Ch 120: Guide to Feeding a Villainous Husband

“…It is said that Helan Cha, the crown prince of Sharong, led a delegation of Sharong envoys to our dynasty, but they came with ill intentions. Under the guise of fostering relations between the two nations, they made outrageous demands: asking for silver, for cities, and even requesting a princess from our court for a marriage alliance!”

In the cold winter month, the wind swept through the treetops, and all the withered yellow leaves had long since fallen.
Looking around, the scene was desolate, yet the streets and markets remained bustling with activity.

Lifting the wind-blocking curtain of a roadside teahouse, a rush of warmth greeted those who entered, as steam rose from the hot tea, clouding the patrons’ brows and eyes.

Not far away on a small stage, a storyteller was passionately recounting the tale of the Sharong delegation that had just left the capital at the end of last month. This story had quickly become one of the most popular in the capital.

The tale was filled with Sharong’s ambitious schemes, the witty exchanges of Dayong’s ministers, the wisdom of the current emperor, and in some versions, even a fictitious princess was given a name for the proposed marriage alliance.

Sometimes fiction is far more exciting than reality, and this tale always garnered applause from the crowd below.

As the storyteller concluded with “To be continued,” the audience sipped their tea with a lingering sense of excitement, not only recalling the twists and turns of the story but also the grand descriptions of the imperial feast enjoyed by the emperor and empress in the palace.

There was talk of Golden Silver Soup, Jade-stuffed Lungs, One-in-a-Million Stew, Plum Blossom Crisps, Lotus Fish Pockets, Dried Snow Yellowfish…

The storyteller’s tale may have varied with each retelling, full of exaggeration, but the recitation of the dishes remained consistent.

Among the most memorable were two dishes.

One was called “Unity of Nine Provinces”, which featured an imposing Dragon Playing with a Pearl, surrounded by the treasures of the nine provinces. According to the storyteller, this dish was so grand it left the Sharong envoys blushing with embarrassment.
After all, Sharong was but a small province compared to the mighty Dayong, barely deserving a spot in the dish.

The most mouth-watering dish, however, was “Hunyang Mohu”, now renamed “Four Seas as One”. It was said to be an entire sheep stuffed with a whole goose, chicken, and pigeon, roasted layer by layer. It would take several men to finish such a feast.

“Good heavens, the aroma of that must carry for miles!”

“If I could feast on that once in my life, I’d die content in my coffin!”

The crowd huddled together, sipping hot tea and savoring the tale in their imaginations, fully aware that common folk like them would never have the chance to taste such imperial dishes in their lifetime.

Amidst this vibrant and likely court-inspired storytelling, Heguang Pavilion in the southern part of the city gained further fame.
There were whispers that the chef who had presented these two grand dishes at the imperial banquet was none other than Qin Xia, the owner of Heguang Pavilion.

“They say Master Qin even has a set of gold cooking utensils bestowed by the emperor!”

…

Little did Qin Xia know that many people were now dreaming of catching a glimpse of that set of strange-looking golden knives and spatulas, carefully stored in the inner vault of the Grand Attendant’s residence.

These past few days, his mind wasn’t on the business. After finishing the lunch rush, he planned to leave. But before departing, he still remembered that a guest had ordered white-braised fish maw for the evening.

Fish maw, or guangdu, refers to dried fish stomach, and white-braised is a cooking method that contrasts with red-braised. The former results in a dish with a pale color and savory taste, while the latter is rich and flavorful, with a red and glossy appearance.

White-braised dishes are commonly used for seafood such as shark fin, fish maw, and fish lips. There’s also a famous dish called white-braised four treasures, made with pigeon egg, pigeon breast, pigeon wings, and pigeon tongue.

When preparing fish maw, there’s a saying among chefs: Three parts in cooking, seven parts in preparation. Although Gao Yang had learned this dish and Qin Xia himself had said he was ready to cook it, with so many distinguished guests frequenting Heguang Pavilion these days, Qin Xia decided to prepare the fish maw in advance, just to be safe.

There are three common methods for preparing fish maw: water-soaking, salt-soaking, and oil-soaking, with oil-soaking being the best and water-soaking the least effective. Oil-soaking requires the highest quality fish maw, as the process is quite intricate.

First, you need to heat oil in a pan to about 30% hot, then immerse the dried fish maw, allowing it to soften gradually in the warm oil. Afterward, the maw is cut into slices and returned to the oil, where it’s fried gently over low heat until one side forms bubbles, at which point it’s flipped.

While it may sound simple, maintaining the oil temperature is crucial. The oil must be kept at a temperature that doesn’t cause it to sizzle, and if it gets too hot, the pan must be immediately removed from the heat. Once the temperature drops, it can be placed back on the stove.

Newcomers often struggle with this, and it’s easy to ruin a high-quality fish maw.

After frying, the maw is soaked in boiling water for one to one and a half hours, then rinsed in clean water two or three times. Only then is it ready to be cooked.

When making the dish, the maw is braised with bamboo shoots, greens, and Jinhua ham, using milk broth and Shaoxing wine.

As they say, all the effort lies in the preparation.

“That should do it. I’m going home to be with Ah Jiu. You all take care of the restaurant tonight,” Qin Xia said, removing his apron and washing his hands nearby.

The restaurant staff knew that Yu Jiuque had taken sick leave and was recuperating at home, so they all promised to ensure the evening’s business would run smoothly, allowing their head chef to return home quickly.

Qin Xia indeed couldn’t wait to leave.

It all started a few days ago.

Dayong, vast as it is, rarely has a peaceful day throughout the year.
If there isn’t a bandit crisis, there’s a snow disaster, or northern invaders, or southern border rebellions.

On top of that, the Ministry of Revenue is constantly crying poor, draining funds for disaster relief and then having no silver left for the army’s provisions, endlessly robbing Peter to pay Paul.

One day, Yu Jiuque was infuriated by a group of incompetent officials. After giving them a scolding, he stood up too quickly, only to feel a sudden dizziness and a tightness in his chest, nearly collapsing.

Fortunately, two palace attendants caught him in time, and the officials rushed to support him back into his chair, avoiding what could have been a disastrous fall.

Yu Jiuque thought it was just a sudden rise that caused the faintness and expected to recover quickly. But after sitting down, his hands continued to shake, his vision blurred, and cold sweat soaked through his clothes. Even the hot tea offered by attendants made him nauseous, and he turned and vomited immediately.

This scared everyone out of their wits.

This incident alarmed the emperor, who immediately summoned the imperial physician to check on Yu Jiuque. After a lengthy explanation, the diagnosis was simple: overwork had caused a deficiency in his heart’s qi, and prolonged strain would inevitably harm his vital organs.

“For an ordinary person, this would be harmful enough, but for the Grand Eunuch, especially now that he’s carrying a child, he must be extremely cautious.”

Yu Jiuque understood then that he had been overestimating his strength. Taking the opportunity, he requested sick leave from the emperor, who granted him permission to return home for rest.

Since the emperor’s ascension, Yu Jiuque had been in the limelight, with everyone saying he was second only to the emperor, holding immense power. If he didn’t take this chance to lie low, the memorials criticizing him would soon pile up like a sea, threatening to drown him.

Returning home to recover was supposed to be a good thing. However, after a few days, Qin Xia quickly realized that whether at home or in court, one thing remained the same for Yu Jiuque: he could never truly find peace.

Though many of his desk duties had been reduced, and he had instructed the gatekeeper to refuse all visitors and return every visiting card, important matters still found their way to him. On top of that, as the head of the Eastern Palace, how could the Eastern Palace ever run out of cases?

One after another, complex cases requiring his judgment still landed on his desk. After dealing with one, he had to handle another.

Yu Jiuque was the kind of person who couldn’t stay idle. Expecting him to completely let go of court affairs and rest properly was no easy task.

Qin Xia, understanding this all too well, had been coming home early these past days, keeping an eye on him. With Qin Xia around, Yu Jiuque would at least take a break from the constant whirling of his mind, if only for a little while.

As Qin Xia approached Heguang Pavilion, the evening had yet to fall. His pace quickened, and when he entered the house, a chill followed him in.

He didn’t head straight inside but instead took off his outer robe and leaned over the brazier, warming his hands before rubbing his palms together. Only then did he turn and walk towards the inner room.

The inner room was separated from the outer by a curtain of crystal beads, and through the hazy screen, Qin Xia could see what the person lying on the bed was doing.

In the next moment, his brow furrowed.

“This isn’t like last night when you complained of dizziness. If you strain your eyes and damage your vision, you’ll end up like one of those old scholars, needing a magnifying glass at a young age.”

Yu Jiuque was wrapped in a silk quilt, leaning against the headboard, holding an open document in his hand, pondering over what words to add. He hadn’t expected Qin Xia to return so early. Startled, his hand shook, causing the paper to tremble as well, but it was too late to hide it.

He quickly closed the document and tossed it aside as if it were unimportant.

“Now that you’re back, I won’t look at it anymore.”

Seeing Qin Xia’s displeased expression, Yu Jiuque immediately expressed his compliance, his attitude exceptionally agreeable.

At the same time, Yu Jiuque didn’t forget to instruct the attendants to gather all the documents, letters, and books scattered around, having them swiftly cleared away into a box in the study. In an instant, the bed was spotless, not a single piece of paper in sight.

Once the bed was tidy and the servants had been dismissed, Qin Xia leaned over him. His tall frame cast a shadow over Yu Jiuque, trapping him between the pillows, while Qin Xia carefully avoided his swollen belly.

Yu Jiuque’s hands quickly grasped the fabric of Qin Xia’s clothes at the shoulders, his fingertips exerting a slight pressure, causing his skin to turn a delicate pink.

When they parted, both their lips were tinged with a flush of red.

Yu Jiuque blinked, his breath unsteady, his eyes seemingly shimmering with moisture.

He coughed lightly, his cheeks burning with heat.

“What are you doing, rushing the moment you return…”

Even though he was already carrying a child, he still felt a bit embarrassed to finish his sentence.

Qin Xia leaned in again, gently biting his nose, the scent of orchids lingering on his lips.

“I’m just making sure you remember.”

Seeing that Yu Jiuque’s robe had slipped off his shoulders, Qin Xia carefully adjusted it back in place.

The coolness on his shoulders dissipated as Yu Jiuque hooked the collar with one hand, watching Qin Xia tuck the blankets around him once more.

Now, no draft could slip through.

“Not even two months remain. I only hope you take care of yourself.”

This was Yu Jiuque’s first pregnancy, and there was no telling what complications might arise during childbirth. The most important thing was for him to be strong enough to endure it.

With his current state of exhaustion and weakness, it could lead to long-term health problems.

Moreover, Yu Jiuque had never been particularly robust. He had suffered severe injuries in the past, leaving his constitution weakened.

As the due date drew closer, Qin Xia found himself increasingly anxious. Sometimes, he would wake in the middle of the night, unable to sleep for a long while, only calming down by holding Yu Jiuque’s wrist, feeling the steady pulse, and seeking comfort.

These small gestures didn’t go unnoticed by Yu Jiuque.

But, not wanting to let Qin Xia know he was awake, Yu Jiuque would often pretend to be asleep, creating an unspoken barrier between them.

Reflecting on it, he realized that he was the one at fault.

Yu Jiuque absentmindedly fiddled with Qin Xia’s sleeve, staring down silently. Given more time, he might have ended up unraveling the embroidery.

Seeing this, Qin Xia had intended to keep up a stern expression a little longer, but soon enough, he couldn’t help but break into a smile.

“The Grand Attendant can argue eloquently with the ministers in court, yet turns into a mute in front of me?”

Yu Jiuque pouted slightly, his pregnant belly protruding as he leaned into Qin Xia’s embrace.

“It’s my fault for worrying you,” he said softly, then carefully promised, “From now on, I’ll only work two hours a day, one hour in the morning and one in the afternoon… how about that?”

Qin Xia: …

A modern worker still puts in eight hours a day, yet here was his pregnant partner, thinking that four hours was already quite minimal.

The person in his arms must have noticed Qin Xia’s unchanged expression. After hesitating for a moment, Yu Jiuque relented further.

“Then let’s reduce each session by another quarter of an hour.”

At this point, Qin Xia really couldn’t bring himself to say anything harsher.

Yu Jiuque wasn’t an ordinary man; the position he held came with its own weighty responsibilities. He couldn’t just let all his hard work fall apart because of the child.

“Alright, we’ll settle it this way for now. Let’s see what the Imperial Physician says in a couple of days.”

Qin Xia helped him sit up properly, placing a soft cushion behind his waist and propping up his legs to prevent swelling, as prolonged lying down would make it difficult for him to even wear shoes.

Watching over him like this, Qin Xia’s heart felt like it was soaked in sour brine. When he spoke again, his tone was much gentler.

“I heard you didn’t eat much today, that you didn’t have much of an appetite. What would you like for dinner? I’ll make it for you.”

For the first time, Yu Jiuque struggled to come up with an answer to that question.

Lately, he had been taking tonics to nourish his blood and stabilize the pregnancy—two large bowls a day, leaving his mouth bitter and his appetite diminished. No matter how hard he thought, he couldn’t name a dish. Just thinking about food made him feel indifferent.

In the end, Qin Xia made the decision for him.

“How about wonton soup?”

Light and easy to digest, it wasn’t greasy or heavy, so even someone with little appetite wouldn’t be too opposed to it.

After imagining the wontons for a moment, Yu Jiuque finally nodded.

“I won’t eat much, so make just a little.”

Qin Xia agreed, telling him not to rush and to close his eyes for a bit more rest.

Madam Xu stood nearby and, hearing this, instructed the maids to bring an eye mask for Yu Jiuque. The mask was filled with chrysanthemum petals and cassia seeds, and after being heated, it would be placed over the eyes to relieve fatigue and improve vision.

Seeing that Yu Jiuque was well taken care of, Qin Xia finally left.

In the large kitchen, people bustled about.

The kitchen always had dough prepared, whether for dumplings or wontons, so the dough could quickly be rolled out into wrappers. Qin Xia personally prepared the filling.

To avoid making the wontons too greasy for Yu Jiuque, he used a mixture of 20% fat and 80% lean pork leg meat, finely chopped with scallions. He seasoned the meat with salt and soy sauce, adding a spoonful each of vegetable oil and melted pork fat—this was the key to keeping the filling tender and not dry.

Once mixed together, he stirred the filling in one direction until it became sticky, then added some warm water that had been steeped with ginger, scallions, and Sichuan peppercorns. Even though the filling was still raw, the aroma was already enticing.

Since he was making fresh meat wontons, adding too many ingredients would detract from the simplicity and purity of the dish.

When it came time to wrap the wontons, Qin Xia made large yuanbao (ingot-shaped) wontons instead of the smaller ones he usually made. The name “yuanbao” suggests a certain technique in wrapping them.

He specifically had the wonton wrappers made larger than usual. Placing the wrapper in the palm of his hand, he added a spoonful of filling in the center, dipped his fingers in water, and with a few quick movements—folding, sealing, and twisting—he skillfully wrapped a perfect yuanbao-shaped wonton.

He compared the size of the wontons and found them to be about the size of small silver ingots.

Estimating that he could eat around fifteen of these large wontons himself, and considering that Yu Jiuque’s appetite was smaller due to feeling unwell, Qin Xia figured that forty wontons would suffice for him.

When his appetite was good, Yu Jiuque could easily eat over fifty.

With his calculations done, Qin Xia made a total of sixty large wontons. He boiled them until they floated to the surface and prepared the bowls with dried seaweed, shredded egg crepes, a handful of dried shrimp, and a sprinkle of chopped scallions and cilantro, along with a dash of pepper.

He poured in hot broth, allowing the seaweed to unfurl like clouds in the bowl.

A couple of drops of sesame oil were added, with the shimmering oil enhancing the dish’s allure.

The main course was ready, but he still needed some side dishes.

He initially selected a few types of pickled vegetables to make four small plates, alongside a plate of egg rolls and a plate of sesame seaweed salad. Still feeling it wasn’t quite enough, he asked for the vegetarian chicken he had marinated earlier.

Vegetarian chicken, or “wrapped vegetarian chicken,” is a specialty from Hunan, often paired with its meat counterpart, “wrapped chicken.” It can be found everywhere and, when marinated in advance, makes for an easy addition to any meal.

The ingredients for meat-wrapped chicken include chicken intestines, duck intestines, or pork intestines, while vegetarian chicken is made purely from marinated tofu skin, which is rolled tightly, wrapped in a layer of cloth, and then pressed under a heavy object to squeeze out excess water, allowing it to firm up.

Before serving, it’s sliced, blanched, and then mixed with oil, topped with sesame seeds, creating a quick and refreshing cold dish.

Vegetarian chicken has a unique and lingering bean fragrance, with a smooth yet firm texture. Even Qin Xia found his appetite growing as he ate quite a bit, thinking that next time, he could skewer it with bamboo sticks and fry it as a snack.

When Yu Jiuque first sat down, he ate slowly, starting with the wonton soup and a few bites of pickled vegetables to stimulate his appetite. Only after that did he start slowly eating the wontons.

The wonton wrappers floated in the soup like flowing skirts, and when he bit into them, the flavorful filling inside awakened his taste buds. After eating three or four, sweat began to form on his nose, and his face gained some color.

But as a result, he ate too quickly and suddenly started hiccupping.

Qin Xia poured him some water and instructed, “Take a deep breath and swallow it all in one go without pausing.”

“Don’t stop to breathe; when you swallow, use some force. Finish the cup, and it’ll go away.”

Following Qin Xia’s instructions, Yu Jiuque managed to suppress the hiccups.

He wanted to rub his stomach but found he couldn’t because of his condition.

“Take a break, then eat a bit more.”

Qin Xia glanced at the remaining wontons in his bowl, noticing there was still more than half left.

“It’s okay if you can’t finish. If you’re hungry later tonight, I’ll make you something else.”

Reluctant to waste the delicious wontons, Yu Jiuque paused briefly before picking up his spoon again, carefully eating the rest.

Qin Xia resumed eating, dipping a piece of egg roll into garlic sauce, but just as he was about to take a bite, the door creaked open from the outer room.

“Gaa gaa!”

Da Fu had returned from its stroll, likely drawn by the smell of food, and waddled in to beg for scraps.

Having been raised by humans, Da Fu was never strictly disciplined about this, and by now, there was no changing its habits—it always managed to snatch a few bites during meals.

At that moment, no one had anticipated the adage “as the upper beam is crooked, so is the lower beam.”

Da Fu expertly tugged on Qin Xia’s sleeve, while on Yu Jiuque’s side, a little creature was pulling at the hem of his robe.

The couple looked down simultaneously, only to see a large and a small figure, one tall and one short, both with big, beady eyes.

It was clear that Da Fu had brought along its newly adopted little sidekick.