Ch 117: Guide to Feeding a Villainous Husband

Qin Xia is in the kitchen making Dapanji (Big Plate Chicken).

He chops up a whole chicken, removing the head and tail, and fries the pieces to a caramel color. Then, he adds crushed garlic cloves, ginger, Sichuan peppercorns, bay leaves, and other spices to stir-fry until fragrant. He adds soy sauce and enough boiling water to cover the chicken, allowing it to simmer.

As side ingredients, he cuts potatoes into irregular chunks and slices green peppers and onions, adding them in batches to ensure the potatoes cook until soft and flavorful, while the green peppers and onions retain their texture without overcooking.

While waiting for the chicken to finish cooking, Qin Xia stretches out a large batch of ku dai mian (belt noodles) from pre-made dough. These noodles are as wide as two fingers pressed together. After boiling, he rinses them in cold water to maintain their chewy, elastic texture. These noodles are meant to be mixed into the Dapanji and eaten with the flavorful broth, a task that must be done by hand, ensuring the noodles are neither too thick nor too thin.

To match the grandeur of the dish, the kitchen brings out an enormous porcelain plate to serve the Dapanji. Paired with a large bowl of ku dai mian, the dish looks quite spectacular when it’s placed on the table.

Next to it are large, face-sized flatbreads stacked together and a generous portion of roast meat, which even after being cut into pieces, still looks abundant. The way the Uighur people prepare their roast meat is bold, with each chunk as big as a fist.

Yu Jiuque, holding his chopsticks in mid-air, swallows hard.

“I don’t even know where to start,” he admits.

Qin Xia asks if he has already tried the flatbread with the roast meat.

“I had a few bites of each, but I didn’t eat much. I was waiting for your main dish,” Yu Jiuque replies, tearing off a third of the flatbread and breaking off two more pieces to share with Qin Xia. “This bread definitely has a different taste than what we’re used to here. The oil isn’t the usual vegetable oil we use, right? It can’t be animal fat— I’ve heard Uighur people don’t use animal fats.”

Qin Xia leans in, taking a bite from the tip of the flatbread Yu Jiuque is still holding before accepting his share.

“They use ghee, which is made from cow or sheep milk. There’s one version that doesn’t have ghee in it, but I was worried you might not like the taste.”

People in pregnancy often have heightened sensitivities to smells and tastes, but Yu Jiuque’s appetite has been excellent throughout.

“I actually find it quite fragrant,” he says.

After finishing the flatbread, they dig into the Dapanji.

“I added a bit of dried chili for flavor. This dish doesn’t taste right if it’s not a little spicy. Green peppers and onions are essential for the aroma; otherwise, it wouldn’t be authentic.”

Yu Jiuque nods as he eats, agreeing, “The potatoes are delicious too.”

Seeing how quickly Yu Jiuque is eating today, Qin Xia knows that sleeping until midday must have made him extra hungry.

“Do you think using that nang pit for making Hunyang Mohu will work?” Yu Jiuque asks.

Qin Xia grabs some ku dai mian, dips them in the chicken broth, and once they’ve soaked up enough sauce, places them into a small bowl, which he pushes toward Yu Jiuque.

The long, wide noodles fill the bowl, making for a satisfying bite.

“I think it will definitely be closer to the ancient method than grilling over an open flame. The meat is already marinated, so I’ll give it a try this afternoon,” Qin Xia said.

Yu Jiuque had already heard Qin Xia explain how the nan pit was constructed, but he hadn’t seen it yet, so he eagerly suggested, “I’ll go with you.”

The time they spent together each day wasn’t long, and Qin Xia would usually try to spend the whole day with him when Yu Jiuque was off duty. But now, with the emperor’s orders and the pressure of time, Qin Xia was much busier than before.

After the meal, the weather shifted, and a northern wind began to howl. Madam Xu, worried about Yu Jiuque’s health, gave him an extra cloak. With an additional passenger, they switched to a larger sedan chair, and the bearers carried it so steadily that there was hardly any jostling.

Once they reached the house with the nan pit, Qin Xia watched as a few helpers heated the pit. He then hung the Hunyang Mohu—which had already been prepared back at the residence—onto an iron hook and slowly lowered it into the pit before covering it with a lid.

When he turned around, he saw Yu Jiuque curiously looking over.

“So this is a nang pit,” Yu Jiuque remarked.

Qin Xia helped his husband come closer so he could get a better look.

“Different regions have their own specialties. This method the Uighurs came up with is quite clever,” Qin Xia said.

Yu Jiuque recalled how Qin Xia once told him that, before arriving in Dayong, he had traveled to many places. Perhaps he had visited lands similar to the Uighurs’.

If given the chance, Yu Jiuque would like to travel the world with Qin Xia, exploring new places together.

Unaware of Yu Jiuque’s daydreams about their future travels, Qin Xia soon led him to a nearby room, where they sat down and shared a handful of cleaned raisins.

“These are too sweet; you shouldn’t eat too many,” Qin Xia said as he counted out a few and placed them in Yu Jiuque’s palm.

Though the amount wasn’t even enough to satisfy his appetite, Yu Jiuque knew Qin Xia must have had a reason for limiting him, so he reluctantly began to eat them slowly.

After eating two or three, Yu Jiuque found them overly sweet, so he coughed lightly and took a few sips of tea.

Seeing this, Qin Xia handed him a large date instead.

“These Uighur dates are really good—big and firm. When I have time, I’ll make some milk dates for you to try.”

Making milk dates requires butter, which can be substituted with ghee. Yaler’s group had some butter with them, but it was brought from home for their own use during the journey. Qin Xia hadn’t bought any, as he could make his own.

When the time came, there would be no need for extra sugar, and he could add crushed walnuts or almonds inside. Eating a few each day would also provide some extra nutrition.

The date was too large to eat in one bite, so Yu Jiuque slowly turned it around, taking small bites.

“After becoming pregnant, Qin Xia paid special attention to nourishing Yu Jiuque’s blood and energy, but perhaps because Yu Jiuque could never fully relax, his complexion never looked particularly good.

When the aroma from the nang pit wafted out, Yu Jiuque’s nose twitched.

‘Is the meat ready?’

Qin Xia saw his expression and couldn’t help but squeeze the hand hidden under his sleeve, their fingers briefly intertwining before letting go.

‘I’ll go check. Hopefully, it worked this time.’

Qin Xia got up and went over to the nang pit. When he lifted the lid, the rich scent of roasted meat filled the air.

But smell alone wasn’t enough. He grabbed a long wooden spatula and reached inside, poking the outer layer of lamb.

The lamb had begun to release oil, which dripped down, causing the coals below to sizzle and crackle.

The allure of roasted meat often comes at this precise moment.

He motioned for the kitchen helpers to pull the lamb up a bit, and with a small knife in hand, he expertly sliced off a piece to taste.

‘It needs a little more time.’

After brushing on more seasoning and oil, the helpers lowered the lamb back into the pit.

Fifteen minutes later, Qin Xia raised his hand. ‘Lift it out and bring it into the kitchen.’

By the time Yu Jiuque entered, the whole lamb had already been placed in the center of a long table. The outer skin had turned a honeyed golden brown, and the juices that had gathered below shimmered in the tray, steam rising, filling the room with its intoxicating aroma.

‘The lamb on the outside smells amazing, but I wonder how the inside turned out,’ Qin Xia remarked.

Seeing that Yu Jiuque had arrived, he picked up his knife and began slicing layer by layer toward the center.

According to the book, Hunyang Mohu was an extravagant dish where the outer layer of lamb was merely a “container,” and the real delicacy was the goose inside.

However, the version Qin Xia had prepared had distinct flavors at each layer.

He cut open the lamb’s belly, revealing a whole goose, followed by a chicken and then a pigeon, until finally, a single egg appeared—smooth like a jade egg and resembling a perfectly marinated one, having absorbed the essence of all the meats.

The lamb, goose, chicken, and pigeon were carefully carved, with none of the previous issues like burnt edges, dryness, or undercooked meat showing.

The kitchen helper who had been assisting Qin Xia beamed with delight.

‘Master, does this mean it’s a success?’

A smile spread across Qin Xia’s face as well.

‘The taste isn’t perfect yet—there’s still room for improvement—but it shows that using the nang pit was the right approach.’

He invited everyone to taste the dish and then prepared a platter of the four meats along with the unique egg. Carrying it to Yu Jiuque, he set the plate before him.”

The egg was split in two, and they each took a half. The lingering flavor in their mouths was rich and lasting, a taste soaked in layers of spices and oils.

For the four types of roasted meat, Qin Xia paired different dipping sauces.

The lamb was paired with a cumin dry rub, the chicken with garlic sauce, and both the goose and pigeon were accompanied by fruit sauces—one made from apples, which was sweet and complemented the rich goose, making it even more satisfying, and another made from sour plums, with a tartness that cut through the richness.

This way, each type of meat had its own distinct flavor, ensuring none went to waste.

After tasting all four, Yu Jiuque thought back to Qin Xia’s comment, “Not quite perfect,” and couldn’t help but feel his husband’s standards were set too high.

“I think this is already good enough to be presented to the emperor.”

Qin Xia, however, said, “Actually, I’m planning to prepare another dish to accompany Hunyang Mohu when it’s served at the palace. Good things come in pairs.”

Receiving a decree to cook meant the dish had to be exceptional.

If he could deliver an additional surprise, it would only be a bonus.

He wasn’t looking for rewards—just to leave a good impression with the emperor.

Whether that impression benefited Yu Jiuque or himself didn’t really matter.

“What are you planning to make, my love?” This was the first time Yu Jiuque had heard of it, but knowing Qin Xia, the dish was sure to be worthy of a royal feast.

Qin Xia smiled mysteriously. “It’s just an idea. I haven’t tried it yet. Let’s wait until the ingredients are ready.”

…

After one day of rest, three consecutive days of busyness followed.

Every hour, Yu Jiuque had to lie down on the couch in the back for a while, or else he felt utterly exhausted.

During court sessions or meetings with officials, he barely dared to drink water to avoid having to “excuse himself” too often, which could be seen as improper.

The Directorate was run as tightly as a drum under his management, and no one dared to defy him. Yet, as Yu Jiuque’s pregnancy progressed, it became clear he was struggling to keep up with the heavy responsibilities. Those around him had already begun to wonder who might temporarily take over if the grand attendant had to return home to rest before the birth.

Perhaps it was the prospect of becoming a father soon, but Yu Jiuque’s style of handling matters had changed significantly. He had become more calm and deep, making it harder for people to read his true thoughts.

Yu Jiuque could easily see through the little schemes in people’s minds, but outwardly, he pretended not to notice. During his breaks, he even handed out milk jujubes to everyone.

The colleagues who received these rich, sweet snacks, while appreciating their taste, couldn’t help but feel they were more suited for children. This remark gave Yu Jiuque an idea—he decided to bring a box of milk jujubes to the crown prince.

The outer layer was a soft, sweet milk candy, the middle was a large red date, and inside were nuts like walnuts or almonds. The crown prince quickly grew fond of these treats, and they became his favorite snack, something he requested every day.

It became apparent to all that the crown prince had grown particularly close to Yu Jiuque. This bond not only reflected the prince’s affection but also the emperor’s deep reliance on Yu Jiuque.

When the crown prince eventually ascends the throne, that may be the true moment of glory for the grand attendant.

…

The Sharong envoy had traveled thousands of miles, taking over two months to reach the capital, and now they were finally approaching.

Just before their arrival, Qin Xia completed the two grand dishes he had planned. After informing Yu Jiuque, an imperial edict was quickly issued, summoning Qin Xia to the palace to present the dishes personally to the emperor.