The next morning, after having breakfast, I bid farewell one by one to my teachers, senior sisters, and volunteers. Yan Feng hugged each person, giving me a music notebook with his home address and phone number written on it, urging me to contact him when I visit the United States. He presented sheet music to my senior sister, congratulating her once again on achieving first place. Coffee beans were gifted to teachers Dan, Chen, and Zhou, with Yan Feng mentioning their positive impact on their teaching.
Afterwards, we headed to a dinner hosted by the Chinese Ambassador to the United States.
"Ambassador Wang Zhuo came specifically from New York to congratulate us. The assistant minister from the Ministry of Culture helped organize this," excitedly mentioned Teacher Zhou.
"Yes, this is the highest honor we've ever received in our history," added Teacher Chen.
"We'll be going to dinner soon, so let's also pay attention to our appearance," said Teacher Zhou, adjusting his suit.
"Yes, we can't be too disrespectful," replied Teacher Chen.
"I heard the ambassador will be returning to China next year. After that, he might be assigned to another country's embassy," Teacher Zhou mentioned.
"Oh, really? That works out well. When he returns next year, we can gather again. It would be a good opportunity to discuss international collaboration within the music association," someone responded.
"By then, Teacher Dan can also come to Beijing. It might be convenient to discuss the future development of these kids and our association's activities," Teacher Zhou turned to Teacher Dan.
"Sure, but today let's have a chat with Wang Zhuo," Teacher Dan said, while Teachers Chen and Zhou continued their lively conversation.
"Li Li, your performance this time was really excellent. However, don't get too proud. Keep up this momentum; we still need to prepare for the next competition," Teacher Dan advised my senior sister, not participating in the discussion between Teachers Chen and Zhou.
"Alright, besides the fundamentals, I'll practice all the assigned pieces when I get back. I'll also listen and watch more. I feel like I've learned a lot from other participants in this competition," Li Li promised Teacher Dan.
I didn't fully understand what they were talking about. As I listened to their murmured conversation, I opened the notebook Yan Feng had given me. In addition to an English address and his phone number, there was a handwritten piece of sheet music. I looked at the musical notation; it was the piece from last night. The sound emerged from within my eardrums, slow and distant. The melody was even sadder than the one from last night, and a trace of melancholy slowly rose in my heart.
Soon, we arrived at the restaurant, an elegant two-story establishment. The second floor's railing, crafted in an iron geometric pattern, separated the space. Its top was adorned with rose-colored wooden handrails, described by the waitstaff as "art deco" style. In the ground floor hall, a U-shaped rosewood bar encircled the center. Two large bouquets, as tall as I was, stood at either end of the bar, and a row of high stools neatly surrounded it. A red velvet-textured carpet covered the entire hall. Snow-white tablecloths lay flat on wooden tables, adorned with red wine glasses, napkins, and cutlery neatly placed in front of each wooden chair.
The walls of the restaurant were intricately covered with a combination of wood and mirrors. Square wooden carvings adorned the wooden walls. One side of the wall, near the stairs, featured an entire wall of cross-shaped wine racks filled with red wine bottles. I felt delighted, finding a sense of familiarity in such a place. It was a concept established in my mind since I was very young - true nobility shouldn't intimidate but express beauty and refinement. Just like the first time I attended such an occasion, I didn't feel out of place. It was a familiar and welcoming atmosphere.
The waitstaff, impeccably dressed in formal vests, white shirts, and trousers, looked mature, perhaps around the same age as Teacher Dan but carried a composure and thoughtfulness that young people might lack. We were led to a private room, where two Chinese individuals in all-black uniforms stood by the door with a somewhat serious expression. The red velvet carpet continued into the private room, adorned with several paintings on the walls. The wooden walls gave way to champagne-colored floral wallpaper. A fireplace directly faced the room's entrance, flickering with warmth. Glancing up, just in front of the fireplace, a middle-aged man in a well-tailored suit sat at a round table. He wore rimless glasses and neatly combed his hair to the side. Seated beside him was a younger man, equally impeccably dressed. When they saw us enter, both of them stood up.
"Ambassador Wang Zhuo is truly too kind," Teacher Zhou said as he approached, firmly shaking the middle-aged man's hands.
"This restaurant is really high-end," Teacher Chen added, echoing the sentiment.
"Thank you, Ambassador Wang Zhuo," Teacher Dan said.
"It's my pleasure, my pleasure," Wang Zhuo shook hands with the teachers one by one, then his gaze fell on Li Li, "This is our champion."
Li Li, showing a rare hint of shyness, nervously replied, "Hello, Mr. Wang. Li Li still has to continue working hard."
She handled herself gracefully, releasing a subtle nervous breath.
"Li Li is excellent, and Teacher Dan also deserves credit," Wang Zhuo continued, then noticed me, "And who is this...?"
"Yexi, Li Li's junior. He is also very talented, a future pianist with great potential. He secured third place in the Liszt International Piano Competition last year," Teacher Zhou interjected, seizing the opportunity.
"Oh? Achieving a ranking in the Liszt International Piano Competition at such a young age?" Wang Zhuo looked at me with a smile.
Suddenly unsure how to respond, I was saved as Teacher Dan spoke up, "Little Xi is indeed a genius. He has only been learning the piano for three years but has already reached an impressive level."
"Truly remarkable. China has outstanding talents," nodded Wang Zhuo.
"I am still in the learning process. Thank you, Uncle Wang," I finally managed to squeeze out a couple of sentences. Teachers Chen and Zhou exchanged a glance, showing some difficulty. Wang Zhuo seemed to sense it and continued, "It's okay. You are the future of China. That's wonderful. Let's sit down for a meal."
As we sat down, Wang Zhuo continued, "Texas is famous for its grilled steaks, and Mexican cuisine is also renowned. The restaurant we're in today is well-known locally for its steaks. Fort Worth was originally known for authentic cowboy cuisine and was an important stop on the Chisholm Trail for cowboys. Beef has become a natural choice for the local cuisine. In addition to steaks, this restaurant also offers fresh seafood and a wide selection of red wines."
"We should have a drink with Ambassador Wang Zhuo. Many years ago in Beijing, we should have had a drink then, hahaha," Teacher Zhou said enthusiastically.
"You have a long flight later tonight. Just a light lunch will do for now," Wang Zhuo picked up the menu and began to browse. Then, he told the waiter, "20 broiled oysters casino, crab cake, charred octopus, smoked salmon french toast, wagyu meatballs, steak tartare, and a dry-aged prime ribeye for each person..."
"No need to order too much," Teacher Zhou interrupted.
"Don't worry; the portions here aren't too large. And we have 11 people today, plus two kids who are still growing, so we should eat a bit more," Wang Zhuo continued, picking up the wine list. "Let's go for two bottles of champagne to celebrate. The first one, Nicolas Feuillate. That should do."
He closed the wine list, handed it to the waiter, left a few tips, then adjusted his cufflinks, unfolded the napkin on the table, and straightened his posture. Placing both hands on the table, he looked towards the young man next to him and whispered something into his ear, covering it with one hand. After finishing, Wang Zhuo cleared his throat, preparing to address us.
"Have you adjusted to these past few days? It's your first time in the United States, right? Are you getting used to the food? Although the United States seems developed, with excellent urban infrastructure, a growing number of households owning cars, and a thriving internet, there's still a lack of a proper culinary culture. When it comes to respectable dining, it might be limited to things like steaks," Wang Zhuo said, leaning back and relaxing against the chair.
"Everything's been good. The catering provided by the organizers these past few days has been excellent, and we teachers also enjoy Mexican cuisine. The two kids especially love fast food," Teacher Zhou replied.
"Haha, Mexican cuisine is considered delicious in Western cuisine. Their meat sauce and bean sauce have some similarities. But still, Chinese food is the best. In recent years, there have been quite a few good Chinese restaurants in New York. Even with those, I still miss Beijing's Zhajiangmian," Wang Zhuo said.
"Beijing Zhajiangmian is indeed good. Every time I go to Beijing, Teacher Zhou always treats me to Zhajiangmian," Teacher Chen added.
"There's more than just Zhajiangmian in Beijing. Old Zhou, treating them to just Zhajiangmian is a bit unfair, isn't it?" Wang Zhuo teased.
"No, no. Teacher Zhou also treated me to Quanjude and Dong Lai Shun, as well as Western fast food like McDonald's and KFC," Teacher Chen leaned back, crossed his hands, and continued.
"Speaking of fast food, I believe Beijing opened McDonald's and KFC chains a few years ago. Last year, the first McDonald's in Chengdu opened, and the queue was two blocks long. I tried it, but I really couldn't get used to it. The fried chicken was too tough, dry, and tasteless," Teacher Dan shared, and everyone burst into laughter. As the laughter subsided, the waiter brought broiled oysters, crab cakes, smoked salmon French toast, and steak tartare.
Li Li and I exchanged a glance, both wondering how to eat these dishes. Wang Zhuo seemed to sense our confusion and said, "These are appetizers, a bit lighter in flavor. Just use the serving spoon to scoop some onto your own plate like this. See, you can eat them directly. The steak tartare is raw, mixed with olive oil and a bit of balsamic vinegar, very flavorful."
Li Li and I followed suit, and after taking a bite, we found it surprisingly delicious. Then, one exquisite dish after another was served on the table. I swear, these were the most exotic dishes I had ever eaten in my life. Each dish had a beautifully arranged presentation, with the edges of every plate immaculately clean. In the center or to the side of each plate, there was perfectly arranged beef or meatballs, their rich red juices mixing with the sauce, flowing to the edges of the carrots and cauliflower cut into uniform pieces. These dishes, illuminated by the light in the private room, resembled actors on a stage, with the flickering warm light from the fireplace. There was nothing more elegant and noble than this room. In this moment, I attributed all of this to the piano - more performances, more awards. I loved music, and it brought me not only its own beauty but also many unknown experiences, extraordinary occasions, and admiring glances. I realized that I needed to practice harder, surpass everyone, step onto the stage, win first place, and be forever the first, deserving to enjoy all this splendor.