The region experienced strong winds about a hundred days a year, but rarely exceeding gale force six. The area was pristine, unspoiled, and environmentally friendly, with no tidal flats, no aquaculture, and no industrial projects, preserving a pure natural ecosystem. It was primarily a tourist destination, and there were always a fair number of visitors.

Most enticing of all, not far from Silver Beach stood two universities relocated from Guangzhou. Many students there were well provided for, receiving monthly allowances of fifteen hundred or even two thousand yuan. Especially when college students fell in love—was money ever really money then?

Thus, the fourth location was suitable.

The first and third options were discarded. Now he had to choose between the second and the fourth.

Both had their merits: the fast-growing new district and the scenic tourist area.

After some thought, Shen Ye decided on the tourist zone—Silver Beach. Not because it offered any particular business advantage, but for a single reason: the scenery was beautiful.

To run an excellent eatery amid picturesque seaside views, to hire a few bright young women, to watch the beach and the bikinis—what a life that would be, intoxicating even to imagine.

Life need not always be a struggle.

Sometimes one may live at leisure.

When it is time to enjoy, one ought to do so quietly and well.