Constructing the restaurant.

Li Zhi, with his deep pockets, was a man of action. He purchased several adjacent plots of land and buildings near the center of the East Market at a premium, then wasted no time in having them torn down. Shortly after, he handed the architectural blueprints for the "Jinwang Pavilion" to Pei Mingli, instructing him to transform the site into a high-end restaurant featuring a three-story main building flanked by two two-story annexes.

Having followed Li Zhi for some time, Pei Mingli had seen his fair share of grand affairs. Yet, he was still taken aback by the sheer scale of the restaurant Li Zhi intended to build. Hesitantly, he asked, "Your Highness, how long would it take for a restaurant of this size to recoup its costs? Should we perhaps start with something smaller?"

Li Zhi waved a hand dismissively. "Rest easy, Manager Pei. When has any business of mine ever lost money?"

Pei Mingli couldn't help but remind him, "Your Highness, building a restaurant of this magnitude will take considerable time. It seems a waste to have so much capital tied up in it for so long!"

Li Zhi laughed. "Do not worry about the money. In a few days, I shall entrust you with a business that is exceptionally profitable."

Upon hearing mention of a lucrative new venture, Pei Mingli was immediately intrigued. "May I ask, Your Highness, what this great business might be?"

Li Zhi smiled. "Liquor. Fine wine."

"Fine wine?" Pei Mingli replied. "Is it better than the Sanle-Jiang?"

"How could the wine I produce be compared to the Sanle-Jiang?" Li Zhi said. "Just wait patiently for a few days, and I shall show you what true fine wine is."

Ever since the idea of opening a restaurant crossed his mind, Li Zhi had thought of brewing his own spirits. He had been so young that he had completely forgotten about such an important matter. It was a shame, he thought, that he had already synthesized alcohol earlier; it felt like a waste of such excellent equipment. But it was not too late to start now. In any case, he could not mass-produce high-proof spirits—not only because current grain yields were insufficient for such indulgence, but also because the people of the era were simply not accustomed to strong liquor.

Li Zhi had secretly sampled the local wines before; almost none exceeded ten percent alcohol by volume. If people were used to drinking such mild beverages, could they handle the throat-searing intensity of high-proof spirits? Thus, Li Zhi intended to brew low-proof spirits, with perhaps only a small amount of high-proof liquor offered as a specialty. With his command of distillation techniques, he could solve a problem that plagued every tavern owner of the day: the short shelf life of their products.

In this era, wine was generally consumed as soon as it was brewed, as it lacked the stability for long-term storage. People had even developed the habit of warming their wine, which was essentially a method of sterilization. To save time, Li Zhi bought a small, failing distillery, allowing him to bypass the lengthy process of making fermentation starters. He kept the former owner and his family on board; while their techniques were limited, they understood the brewing methods for every variety of liquor. For Li Zhi, who possessed the theoretical knowledge and familiarity with fine spirits, this was a perfect complement. The owner knew how to make starters and manage fermentation, while Li Zhi understood distillation and blending. The owner knew how to brew fruit wine, but Li Zhi knew how to prevent spoilage.

Within just a few days, the first batch of millet wine was produced. When the owner saw that the liquid was as clear as water, he thought his eyes were playing tricks on him. Li Zhi set aside the first portion of the distillate, then poured a sample for the owner and Pei Mingli to taste.

At first, the owner dared not drink, watching as Pei Mingli took a small sip. Because the color was so unusual, Pei Mingli only took a tiny amount, yet he was still sent into a fit of coughing that lasted for quite some time. His face turned crimson before he could finally catch his breath. Clutching his throat in alarm, he looked at Li Zhi and stammered, "Your Highness, I fear this wine is poisoned."

Li Zhi laughed. "Rest assured, Manager Pei. It is not poisonous; it is simply quite potent."

Pei Mingli felt slightly relieved. He focused on his own sensations, feeling a warmth like a raging fire spreading from his throat down into his chest and abdomen. The sensation lasted for a while before slowly subsiding, leaving behind a rich, lingering aroma of grain. Realizing his body felt fine, he cautiously took another small sip. This time, he swallowed more slowly, clearly experiencing the entire journey of the spirit down his throat. It was a sharp, spicy sensation that initially overwhelmed the aroma, but as the liquid settled into his stomach, a wave of warmth bloomed in his chest.

After careful reflection, Pei Mingli frowned. "Your Highness, I find this wine is not very pleasant to drink."

Li Zhi smiled but said nothing. He then turned his gaze toward the distillery owner, who, seeing Li Zhi's expectant look, gathered the courage to take a small sip. Being better prepared than Pei Mingli, he felt the full effect immediately. A moment later, the owner also said, "I, too, find it not very pleasant."

Li Zhi then drew off more liquid, and when about half the contents remained in the still, he gave the two men another glass each. Pei Mingli tasted it again; this time, he found it barely acceptable, though still not quite right. The owner agreed, doubting it would sell well.

Li Zhi continued the process, stopping only when less than a third of the liquid remained. When the two men tasted this final portion, they immediately and unanimously agreed that this was the finest spirit on the market.

Li Zhi turned to the owner. "Your task now is to blend all these spirits to match this flavor." He pointed to the equipment used to distill water and added, "Use this purified water for the blending."

The owner had never seen such a method of brewing, and he could only nod in obedience. Li Zhi then explained the method for brewing fruit wine: the fruit must be steeped in the high-proof spirit. This was a technique he had learned from a friend in his previous life. This method would significantly extend the shelf life of the fruit wine.

With these instructions complete, the remaining work was merely the storage of the spirits—a task the owner understood better than Li Zhi, so he felt no need to belabor the point. The construction of the restaurant would not be finished overnight, and this time was perfect for stockpiling a large supply of liquor. Once the Jinwang Pavilion opened, with its unique stir-fried dishes and this exceptional wine, it would surely take all of Chang'an by storm.