Rebirth of a Farming Wife

“Madam,” Aunt Li said, nervously urging her, “Master specifically instructed me before he left to make sure you eat. He said it doesn’t matter how much you eat, it’s always beneficial in some way, and he also had the kitchen use less medicinal materials, so the taste isn’t as strong. Would you please try it?”

“Alright, serve me half a bowl,” Su Wenyue complied.

Aunt Li hadn’t expected Madam to be so amenable. Originally thinking she’d have to persuade her at length, she was taken aback but quickly served Su Wenyue half a bowl of soup, managing a rare smile on her stiff face, although perhaps it would’ve been better not to smile—it was quite frightening.

Whether it was the perception of Han Yu’s good intentions or the fact that less medicinal materials were used, Su Wenyue still did not find the medicinal meal very appetizing, but it was tolerable enough for her to eat. She asked Aunt Li for another small bowl and slowly finished it, thinking that having eaten so much, Han Yu would surely praise her upon his return. It had always been like this. Perhaps it was because of her petite stature that made her look younger, Han Yu liked to coddle her like a child. Although Su Wenyue felt it was a bit wrong, she still enjoyed it.

Seeing Su Wenyue eat so much was already an excellent situation. Aunt Li, noticing that Madam had stopped eating, did not urge her further and had the leftovers taken away.

“Madam, would you like to eat something else? The kitchen also has prepared Bird’s Nest Porridge and soup dumplings, as well as a few cakes.”

Having just eaten the medicinal meal, Su Wenyue lost her appetite and was not interested in Bird’s Nest Porridge or soup dumplings: “Bring me two plates of cakes. For noon, don’t make anything greasy; just stir-fry a few refreshing dishes for me and steam a sea bass. That will be all, and also, stir-fry me some Sour Bamboo Shoots with Meat Slices.”

Su Wenyue suddenly craved something sour and crispy, so she thought of sour bamboo shoots, uncertain whether the kitchen could make them, as bamboo shoots were not commonly seen on the dining table at this time due to most being clueless about how to prepare them. Eating a few slices often led to heartburn, especially in the countryside, where the dishes contained little fat, making it even more uncomfortable.

“Pass on my instructions to the kitchen and ask if they know how to make Sour Bamboo Shoots with Meat Slices. If they don’t, let them come and ask me.”

Aunt Li accepted the order and left, and Su Wenyue, having nothing to do at the moment, resumed her study of the ancient embroidery book. Last time, she had learned just the basics from the book, which had greatly advanced her skills. If she could fully grasp the techniques, Su Wenyue was somewhat excited about the level her embroidery craft might reach. When a craft achieves a certain level, what is produced is not merely an object, but an artistic state that offers spiritual pleasure and fulfillment.

“Madam,” Su Wenyue was puzzled over a certain embroidery technique in the ancient book when Shu Qin led the cook in.

Shu Qin was skilled in cooking and had a thoughtful mind. Currently, Su Wenyue had handed over all kitchen affairs to Shu Qin, who so far had been very satisfactory. The cooks in the kitchen had been well-trained by Shu Qin and were quite proficient.

“Madam,” Shu Qin said, uncertain, “I am not entirely sure about preparing Sour Bamboo Shoots with Meat Slices. I’m afraid the final dish may not meet your taste, so I came to inquire.”

Shu Qin knew her mistress had high standards for food. Sour Bamboo Shoots with Meat Slices sounded like an easy dish to make, yet the simpler a dish, the harder it was to make it well.

“We don’t have bamboo shoots stored in the kitchen. I’ve ordered the servants to dig up fresh ones from the Bamboo Forest. This dish has not been made often, as nobody really enjoys bamboo shoots. If we cook it in the most common way, it surely won’t taste good. So, I thought of a method: the shoots have a bitter taste, therefore, we should blanch them first before stir-frying them with meat and rice vinegar, then adding some green garlic and chili.”

Hearing Shu Qin mention digging up shoots from the Bamboo Forest, Su Wenyue realized they didn’t have sour bamboo shoots at home; she too had overlooked that bamboo shoots were not popular at this time, so naturally, nobody made Sour Bamboo Shoots. These naturally fermented sour bamboo shoots, with a taste that vinegar couldn’t match, were not just limited to sour varieties—they could be processed into many bamboo shoot products, delicious and, over time, becoming a staple on the dining table.

The idea invigorated Su Wenyue, and she recalled other possible ventures. It was the season for winter bamboo shoots. If they harvested all the bamboo shoots in the Bamboo Forest and processed them into various bamboo shoot products, packaged in attractive porcelain jars, these would be perfect for the New Year when vegetables were scarce, making an exceptional gift. Unlike other pickles, bamboo shoot products were an original idea and would certainly be fresh and popular.

“Shu Qin, I remember there being several bamboo forests nearby, right?” Su Wenyue, not a genuine rural woman raised in seclusion, was unfamiliar with these matters. Before her marriage, she would visit the Bamboo Forest for fun without paying any attention to bamboo shoots.

Unaware of what Su Wenyue was contemplating, Shu Qin replied, thinking Su Wenyue might be worried about not having shoots for lunch, “Indeed, not to mention other places, there’s a large bamboo forest near Xinluo Town within the mountains, not too far away. I told them to hurry, so Madam will definitely have bamboo shoots for lunch.”

“That’s wonderful, but we don’t need to make Sour Bamboo Shoots with Meat Slices for noon—let’s do Winter Bamboo Shoots with Meat Slices instead.” Su Wenyue continued, teaching Shu Qin how to cook the dish. She was picky about authentic flavors; eating anything that didn’t meet her standards felt off. Thus, they wouldn’t have sour shoots for a day or two. However, her current fascination with bamboo shoots prompted her to opt for a different flavor.

“Be sure to add some of our homemade Glutinous Rice Wine during cooking and make sure it’s well simmered. That way, it won’t cause heartburn when eaten.” Su Wenyue emphasized the secret to cooking bamboo shoots, so they’d be delicious and not cause discomfort even if consumed in larger quantities.

“I’ve got it,” Shu Qin responded with a smile, often personally cooking for Madam during less busy times.

After instructing Shu Qin, Su Wenyue, preoccupied with her plans, called for the home’s steward.