Chapter 14.2

“Give me two catties each of White Rabbit milk candies and Xu Fuji crispy snacks. And one catty of fruit gummies too.”

The two of them were so excited, buying a little of this and a little of that. In no time, they had bought nearly twenty catties’ worth, and their baskets were already getting heavy.

But the shopping wasn’t over yet. They still had drinks to buy—Zhenzhen lychee soda was a must. Su Ying couldn’t buy it anywhere else, and at the big market there were rows upon rows of it. It truly brought back nostalgic memories of the taste you could only enjoy during New Year’s.

Su Ying had learned from watching videos that Zhenzhen lychee soda was actually produced in Guangdong, though many people from Guangdong said they’d never even seen it.

But here in the village and nearby towns, Zhenzhen soda was a staple drink for the holidays, even more common than Coke or Sprite. It was also the most beloved childhood soda.

They also bought a barrel of the old baijiu her dad loved, something he could sip on during the New Year.

Next came all kinds of frozen fruit—frozen pears were essential, so they bought two catties. The blackened ones were especially juicy.

There were also frozen strawberries and frozen hawthorns, a catty each, perfect for making candied fruit skewers.

Frozen persimmons had just come out too, so they bought two catties. Their baskets were getting fuller and fuller, yet the shopping trip had only just begun.

Since every household would be slaughtering a pig on the 26th before New Year, pork was never in short supply. But beef and lamb were worth stocking up on—ten or twenty catties at a time.

Seafood was also on the list: five catties of large shrimp, strips of hairtail fish, and a big mackerel weighing over ten catties. One large fish would be enough for dumpling stuffing.

Tofu was another must-buy for the holidays. A large block could be frozen to make frozen tofu, which soaked up hotpot broth beautifully. They also bought tofu skin rolls, bean curd sheets, and dried tofu, a catty each.

They grabbed two catties of wide dried noodles too—perfect for spicy hotpot—as well as “fen haizi,” chewy starchy sticks that were especially unique.

By the time they had finished making the rounds, everyone was sweating from the effort. Their baskets were packed full. Laden with their purchases, they caught the bus back to the village.

As soon as she put her basket down on the bus, Su Ying let out a sigh of relief. Don’t underestimate that basket—it weighed more than twenty catties. Her dad’s was even heavier, close to sixty catties.

Tangtang’s mom had also bought warm vermicelli buns. Everyone on the bus got one, and eating it instantly soothed their empty stomachs. They had gotten up early and hadn’t even had breakfast.

At that moment, the buns tasted better than anything else in the world. The pork-and-vermicelli filling was rich with thirteen-spice flavor and full of umami. The dough was fluffy, with thin skin and plenty of filling.

Su Ying ate three in a row and felt completely satisfied.

On the way back, the snow began to fall more heavily, blanketing the pedestrians along the roadside.

When they reached the village bus stop, it was already past two in the afternoon. At the stop, Su Ying parted ways with Tangtang’s family, each carrying their own baskets back home.

The first thing to do after getting home was to organize everything. Su Ying had bought many sealed grain bins, each holding five catties, to store the peanuts and sunflower seeds they had bought, along with plenty of food-grade desiccants to keep everything fresh.

Once packed, everything was neatly arranged in the storage cabinets in the main hall. She filled candy boxes with treats for guests and placed them on the hall table.

The mackerel would be processed tomorrow for dumplings, so she put it in the fridge for now, along with the dishes they would eat on New Year’s Eve. Everything else went into the big freezer.

She also took out the pork skin that had been set aside when they slaughtered the New Year pig, letting it thaw. Pork skin jelly was a must-have cold dish for the holiday.

The frozen fruits were neatly arranged in the freezer like ice cream, each type in its own space so they wouldn’t be mixed with the meat.

After tidying up, her parents went back to their room to rest. Su Ying also changed into pajamas and fell asleep as soon as she lay down.

When she woke up, it was already dark outside, and the delicious aroma of pork stewed with vermicelli filled the kitchen.

She took a moment to gather herself, then got up, put on a coat, and stepped out of her room. Her dad was almost done preparing dinner. Seeing her, he called out, “Hurry up and wash your hands, it’s time to eat!”

“Okay, I’m going,” Su Ying replied.

When she came back from washing her hands, the pork stew with vermicelli was already on the table, along with two-grain rice topped with crispy golden rice crust.

Her dad served her a big bowl of rice. The pork stew stayed warm on the stove, so they wouldn’t have to worry about it getting cold.

The sour pickled vegetables in the stew cut through the pork’s richness, making it wonderfully appetizing. The vermicelli was soft and flavorful, and the pork was fatty yet not greasy.

Su Ying easily finished a large bowl of rice. She patted the bit of new belly fat she had gained and realized she had probably put on five or six catties since coming home.

Being able to eat, drink, and sleep so well—this was true happiness.