Chapter 95

In her previous life, about a year after she got married, she heard from the servants that Wang Min’er had also gotten married. She had married into a wealthy family in the capital, but it wasn’t a respectable marriage. It seemed she had an affair with the son of that wealthy family, who already had a wife. Wang Min’er foolishly submitted to him and was eventually taken in as a concubine.

When Wang Yuan’er heard this news, she wasn’t surprised. Although Wang Min’er wasn’t stunningly beautiful, she was quite attractive in this town. Moreover, her attire and demeanor were not like those of an ordinary farmer’s daughter. She had high aspirations and would never want to marry into a typical farming family.

However, losing her virginity before marriage tarnished her reputation. Wang Yuan’er remembered how Landlord Li spoke about it with a lecherous expression, saying all sorts of inappropriate things and even humiliating her. The servants also looked at her strangely, making it very uncomfortable.

In her previous life, Wang Yuan’er didn’t have a good relationship with Wang Min’er, especially since her second aunt married her off to a scoundrel like Landlord Li. Naturally, she harbored resentment and didn’t want to associate with Wang Min’er. Later, she heard bits and pieces about Wang Min’er—miscarriages, framing the main wife, and falling out of favor. She let it go in one ear and out the other, and eventually, she heard nothing more.

In this life, Wang Min’er still had the same high aspirations, wanting to marry into a wealthy family and live a luxurious life. But with her personality, how could she fare well in those ruthless families?

Hearing Wang Qing’er’s words now, Wang Yuan’er felt conflicted. She didn’t like Wang Min’er, but she didn’t hate her either. They were cousins, after all, and she hoped for her well-being. However, her good intentions might not be appreciated. So be it; everyone’s fate is different.

With this in mind, Wang Yuan’er finished organizing the fermented bean curd and saw Wang Min’er returning home with a radiant face, humming an unknown tune. Frowning, she approached her.

“You seem to be in high spirits lately. Any good news to share with your elder sister?” Wang Yuan’er asked with a smile, eyeing the peachwood hairpin on Wang Min’er’s head.

She had never seen Wang Min’er wear such a hairpin before. Who gave it to her?

Wang Min’er was surprised by Wang Yuan’er’s sudden approach. Since their aunt’s death, Wang Yuan’er and her sisters had become orphans, busy with marinated eggs and fermented bean curd, rarely interacting with her. This sudden conversation was unexpected.

Hearing Wang Yuan’er’s question, Wang Min’er blushed, thinking of that person’s smile. “Nothing special,” she said, touching the hairpin. Suspicious of Wang Yuan’er’s unusual behavior, she asked, “Aren’t you busy with fermented tofu? Why are you asking me?”

Nothing special? Yeah, right. Wang Yuan’er looked at her face, her smile fading. “We may not be from a wealthy family, but we are decent people. You must never engage in secret affairs or relationships. A woman’s reputation is crucial. Once it’s ruined, so is her life. Don’t be fooled by sweet words.”

Wang Min’er, embarrassed and angry, retorted, “You’re talking nonsense! Who’s having secret affairs? You’re making things up.”

With that, she stomped back to the west room, whether out of guilt or anger. Wang Yuan’er shook her head. She had said what needed to be said; it was up to Wang Min’er to listen or not.

Chapter 96

After giving Wang Min’er a warning, Wang Yuan’er felt it wasn’t enough. While delivering some fresh fermented tofu to Grandma Wang, she subtly mentioned Wang Min’er’s unusual behavior.

Grandma Wang was perceptive and not blind to the situation. She first called Madam Zhang over to talk and then, citing the need for help at home, forbade Wang Min’er from going out.

Furious at being grounded, Wang Min’er knew this was Wang Yuan’er’s doing. She angrily went to the east house to complain but was rebuked by Wang Qing’er for her ungratefulness and dragged back by Grandma Wang, finally quieting down for a few days.

The second batch of fermented tofu was ready, and Wang Yuan’er promptly delivered it to Huifeng Yuan as per their order, earning a solid ten taels of silver, which made her very happy. Since she sold the fermented tofu with the jars, she raised her prices. Besides fulfilling Huifeng Yuan’s order, she also started selling the remaining fermented tofu and began making more.

She had always planned to make fermented tofu daily to ensure freshness and continuous supply, thus quickly establishing her business and securing her first big client.

Huifeng Yuan, having received the fermented tofu, quickly launched a series of new dishes. Soon, Huifeng Yuan’s business was booming, and the manager placed another order with Wang Yuan’er since their main branch in the capital did not have such a sauce.

As Huifeng Yuan’s business thrived, the word spread quickly about fermented tofu. People discovered it could be used both as a seasoning and a staple with plain rice. Without other dishes, just a piece of fermented tofu could make a few bowls of rice delicious.

Curious people soon found out that Wang Yuan’er, the girl who sold marinated eggs and dried tofu, made the fermented tofu. They flocked to her, buying jars or pieces. Soon, the second batch was sold out, and Wang Yuan’er and her sisters were busy making new batches daily.

By now, it was already March. As the ice melted and the weather warmed up, spring rains made it difficult to sun-dry the tofu. To solve this problem, Wang Yuan’er and Wang Qing’er tried various methods until Wang Chun’er suggested steaming the tofu in bamboo baskets.

After testing, they found that steaming the tofu in bamboo baskets caused mold to grow in two days. By the third day, the mold was flourishing, and by the fifth day, the tofu was covered in mold and ready for seasoning.

This method excited the sisters. With it, they could make fermented tofu daily regardless of the weather, ensuring a constant supply.

With this in mind, Wang Yuan’er decided to label the jars with dates to track when they were made and when they would be ready.

As sales increased, they needed more tofu, and it took time to get the jars back, so they had to prepare more new jars. The growing demand made the Bai family and the general store very happy, signaling the success of Wang Yuan’er’s business.

Wang Yuan’er’s fermented tofu business thrived. Listening to customer feedback, she developed several new flavors, including spicy, mild, and very spicy, allowing customers to choose their preferences.

The pricing remained the same: one coin per piece if sold separately and fifty coins for a small jar containing about thirty pieces. Customers could return the empty jars to Wang’s family and get a refund of fifteen coins, a novel approach.