General, Madam Called You To Farm

Chapter 35 – Kiss (1)

A quarter of an hour later, Su Xiaoxiao had 3 taels of silver in her hand.

It wasn’t that the doctor had bargained the 2 taels, he wanted to do so, but this evil little fatty did not allow it.

He only had 3 taels of silver with him.

Su Xiaoxiao said that she could follow him to his home to get the money. He whispered in a small voice, “If my mother knows, she will beat me.”

Su Xiaoxiao: “……”

In the end, through repeated negotiations between the two sides, he used a brand new set of silver needles and some medical herbs for treating injuries to offset the price difference.

But he didn’t have the two of the herbs that Su Xiaoxiao needed for the time being. So he asked Su Xiaoxiao to go to his pharmacy to pick up the herbs in three days.

“It just needs 2 taels of silver to get those things, and Rong En Tang1 actually asks me for 5 taels! It’s really evil!”

1Rong En Tang : The name of the town’s medicinal clinic. 

The doctor : “……”

Don’t you feel embarrassed to say that others are evil?

——

When she went out this morning, Su Xiaoxiao was ready to use all the money she had to buy medicine for Father Su. She never thought that not only did she not spend a penny, but she also earned 3 taels.

As a result, she had 5 taels of silver in her hand.

Su Xiaoxiao went to the market with the money and bought red beans, mung beans, brown sugar and glutinous rice flour, each weighing 10 pounds; White sesame seeds and black sesame seeds, 2 pounds each.

The family was so good at eating that the meat she bought last time was not enough to eat. So she went to the meat stall in the market again and asked for 10 pounds of pork spare ribs, 5 pounds of pork belly and 5 pounds of pork tenderloin.

“Give me a few more pounds of fat meat.”

Fat meat could be refined into lard. In addition, the remaining fried pork lard was crispy, which was also very delicious.

“Miss, you bought so much meat, can you finish eating them?”

The butcher asked curiously. “There are many people in my family, we can finish them all.” Su Xiaoxiao said. Not all of them would be eaten up immediately. For example, the ribs could be used to make bacon. 

-Chinese bacon / La Rou (腊肉)

The rural folk didn’t have interest in eating meat all the time. It was already rare for them to eat meat twice in a month. This fat girl looked ordinary, but unexpectedly she was so generous when she spent money.

Sure, after all, if she didn’t eat so much meat, she wouldn’t grow so fat.

He didn’t discriminate against fat people. On the contrary, he thought that being fat was a blessing.

The young butcher had a lot of thoughts in his mind. He did not forget to string the ribs and meat with the rice dumplings leaves and handed them to Su Xiaoxiao.

-Rice dumplings leaves

“The pork ribs cost 20 wen2 for a pound, 13 wen a pound for the meat, and 8 wen a pound for the fat meat. The total is 420 wen. I will just charge you 400 wen. In addition, I will give you a little pig skin.”

21 tael of silver = 1000 wen.

It was said that it was pig skin, but in fact it also had meat, which was no less than one pound and a half.

“There are still two pig’s kidneys left. Would you like them too, Miss? If you want them, I will give them to you too.”

“Okay.”

Just take it back for Wei Ting‘s supplement.

It was a small business, so there were not so big profit margins. The butcher had already sold them very cheaply. In return, Su Xiaoxiao took out a bowl of pot-stewed dish she made by herself from the basket and put it on the stall.

-Pot-stewed dish / Lu Cai (卤菜)

The butcher turned around and saw the extra bowl of stewed large intestine. He hurriedly said, “Miss, your large intestine!”

-Stewed large intestine

Su Xiaoxiao shook her head in a relaxed manner: “No, it’s your large intestine.”

The butcher: “.…..”

——

Su Xiaoxiao continued to stroll around the market with the little cuties.

“Huh? There are actually meigan cai.”

-A bundle of Meigan Cai (梅干菜)
A type of dry pickled chinese mustard. The pickle consists of a whole head of various varieties of chinese mustards and cabbages that has undergone a long process consisting of drying, steaming, and salting. The vegetables are harvested, trimmed before the Qingming Festival, and sun-dried until soft. It is then salted or brined, kneaded until the juices are exuded, and left to ferment in large clay urns for 15 to 20 days. The vegetable is then repeatedly steamed and dried until reddish brown in color and highly fragrant. [Wikipedia]