The temperature at the Frontier Pass was even colder than in the Capital City, with a large difference between day and night temperatures.
The steaming hot dumplings warmed the hearts of several hundred thousand soldiers at the frontier.
However, there wasn't much smoked meat, only the commanders could enjoy this luxury. The majority of the army's dumplings were filled with green vegetables, known in some regions as cabbage, but they also contained dried shrimp from the coastal areas, giving them a unique taste. Drinking a bowl of hot soup would greatly invigorate a person.
The dried shrimp had been procured by Manager Chai's merchant convoy from the coastal areas; they varied in size, with the smaller ones called shrimp skins, which also enhanced the flavor when added to soup.
Murong Jiu donated all these to the army, along with the food supplies they were transported with.
