The food and wine were served.
Three small plates appeared on the table, each offering a different delicacy: marinated beef, salted peanuts, and stir-fried broad beans.
For this humble, rustic tavern, this assortment was close to the best it could offer in terms of appetizers.
Anything more extravagant was simply out of the question.
The tavern didn't have a master chef or access to exotic ingredients that might cater to a more refined palate.
This was as good as it got, a modest spread suited to its humble status.
As for the wine, it was indeed of excellent quality—a well-aged rice wine, known for its rich, deep flavor and esteemed among connoisseurs.
Two small jars of this wine could fetch a high price—seven or eight taels of silver if sold in a bustling town marketplace.
In this remote area, where fine wine was a rarity, the price could be even higher.
