Chapter 1425 - 556: What’s It Like Eating at the Same Table as Kids? Shen Jiayue: Can’t Get Anything! [Subscription Request]_3

Chapter 1425: Chapter 556: What’s It Like Eating at the Same Table as Kids? Shen Jiayue: Can’t Get Anything! [Subscription Request]_3

Everyone at the table where Lin Xu and Shen Jiayue are sitting holds a large bowl of rice, happily enjoying the dishes on the table.

Chen Shaokang picks up a piece of lamb leg meat and tastes it:

"It feels different from the meat cousin made last time."

Xiao Xun says:

"Last time was goat meat, this time it’s sheep meat."

"Is sheep meat tastier?"

"Didn’t think so before, but now it seems it is indeed tastier."

Xiao Lei looks at Lin Xu curiously and asks:

"Why do people around here say goat meat is tasty and sheep meat isn’t?"

Lin Xu thinks for a moment and says:

"Maybe it’s because the local sheep meat isn’t tasty. I heard they used to raise sheep, but the mutton was too strong, so they switched to goats."

Besides this stereotype, the biggest reason is the strong hometown sentiment people have.

They believe the produce from their hometown is the best; others can’t compare.

Especially with mutton, people nationwide think their local mutton is the tastiest and can’t get used to other regions’ mutton, even varieties like Tan sheep, Xilingol sheep, Altay sheep, etc., stubbornly believing theirs is better.

Lin Xu doesn’t have these sentiments; tasty is tasty.

Their sheep grow in different environments; comparing qualities unnecessarily causes trouble, doesn’t it?

If mutton quality doesn’t compare, then compare wheat yield instead, isn’t it?

"Xu Bao, what are we doing this afternoon?"

Lin Xu thinks and says:

"I’m planning to put the fishing nets into the reservoir, catch some small fish, and dry some fish for Dundun. It’s been eating meat daily, and the freeze-dried quail is finished. It’s time for some small dried fish."

In the afternoon, relatives will likely go digging for wild vegetables again; it’s become a routine for them.

During the New Year, after eating too much big fish and meat, some refreshing wild vegetables certainly feel nice.

However, Lin Xu won’t go; he’s planning to set up fishing nets and then shoot some videos, capturing the snowy scenery on the mountain before it melts away.

As for tomorrow, he’ll teach Second Uncle-in-law to make Flame Drunken Goose, Soy Sauce Duck, Salt Water Duck, Fragrant Rice Duck — a whole day of lessons. Also, he’ll set aside time to take out the pumpkins and sweet potatoes from home.

He’ll make some dried pumpkin and sweet potato strips, then cook the remaining until they’re turned into pumpkin candy and sweet potato candy.

The candy-making process is rather simple, just like making Autumn Pear Paste: pulverize, then boil, and finally filter to make syrup.

There’s no need to throw away the filtered residue; it can be mixed with flour and sugar to make crisp pastries.

With some care, turning these ingredients into delicious snacks shouldn’t be a problem.

After tomorrow, it’ll be time to head back.

Ten days of the Spring Festival at home, he originally wanted to relax and have fun, but actually, there’s not much free time.

Lin Xu places a piece of lamb leg with a crispy exterior into his mouth, slowly chewing and sighing how fast time flies.

During school, winter and summer vacations always felt long, playing games every day at home was fine. But during these ten days back home, Shen Jiayue’s PS5 hasn’t even been taken out of the suitcase, let alone used for gaming.

But life can’t be all about enjoyment, can it?

Thinking of this, Lin Xu turns to Zhang Chunsheng and says:

"Uncle Chunsheng, bring some geese and ducks tomorrow. I’ll teach Second Uncle-in-law to cook some dishes, and we’ll also have an opening banquet for the resort."

There’s no need to mention the taste of Flame Drunken Goose; even those accustomed to big fish and meat over the past days should find it enticing.

Zhang Chunsheng agrees:

"Alright, since today is the fifth day, tomorrow business can resume. I’ll go buy them early."

Previously, businesses wouldn’t start until after the fifth day. Although most places don’t follow this rule anymore, it’s still kept in villages.

Lin Xu agrees, and continues eating.

After the meal, he and Shi Wenming tidy up the kitchen, packing a Salt Water Duck for each family.

It’s customary to reciprocate a gift when visitors come with gifts.

Lin Xu feels no gift is as sincere as Salt Water Duck; it’s meant to be eaten the day it’s made, as leftover diminishes its flavor.

After tidying the kitchen, relatives enthusiastically drive off to dig for wild vegetables.

Left behind are Shi Wenming, Jia Xingwang, and Zhang Chunsheng, discussing the work plan after reopening.

Logically, the Spring Festival holiday should be peak tourist season, but due to ongoing construction work on the mountain, the resort remains closed for safety reasons.

Starting work tomorrow, they’ll need to finish up quickly to open doors for business sooner.

Lin Xu comes to the reservoir, and with Chen Meiliang, takes a small boat to set some fishing nets in the reed beds on the west bank, then drives to film numerous aerial videos with Shen Jiayue.

Once the resort reopens, edited clips can be shared to help attract customers.

"Wow, only just realizing how beautiful it is behind Dragon Head Peak; this mountain is perfect for resort development."

Shen Jiayue looks at the video footage sent back by the aerial camera, seeing the resort from a different angle, discovering a new perspective.

After filming the mountain, they capture the reservoir and the adjacent water park.

Not far away, the newly built accommodation hotel at the resort is already completed. Furnishing and equipping it with electrical appliances will be all that’s needed before opening doors.

This accommodation is positioned slightly lower than the cliff hotel, meant for diverting guests.

Once the Horse Farm is built, there’ll be short-term rental homes suitable for art students and vacation villas for families, aiming to meet all tourists’ needs as much as possible.

The next day, the sixth day of the new year, the resort officially starts operations.

Lin Xu and Shen Jiayue run ten kilometers around the reservoir before washing up and eating breakfast.

After breakfast, he and Shi Wenming go to the restaurant’s storage room to move out all the pumpkins, sweet potatoes, Chinese cabbage, radishes, and other winter-stored vegetables.

As the temperature rises, the surfaces of these ingredients are getting moist, and they will likely spoil soon.

Now is the time to process and preserve these vegetables as much as possible before they spoil.

Lin Xu first rinses the vegetables to clean off mud and crispy soil.

Next, he picks out the radishes, cuts them into strips with a kitchen knife, places them in a large basin, adds salt, and starts water-extracting.

After cutting the radish strips and extracting water, they are dried to make delicious dried radish.

If these radish strips are marinated in soy sauce for pickled cucumber, they become pickled radish; drying them for bagging makes them suitable for stewing with meat.

With multiple ways to prepare, radish is quite a manageable ingredient.

Shen Jiayue helps on the side, although she often ends up helping incorrectly, yet the girl is very happy.

She almost feels like she’s finally becoming a housewife.

After salting the radish, she looks at the large cabbage on the ground and curiously asks:

"Xu Bao, what to do with these cabbages? Make kimchi?"

Lin Xu nods, asking back:

"Do you have any good suggestions?"

"I think we can make spicy cabbage, and I can film a video on making spicy cabbage."

Spicy cabbage?

Lin Xu suddenly feels this is a pretty good suggestion...

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This Chapter is 5,200 words, asking for monthly tickets, brothers! Another update tonight!