Rebirth: Not Being a Waste - Chapter 50

The bone soup was prepared at home yesterday, simmered in two large earthenware pots. For the sour and spicy vermicelli, the soup is essential.

Today, in addition to the wooden board on the cart, they also brought a small table with four poles underneath. It can be folded away when not in use, making it convenient and space-efficient. It just needs to be tied with a cloth strip when set up.

Li Mujin arranges the bowls of chopped green onions, coriander, pickled cabbage, peanuts, and chili on the table, placing the cabbage pieces in a small pot on top. Then, he takes the dry vermicelli soaked earlier that morning from the bucket, places it in a bowl, and sets it at the front.

They bring two stoves—one to warm the soup and the other to boil hot water. When customers order, they pour a bowl of vermicelli into the strainer, boil it with hot water, add the seasonings, and serve.

They ate this dish both at noon and in the evening yesterday. It is sour, spicy, and fragrant, with smooth, chewy noodles and a delicious broth. After eating, they feel warm all over, and beads of sweat appear on everyone’s foreheads, driving away the cold.

Zhang Shu stirs the soup with a long-handled spoon, and soon the fresh, fragrant aroma fills the air.

People start noticing the newly opened breakfast shop. Some follow the smell, curious about the colorful dishes on the small table—green, red, and white—which make the food even more tempting.

Hu Caiwang, a traveling merchant dressed in fine clothes, often does business on this road. He has grown tired of the usual food sold at the stalls here, so when a new one appears, he decides to check it out.

“Brother, what are you selling?” He points at the translucent noodles and asks Zhang Shu, intrigued. Though Li Mujin stands right in front of him, it would be improper to address him directly with his husband present.

“Brother, we sell sour and spicy noodles. Would you like to try a bowl?” Zhang Shu replies.

“Sour and spicy noodles?” The noodles look similar to regular noodles but aren’t as soft and white. “How much is one bowl?”

“…Five wen a bowl!” Zhang Shu states, deciding to start with this price and lower it if necessary.

“Five wen! Isn’t that too expensive? You get several big pieces of meat in a five-cent bowl of meat noodles, and I don’t see any meat here. You want to sell it for five wen?” Hu Caiwang feels fortunate to have asked the price first, thinking he would have been ripped off otherwise.

Zhang Shu frowns. “We… this…” He is not good at arguing, and his mind races, unsure where to start. He needs to think through his words.

“Brother, look at what you’re saying. Though we don’t have big pieces of meat, our soup is made from meat bones. Smell it. Doesn’t it smell better than the usual soup? Plus, this is fresh food. You can’t eat it anywhere else. Isn’t it worth spending some money to try it?” Li Mujin, noticing Zhang Shu’s hesitation, steps in and speaks on his behalf.

Hu Caiwang notices that Zhang Shu doesn’t respond to his words or challenge his comment. He simply looks calm, indicating that this young man is likely the head of the household.

“You speak well. If it’s as delicious as you say, then five wen is worth it.”

“Whether it’s worth it or not is up to you, but I promise the food in my house will never disappoint. How about this? Since you’re our first customer, we’ll throw in an extra steamed bun. If you don’t think it tastes good, we won’t charge you. How about that?” Li Mujin is confident this man, appearing wealthy, won’t argue over a small matter. If he is dishonest, he would claim the food isn’t good even if it is. But if the man accepts, he knows he wouldn’t be the type to refuse.

Since Li Mujin has made this offer, Hu Caiwang feels it would be awkward to decline. He can afford five wen, and he is genuinely curious about trying something new.

“Give me a bowl.”

“Okay,” Li Mujin agrees, nudging Zhang Shu to prepare the bowl.

Zhang Shu pours a bowl of noodles into the strainer and adds three pieces of cabbage, then places them in hot water to blanch. After covering the pot, it will be ready soon. Li Mujin takes the large bowl, asking, “How do you like your spice?”

“I like it strong. Make it extra sour and spicy, and add extra cilantro and scallions.”

“Okay.” Li Mujin adds a large spoonful of chili and pickled cabbage, followed by coriander and chopped green onions. He then scoops a spoonful of the broth from the earthenware pot, and the sour, spicy aroma fills the air.

Hu Caiwang sits next to the cart’s table, secretly swallowing his saliva. The smell alone makes him hungry.

Li Mujin places a pair of chopsticks beside the bowl and adds a steamed bun to another bowl. He sets both bowls on a tray and places them in front of Hu Caiwang, saying, “Brother, please enjoy,” before stepping back.

Zhang Shu sighs with relief, holding Li Mujin’s hand. “It’s good that you’re here.”

Li Mujin secretly smiles. “You don’t mind that I’m helping you save face?”

He understands that in front of outsiders, a spouse should not overshadow his husband. Standing out could invite gossip.

“How can you say you’re giving me face? You’re obviously helping me gain face. People will envy me for marrying such a capable husband.” Zhang Shu can only express his thoughts openly in front of Li Mujin.

Zhang Shu knows he has always treated him well, but the new surroundings make him slightly anxious. Now that Li Mujin still treats him the same, without caring for appearances, he feels reassured.

Hu Caiwang picks up a bite of the noodle, continuously using his chopsticks. It seems to have quite a chewy texture. He brings the noodles to his mouth, and in an instant, the combination of spiciness and sourness explodes in his mouth, rushing upwards. With just one bite, beads of sweat appear on his forehead.

He quickly grabs a bite of the steamed bun. After the spicy taste subsides, he takes another bite of the noodles, still choking from the heat.

Li Mujin, slightly concerned, asks, “Did I put too much in? Is it too spicy?”

“No, no, he’s almost finished. He even drank up the soup.” Zhang Shu observes the man and concludes that he must like it.

Hu Caiwang hasn’t eaten so happily in a long time. The sour and spicy taste leaves him feeling unsatisfied, and he is sweating all over. The stuffy sensation from sitting in a cabin all day vanishes, and a deep sense of comfort spreads through him.

He pulls out a cloth from his bosom and wipes the sweat off his forehead. “Brother, this is delicious. Five wen is worth it.” Hu Caiwang’s voice is loud, and his words echo across the area.

“Hey, Old Hu, what do you mean by ‘well spent’? You look like you just crawled out of the water,” The people around them are also merchants, often traveling the same routes, and they know each other well.

“I’m telling you, the food at this stall is delicious! Have you tried it? If not, you should get a bowl,” Hu Caiwang says, helping Zhang Shu draw in customers.

“You, Old Hu, have high standards. If you say it’s good, we must try it too.” The man who speaks first adds, “Oh, it’s something new? Brother, give me a bowl too.”

“Okay,” Li Mujin replies, then asks about their preferences, adjusting the flavors accordingly before sending the bowls over. The group of men, each with a steamed bun and a bowl of sour and spicy vermicelli, eat without raising their heads. The only sounds heard are the panting from the spiciness.

After eating, everyone takes out a cloth to wipe away the sweat. One person who can’t handle the spice even wipes away tears and snot.

But everyone says it is delicious. While they eat, warmth rushes to the top of their heads. After finishing, they are all sweating, and the dampness they felt earlier disappears.

These men, who spend most of the year on the boat, are used to being cooped up in the cabin. Summer and fall aren’t so bad since they can get some fresh air, but during spring and winter, the constant rain and strong winds force them to stay inside. The cabin isn’t big—just enough space for one person—and staying in there all day makes anyone feel sick.

This year is no different. Trapped in their cabin, wrapped in slightly damp quilts, the cold and damp air seeps into their bones. After staying there too long, it becomes hard to even eat.

But today’s food—sour, spicy, and sweat-inducing—is refreshing. While still feeling a bit sticky, they are a hundred times more comfortable than before.

As they marvel at Old Hu’s knack for finding good food, he comes up to pay the bill.

The six of them each have a bowl of sour and spicy vermicelli and a steamed bun. Hu Caiwang counts out thirty-six coins and hands them to Li Mujin, signaling him to accept the payment.

“Hey, hey, we have our own money. How can we let you pay?” one of the men says.

“Right, I’ll pay for mine,” another adds.

Hu Caiwang waves his hand. “I usually eat your food, so today, I’ll treat. Just accept it.”

Li Mujin counts the coins and takes out another coin, returning it to Hu Caiwang.

“What’s this?”

“You counted correctly, but I said before that the steamed bun was a gift. I can’t take it back once I say something, can I?” Li Mujin smiles.

Hu Caiwang stares at him for a long time, then turns to Zhang Shu. “Young man, you married a good husband—he’s capable of great things.” For businessmen, keeping one’s word is essential, and only with people like this can they feel at ease in business.

Zhang Shu touches his head and laughs, agreeing with Hu Caiwang.

After Hu Caiwang and his group leave, another group comes shortly after, saying they have been recommended by Old Hu and that the food is delicious.

Zhang Shu takes charge of blanching, while Li Mujin handles the seasoning. The two are busy serving the new customers.

During a break, Li Mujin soaks more dried vermicelli in the bucket. The ones soaked earlier in the morning have already sold out.

Seeing the lively scene, others are drawn in. Some leave after hearing the price, while others hesitate but come for a bowl. After eating, they all agree it is delicious. Some can’t stand the spice at all, and when they see the red in the customers’ bowls, they leave. No one, however, complains that it is too spicy.

Zhang Shu and Li Mujin have previously worried no one would come, but now they are completely at ease.