In the rural kitchen, the stove was large and so was the pot, making the cooking process quite fast.
One stove was for cooking rice, the middle pot for boiling water, and another large iron pot, now some twenty-five years old, was from the time of their wedding.
After so many years, it had been seasoned by lard to a shiny gloss, making the vegetables fried in it silky smooth and delicious.
Today, for about twenty people, Wu Lan made more food but not more varieties (mainly because it was the season with few vegetables), and each dish was served in a basin.
The highlight, without a doubt, was a large basin of Milk Vetch stir-fried with cured meat.
Logically, the highlight should have been a stew, but unfortunately, the lettuce from Grandma's garden wasn't of that quality yet, so lettuce stewed with canned meat had to take second place.
Then came chives stir-fried with eggs.
