Ch 74: Guide to Feeding a Villainous Husband

Ever since Qin Xia received the bamboo tube delivered by the pigeon, his mood had significantly improved.

It wasn’t that he didn’t think about it anymore, but he no longer let his mind wander aimlessly.

That morning, as soon as he entered the restaurant, he asked, “How’s the shark fin coming along?”

Zhuang Xing paused his work and replied, “I changed the water again this morning. It looks about ready.”

Qin Xia nodded and headed to the kitchen.

In the corner, there was a wooden basin covered with a wooden lid. Qin Xia lifted the lid and picked up some of the shark fin to inspect.

These were scattered fin roots purchased earlier from the Yue Trading Company. Since rehydrating shark fins took two days, Qin Xia hadn’t had the time to prepare them until now.

With some free time, he decided it was the perfect opportunity to cook them up, offering a special treat for the customers.

Aside from Qin Xia, no one in the restaurant had ever seen shark fin before.

At first, everyone had been quite fascinated by the soaking process, often stopping by to take a look. Now that two days had passed, their curiosity had worn off.

“Xiao Chuan, today we’ll be selling Three Shreds Shark Fin. One bowl for a hundred wen. Pair it with something else, and once it’s sold out, that’s it—there’s no extra.”

Qiu Chuan thought he had misheard.

“Boss, did you say a hundred wen? Just a hundred?”

A regular river fish dish at the restaurant cost more than a hundred wen, and though one bowl might not be a large portion, this was shark fin!

Qin Xia calmly drained the water from the shark fins.

“Yes, a hundred wen. These are just fin roots. Charging more would be dishonest.”

He didn’t plan on making a profit from this batch of shark fin.

After steaming the shark fin for about fifteen minutes, Qin Xia used the back of a knife to gently scrape off the impurities.

These “impurities” were actually just a thin layer of fish skin attached to the shark fin. Once cleaned, he shredded the fins into thin strips, similar to vermicelli, and set them aside for cooking.

The three shreds referred to the three key ingredients, much like in the classic dish kou san si, which focuses on the umami flavor of the ingredients.

Typically, the dish uses fragrant mushrooms, winter bamboo shoots, and either ham or chicken.

Qin Xia preferred using chicken breast, which he shredded into thin strands. The fragrant mushrooms were thick and meaty, so he sliced them into thin strips as well.

At this time of year, winter bamboo shoots were dried and referred to by the elegant name “yu lan pian” (jade bamboo slices). Once rehydrated, Qin Xia expertly sliced them and added them to the mix.

Aunt Xiang, having just finished washing the vegetables, tied her apron and wrapped her headscarf before stepping into the kitchen to help stoke the fire.

The flames roared to life, and Qin Xia scooped a generous spoonful of lard into the wok. The lard had already started to soften in the warmer weather, with only a solid layer at the bottom, the rest being golden oil.

He tossed in a handful of chopped scallions and minced ginger, stir-frying them before adding a splash of yellow wine. Then he poured in a base of rich broth, using soy sauce and other seasonings to add color and flavor.

Qin Xia didn’t hide his cooking techniques—everyone could see how he prepared the dish.

He didn’t rely on a few secret recipes to make a living; his skills encompassed cuisine from all over the country, from the eight great culinary traditions. It was the culmination of a lifetime spent learning to cook.

As the broth in the wok began to simmer, the three shreds were added first, followed by the shark fin. Since both cooked quickly, a brief boil was all it took. After thickening the sauce with a cornstarch slurry, he turned off the heat and plated the dish.

The first batch of twenty bowls was sent to the canteen, where many loyal customers were likely to afford a hundred wen.

The rest were reserved for the restaurant, sold on a first-come, first-served basis.

At that moment, Qiu Chuan stood outside the entrance, calling out to passersby, “You’re in luck today! We’ve got Three Shreds Shark Fin for just a hundred wen. Once it’s gone, it’s gone—don’t miss out!”

Many people stopped in their tracks.

“Is it really shark fin? Not just vermicelli?”

Qiu Chuan, ever honest, replied, “It’s real shark fin, just a bit broken up. OurBoss said this is a special promotional price.”

“Broken or not, this is a great deal, especially with Qin Xia’s cooking skills.”

To these patrons, even if it had been vermicelli sold for a hundred wen, many would have gladly paid for it.

No one who frequented the restaurant was short of a hundred coins, so upon hearing the offer, most added a bowl to their table, with some ordering one for each person.

The shredded shark fin was soft but not mushy, and the thick broth clung to it. One man, after taking two large spoonfuls, ended up with the broth all over his beard.

“This would go well with rice.”

Someone called for a bowl of rice, and Qiu Chuan noted down the order, asking if anyone else wanted some.

Several voices chimed in, and he noted the number before heading to the kitchen.

When he returned with the rice, he overheard the diners laughing, “Shark fin with rice—what a luxury! Today we’re really living it up.”

Some were tasting shark fin for the first time and found it not much different from vermicelli. Curious, they asked the diner beside them, who had eaten it in upscale restaurants, about it. They were told that this was just how shark fin tasted.

One man, now unbothered, scooped up a spoonful and poured it over his rice.

“Knowing that something sold for a tael of silver at a restaurant tastes like this, I don’t feel like I’m missing out anymore.”

He was a straightforward type. After wiping his mouth, he headed to the counter to pay his bill, saying, “Honestly, I think pork stewed with vermicelli tastes better.”

Qin Xia chuckled. “To be honest, I feel the same way. Shark fin is only expensive because it’s rare, but the taste is nothing special.”

Once this batch of shark fin was sold out, he had no plans to buy more—it was too much trouble.

By evening, only a few servings of the shark fin remained.

An elderly couple walked in, both dressed in simple cloth garments. The older ge’er looked a bit uneasy, tugging at his sleeves as he followed his husband. The old man asked Qiu Chuan, “I heard you have shark fin for a hundred wen a bowl. Do you still have any left?”

“You’re in luck! There are a few servings left.”

Hearing this, the old man sighed in relief and called to his partner.

“Come on, let’s go in and try it.”

The ge’er whispered, “A hundred wen could buy us several pounds of pork. Why are we spending it on something like this?”

The old man firmly pulled him inside.

“You’ve been with me your whole life and haven’t had the chance to enjoy many good things. Now that the children and grandchildren are all grown, and we don’t have to work so hard anymore, it’s our turn to indulge a little.”

Qin Xia observed this and instructed Qiu Yao to tell the kitchen to send an extra dish to their table.

…

By the time the stock of shark fin root was completely sold out, fruit vendors on the streets had started selling watermelons.

However, it was still a bit early in the season. Qin Xia bought one, but when he cut it open, it wasn’t very sweet.

Later, the first truly sweet watermelon of the summer came from Yan Wei.

The young hunter, grateful to Qin Xia for helping him earn some extra silver, brought two large watermelons when he came to town to make deliveries.

“These were grown by an experienced farmer in our village. I made sure to pick a ripe one, much sweeter than what they’re selling in town right now.”

Aunt Xiang knocked on the watermelon and, after listening to the sound, smiled, “This is indeed a good melon.”

Qin Xia noticed that this time, besides Yan Qiao, Yan Wei had also brought a little boy with him.

“Is this your younger brother?” he asked.

Yan Wei nodded. “Yes, this is my brother, Yan Guang.”

He then added, “Ah Guang, greet him. This is Boss Qin.”

Yan Guang obediently called out, and Qin Xia whistled to call Zhaocai over, with Da Fu trailing behind. It was too hot, and Xiaohu was nowhere to be found, likely hiding in the shade.

“You’ve come a long way bringing all this. I’ll settle the payment for you, and let your sister take your little brother to play in the courtyard.”

He also instructed Aunt Xiang, “Auntie, please cut up the two watermelons and share them with everyone. Don’t forget to send some over to the dining hall.”

The Yan siblings had brought quite a bit of game this time: two cages of wild rabbits, totaling eight; four pheasants; and two pairs of bamboo rats, all of considerable size.

The wild rabbits were priced at seventy wen each, pheasants at one hundred thirty wen, and bamboo rats at fifty wen.

“That’s a total of one thousand two hundred eighty wen.”

Qin Xia retrieved a one-tael piece of silver from the cash box, weighed it, and added three strings of copper coins, each worth one hundred wen. He then split one string to take out twenty wen, handing the total to Yan Wei.

“Anything new on the mountain lately?”

It wasn’t yet mealtime, so Qin Xia wasn’t busy. He pulled up a stool in the main hall and chatted with the young hunter.

Yan Wei shared that he had recently caught many poisonous insects and sold them to the pharmacy.

“At night, we light torches to catch them. Scorpions and centipedes sell the best, and earthworms aren’t bad either. I also smoke out snake dens.”

Poisonous insects were used in traditional medicine, and since there weren’t any farms breeding such creatures in ancient times, catching them in the summer was a way for villagers to make extra money.

These creatures were small and risky to catch, so pharmacies offered good prices for them.

Yan Wei then asked, “Do you want any scorpions, Boss Qin? Some restaurants buy them, fry them, and sell them as a remedy for dampness. I’ve eaten them, and they’re quite crispy and tasty.”

Qin Xia waved his hand. “I’ll pass on that business.”

Unless necessary, he wasn’t keen on dealing with poisonous insects. They weren’t particularly appealing, and if he accidentally got stung, he’d be the one suffering.

However…

“If you catch any non-poisonous snakes next time, feel free to bring some over.”

A customer had previously inquired about it, and Qin Xia didn’t mind preparing a few snake dishes for the private rooms, where the higher-end patrons dined. Snake meat on the menu would fetch a high price.

Yan Wei agreed.

Most of the snakes he caught were venomous because their gallbladders were valuable. However, there were also plenty of non-venomous snakes in the mountains, such as the Baihua Brocade Snake, Grass Snake, and Golden Striped Snake. Villagers often caught them and brought them home to stew.

“I’ll bring some for you next time.”

After chatting, Qin Xia and Yan Wei headed to the backyard.

Yan Qiao had already become quite attached to Da Fu, and the little girl was giggling happily. Meanwhile, Yan Guang was squatting on the ground, rubbing Zhaocai’s belly. Qin Xia couldn’t help but ask Yan Wei, “You hunters must know how to train dogs. Do you think my wolfdog here is a real one or a fake?”

Yan Wei walked over, grabbed Zhaocai by the scruff, and carefully examined the dog.

“It’s a real wolfdog, no doubt about it,” Yan Wei replied with a smile. “City dogs live good lives, very different from those in the countryside. A dog has to bite living things and see blood to develop real fierceness, but if you train them too aggressively, they might end up hurting people.”

He set Zhaocai back on the ground, and the dog shook its fur in place.

“Don’t worry. Guarding the house is in their bones. Even if they seem lazy most of the time, they’ll know when something serious happens.”

In Qinan County, which was peaceful and free from crime, keeping a dog was more of a precaution than a necessity.

“That’s good. I don’t expect much from it. As long as it barks if a thief comes at night, that’s enough.”

Yan Wei called his younger brother and sister over, hoisted the empty baskets onto his back, and prepared to leave.

Qin Xia offered them some watermelon, but Yan Wei waved it off.

The watermelon looked large, but with so many people sharing it, there wouldn’t be much left. If the three of them stayed to eat as well, it would seem impolite.

As they stepped out of the restaurant, Yan Qiao, holding Yan Guang’s hand, took a few steps and said to her older brother, “We haven’t seen Boss Qin’s husband on our last two visits.”

She remembered Yu Jiuque vividly. After all, she’d never seen such a beautiful ge’er before.

Yan Wei kept his eyes forward. “I heard he’s gone back to his family to visit. Don’t pry into other people’s affairs.”

Yan Qiao stuck out her tongue, picked up her little brother, and quickly followed after.

She gave her brother a playful pat on the backside, and Yan Guang immediately shouted, “Big brother, I want to eat fried sausage!”

Yan Wei turned to give the two a look, and then, finally, the corner of his lips lifted slightly.

“We earned some money today. Let’s buy three sets of pancakes with sausage and eggs.”

The two behind him cheered with joy.

Later, back in the restaurant.

“Boss, I delivered the watermelon to the dining hall.”

Qiu Chuan returned, jogging in with sweat pouring down his back.

“Good. Now sit down and eat some yourself.”

Qin Xia took another bite of the watermelon in his hand. The red flesh was crisp and juicy, sweet and refreshing.

He ate four slices and tossed the rinds into the swill bucket.

“Next time that Yan kid brings watermelons, we’ll slice the flesh off and save the clean rinds. They can still be used for dishes.”

Cold marinated watermelon rind made a perfect summer dish.

By the end of May, the light spring clothes in the wardrobe were no longer wearable. On the streets, many men could be seen walking around in undershirts, bare arms exposed.

Working-class people, who relied on manual labor, didn’t fuss much about appearances—they dressed however was most comfortable. But those with a little extra money spent it on cool, lightweight summer clothes.

Qin Xia went into a tailor shop, one owned by the Sang family.

Ever since he once ran into Master Sang doing an inspection there, he had been getting honest prices every time he returned.

Qin Xia didn’t turn down this small advantage; after all, half the fabric and clothing shops in town were owned by the Sang family.

“I’d like to trouble you to pick out two sets of cool summer clothes for me. Also, I’ll need two bolts of fine fabric to gift to my godmother.”

The shop assistant unrolled a bolt of fabric and introduced it, “Boss Qin, you might want to take a look at gesha (ramie fabric). We can give it to you at three taels per bolt. It’s incredibly cool and comfortable to wear.”

Qin Xia ran his hand over it, already familiar with gesha, which was considered one of the finest materials for summer clothing. However, its color options were somewhat limited. But for a man like him, this wasn’t much of a concern.

Since no one at home could sew clothes, and he didn’t want to trouble Fang Rong, he selected two ready-made garments: one in crepe and one in gesha.

For Fang Rong, he picked out fabric in the same two materials. She preferred to have cloth rather than finished clothing, as she could make various things from it herself.

Spending more than a dozen taels of silver, Qin Xia didn’t blink an eye.

Compared to men’s clothing, ge’er and women had many more options in this season. In Qinan County, where wealth was abundant, colorful silk and delicate gauze fluttered everywhere.

Now that he no longer had the chance to buy new clothes for his husband, Qin Xia could only console himself. Most likely, by this time next year, the two of them would be reunited.

He just hoped the crown prince would step up.

When Qin Xia brought the fabric to the Liu household, Fang Rong immediately scolded him for wasting money.

“This kind of fabric is meant for rich gentlemen. It’s fine for you to wear, but for us, it’s just showing off.”

Carrying a chicken into the kitchen, Qin Xia busily stoked the fire as he replied, “How is that showing off? Douzi is about to open a shop, and soon you’ll have two sons who are bosses—your own and your godson. You’ll be the mother of two bosses, and this fabric will suit you just fine.”

Fang Rong laughed at his sweet talk.

Though she cherished the fabric, she was reluctant to wear it.

“How about I just make an undergarment with it?”

Wearing it as inner clothing would keep her cool without feeling wasteful.

Qin Xia nodded. The fabric was hers now, and she could use it however she liked.

He worked quickly and soon had a bowl of cold shredded chicken noodles ready. He and Fang Rong ate first, saving the rest for Liu Douzi when he returned.

The cold noodles were mixed with sliced tomatoes, cucumbers, and radishes, topped with sesame seeds and peanuts. A bite was refreshing and flavorful.

“You could sell this at the restaurant. But it might not work at the dining hall—the noodles could get clumpy.”

Qin Xia had been thinking about that lately.

“If we don’t sell cold noodles at the dining hall, we can sell liangpi (cold skin noodles).”

Liangpi stayed separated after being prepared and didn’t clump together easily. Plus, he could wash some wheat gluten to serve as an additional option.

However, Qin Xia didn’t have the time to make liangpi himself, so he asked Fang Rong to find a family in the alley known for making good liangpi. They could deliver it to the restaurant daily, and he would settle the payment every day.

As the heat increased, people lost their appetite for hot food.

After finishing a plate of noodles, Qin Xia grabbed a large bamboo fan from the Liu family and fanned himself.

“By the way, godmother, have you ever heard of shaved ice?”

He wasn’t sure if they had them in Qinan County since the original owner had never had one.

Fang Rong shook her head. “I don’t know. But there are chilled scented drinks sold on the streets in summer.”

Since the previous dynasty, ice had become more accessible during the summer. Every winter, people in the northern regions would make a living by storing ice in ice cellars.

In the freezing winter, when rivers iced over, workers would cut blocks of ice and store them for sale the following summer.

There were two types of ice: one that was used to cool down or chill items but wasn’t safe for consumption, and another that was edible, which was much more expensive. Common folk couldn’t afford it, and even restaurants in the county found it too costly to make a business out of it.

Thoughts swirling in his mind, Qin Xia quickly formed a plan.

Since he rarely visited, Fang Rong wasn’t about to let him go easily. She sighed, seemingly offhand, “It’s been a full month now, and we still don’t know how Jiu Ge’er is doing.”

She deliberately tried to provoke Qin Xia, saying, “Since you know Jiu Ge’er comes from a wealthy background, you should understand that in the eyes of his family, you’re probably nothing. They might have already promised him to someone else, and you wouldn’t even know.”

Qin Xia shifted the fan toward Fang Rong, fanning her, but she quickly pushed him away.

“Don’t act all sweet here with me. You should be saving that energy to bring your husband back.”

With meaning in his words, Qin Xia replied, “Godmother, you can rest assured—Jiu Ge’er will come back.”

Fang Rong frowned, staring at him.

“You’re hiding something from me, aren’t you?”

Qin Xia just shook his head but said nothing more.

…

With shaved ice in mind, when Qin Xia next saw Yan Wei, he asked the young hunter to contact the local melon farmers. He wanted to buy more watermelons.

As long as they weren’t cut open, watermelons could be stored for quite a while, making them perfect for either personal consumption or for offering fruit platters to restaurant patrons.

“By the way, there’s something else I want to ask you about—have you ever seen a flower that’s blue-purple, shaped like a bell, with fruit that looks like a lantern? When it dries, there are seeds inside.”

The fruit Qin Xia described was Physalis, also known as false ground cherry, and its seeds are what can be used to make ice powder (bingfen).

Yan Wei, familiar with the mountains and all sorts of strange flora, thought for a moment and replied, “That sounds like lantern fruit. What do you need it for, Boss Qin?”

“I need the seeds inside,” Qin Xia explained.

“This time of year, you won’t find lantern fruit seeds—they’re harvested in the fall. But the seeds are used in medicine, so I bet the pharmacy sells them.”

Knowing the local name for the fruit made things easier. Qin Xia visited several pharmacies and managed to buy a bag of unprocessed ice powder seeds.

The seeds were tiny and unremarkable in appearance.

Recalling the method for making ice powder, Qin Xia tried it that evening after returning home. He filled a basin with water, washed the seeds, and wrapped them in cloth, submerging them in the water and rubbing them.

Slowly, the water began to turn cloudy, indicating that the essence of the seeds had been released.

The process for making ice powder is similar to making tofu. After feeling it was ready, Qin Xia took some brine from the Liu household and, estimating the amount, added a bit to the water.

Placing the jar in a cooler area, submerged in freshly drawn well water, he left it to set.

The next morning, he checked and found that the water in the jar had solidified into a jelly-like substance.

He scooped out a spoonful, mixed it with some brown sugar water, tossed in a couple of handfuls of nuts, and quickly whipped up a simple breakfast.

However, if he wanted to sell it at the restaurant, just offering brown sugar and nuts was too plain.

Qin Xia brought the remaining ice powder to the restaurant, but this time, he didn’t go through the back door—he walked down the main street of Helin.

By the riverside, he waited for a moment until a boatman passed by.

“Boatman, do you know where I can buy fresh river produce? I need lotus roots, lotus seeds, water chestnuts, and preferably gorgon nuts too.”

He had already scoured the market, and aside from lotus roots, the other three items were hard to come by. There simply weren’t enough people in Qinan County who ate such things.

The boatman, who passed by the area daily, immediately recognized Qin Xia.

“You’re the boss of Qin Ji, right? Are you buying these for cooking?”

Qin Xia nodded.

“That’s right. If the quality is good, I’ll need it throughout the summer.”

The boatman called back from a distance, “I live right by the lake, and I have plenty of this stuff. I’ll deliver it to you later.”

It seemed like he had found the right person. Qin Xia waved to the boatman. “No problem, just come find me directly when you arrive.”

Around the late afternoon, the boatman came to the restaurant carrying two baskets. Inside, everything was wrapped in lotus leaves: the water caltrops were a fresh green, the lotus roots were still covered in mud and, when broken open, had a faint pink hue, and the gorgon nuts were light yellow, small but tender this time of year.

Qin Xia inspected the goods and ordered a few pounds of each.

“Also, bring me some lotus leaves, washed clean, and deliver them in bundles.”

The boatman beamed with delight. “Thank you, Boss Qin. Tomorrow, I’ll be out on the lake, but I’ll have my wife deliver them.”

With three of the “Eight Immortals of the Water” ingredients secured, Qin Xia wasn’t done yet.

He also bought walnuts, almonds, and hazelnuts, arranging them atop the delicate ice powder, along with a few lotus seeds, water caltrops, and gorgon nuts. Feeling that the dish still looked a bit too plain, he added some finely chopped preserved fruit and placed a bright red cherry in the center, drizzling a spoonful of honey-mint syrup over it. Just looking at it gave a refreshing chill.

Counting the ingredients, he realized there were indeed eight.

Qin Xia decided on the spot to name this dish Eight Immortals Crossing the Sea. When served, each bowl would rest on a lotus leaf.

What had started as a spontaneous creation quickly became the hit of the summer in Qinan County.

No one knew what this transparent, jelly-like dessert was made of. Some thought it was made from filtered mung bean starch, but after repeated failed attempts to recreate it, they eventually gave up.

However, this did inspire some street food vendors. Simple versions of Eight Immortals Crossing the Sea using ordinary jelly, chopped nuts, and fruit began appearing on the streets.

Qin Xia heard about this and merely smiled, letting it be.

…

As summer faded into autumn, the lingering heat of the “Autumn Tiger” remained, and ice powder was still a popular item on the menu.

Merchant Xiao Shou, fresh from leading his trade caravan back from a long journey, made his way to Qin Ji after settling down. He ate two large bowls of shaved ice in quick succession, slurping without any regard for manners.

“After eating your food, I realize the past few months on the road have been nothing short of miserable,” he said, leaning back in his chair, his eyes staring blankly into space. “My family keeps telling me, at my age, to stop taking risks. What if something happened to me? But I told them I can’t sit still. Now, I feel like I can’t be away for months at a time anymore—just so I can eat your new dishes.”

Qin Xia poured him a drink, which Xiao Shou had brought back with him—one of the famous northern wines called “Neifu Wine,” made in the imperial distilleries of Shengjing.

“Those folks in Shengjing are a proud lot. They don’t care about money; they care about status because they live right under the emperor’s feet. I had to talk my way into getting a few dozen jars of this. I don’t even want to sell most of it. I plan to bury ten jars in the yard and only open them for special occasions.”

Xiao Shou was animated as he shared his experiences in Shengjing.

Qin Xia, eager to keep the conversation flowing, chimed in at the right moment, “This Neifu wine, why does it dare to bear such a name? Is it really brewed using methods passed down from the palace?”

Xiao Shou took a sip and replied, “They say it is, but no one knows for sure. Still, this wine does taste exceptional.”

He sighed, “Brewing wine is truly a lucrative business—the profit margins are insanely high. It’s enough to scare people if you knew. A single family’s brewing recipe can ensure generations of wealth! If I had such skills, I wouldn’t be dragging around a caravan, eating dust and wind all year round.”

Though he said this casually, it didn’t escape Qin Xia’s attention.

Shifting the topic, Qin Xia subtly prompted Xiao Shou for any news from Shengjing. Knowing someone like him, who had mingled with officials and dignitaries, surely had a bellyful of gossip and news from the capital.

Xiao Shou didn’t disappoint, and after drinking some more, he began to spill a mix of rumors and stories.

In the private dining room, with no fear of being overheard, Xiao Shou, his face flushed from drinking, leaned in and said mysteriously, “Have you heard the story about the Crown Prince?”

Without waiting for a response, he continued, “The Crown Prince was the eldest legitimate son, established as the heir from a young age with a reputation for virtue. Then, a few years ago, he was suddenly deposed. And during that time, there was even a celestial phenomenon! People said the Crown Prince was the true dragon!”

Qin Xia was already familiar with this story, though not from rumors—he had read about it in the book. It was precisely because of this “true dragon” omen that the reigning emperor, still in his prime, began to fear his son might take the throne prematurely.

“As it happens, when I was in Shengjing, I arrived just as the emperor returned early from his summer retreat outside the capital. Many people saw the King of Ping accompanying him. Oh, right—King Ping is the title given to the former Crown Prince after his deposition.”

Why had the former Crown Prince, who had been under house arrest for years, suddenly reappeared in such a prominent position?

The rumors circulating in Shengjing were wild, and the ones Xiao Shou had heard were no exception.

“They say the summer retreat may be a royal garden, but the old folks of Shengjing say that place is cursed. Why? Because too many people died there! In the past, concubines and princes who fell out of favor were sent there to live out their days. Some couldn’t bear it and hanged themselves, jumped into wells, or drowned in the lake. Since the founding of Dayong, who knows how many have died there? Tsk tsk…”

Xiao Shou took another swig, growing more excited as he spoke.

“They say that this time, the Empress Dowager accompanied the emperor to the summer retreat and was haunted by the ghost of the deposed empress from the previous reign. And who else but King Ping stepped forward, sword in hand, and vanquished the evil spirit? After seeing her grandson’s bravery, the Empress Dowager couldn’t help but speak up in his favor!”

Qin Xia: …

The mention of “her grandson” made the whole royal intrigue sound like neighborhood gossip.

From there, the story spiraled into the absurd, bordering on tales of immortals.

Seeing Xiao Shou drunkenly slumped into a heap, Qin Xia had his servant fetch a carriage to take him home.

It was getting late, so Qin Xia instructed Qiu Chuan to lock up the doors and windows before heading home under the starry sky.

Upon entering his house, a sudden premonition nudged him, causing him to turn his steps directly toward the vanity in the inner room.

Opening the drawer and feeling inside, he wasn’t surprised to find yet another small bamboo tube.