Ch 30: Guide to Feeding a Villainous Husband

Selling Recipes

Fish-flavored shredded pork and crispy fried tenderloin are two dishes that might sound like common household fare. The former is a staple of modern pre-made meals, and the latter can be found in nearly every fried food shop in the northern regions. However, they share one important characteristic: they are not easy to make well.

Let’s start with fish-flavored shredded pork. This dish is a Sichuan specialty, but due to its crowd-pleasing flavor, it has spread throughout China. Qin Xia had the chance to learn the authentic recipe from a master chef who had served at state banquets. The traditional method requires Sichuan pickled chili peppers, also known as “fish peppers,” which are pickled with a whole fish, such as crucian carp. These are finely chopped before use, unleashing the intense “fish fragrance” that defines the dish.

Over time, as Sichuan cuisine became more popular and adapted to different regions, the original flavor profile gradually changed. The once spicy “fish fragrance” evolved into a sweet and sour flavor, somewhat reminiscent of lychees.

From the jar of pickled peppers where the fish was also soaked, Qin Xia retrieved two pickled chilies. Even as a chef, he found them mouthwatering.

He could make this dish today because during a follow-up visit to Chengyi Hall, Old Doctor Xu mentioned that Yu Jiuque could temporarily stop his medication. “All medicines have some toxicity,” the doctor had said, and continuous consumption isn’t advisable. Instead, he provided Qin Xia with several recipes for medicinal diets and health-preserving teas to use as substitutes.

Qin Xia knew that Yu Jiuque had been craving something spicy for a while, so the fish-flavored shredded pork, a mildly spicy and sweet dish, was the perfect choice to stimulate his appetite.

He finely chopped the pickled peppers, ginger, garlic, and green onions, then sliced winter bamboo shoots and rehydrated black fungus into strips. Taking the pre-cut pork tenderloin, he mixed it in a bowl with salt, minced ginger, a bit of yellow wine, cornstarch, and a few drops of oil, stirring it until evenly coated.

He then prepared a sauce in a separate bowl, combining salt, sugar, soy sauce, vinegar, pepper, and water-mixed cornstarch, commonly known as a slurry.

With everything ready, it was time to start cooking.

As the pork strips hit the hot oil with a sizzle, a cloud of fragrant steam rose, prompting Da Fu to leave Yu Jiuque behind without a second thought.

Yu Jiuque, after patting down his ruffled clothes, returned to tend to the rice steaming on the stove and gathered the discarded bamboo shoot husks to use as fuel for the fire, ensuring nothing went to waste.

The pork quickly changed color as it cooked. After draining the excess oil, Qin Xia added the chopped chili, ginger, and garlic, skillfully stirring with a large spatula before adding the bamboo shoots and black fungus. Once the ingredients had cooked through, he poured in the sauce. The final touch was an essential ingredient for any experienced chef: “ming oil.”

“Ming oil” is made by slowly frying various spices in cool oil, then straining out the spices. It can be used to season cold dishes or enhance the flavor of hot dishes. Qin Xia would make a batch of it every so often.

“Ah Jiu, hand me a plate,” Qin Xia called out, just as Yu Jiuque, already prepared, passed him a plate. As the fish-flavored shredded pork, glistening with sauce and exuding a tantalizing aroma, was scooped into the plate, Yu Jiuque quickly covered it with a large bowl to keep it warm, while Qin Xia moved on to clean the wok.

Out of the three jin of tenderloin, about seven to eight liang had been used for the shredded pork, leaving over two jin for crispy fried tenderloin—half for lunch and half for dinner.

Compared to fish-flavored shredded pork, the challenge with crispy fried tenderloin lies in achieving the perfect coating. A poorly coated tenderloin becomes dry and tough, making it hard to chew and lacking flavor.

He mixed eggs, flour, and cornstarch into a batter, removed the ginger slices from the marinated tenderloin, and dunked all the meat into the batter. The coating needed to be just right—not too thick, or it would overpower the meat, a trick often used by cheap snack vendors. At home, the goal was to maximize the meat content.

To achieve the desired crispiness, Qin Xia had a trick: fry the meat twice. The first fry at a lower temperature set the coating, and the second fry at a higher temperature cooked it through. An experienced chef could judge the oil temperature by sight alone.

The result was crispy fried tenderloin that crackled under the lightest touch of chopsticks. It was best enjoyed with a dip of Sichuan pepper powder or chili powder, both of which he had pre-toasted in a dry pan.

Many children preferred to eat this dish with their hands, and after finishing, they would lick their fingers as if they had just polished off a bag of chips.

Yu Jiuque gingerly picked up a piece with the chopsticks Qin Xia had handed him, mimicking Qin Xia’s careful blowing before nibbling off a small piece from the end.

“Hoo…”

He blew on it again, his tongue recoiling from the heat. Beneath the crispy coating, the meat was still hot, but it was so tender and juicy that it made him shiver with delight. The long strip of meat took quite some time to finish, as he alternated between bites dipped in Sichuan pepper powder and chili powder. Knowing that they would have more for dinner made him feel immensely satisfied.

As dusk fell, the two of them prepared to honor the Kitchen God. Following custom, they replaced the previous year’s weathered and worn Kitchen God image with a fresh one, arranged the incense burner, candles, and offerings, and set everything in order.

In modern terms, this day marked the Kitchen God’s “reporting” trip to heaven. Feeding him well and sticking his mouth with sticky sugar would ensure he couldn’t report any misdeeds to the heavenly court.

In Qinan County, in addition to offering sugar melons to the Kitchen God, people also burn straw as fodder for the Kitchen God’s horse. Later, on the fourth day of the new year, they would burn paper horses to welcome his return.

These folk customs, when considered closely, hold a certain charm and intrigue.

After the worship ceremony was completed and the incense had burned down, the offerings could be removed.

The offerings consisted of a small plate of sugar melons, a small plate of sesame candy, and a small plate of dried longan, all of which were sweet treats, along with two cups of light wine.

Neither of them were children anymore, and they didn’t usually eat sugar melons for fun, so they figured they might as well try some since it was a once-a-year thing.

Qin Xia and Yu Jiuque each took a piece and put it in their mouths. After just a few chews, they felt like their teeth were stuck together. They struggled to swallow the sticky treat, and when they finally managed to get it down, they quickly drank a glass of water.

Looking at the sugar melons again, Qin Xia’s expression showed a hint of disdain.

“These things will just go to waste if we leave them here.”

Most families would keep them to give to guests during the New Year, especially since children might visit and enjoy them. However, the Qin family didn’t have many visitors, especially not families with children. They expected a quiet holiday with few people stopping by.

In the end, Qin Xia took the plate outside and handed the treats to the kids who often played in the alley.

As for the two cups of light wine, he drank his during dinner, and Yu Jiuque sipped a little, only to find it too spicy for his taste, making him stick out his tongue. Qin Xia didn’t tease him any further and finished the rest in one gulp.

…

After the Little New Year and leading up to New Year’s Eve, the food stall was open for another five or six days. Business seemed to improve daily, a sign that people were enjoying peace and prosperity, and they were more willing to spend money during the festive season.

Customers would often buy their food and then add two more starchy sausages to eat on the go. Although the price of eggs had increased in the market, Qin Xia’s food stall still sold extra eggs for just five coins each, which meant they were no longer making a profit on them. Even so, more people opted to add an egg.

When they ran out of eggs for the stall, Qin Xia and Yu Jiuque walked around the alley after closing up to collect a few dozen eggs from scattered sources. Any unsold eggs would be used for their own New Year meals, so nothing would go to waste.

You Ge’er, who sold sugar cakes, was unusually generous today. He pulled two eggs out of his coat and handed them to Yu Jiuque, then turned to Qin Xia and said, “Please make me two jianbing guozi, but cut each in half. I’ll take them home to eat.”

At home, it was just him, his husband, and their two children. They didn’t expect to get full from the jianbing guozi; they just wanted it as an extra dish. Even though they fried crispy rolls and made jianbing at home every day, they hadn’t actually tasted jianbing guozi since the one Qin Xia had given them at the very beginning. With the New Year approaching, he was willing to splurge a little to bring some joy to his family.

Yu Jiuque accepted the coins and eggs and agreed. At lunchtime, everyone gathered to eat, and Qin Xia made three jianbing guozi for Yu Jiuque, who then gave You Ge’er half of one.

You Ge’er blushed.

“I always end up taking advantage of you.”

One jianbing guozi sold for over ten coins, so half of one was still worth several big coins. Plus, this was food from the Qin family, where they didn’t skimp on the fillings.

Yu Jiuque smiled and said, “There’s no need for formalities between us.”

With the two Ge’ers talking, Qin Xia didn’t want to interrupt.

He was munching on his jianbing while striking up a conversation with a newly arrived vendor. Ever since the pickle seller had been punished by the street authorities, that spot had remained vacant for a while.

The reason was that Liubao Street wasn’t like Bianqiao Street, where stalls were in high demand. Additionally, the rent was paid monthly, and the period from the twelfth lunar month through the New Year often had days when stalls couldn’t operate. Some people felt it wasn’t worth the expense and decided to wait until after the New Year to find a stall and pay rent.

Qin Xia had thought the spot might remain empty until after the New Year, but recently, a vendor selling guokui had taken over.

This vendor’s guokui was different from the local version in Qinan County. The local guokui was a hard flatbread that became rock-solid when dry, making it great for storage. But this man did it differently; he brought a stove and large bowls of dough and filling to the stall. He would stuff the dough, flatten it into a large thin sheet, and then bake it against the inside of the stove until it came out golden and crispy, crumbling with every bite. The method was similar to the snacks Qin Xia had encountered in the Jingchu region in his previous life.

After chatting with him over the past few days, Qin Xia found out that this vendor was indeed from that area.

Even though they both sold freshly made food, their businesses didn’t really compete with each other. Compared to the pickle seller, this new vendor was much more easygoing and honest.

While eating his jianbing guozi, You Ge’er glanced over at Qin Xia and then whispered to Yu Jiuque with a smile, “Boss Qin has a good temperament. A person like him is bound to succeed in business.”

Yu Jiuque blushed slightly and smiled shyly.

After that, You Ge’er sighed and said, “Of course, I wish you both well, but when I think about how you won’t be selling these snacks once you open your restaurant, I wonder where I’ll go to get them. Even though there are others trying to copy you, it’s just not the same.”

What You Ge’er mentioned was something several regular customers had brought up recently. Since Qin Xia’s small food stall had burst onto the scene nearly two months ago, imitators had sprung up all over the city like mushrooms after the rain.

It wasn’t just street vendors; even some restaurants were quietly adding these dishes to their menus. When the news first reached them, not only Yu Jiuque, Liu Douzi, Xing Yiming, and some regular customers but even You Ge’er were worried. However, Qin Xia remained calm, as if he had anticipated this outcome.

“It was bound to happen sooner or later. The things I sell can be learned by anyone with some culinary skill and a willingness to think creatively. After watching and tasting a few times, they could go home and replicate something similar. Once they’ve learned, who am I to stop them from making a living on the street?”

Moreover, no matter how much they copied, they could only replicate the surface.

For example, the secret sauce for the iron plate tofu and grilled cold noodles, the recipe for the stuffing in the starch sausage, and the technique for making jianbing—these were all things that, without Qin Xia’s personal instruction, were difficult to replicate quickly or master. Not to mention the items sold at the night market, which were more costly and challenging to make.

Take the iron-grilled chicken rack, for instance. Few could even source the ingredients.

Another critical point was the equipment. The iron griddle, iron plates, and molds for the egg burgers—each could cost several taels of silver, a significant expense for a typical vendor. After buying the equipment, if they couldn’t grasp the essence of the recipes, they’d have to sell at lower prices.

If the food were identical, selling at a lower price might draw customers away from Qin Xia. But if the food was different, it wouldn’t affect Qin Xia’s business at all.

Those looking for a bargain and not caring about the taste could buy from the imitators. These snacks weren’t Qin Xia’s inventions; he had no intention of monopolizing them and certainly wouldn’t go after others for copying him.

As the conversation progressed, Yu Jiuque, reflecting on what You Ge’er said, pondered for a moment and then spoke up: “Actually, we’ve discussed this. When the restaurant opens, we won’t have time to make these snacks anymore. But if we just stop making them, it would feel unfair to our loyal customers. Instead of letting others learn in a haphazard way and make a mess of things, why not take the initiative to sell the recipes to trustworthy people?”

Upon hearing this, You Ge’er straightened up, quickly swallowed the remaining bit of his jianbing, wiped his mouth, and grabbed Yu Jiuque’s hand, asking, “Qin Xia is willing to sell the recipes? Really?”

After Yu Jiuque confirmed it again, You Ge’er became visibly excited.

He had watched Qin Xia and Yu Jiuque build up their business bit by bit. Although he hadn’t intentionally tried to find out, he had a pretty good idea of the daily revenue from the small food stall. He wasn’t envious of their success, as he recognized that they earned their money through skill. He only regretted that his own family didn’t have the same ability.

But now, the opportunity was right in front of him. If he could buy the recipes, he could learn how to make the food, and then the money would flow in just like water. Learning by imitation wouldn’t get him far; learning the authentic recipe was the key to building a stable livelihood.

“How are you selling the recipes? Individually or all together?”

Yu Jiuque hadn’t expected You Ge’er to be so keen, so after a brief pause, he replied, “We’ll sell them individually. If someone wants to buy more than one, that’s fine, but each recipe will only be sold to one family.”

Hearing this, You Ge’er felt even more reassured. After quickly doing some mental calculations, he said to Yu Jiuque, “I don’t want anything else; I just want to buy the recipe for the jianbing guozi. What do you think?”

In this matter, You Ge’er was clear-headed. He was already supplying the thin crispy rolls for the jianbing guozi to Qin Xia’s stall, which had brought him considerable additional income. If someone else learned the recipe, they might not continue buying the crispy rolls from him, especially since there were plenty of vendors selling fried goods in the city.

Given the situation, it made sense for him to learn the recipe himself.

Yu Jiuque wasn’t surprised by You Ge’er’s quick response. After Qin Xia had suggested selling the recipes, they had decided to test the waters with You Ge’er first, considering him a trustworthy candidate.

Selling food recipes couldn’t be done carelessly. First, they didn’t want to sell to people who might ruin the recipe or the reputation of the dish. Second, the recipes learned from Qin Xia would be the most authentic and crowd-pleasing, so it made sense to offer this profitable opportunity to someone they trusted first.

They helped Liu Douzi because Fang Rong was their godmother, making Douzi like a brother. Setting aside those relationships, You Ge’er was one of the people they trusted most.

Yu Jiuque replied earnestly, “Of course, if you want to buy the recipe, we’ll definitely prioritize you. That’s also what Qin Xia wants.”

You Ge’er’s face lit up with a broad smile. “So, how much are you asking for the recipe? I’ve saved up some money over the years, and I think it should be enough.”

He didn’t need to go home and discuss it with his partner. He hadn’t been very lucky in marriage, as his husband was not very ambitious and had spent years doing manual labor around the city, earning far less than You Ge’er made selling sugar cakes. The only upside was that his husband listened to him, so You Ge’er could make such a significant financial decision on his own.

At this point in the conversation, Qin Xia needed to step in. The three of them stood in the space between their stalls to discuss, but certain topics weren’t suitable to talk about out in the open.

Qin Xia’s recipes were highly coveted by many, and although the news would eventually get out, he didn’t want to stir up trouble before the New Year. They finally agreed to meet at You Ge’er’s house after closing their stalls to discuss the matter in detail. This way, they could also handle the financial transaction on the spot. Yu Jiuque could draft a contract, which they could later take to the street authorities to stamp, making it official.

With this on his mind, You Ge’er’s calls to customers were even louder that afternoon. Qin Xia’s stall, which usually sold out quickly, was packed, and by early afternoon, with the midday crowd still out, both stalls had closed and packed up.

You Ge’er’s house was in Meihua Alley, the fifth house from the east. When they arrived, his eldest son, Ah Yu, opened the door, greeted them, and then hesitated, unsure how to address the unfamiliar faces following his father.

But then, his other son, Suo Ge’er, recognized Qin Xia and Yu Jiuque and ran out, calling them Uncle Qin and Uncle Jiu.

“Just park the carts inside. The house is a bit messy; I haven’t had time to tidy up. I hope you don’t mind,” You Ge’er said as he expertly parked the cart and then sent Ah Yu to find his father at the dock, asking him to come home if he had some free time, as there was something important to discuss.

After Ah Yu left, You Ge’er quickly ushered Qin Xia and Yu Jiuque into the house, serving them tea and setting out some roasted beans and peanuts.

He handed the paper-wrapped jianbing guozi to Suo Ge’er and said, “Take this and eat. There are four portions inside, one for each of us. The starch sausages were given by your two uncles, so you and your brother can each have one. Now, say thank you.”

Suo Ge’er, being well-mannered, sweetly said his thanks. Yu Jiuque, who was nearby, smiled and gently pulled his little hand, watching him sit down to enjoy his jianbing.

Not long after, You Ge’er’s husband, Xie Dahai, returned home with their eldest son. After exchanging greetings and hearing the backstory, Xie Dahai, though not particularly successful, wasn’t without sense. He quickly grasped that this was a lucrative opportunity, so it was understandable that his spouse would be interested.

“I don’t mind; I’ll follow Xiao Yun’s lead,” he said.

You Ge’er, whose full name was You Yun, blushed upon hearing his nickname used in front of guests and coughed twice before saying, “In that case, you may go ahead and name your price.”

He was sincerely interested in buying the recipe and trusted that Qin Xia wouldn’t overcharge. Indeed, Qin Xia offered a very reasonable price: fifteen taels of silver.

Additionally, the iron griddle used for making jianbing guozi, which they wouldn’t need anymore, could be purchased for an extra fee if You Ge’er was interested. The only condition was that whoever bought the recipe must display a “Qin Family” signboard on their stall.

“We will commission a carpenter to make the signboards, ensuring they can’t be easily replicated. This way, customers will know that only stalls displaying this sign offer the authentic recipes.”

Understanding the logic, You Ge’er was full of praise for Qin Xia’s clever idea.

“This is a great plan. With this sign, we won’t have to worry about losing our regular customers. It’ll also prevent copycats from sneaking in and unfairly taking advantage.”

Qin Xia nodded, pleased that this would be the outcome. The buyers would realize they were not just purchasing a recipe but also acquiring a customer base already loyal to the “Qin Family” brand. How could they not make money with such an arrangement?

As for the pricing, fifteen taels was less than what You Ge’er had expected. After his in-laws passed away, their branch of the family received a portion of the inheritance, amounting to over twenty taels. As long-time residents of the county town, they were not in dire straits. Over the years, the money had been saved, with You Ge’er and Xie Dahai slowly adding to it for their elder son’s marriage and their younger son’s future. By now, they had saved around forty taels.

Even if they spent half of it on the recipe, they would recoup their investment in a few months. Such a good deal was hard to pass up.

Worried that the opportunity might slip away, You Ge’er hurried to borrow writing materials from a literate neighbor. Yu Jiuque wrote up the contract on the spot, and each party kept a copy, ready to take to the local authorities for official approval.

By the time they left You Ge’er’s house, Yu Jiuque’s purse was fifteen taels heavier with silver.

Even Qin Xia could see the joy that Yu Jiuque could barely contain. When they returned home, he eagerly counted the money while calculating the profits.

They had priced each recipe based on its complexity. Recipes like jianbing guozi and grilled cold noodles were set at fifteen taels, egg burgers at twelve taels, and iron grilled chicken racks at ten taels.

Other items like five elements cakes, starch sausages, and spicy sour noodles, which required no special skills but relied on a good recipe, were priced at eight taels.

As for thumb-sized shengjian, it was just a small steamed bun, more of a gimmick. The high cost of meat and broth made it less suitable for street vendors, so Qin Xia didn’t plan to sell that recipe.

“If everything sells smoothly, we could make up to seventy-six taels.”

Adding the money they had saved from the food stall, they could have over a hundred taels when it came time to rent the shop.

Yu Jiuque’s eyes sparkled with excitement.

By then, not only could they afford to rent the shop they had been eyeing for several months, but they could also pay a year’s rent upfront if needed.