Chapter 5: Take a spontaneous trip

In the livestock area, herds of cattle and sheep were at ease. The sturdy bulls wagged their tails, mooing as they ambled, their muscles rippling with each step, their coats shiny and smooth; the cows gently watched the calves bouncing around them, the calves with their big, watery eyes, curiously exploring the world around them, occasionally frolicking towards the nearby fresh and tender grass, taking a few bites before contentedly snorting.

The sheep huddled together, their white fleece fluffy and soft, like clouds scattered on earth, the lambs huddled together, their bleating echoing, occasionally playfully butting their heads, causing the ewes to call out softly. The wild animals in their designated areas were gradually adapting to their new environment. The rabbits huddled in groups of two or three, their long ears erect, their red eyes vigilantly observing their surroundings, their hind legs kicking off like arrows, darting through the grass, leaving only the swaying of the blades.

 The wild chickens’ colorful feathers shimmered in the sunlight, the roosters strutted with their heads held high, occasionally shaking out their beautiful tail feathers, while the hens clucked, leading a group of fluffy chicks to peck at the grains on the ground, the chicks chirping and scrambling for food, their cuteness irresistible. The fawns were the most lively, their figures graceful and light, their antlers just beginning to sprout. They either lowered their heads to drink water or lay quietly in the shade of the trees, occasionally startled, they would leap lightly and disappear into the depths of the forest.

 In the river, the fish were frolicking. The small crabs waved their pincers and swaggered, the crayfish bent their bodies and darted quickly, the tiger prawns swam majestically, the sea bass occasionally leaped out of the water, splashing crystal-clear water, while the bream, crucian carp, and carp swam in groups, their scales shimmering in the interplay of light and shadow, making the water surface sparkle.

 The ducks and geese were not to be outdone, their red feet paddling the clear waves, sometimes diving into the water to forage, sometimes preening their feathers, their quacking and honking adding a touch of noise to the farm. Lin Yuexi smiled as she continued towards the orchard. The fruit trees were already in bloom, bees buzzed busily among them, flitting between the flower buds, diligently collecting nectar, the area around the beehives was a hive of activity.

She knew that it wouldn’t be long before the orchard was laden with fruit, the apples blushing red, the pears hanging full on the branches, the grapes crystal clear in clusters, the oranges and tangerines exuding a fruity fragrance, the strawberries hiding among the leaves, the cherries and cherries luscious and tempting, and the pineapples and mangoes adding a touch of exotic charm.

This space farm, under her careful preparation, had become a vibrant paradise… Lin Yuexi thought to herself, with all this, how could I be afraid of living poorly in the 1970s? In terms of food, Lin Yuexi still wanted to go out and take a look. She had been busy learning various skills, learning the art of killing, but she had never really traveled around the country. Now that she was about to cross over, she had to take a good look at the beautiful mountains and rivers of her motherland, taste the local specialties, and then buy some to put in the space… So, Lin Yuexi packed her bags, stepped out of her house, and embarked on a spontaneous nationwide tour. Lin Yuexi stepped out of her house, her first stop was the mountain city of Chongqing.

As soon as she stepped into the smoke-filled alleys, the spicy and aromatic scent hit her like a wave of heat. In the old hot pot restaurants on the street, the red soup base was bubbling and boiling, the aroma of beef tallow was so rich that it couldn’t disperse. Lin Yuexi found a seat and ordered a table full of dishes.

The tripe went up and down in the pot a few times, instantly coated in a rich soup, the crispy texture bursting in her mouth; the duck intestines were crystal clear, curling up slightly after a brief simmer, coated in chili oil, they were smooth and chewy. She ate with gusto, not forgetting to put boxes of specially made hot pot base, bottled sesame oil, and spicy seasonings into the space, thinking that this spicy flavor would surely comfort many bland days in the 1970s. After leaving Chongqing, she traveled to the ancient city of Xi’an.

The morning sun shone on the ancient city wall, and the mutton soup restaurants in the city were steaming. Lin Yuexi learned from the locals and carefully broke the bread into pieces, evenly sized, and dropped them into the sheep soup that had been boiled until it was milky white and thick, paired with tender mutton, wood ear mushrooms, vermicelli, sprinkled with a handful of green coriander and bright red chili peppers. One bite, the savory mutton and the soft bread perfectly blended, warming her body and soul.

She also bought a lot of braised meat, dry bread blanks, and various spices, thinking that she could occasionally make her own meat sandwich to satisfy her cravings after crossing over. Then she went to Guangzhou, a city that was enveloped in the aroma of food, a city that never sleeps. Lin Yuexi dived into a dim sum restaurant, and the shrimp dumplings were the first to catch her eye, the translucent wheat starch skin wrapped around pink, plump shrimp, like exquisite works of art, a light bite released a burst of juice; the rice noodle rolls were soft and delicate, the rice paste skin wrapped around barbecued pork, shrimp, or fresh vegetables, drizzled with savory soy sauce, the taste was simply amazing.

She also explored many hidden alleyway dessert shops, the double-skin milk was rich and smooth, the top layer of milk skin slightly wrinkled, the bottom layer smooth like jelly, one bowl down, sweet to the core. She packed boxes of desserts and ingredients, preparing to enjoy this sweetness in the afternoon leisure of the space farm later. Heading north, she arrived in Harbin. In the ice and snow, the frozen goods on the street were dazzling. The colorful candied haws were crystal clear in the low temperature, a bite revealed the sweet and sour hawthorn; the frozen pears and persimmons were given a unique texture by the natural ice cellar, melting them in the summer, a sip of the refreshing and sweet juice would instantly dispel the heat. Lin Yuexi excitedly filled several large bags with frozen goods, thinking that if she came across a hot summer after crossing over, these would be a rare treat to beat the heat. The coastal city of Qingdao was also a must-see, the seafood market was bustling with people. Live shrimp and crabs, plump fish and shellfish piled up on the stalls.

 Lin Yuexi picked the freshest seafood, had the shopkeepers help her process them simply, and then put them into the space, her mind already picturing the scene of cooking a seafood feast on a simple stove in the 1970s, the tenderness of steamed fish, the savory flavor of spicy stir-fried clams, would surely make others envious. After touring China, Lin Yuexi looked at the few hundred million yuan left in her bank card and thought, anyway, I’m going to cross over, and I don’t know if I’ll have a chance to come back.

Why not have another round-the-world trip, go abroad for a while, and buy some foreign food or self-defense weapons for backup. With anticipation for the unknown journey of crossing over and the remaining hundreds of millions of yuan, Lin Yuexi resolutely embarked on a round-the-world trip. Her journey began in romantic France, strolling through the streets of Paris, the exquisite shops on the Champs-Élysées exuded the aroma of baked bread and rich coffee. She walked into an old bakery, baguettes were neatly arranged, the crust was so crispy that it seemed like a light break would make a crisp sound, but the inside was soft and chewy; macarons were as colorful as a dream palette, the almond aroma and sweet filling intertwined on the tongue, she quickly asked the owner for a thousand of these breads, and bought the baking molds along with them, putting them into the space…

She arrived in Italy, saw the freshly baked Margherita pizza, the sweet and sour tomato, the fresh basil leaves, and the cheesy pull, all assaulting the taste buds.