Ch 77: Guide to Feeding a Villainous Husband

WARNING WARNING WARNING! SUPER FOOD PORN WARNING!

“These mushrooms turn yellow when you cut them, then immediately turn blue. It looks eerie. Are you sure they’re edible?”

“Why do you think they’re called Jianshouqing? Boss Qin said they’re safe to eat.”

“Well, I wouldn’t dare eat them. There are so many good, non-poisonous things to eat. Why would you risk eating these?”

Aunt Xiang carefully sliced the mushrooms, leaning as far away from the cutting board as she could.

Qin Xia was in a private room, showing Yao Weiming and a few guests the basket of mushrooms he’d prepared for the mushroom feast.

There were six people at the table, all familiar faces.

“This is the poisonous mushroom?”

One of the patrons pointed at the Jianshouqing, hesitant to touch it.

“Yes, this is the one. You need to stir-fry it over high heat for the time it takes to drink a cup of tea or boil it for about fifteen minutes, and then it’s safe to eat.”

Someone rubbed their hands nervously under the table.

“And if we get poisoned, what will happen?”

Qin Xia replied honestly, “Mild poisoning might cause hallucinations, but in more severe cases, it could be much worse.”

He recalled news stories from his previous life, where people described seeing tiny figures dancing after eating undercooked mushrooms—those who were lucky.

If the mushrooms weren’t cooked properly, the hallucinations would be the least of their concerns.

His frankness caused two of the guests to immediately shake their heads in refusal.

“Then we’ll pass on that. Let’s stick to safer dishes.”

Yao Weiming clicked his tongue in disappointment.

“If Boss Qin is willing to cook them, he must be confident, right, Boss Qin?”

Qin Xia smiled politely at the group.

“There’s always some risk involved, of course.”

Even though Yao Weiming had organized this gathering, Qin Xia felt obligated to be transparent.

Yao Weiming quickly added, “Just go ahead and cook it. If anything happens, I’ll take responsibility.”

He was determined to try the mushroom at least once.

In the end, they decided to cook a separate dish with Jianshouqing for those willing to try, while making two mushroom pots—one with and one without the poisonous mushrooms—so the more cautious guests could avoid it.

The patrons at this table were generous, so Qin Xia didn’t mind preparing a few extra dishes.

“Boss, the mushrooms are all washed and cut, ready to go.”

Zhuang Xing saw Qin Xia enter the kitchen and said to him, “Everything’s ready.”

Qin Xia glanced around, saw there were no issues, and rolled up his sleeves to start cooking.

The restaurant added a few dishes today. The pine mushrooms and oyster mushrooms they had gathered the most of would either be cooked with chicken or stir-fried, depending on what the customers preferred.

As for the other types of mushrooms, including those bought from the Yan siblings, there weren’t many. Qin Xia saved some of the best ones to dry, and the rest he planned to serve to the esteemed guests in the private room.

The plan was to start with the mushroom hotpot and follow with stir-fried dishes, so the guests wouldn’t fill up too quickly.

He walked over to one of the stoves and lifted the lid of the mushroom hotpot base. The broth had been simmered with chicken and ham, along with some cordyceps flowers and goji berries. The golden, clear soup was skimmed of its foam.

A basket of wild mountain mushrooms needed several chickens to balance the flavors.

It’s true that rarity increases value.

The timing incense had already burned out. Qin Xia took a clean ladle, scooped a bit of the broth, and tasted it.

“It’s ready.”

“The mushrooms and vegetables are prepped.”

Zhuang Xing pulled out the large serving tray and began arranging the dishes. The various mushrooms were cut and laid out neatly in small bamboo baskets, arranged like flowers, with clean green vegetable leaves underneath for a fresh, vibrant look.

“Food’s ready to go!”

With so many dishes, everyone was put to work. Qin Xia and Zhuang Xing carried the hotpot, while Qiu Chuan carried two large trays, one with the mushrooms and the other with the vegetables, both ready for dipping in the hotpot.

The hotpot was set on a small stove with charcoal underneath, bubbling away.

In the private room, the eyes of everyone around the table, big or small, lit up with excitement.

“Is it finally ready?” Yao Weiming had been waiting so long that his chair felt hot beneath him. He had barely touched his tea, saving his appetite for the mushroom feast.

Everyone at the table was a food enthusiast, so no one laughed at his impatience.

“The mushroom hotpot is ready. The stir-fried dishes will follow soon.”

Qin Xia lifted the lid, releasing a cloud of fragrant steam that gently floated toward the ceiling.

“The mushrooms are cooked fresh, right?”

Master Zhu, one of the guests who didn’t dare eat Jianshouqing, couldn’t help but ask out of curiosity.

“Yes, fresh.”

Qin Xia answered while pouring the mushrooms into the hotpot one by one.

Once they were all in, he stirred the pot with two separate spoons and then removed the spoons, making sure not to mix them as they were marked for different uses.

“Boss Qin, it seems like we haven’t been given utensils yet?”

Xiao Shou, who had joined the gathering today, suddenly realized after smelling the aroma for a while that something essential was missing from the table.

Qin Xia smiled and said, “That’s part of the rule when eating mushroom hotpot. No chopsticks are served until the mushrooms are ready to eat. Otherwise, someone might be tempted to try too soon.”

Just then, Qiu Chuan returned, holding a small incense burner.

“Dear guests, this is the timing incense. Only when it has burned out can you start eating.”

Everyone felt they had learned something new.

After what felt like an eternity, Qin Xia personally checked the pot, then handed out chopsticks and spoons. Qiu Chuan was in charge of serving the soup, ensuring each person got a bowl filled with various mushrooms.

As the mushrooms were tasted, the room erupted with comments.

“So fresh, incredibly fresh! I feel like my head is spinning.”

“Don’t say things like that. If your head’s spinning after eating mushrooms, that’s not a good sign.”

“Why so tense? Fine, I’ll rephrase it—how about saying I feel light as a feather?”

“That still sounds like you’ve been poisoned…”

Nervous Master Zhu was quickly met with playful scolding from the group, and he wisely kept quiet, focusing on his bowl of mushroom soup.

“This is delicious, well worth the trip.”

He smacked his lips in satisfaction and helped himself to another bowl.

Meanwhile, in the kitchen, Qin Xia was heating up oil.

In addition to the mushroom hotpot, he had to prepare several stir-fried dishes.

He made ham with green mushroom, diced beef with ox-leg mushroom, stir-fried Jianshouqing, and pan-fried chanterelles.

There was also pine mushroom stew with chicken and a plate of deep-fried oyster mushrooms served with pepper and salt.

The cooking process for mushrooms was fairly similar—lots of oil was essential since mushrooms absorbed it well. The oil would help bring out the rich flavor, ensuring a savory taste.

Letting the mushrooms stew for a bit allowed the broth to become perfect for mixing with rice.

“So fragrant,” Qiu Chuan commented as he passed by the kitchen, taking a deep breath as he delivered a stack of empty plates to the back for Aunt Xiang to wash.

Qin Xia overheard him and called out, “Tonight we’re having mushroom rice noodles for dinner.”

Everyone cheered in agreement.

As the stir-fried dishes were almost ready, they were served one by one.

The pine mushroom chicken stew took a bit longer as glass noodles had been added, which required extra time to cook.

“Master Zhu, even the other shopkeepers have tried it. Are you really not going to have a taste?” someone teased, referring to the stir-fried Jianshouqing.

The dish had only been cooked with a bit of chili and garlic, and the oily sheen made it look tempting. One of the bosses, who had been wary at first, finally gave in and grabbed a bite, now happily enjoying his meal.

He described the taste in one sentence: “It’s like eating meat—so flavorful.”

Master Zhu guarded his plate, shaking his head adamantly. “No thanks, you all can enjoy it.”

Seeing his firm refusal, the others didn’t insist and continued their cheerful conversation.

Eventually, even the broth from the hotpot was finished off, leaving everyone full to the point of hiccupping.

Qin Xia had also prepared flower pastries and ham crisps for them to enjoy with tea, but seeing no one could eat anymore, he wrapped them in oil paper for each person to take home. He also handed out mint candies to cleanse their palates.

After seeing the guests off, Qin Xia returned to the counter and opened the cash box to store the silver.

The mushroom feast had been priced per person, five taels each, bringing in a total of thirty taels for the meal.

He planned to host a few more of these feasts during mushroom season, though he wouldn’t serve Jianshouqing again. Apart from food connoisseurs, it was too difficult to explain to others and could cause unnecessary trouble.

“Xiao Yao, let me see the account book.”

Qiu Yao, hearing this, handed over the account book.

The account book had been replaced with a new one, and with a change in the person keeping the books, the entries no longer looked as neat. Qiu Yao’s handwriting was childish, and Qin Xia’s was wild; both were equally unrefined.

Flipping through it, Qin Xia realized that this wouldn’t do in the long run. He needed to find a proper accountant. They had planned to hire one earlier, but with no suitable candidates, the matter had been put on hold.

He rewrote the job notice and posted it outside. Soon, candidates came to apply.

After interviewing several people, he selected a somewhat shy young scholar. The man had passed the initial imperial exam but failed the next, and eventually gave up on it to find work as an accountant. His family was local, and his background could be verified. He was quick with the abacus and could do mental calculations.

“The bookkeeping has been a bit chaotic due to a lack of hands. When you have time, tidy up the accounts for both shops and show them to me.”

The accountant’s monthly salary was high—five taels of silver for just the first month. Given the reputation of Qin Ji, along with meals included, the scholar named Ji cherished the opportunity and promised to work diligently.

Meanwhile, in the kitchen, Zheng Xinghua was doing fine as expected, and Zhuang Xing was becoming more competent with each passing day.

As Qin Xia strolled between the front hall and the back courtyard, he realized that for the first time in months, he actually felt at ease.

In the evening, with only two tables of customers left in the restaurant, Qin Xia counted the money and headed home early.

Carrying a string of copper coins, he stopped by the wine shop on the way.

Since the founding of the Dayong Dynasty, there had been no ban on alcohol. Wine taxes were integrated with commercial taxes, but opening a wine brewery for sale required official permission from the authorities. Restaurants and taverns without brewing licenses had to purchase their wine from licensed breweries.

Wine shops, compared to restaurants, had a wider variety of wines. Patrons mainly came to drink and only ordered a few small dishes on the side. For anything more, they’d send an attendant out to buy food.

On the other hand, at places like Qin Ji, people came mainly to eat. Drinking was secondary, and the wine selection was more limited to what was available that day. If needed, staff could be sent to buy more wine from outside.

It was getting late, and the shop assistant behind the counter was starting to doze off. Upon seeing Qin Xia, he perked up.

“Master Qin, here for more wine?”

“Yeah, same as usual—something I haven’t tried before.”

The assistant glanced back at the wine jars on the shelf. “How about trying bean wine today?”

“Is it made from beans?” Qin Xia asked.

The assistant nodded. “Yes, it’s also called bean yellow wine.”

Not being picky, Qin Xia paid the price and took the wine. As he left, the shopkeeper spotted his retreating figure and asked the assistant, “Master Qin came for wine again?”

The assistant, handing over the copper coins, nodded. “Yes, the same as usual. Master Qin can really hold his liquor.”

The shopkeeper shook his head. “Drowning your sorrows in wine only deepens them—still too young.”

Meanwhile, Qin Xia arrived home, greeted by Da Fu. Just as he had predicted, Da Fu had been restless during the first month after Yu Jiuque left, but had since calmed down.

Now that autumn had arrived and the weather had cooled, Qin Xia no longer brought Da Fu to the restaurant. When he asked the neighbors how Da Fu behaved while he was out, they all said it was quiet and well-behaved.

Da Fu walked off to the side, while the house cats brushed against Qin Xia’s legs, leaving behind fur on his trousers.

Qin Xia stomped the ground lightly, checked the food and water bowls, found the food bowl empty and the water dish dirty. He casually picked it up, rinsed it out, filled it with fresh water, and placed it back down.

Soon, the Mid-Autumn Festival would arrive. The moon in the sky was nearing fullness, casting a soft glow over everything.

Qin Xia glanced up, then turned into the kitchen.

He wasn’t too tired today and didn’t feel like going straight to bed. There were some boiled edamame and peanuts he had prepared the night before to pass the time, now fully soaked and flavorful after sitting overnight.

He poured them out onto a plate, grabbed the wine jug he had just brought back, and headed into the main room.

“These are salty, you can’t eat them.”

Da Fu, curious about the food on the table, sniffed at an edamame shell Qin Xia offered. The goose took it in its beak, then spat it out.

“I told you, you can’t eat it.”

Qin Xia, with a sigh, gently nudged Da Fu’s head away.

“Stop crowding me, go find a place to sleep.”

Soon, a house cat approached, seemingly also interested in the food. Qin Xia handed it two peanuts, though the cat didn’t eat them, instead pawing at them playfully.

Qin Xia poured himself a cup of wine.

People might not believe it, but his recent enthusiasm for buying wine wasn’t due to brooding over his husband leaving.

Rather, he was genuinely curious to try the common wines sold on the market and assess whether he had the skills to venture into the brewing business himself.

Nowadays, besides breweries, most large taverns held brewing licenses, which allowed them to develop their own unique brews. Without such a license, they stood at a disadvantage in the industry.

If he ever wanted to establish a foothold in the capital’s bustling tavern scene, a respectable wine selection was essential.

Furthermore, if he could successfully create a unique and sought-after brew, the opportunities for wealth would be abundant.

Just looking at the “Inner Palace Wine” that Xiao Shou brought back from afar was enough proof. Qin Xia suspected that in the capital, eight out of ten breweries likely claimed to have royal recipes, but the farther from the capital you went, the less people cared about the authenticity of such claims.

Today’s bean wine was a type of Shaoxing wine, considered a yellow wine from the south.

After taking a few sips, Qin Xia decided it wasn’t to his taste.

In the past few days, he had also sampled Daqu, Xiaoqv, Fengjiu, Taidiao, Chrysanthemum Wine, and Green Plum Wine—of which Green Plum Wine was the only fruit wine.

He had asked the wine shop attendant if they sold grape wine, but the attendant said they had never carried it.

The next day, Qin Xia invited the brewery manager, Peng Zheng, to the restaurant for a meal.

Peng Zheng loved spicy food, so to host him properly, Qin Xia prepared a table full of spicy dishes, including both fish and meat.

The fish was yellow catfish, also known as longhorn sculpin, a common sight in fishmongers’ baskets during autumn.

These fish were small, so Qin Xia used five to make a dish of fragrant, spicy, fermented black bean fish.

First, he rubbed the fish with salt and cooking wine to marinate them, then pan-fried them until golden and firm.

He prepared minced ginger, garlic, and chili flakes, stir-fried them until fragrant, then added a bowl of minced meat. Once the meat changed color, he poured in the spicy fermented black bean sauce.

The spicy fermented black bean sauce was also made by Qin Xia himself. It had a salty, fragrant, and spicy flavor, and the moment it mixed with the minced meat, the aroma intensified, becoming almost overwhelming.

He placed the fish back into the pot, adjusted the seasoning, and let it simmer with the fermented black beans and minced meat for a while. When it was ready to serve, he first scooped out the fish, then topped it with the remaining sauce and garnished it with some chopped green onions.

The meat dish was Koushui Chicken (Mouth-watering Chicken), with a numbing and spicy flavor. For this dish, he used a small rooster, only taking the leg portions. The legs were briefly boiled to remove any blood, then soaked in cold water for fifteen minutes. Bean sprouts lined the plate, with a separate sauce prepared for drizzling.

The sauce was primarily made from red oil, combined with two spoonfuls of sesame paste, salt, sugar, soy sauce, and broth from cooking the chicken legs. All of it was mixed together and poured over the chicken.

Even the vegetable dishes were not overlooked—there was Tiger Skin Peppers and stir-fried green beans. The soup served was a hot and sour one, with the heat coming from a generous amount of pepper. One bowl of it would leave you sweating, but feeling completely refreshed.

“Qin Xia, how many more great dishes are you hiding?” Peng Zheng said with a smile. He had come to Qin Ji Eatery often and was surprised to still be encountering new flavors.

At home, his family would usually make yellow catfish in a light broth with tofu, but after trying the spicy version today, he found it much more to his liking.

The Koushui Chicken was also an unexpected delight—the chicken was tender, and the skin had a slight crunch. The red oil coating it truly lived up to its name, making one’s mouth water.

Peng Zheng finished two heaping bowls of rice and even asked Qin Xia if he could pack up the leftovers.

Qin Xia replied, “I’ll pack everything into a lunch box for you. There are also four spicy rabbit heads—take them home for snacking with your wine.”

Hearing this, Peng Zheng dared not drink even the mouthwash tea in front of him.

“Qin Xia, we’re friends. If there’s anything I can do to help, just say the word.”

Qin Xia didn’t hesitate and explained that he wanted to inquire about fruit wines.

Peng Zheng, although initially puzzled, had no problem answering. His wine house didn’t specialize in fruit wines, so sharing some insights wouldn’t cause any harm.

“To my knowledge, no wine house specializes in fruit wine. When they do have it, it’s usually a side product. Using fruit to make wine isn’t as common as using flowers. In spring, there’s peach blossom wine, in summer jasmine wine, autumn chrysanthemum wine, and in winter plum blossom wine… mostly just for seasonal festivities. As for fruit wines, besides plum wine, what else is commonly used to make wine?”

For a moment, even Peng Zheng couldn’t think of any other fruits that were typically used.

Qin Xia then specifically asked about grape wine. Peng Zheng rubbed his chin and said, “Grape wine came to our lands from the Western Regions, mostly brought in by foreign merchants. It’s rare and expensive. I’ve heard of wine houses in the northern regions trying to make grape wine, but the result was sour and bitter—completely undrinkable. Eventually, no one pursued it anymore.”

At this point, Peng Zheng looked at Qin Xia and realized, “Qin Xia, are you planning to try making your own private brew?”

Qin Xia admitted, “That’s indeed my intention.”

Peng Zheng wasn’t surprised. The profit margin on alcohol was high, and any restaurant owner reaching a certain level of success would eventually consider private brewing.

Both Chang Yue Lou and Baiwei Xuan had their own private brews, though those were merely existing wines bought from established wine houses and repackaged under a new label. The taste remained the same.

“Among the people I know, you’re the only expert in this field, Boss Peng. Since I’m thinking about this venture, I’d appreciate your guidance.”

Peng Zheng was more than happy to extend a helping hand to Qin Xia.

The person before him was no longer the same as before—this restaurant was now frequented even by the county magistrate.

“It’s not exactly guidance, but I do have some suggestions that could help Boss Qin avoid some detours.”

Crossing into a new industry always came with challenges, and venturing into the wine business would require a significant investment. If the brewing failed, the money would be wasted.

“Boss Qin, if you want to start a winery from scratch, it’s going to be difficult. Finding a reliable master brewer alone is no easy task.”

A master brewer was a wine-making master, and most of them inherited their craft from their families, serving one winery for generations.

Peng Zheng suggested that if Qin Xia had enough money, he should follow the example of Chang Yue Lou and Baiwei Xuan by purchasing an existing winery instead.

There were no prohibitions on alcohol in Dayong, and wineries were widespread—even in the countryside, families brewed local liquors with unique flavors.

“For those who’ve mismanaged their business and can’t continue, if you look carefully, there are plenty of options available. If you buy such a winery, even if you can’t brew your private label, the master brewer’s traditional skills will remain. With good management, you can still make money.”

Qin Xia asked how much a small winery might cost. Peng Zheng said a few hundred taels of silver should be enough.

“When the owners want to sell, they usually include the master brewer’s indenture contract in the sale.”

In other words, a few hundred taels would not only buy the facilities and equipment but also the skilled workers.

The master brewer’s indenture contract was a must to prevent them from running off with their skills and recipes.

Hearing this, Qin Xia felt reassured, knowing that he had enough silver on hand.

He entrusted Peng Zheng to help find a suitable winery and promised a generous reward upon success.

Peng Zheng, satisfied after his meal, left with a bag of fragrant rabbit heads.

A few days later, just before Mid-Autumn, Peng Zheng brought news. The winery for sale wasn’t in Qinan County but in Chuntai County.

“Boss Qin, do you remember the old friend I once brought to dine at your restaurant? He runs a wine shop in Chuntai County, and he found a winery for sale. The owner got into legal trouble for lending money at high interest. If they don’t raise the funds to settle it, they’ll be exiled. Their family is in a panic, and as long as you can offer silver, the price is negotiable.”

Chuntai County was about an hour and a half away by carriage, which gave Qin Xia some pause.

But Peng Zheng encouraged him: “In my opinion, it’s actually better that this isn’t in Qinan County.”

Qin Xia quickly understood Peng Zheng’s reasoning.

Running a restaurant was one thing, but if Qin Xia ventured into the lucrative wine business and succeeded, it could easily provoke envy from others.

It might be wiser to conduct this business outside Qinan County and keep a low profile.

As the saying goes, “Make a fortune in silence.”

Without further delay, Qin Xia packed enough silver, temporarily handed over the restaurant to his staff, and set out with Peng Zheng, hiring a carriage to Chuntai County.

Upon arrival, Tao Ke was already waiting for them and personally led the way.

The winery was located in a secluded part of Chuntai County, set in a small courtyard with a few earthen houses.

Though unimpressive from the outside, it revealed a hidden potential within.

The courtyard was filled with large wine vats, and inside the house, there was a complete set of wine-making tools, including equipment for fermenting, mixing, and the essential distillation barrels. These barrels were divided into three sections: the top part was called the “heaven pot,” and the bottom part was the “earth pot.”

The master brewers, a father and his two sons, stood waiting in the courtyard. They were steeped in the smell of fermented grains, as though the scent had soaked into them over time.

Qin Xia requested to taste the wine produced by the winery.

Upon receiving a signal from their owner, the master brewer brought out jars of wine. One of his sons lined up three ceramic bowls and filled each with the clear liquid.

The wines from northern distilleries were typically all types of baijiu, each with its own unique characteristics.

This small, lesser-known distillery simply called its product “burnt wine,” or baijiu, and to distinguish it, they added the family name. Thus, the wine sold here was known as “Li Family Burnt Wine.”

Given that the owner had enough money to lend at interest, it was evident that this distillery had once been profitable.

Having sampled many wines lately, Qin Xia could now distinguish quality. He could tell that the wine from these bowls was indeed decent.

While this baijiu wouldn’t be used for making grape wine, it could serve well as a base for fruit wines.

The Li family initially asked for five hundred taels of silver.

Before coming, Tao Ke had informed Qin Xia that they could likely negotiate it down to around four hundred taels.

The Li family’s desperation for cash was their weak spot—there weren’t many who could easily hand over such a large sum of silver.

Qin Xia toured the distillery inside and out before calling the master brewer aside for a private conversation in the courtyard.

Peng Zheng and Tao Ke remained outside, engaging the Li family’s representative in technical talk to further bring down the price.

After a short wait, Qin Xia emerged from the discussion. One look at his expression, and Peng Zheng knew the deal was settled.

Clearing his throat, Peng Zheng led Qin Xia out of the courtyard.

Shortly after, Tao Ke followed them out, reporting, “Boss Qin, they’ve agreed to four hundred taels. That includes the house, the equipment, the contracts for the three craftsmen, twenty vats of aged wine in the back courtyard, and two stone barrels of sorghum in the cellar.”

The real value wasn’t in the house or the equipment but in the master brewer’s skills and the wine recipes.

As Peng Zheng had mentioned earlier, even if Qin Xia didn’t manage to perfect a private brew, renaming the Li Family Burnt Wine to Qin Family Burnt Wine and selling it could easily turn a profit.

Thus, with four hundred taels, Qin Xia became the new owner of this small distillery in Chuntai County.