The fire in the kitchen stove burned vigorously, orange flames licking the bottom of the large wok. Water bubbled and gurgled in the pot, steam rising in waves. The kitchen was enveloped in warmth, truly cozy and snug.
Wang Wen had been seated at the table by Su Chi to eat. He blew on the hot vegetable soup a few times, waiting for it to cool slightly before taking slow sips from the rim of the bowl. The warmth traveled down his throat, and his whole body felt much more comfortable.
He’d traveled all morning, having eaten only a few dry flatbreads with hot water before leaving—not very filling and not warm either. His stomach was empty and growling.
After drinking half a bowl, Wang Wen peeled the five-spice egg from the white porcelain dish, finding it more and more delicious with each bite.
He finished the two eggs in no time and said to the busy Su Chi: “Mm, this egg is perfectly braised. Little Chi, your cooking has improved again.”
Su Chi was organizing the dried goods, preserved fruits, and cured meats nearby. He looked up and smiled: “These eggs are indeed delicious—they sell very well at the shop too.”
Wang Wen finished everything in his bowl, washed it at the sink, and asked Su Chi what he could do to help.
He couldn’t sit idle. Now that he was full and warm from head to toe, he had energy and wanted to help the young couple lighten their workload.
Su Chi gently nudged him out, his delicate brows furrowing: “No, Father. You’re a guest today—it’s not right to have a guest do chores. Just look around, or go rest in the inner room. We’ve prepared a room for you, with fresh bedding, all ready for your stay.”
Seeing how thoughtful the two were, Wang Wen felt warm inside. Not wanting to disappoint his son’s kindness, he went to take a look around the yard.
The courtyard walls were taller than those in the village, made with sturdy materials.
The yard was spacious, bright, and clean at a single glance. A tree stood in one corner, yet there were hardly any fallen leaves on the ground. The firewood was stacked neatly into two large piles, with no wood chips on the ground—a clear sign of how carefully the couple maintained the place.
Wang Wen felt delighted just looking at it. Such a fine house—his child had really put thought into it. Their life was solid and steady. His son had finally made it through the hard times.
On the west side was a freshly tilled vegetable plot. Wang Wen’s hands itched to work. He asked Su Chi for the seeds they’d just put away. Since Su Chi couldn’t spare the time right now, he had no choice but to let his father do as he pleased, telling him not to overexert himself.
Xie Yushu returned to Su Chi’s side to assist. They planned to make three hot dishes, two cold dishes, one soup, one staple, and one dessert for today.
There was still some time until noon—plenty of time. They worked unhurriedly. The rhythmic “thump thump thump” of chopping blended with the “crackle pop” from the stove, creating a comforting soundtrack.
By the counter, Su Chi skillfully kneaded the dough. He pressed, folded, and shaped the white, plump ball of dough into various forms, then rolled it flat, folded it layer by layer, dusted it with flour, and cut it into thin, even noodles.
Today’s staple wouldn’t be rice—they’d switch it up to stir-fried noodles.
Stir-fried noodles were also Xie Yushu’s suggestion. She’d been craving them for a long time—she missed the wok-hei laden stir-fried noodles from modern street stalls. The vendor would load up the ingredients, sprinkle in the sauce, and the steaming, fragrant noodles would send their tantalizing aroma half a street away. One mouthful of noodles mixed with various accompaniments—so satisfying.
The noodles were cut first and would be stir-fried right before the meal, along with baby bok choy, bean sprouts, onions, scrambled eggs, and marinated shredded pork—quick and easy. Su Chi cut enough noodles for five portions, piled them on the counter, ensuring everyone would eat their fill.
There was no ham sausage here, which Xie Yushu found a pity. When she had time later, she thought she’d make some meat sausages and starch sausages—good for stir-fries, deep-frying, or hot pot. They weren’t difficult to make; she could handle them on her own.
The centerpiece of the meal was the grilled fish. Su Chi skillfully gutted the fish, snipped off the fins, removed the gills, and took out the innards. He used a loofah sponge to scrub away the black membrane inside, ensuring no fishy smell remained no matter how it was cooked.
He then dried the fish thoroughly, made a cut from the head without cutting all the way through, splitting it into two connected halves. This opened the fish flat. With the tip of his knife, he made several diagonal slashes on the back of each half, scoring the flesh so it would absorb more flavor.
Next, he rubbed the entire fish evenly with a mixture of scallions, ginger, garlic, salt, cooking wine, and spices. This method of marinating would make the meat even more tender—when served, a single chopstick would easily lift the skin and flesh together. Since there was still time, marinating for half an hour would be sufficient.
Meanwhile, Xie Yushu cut the cabbage into sections, washed the bean sprouts, sliced the winter melon, peeled the sweet bamboo shoots, julienned the lettuce and onions, and cut the celery and scallions into sections—all set aside in bowls, ready to go.
The seasoning bowls were also prepared: Sichuan peppercorns, dried chili segments, minced garlic, bean paste, and other ingredients for the stir-fried base. When it was time, they’d all go into the hot wok, releasing an aroma that could travel all the way to the end of the lane.
She then started blanching the pig’s ear. After removing it from the water, she let it cool before slicing it into thin, translucent pieces, piling them neatly on a plate for later. This butcher shop’s pig’s ear was exceptionally fresh—even just blanching removed any unpleasant odor.
The pork bones were washed and placed in a small stewing pot, along with sliced winter melon and kelp to simmer slowly—this required some time.
With all this done, noon was approaching. The two stepped up their pace, preparing for the final cooking stage.
Su Chi started with the grilled fish. Yesterday, he’d seen the small tabletop stove Xie Yushu had bought. He’d heard that adding some charcoal to the stove and placing the ceramic dish on top would keep the food from getting cold.
The fish had finished marinating. Su Chi evenly coated the entire fish, inside and out, with starch. He lifted it and gave it a couple of shakes to remove the excess, then heated the wok with oil. He sprinkled some salt on the oil’s surface to prevent the fish from sticking, swirled the wok to coat every part with oil, and gently placed the starch-coated fish into the wok.
Though Su Chi had never made grilled fish before, the technique for pan-frying was the same across the board. He knew that for a large fish like this, you fry the tail first. After counting a few seconds, once the tail was golden brown, he lowered the whole fish into the wok.
At this point, he couldn’t move it—he had to wait until the fish was fully set. Once the side in contact with the wok was golden and crispy, he poured the excess oil from frying into a small bowl. This oil would be perfect for stir-frying the base sauce later.
He then fried the other side. Once both sides were perfectly cooked, Su Chi placed the fried fish into the square ceramic dish Xie Yushu had bought—it fit perfectly, neither too big nor too small.
Earlier, Xie Yushu had already lined the bottom of the ceramic dish with shredded onion and celery sections. Now, with the fried fish on top, it was already quite impressive.
By now, the kitchen was filled with the intense aroma of fried fish. Even though they’d eaten breakfast not long ago, their appetites were stirred, and they quickened their pace.
Su Chi heated the wok with the oil from earlier, added the sliced scallions, ginger, and garlic, and stir-fried over low heat until fragrant. He then added an appropriate amount of bean paste, Sichuan peppercorns, dark soy sauce, light soy sauce, and salt. The entire sauce base turned fragrant and glossy red, and a pungent, spicy aroma instantly filled the air.
Seeing that it was almost ready, Xie Yushu scooped a few ladles of pork bone broth from the small stewing pot and added it to the stir-fried base. The grilled fish’s sauce needed stock to elevate its flavor significantly.
Once it came to a boil, Su Chi added the prepared vegetables that Xie Yushu had set aside and let them simmer together for a while.
After the vegetables were cooked, he removed them, then placed the fried fish into the sauce base and let it simmer for a while longer. He then layered the vegetables, along with the shredded onion and other ingredients, at the very bottom of the ceramic dish.
Once the fish was fully infused with flavor, Su Chi poured everything—sauce and fish—into the ceramic dish. Xie Yushu had already lit the tabletop stove. She placed the ceramic dish on top, letting it gently heat over a low flame.
The two were so busy in the kitchen that they didn’t have time to speak, with oil sizzling and popping. They had no idea what was happening outside the yard.
Just as the grilled fish was finished, the yard gate was knocked on. Wang Wen was still planting seeds at the time. Hearing the knock, he went to open the door.
His son had told him that Divine Healer Sun, who’d cured him, and her attendant Guizhi were Xie Yushu’s friends and would also be coming for the meal.
Wang Wen straightened up, washed his hands—she was his lifesaver, after all—and opened the door. Sure enough, it was Sun Wuyou and Guizhi.
A mistress and her attendant, one older and one younger—no mistake.
“Father Su?” Sun Wuyou spoke first.
Both of them had seen Wang Wen before and recognized him, knowing he was the father of the Su family’s young man—well, now she’d have to change how she addressed him: he was Husband Su and Xie Yushu’s father. But back then, Wang Wen had still been unconscious in bed and hadn’t met them.
As soon as the two entered, they were nearly knocked off their feet by the overwhelming aroma. They barely steadied themselves to greet Father Su.
Wang Wen hurriedly reached out to stop them from bowing, flustered: “How can this be? Please, get up quickly!”
How could he accept this? He felt utterly undeserving—unfairly elevated to the status of an elder, making the refined and courteous Divine Healer Sun bow to him.
These two were both easygoing, good-natured, and well-mannered. Wang Wen genuinely respected them. He opened the gate wide and invited them into the yard. Before long, the three were chatting warmly at the entrance.
Xie Yushu had temporarily finished her work and glanced outside. Noticing that Sun Wuyou and her attendant were standing in the yard, carrying things in their hands, she immediately went out.
Sun Wuyou’s face lit up with joy the moment she saw Xie Yushu. It had been quite a while since they’d last seen each other—both she and Guizhi had missed her.
“You came, and you brought gifts too.” Xie Yushu eyed the things in her hands.
Sun Wuyou handed over the plum wine and green bamboo wine, grinning: “All fine wine from home. A housewarming banquet deserves good wine to accompany it. Take them!”
“Don’t just stand outside—come in quickly. The kitchen is warm,” Wang Wen invited them in. It was almost time to eat.
The kitchen had a separate dining area, partitioned from the cooking area, so they wouldn’t be bothered by smoke or fumes.
By now, Su Chi had finished stir-frying the noodles. Each strand was coated in a rich layer of sauce, combined with vegetables and shredded pork, stir-fried over high heat, and piled high on a large platter—absolutely fragrant.
The moment they entered the kitchen, Sun Wuyou and Guizhi’s eyes lit up at the grilled fish dish and the stir-fried noodles on the table. Sun Wuyou inhaled deeply, her stomach growling with hunger, and said excitedly to Xie Yushu: “Good thing, good thing we didn’t eat breakfast—we were saving ourselves for this meal! So fragrant, so fragrant! Xie Da, I absolutely love your family’s cooking!”
Neither of them had ever had grilled fish or stir-fried noodles before. Seeing such novel dishes—a large platter and a little stove—they immediately understood it was for keeping food warm. How practical! And the unprecedented aroma told them it would be delicious.
Sun Wuyou and Guizhi whispered to each other about the two dishes.
“Miss, I’m so hungry. These two dishes on the table are driving me crazy with craving. Just looking at them and smelling them, I could eat three big bowls of rice.”
“Your miss is the same. Just smelling it makes my mouth water.”
Su Chi was still inside making the other dishes. Xie Yushu set out bowls, chopsticks, spoons, and rice paddles for five people.
The three who’d already sat down didn’t dare touch their chopsticks. Fortunately, Su Chi cooked quickly—he soon brought out oil-braised sweet bamboo shoots, stir-fried celery with dried tofu, cold pig’s ear slices in red chili oil, pickled shredded vegetables made a few days earlier to cut the richness, and winter melon and kelp soup with pork bone broth.
Su Chi had already prepared the chili oil yesterday. Now he added minced garlic and a few seasonings, tossed everything together with the pig’s ear slices—bright red and incredibly delicious.
When it was time to officially start eating, Su Chi sprinkled five-spice powder, green Sichuan peppercorns, sesame seeds, and dried chili segments over the fish. He ladled a large spoonful of hot oil from the wok and poured it over with a dramatic “sizzle.” The hot oil fully unleashed the aromas of the spices, and the fragrance of grilled fish and Sichuan peppercorns hit all five of them in the face.
“Oh my god, I’m about to faint from hunger. How can it smell this good? Are you two some kind of culinary gods?” Sun Wuyou’s eyes were fixed unblinkingly on the grilled fish.
Once Su Chi also sat down and exchanged a few polite nods with the two guests, all five were present and ready to begin.
At Xie Yushu’s suggestion, they each first served themselves a bowl of steaming, wok-fragrant stir-fried noodles.
Communal chopsticks and spoons were placed next to the stir-fried noodles and the pork bone soup. Xie Yushu was particular about hygiene, and everyone followed suit, agreeing it was better this way—no one would be eating off someone else’s chopsticks.
Though this was Su Chi’s first time making stir-fried noodles, he’d strictly followed Xie Yushu’s instructions, and they turned out very authentic.
Everyone lowered their heads and took their first bite—and their eyes went wide with amazement.
“This noodle! This noodle! How did you make this? The flavor is incredible,” Sun Wuyou exclaimed, stuffing two more big mouthfuls in, unable to get enough, sending chopstickful after chopstickful into her mouth.
Guizhi was still young. After her first bite, she couldn’t help stamping her feet under the table. What kind of divine flavor was this? Sure enough, following Young Lady Xie meant eating the most delicious food.
Su Chi and Wang Wen were also blown away by the flavor. So fragrant, so fragrant—both father and son were poor with words and couldn’t describe the exact texture, only that it was delicious beyond description.
Xie Yushu ate with ease, naturally knowing exactly what stir-fried noodles tasted like. She simply marveled at her husband’s skill—she’d only described the steps once, and he’d recreated them perfectly.
The grilled fish in the ceramic dish was everyone’s second choice—for no other reason than its utterly commanding aroma.
They reached their chopsticks in and easily lifted a large, trembling piece.
Su Chi had fried the fish until crispy and golden brown. Now gently warmed by the little stove, not a bit of heat escaped—comforting to eat.
The fish meat and skin had slightly separated, softened by the warm, flavorful sauce. The savory, crispy base flavor had thoroughly infused every bite. With each mouthful, you could hear a faint “crack” of crispy skin—astoundingly flavorful when chewed.
And the fish meat inside was still tender. Dipped in that sauce—pure heaven on earth.
No one had expected grilled fish to be this delicious.
Not to mention the bed of vegetables underneath. They tried each one and were all so blown away by the broth that they couldn’t find words of praise—they just kept picking up more and eating in silence.
The shredded onions at the bottom had softened in the grilled fish’s sauce, becoming tender and sweet; the shredded lettuce and cabbage sections had absorbed the rich broth, practically bursting with juice with each bite, carrying their own natural sweetness. The more they ate, the hungrier they got.
They ate stir-fried noodles in one hand and reached for grilled fish with their chopsticks in the other—the fish was so good it nearly made them swallow their tongues.
After everyone had taken a few bites to satisfy their initial cravings, they didn’t neglect the other dishes on the table.
The pig’s ear in red chili oil had no porky smell at all. Cut extremely thin, each bite produced a satisfying “crunch crunch” as they bit through the cartilage, evenly coated in spicy red oil—neither greasy nor bland, truly delicious.
The oil-braised bamboo shoots and dried tofu were both stir-fried to perfection, with a thoroughly home-style flavor. Delicious on their own, they were even better paired with the stir-fried noodles.
Each person had a bowl of pork bone soup filled with winter melon and kelp, sipping slowly.
Fresh—so incredibly fresh.
And the sweet-sour-spicy pickled shredded vegetables were the perfect palate cleanser for this meal. Sweet and tangy, seemingly impossible to get tired of.
Sun Wuyou and Guizhi ate with such urgency, as if afraid they’d never taste such delicious food again, wanting to cram it all into their stomachs. The two, normally so talkative, didn’t have a single word to spare during the meal.
Compared to everyone else’s frantic eating, Xie Yushu was calm and composed. She ladled soup for Su Chi and told him to eat slowly.
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