Rebirth: Not Being a Waste - Chapter 79

In the evening, Zhang Shu transports 500 kilograms of dried vermicelli to Hu Caiwang and sells it to him at the original price.

Hu Caiwang appreciates Zhang Shu’s kindness and righteousness, so he takes the initiative to introduce him to a big businessman with whom he has a long-standing cooperative relationship.

This businessman’s surname is Chu, and he is highly influential in Nanhai County. Hu Caiwang meets him by chance, and after working together for a few years, they come to appreciate each other’s character.

Young Master Chu mainly does business in the north, and much of what Hu Caiwang gives Zhang Shu before the New Year comes from there.

Zhang Shu attends a banquet with Hu Caiwang, where he naturally comes into contact with Young Master Chu.

Young Master Chu is not as tall as northern men. Instead, he has the refined appearance of a scholar from Jiangnan, but behind his casual and somewhat playful smile lies a sharp business acumen.

“What kind of business does Brother Zhang do? I wonder if I, Chu, can get involved?” Young Master Chu asks casually, twirling a fan in his hand.

He wears a jade crown and a brocade robe, giving off the air of a refined gentleman, but the directness of his question doesn’t quite match his appearance. Zhang Shu sets aside his distracting thoughts, bows slightly, and says, “Young Master Chu, I deal in dried vermicelli, which is made from spring potatoes.”

“You mean spring potatoes? As in regular potatoes?”

“Yes, they’re the same thing, just called differently.”

“Then are you aware that potatoes are everywhere in the north?”

Young Master Chu’s meaning is clear—this product might not sell well in the north. After all, why would people buy something so abundant?

Zhang Shu smiles. “I’ve heard as much, but I believe this product can sell well in the north—perhaps even better than in the south.”

Young Master Chu raises an eyebrow, intrigued. “Brother Zhang sounds quite confident.”

“Young Master Chu, why not visit Brother Hu’s residence tomorrow? When the time is right, we can discuss business properly.”

“Very well, I’ll see for myself tomorrow,” Young Master Chu agrees, raising his glass and clinking it against Zhang Shu’s before downing the drink in one gulp.

After leaving the restaurant, Old Hu asks, “Brother Zhang Shu, how do you plan to handle Young Master Chu tomorrow? Why did you invite him to my place? Are you going to treat him to sour and spicy vermicelli? If that’s all, it won’t work. Northerners don’t favor that taste as much—southerners like it more.”

Zhang Shu smiles mysteriously. “Brother Hu, just wait and see. You’ll know tomorrow.”

Then, he turns and hails a carriage back to the dock. Old Hu shakes his head behind him. “This kid, always keeping people in suspense. Looks like I won’t sleep well tonight.”

By the time Zhang Shu returns to the boat, the others have already come back and are gathered in Li Yan’s room, eating together. A group of men goes shopping, but aside from food, they don’t seem to have bought much else.

Yu Xiaoliu hands Zhang Shu a skewer of grilled shrimp. “Brother Zhang Shu, try this! I’ve never eaten shrimp this big before!”

Back home, their river has small fish and shrimp, barely the length of a finger joint, usually stir-fried with leeks. But the shrimp here are as big as a palm—and surprisingly cheap!

Zhang Shu takes a bite, breaks off the head, and immediately feels his mouth go numb from the intense spice. Li Yan hands him a cup of water, which he quickly drinks before sitting down beside him.

As he chews, Zhang Shu glances at Zhou Nan, momentarily unsure how to address him. Calling him by his full name feels too formal. “Sister-in-law” isn’t quite right, either. “Zhou Nan” feels too intimate, and they don’t have the custom of addressing someone as “Master” here…

While he hesitates, he finds himself looking at Zhou Nan a few more times. Li Yan quickly notices and shifts his position to block Zhou Nan from view, shooting Zhang Shu a warning glare.

“What are you looking at?”

Zhang Shu is startled, then hurriedly explains, “Big Brother, you misunderstand! I actually wanted to ask Zhou Nan for a favor!”

“What favor? Is someone sick?” Zhou Nan has also noticed Li Yan’s protective stance. He finds it heartwarming but knows that Zhang Shu and Yu Xiaoliu are good people.

“No, I just need help cooking a few dishes!”

Since boarding the ship, Zhou Nan often helps the kitchen staff when he has free time and has even cooked a few meals himself. His cooking is quite decent.

“Cooking?” The other three look at him in surprise. Why is Zhang Shu suddenly asking Zhou Nan to cook? Can’t they just eat at a tavern?

“Yes, I have a few specific dishes in mind that I’d rather not entrust to an outsider. I can handle stewing meat and roasting game, but I’m not as skilled at making delicate dishes.” Zhang Shu seems a little embarrassed.

“Alright, I’ll give it a try,” Zhou Nan agrees. He has done almost nothing during the voyage, and with Xiaohu helping take night watch shifts, he has even fewer responsibilities.

“Who cares if it’s good or not? It’ll definitely be better than whatever he’d make himself. By the way, where’s it happening tomorrow? I want to go too,” Li Yan says.

“Me too! Me too! Brother Zhang Shu, take me along!” Yu Xiaoliu quickly chimes in.

“Alright, let’s buy the ingredients tomorrow and head over together.”

Early the next morning, the group sets out with backpacks slung over their shoulders. Zhang Shu and Yu Xiaoliu pair up, while Li Yan and Zhou Nan form another group, each responsible for buying different items.

Zhang Shu and Yu Xiaoliu purchase a slaughtered and plucked three-yellow chicken, then stop by the dry goods store for two taels of high-quality hazel mushrooms. Since most ingredients are already available at Old Hu’s house, they don’t buy much more. However, they do weigh out a little extra star anise, peppercorns, and bay leaves.

They intend to buy some pickled cabbage as well, but it’s out of stock. Fortunately, Zhang Shu remembers the cabbage stored in the cellar, so he buys one and tucks it into his backpack.

Meanwhile, Li Yan and Zhou Nan return with a large piece of pork belly, a bunch of green onions, a few carrots, as well as some fresh seasonal vegetables and seafood.

All of these purchases cost Zhang Shu about four or five hundred coins. Given that this is a coastal town, anything other than seafood tends to be expensive.

“We’ve got everything. Let’s head to Brother Hu’s place,” Zhang Shu says, leading the way while the others follow behind. Before long, they arrive at Old Hu’s courtyard.

The usual crowd isn’t around that day—apparently, they’ve gone out to sea. Zhang Shu glances at Old Hu with gratitude, understanding that he has arranged this to make things easier for him.

“Come in, come in! Brother Zhang, tell me what you’re planning today. I barely slept last night from curiosity,” Old Hu says.

“Don’t worry, today will be an eye-opener,” Zhang Shu replies with a smile, ushering everyone inside.

Old Hu is already familiar with Li Yan. Back when Zhang Shu’s father-in-law is still in business, Li Yan often helps out. His serious expression, as if the whole world owes him money, leaves a strong impression—he doesn’t look like a businessman at all.

Inside the kitchen, Li Yan starts the fire, Zhou Nan washes the pot, and Zhang Shu and Yu Xiaoliu prepare the vegetables. Their technique isn’t as meticulous as a woman’s, but they’re quick. Before long, everything is washed and placed in a basket.

Zhang Shu takes the chicken, chops it into walnut-sized pieces, and sets them in a basin. Then, he fills another wooden basin with warm water to soak the hazel mushrooms and dried vermicelli.

After briefly explaining the cooking process to Zhou Nan, Zhang Shu leaves him to handle it. The dish is simple—everything just needs to be cooked together in one pot.

Zhou Nan begins by blanching the chicken pieces, then scoops them out and sets them aside. After rinsing the pot, he heats oil, tosses in scallion and ginger slices, and stir-fries them until fragrant.

Once the aroma fills the air, he adds the chicken back into the pot. The three-to-four-pound bird takes up almost the entire wok. Li Yan turns up the heat, and soon, a rich, smoky fragrance wafts through the kitchen. As the scent grows more enticing, Zhou Nan pours in some cooking wine, making the aroma even more mouthwatering.

After a bit more frying, he ladles in a spoonful of soy sauce, coating the chicken in a beautiful, glossy hue. Then, he adds water and lets it simmer. Once the pot reaches a steady boil, he lifts the lid and stirs in the soaked hazel mushrooms along with the star anise and peppercorns.

Since vermicelli cooks quickly, he waits until the chicken is almost done before adding it in. After a final simmer, he seasons the dish with salt and lets it rest.

The large clay pot is now brimming with fragrant stew. As the rich aroma fills the air, everyone is eager to dig in, but since the guest hasn’t arrived yet, it would be impolite to start eating. Zhang Shu covers the pot with a lid and carries it to the main room, with Old Hu and Yu Xiaoliu trailing behind, not wanting to be left drooling in the kitchen.

Before long, Zhou Nan lifts the lid slightly and scoops out a small bowl of chicken stew. He hands it to Li Yan along with a pair of chopsticks.

“Eat quickly before they notice,” he whispers.

Li Yan grins. “Good brother, you’re too kind!” He immediately digs in, savoring the dish.

Zhou Nan smiles, but there’s a hint of bitterness in his expression. He shakes his head, dismissing an unrealistic thought, and turns back to the stove to start the next dish.

As noon approaches, Young Master Chu’s carriage finally arrives. The moment he steps out, an enticing aroma wafts through the cracks of the courtyard door. His eyes light up, and he takes a deep breath, his Adam’s apple bobbing as he swallows instinctively. Without a care for his refined image, he leans closer and knocks on the door.

Zhang Shu quickly opens it. “Young Master Chu, you’re here.”

Young Master Chu composes himself, but his gaze keeps drifting toward the hall. “Yes. Well… if there’s nothing urgent, shall we eat first? It’s already lunchtime.”

Zhang Shu steps aside with a smile. “Of course. Please, come in.”

As Young Master Chu enters, he inhales deeply, his expression lighting up in delight. “My god… this is the taste! I haven’t had this in years!” His excitement causes his hometown accent to slip out, thick with the rustic twang of his native dialect, completely shattering his usual refined image.

On the table sits a clay pot of chicken stewed with mushrooms, a plate of pork stewed with cabbage, a cold dish of shredded vegetables, “Ants Climbing a Tree” (spicy vermicelli stir-fry), spicy fried shrimp, crispy yellow croaker, a large bowl of pork ribs and kelp soup, and a few plates of fresh greens.

But Young Master Chu’s attention is fixed on the first three dishes—all authentic northern cuisine. Though they contain some vermicelli, which is a new twist, the flavors are unmistakably from home.

Once everyone is seated, he eagerly picks up a piece of three-yellow chicken with his chopsticks, pops it into his mouth, chews, and swallows.

“Delicious! This is real northern food!” he exclaims. “Nanhai County has plenty of good things, but every restaurant here either serves light or spicy food—nothing tastes like home.”

Then, he picks up a hazel mushroom and eats it, savoring the taste. “This is decent, but it’d be even better if you used wild hazel mushrooms from the northern mountains. That’s where you get the best flavor.”

The others follow his lead, appreciating the dish’s unique taste. It’s undeniably delicious, but no one is as overwhelmed as Young Master Chu.

One of the ancient ‘Four Great Joys’ is reuniting with an old friend in a foreign land. Young Master Chu has been stationed in Nanhai County for five years and hasn’t returned home once. The servants who travel back and forth transporting goods are all family retainers.

Over time, he grows accustomed to the local cuisine, but the flavors of home still surface in his mind late at night.

Now, tasting these dishes so far from home is like stepping back into his childhood.