That night, the meal Shen Yunfang prepared surpassed the dishes served at the previous day's wedding banquet by a wide margin. There was a large bowl of "pork feast vegetable," topped with a generous layer of thinly sliced fatty pork. She fried a big plate of pork chunks, took half back to her own room as a snack for herself and her husband. Then she made "stir-fried pork chunks" with finely shredded cabbage, radishes, and carrots, seasoning them with sugar and vinegar and arranging it all on a big plate. Additionally, she found some peanuts in their room, fried them in oil, sprinkled some salt on top, and set them aside as a side dish for Old Li to enjoy with his drinks.
Then came the individual bowls of bone broth for each person, sprinkled with a bit of chopped green onion—exceptionally appetizing.
The Li family hadn't had such delicious food in many years. The chopsticks flew, and everyone from old to young, all eleven of them, devoured the dishes until they were wiped clean.
