After work that afternoon, Lu Zhanye walked over to Lin Wan, who was wiping her hoe, and said in a low voice, “Let’s go to the old house. Your sister-in-law came back today and said there’s something to discuss. We’ll have dinner there too.”
Lin Wan stood up immediately and nodded. “Then I’ll go back and get a few salted duck eggs. The ones I pickled before should be ready now—we can try them tonight. I’ll also bring some dressed wild vegetables.”
“Alright, you decide,” Lu Zhanye said. “I’ll go home first, change clothes, and wait for you in the yard.”
They went back separately to wash up and prepare.
Back home, Lin Wan first went to the corner of the kitchen where the pickle jars were stored. As soon as she opened the lid, a rich salty aroma drifted out. She carefully fished out six duck eggs with a bamboo strainer; their gray shells were still coated with brine crystals.
She opened another small jar and took out some pickled fiddlehead ferns. After washing and cutting them into sections, she mixed them with chili oil and sesame oil, then placed them into a small bowl.
Lu Zhanye had already changed into clean clothes and was sitting in the courtyard waiting for her. When he saw her come out, he took the things from her hands. “Let’s go.”
The setting sun stretched their shadows long behind them. On the way, they met villagers returning from work, who greeted them with smiles. “Zhanye, Lin Wan, where are you headed?”
“Back to the old house for dinner,” Lu Zhanye replied.
When they arrived at the old house, the courtyard was already lively. Lu Guangcai and Lu Xiangjun were sitting by the stone mill smoking and talking, while Tie Dan was chasing a spotted hen around the yard. From the kitchen came the sizzling sounds of cooking and voices talking over each other.
“Dad, big brother,” Lu Zhanye greeted them.
“You’re here,” Lu Guangcai nodded. “Go on inside.”
Lin Wan carried her things into the kitchen. Wang Xue’e was standing by the stove, and Li Guizhi was chopping vegetables. Something was stewing in the pot, filling the air with a rich aroma.
“Mom, sister-in-law,” Lin Wan said. “I’m a bit late. These are salted duck eggs I pickled, and some mixed wild vegetables. Please try them. The eggs are still raw.”
Wang Xue’e turned around and took the bowl. “Oh! These wild vegetables are nicely mixed! And the duck eggs look well pickled too—the salt crystals are even.”
She picked one up and held it toward the light. “We’ll boil them later and taste your handiwork.”
“Lin Wan, come help me tend the fire,” Wang Xue’e said, pouring oil into the pan. “I’m about to fry the fish. Your big brother used a net this afternoon and caught quite a few—we’ll send one home with you later.”
Lin Wan sat by the stove and added firewood. “Thank you, Mom. Thank you, sister-in-law.”
Li Guizhi laughed while chopping scallions. “What’s there to thank? Your brother often sets nets by the river—we always have fish at home.”
The oil in the pan heated up. Wang Xue’e placed the prepared carp into it, and it sizzled loudly as the skin tightened and turned golden. She flipped it, fried it through, then added scallions, ginger, garlic, soy sauce, and vinegar before pouring in water to stew.
The aroma quickly filled the kitchen.
Lin Wan watched Wang Xue’e’s skilled movements quietly, memorizing each step. This was a simple Northeastern home-style braised fish dish—plain, but delicious.
Dinner was soon ready. The kang table was filled to the brim: a large pot of stewed fish with milky-white broth and chopped cilantro on top; scrambled eggs, fluffy and golden; a plate of cold wild vegetables, fresh and green; and Lin Wan’s mixed wild greens along with the freshly boiled salted duck eggs, now sliced open.
As soon as the salted egg was cut, golden oil flowed out, and the yolk was sandy and fragrant.
“These eggs are really well pickled!” Wang Xue’e praised after taking a bite. “Rich oil, just the right saltiness. Lin Wan, how did you do it? The ones I make are either too salty or don’t produce oil.”
“I just use a salt brine method,” Lin Wan explained. “Adjust the ratio properly, seal the jar tightly, and keep it in a cool place. As long as the time is right, it works.”
“Next time I gather some eggs, you can help me pickle them,” Wang Xue’e said. “Mine never turn out as good as yours.”
“Sure, just tell me when, Mom.”
The family began eating. Lu Zhanye picked a piece of tender fish belly for Lin Wan—soft, with few bones. She ate quietly; the fish was fresh and delicious, and the salted duck egg went perfectly with rice.
“What did you call us over for today?” Lu Zhanye asked.
Lu Guangcai took a sip of wine. “We’ll talk after dinner. No rush. It’s good news.”
So Lu Zhanye didn’t ask further and focused on eating. Tie Dan insisted on eating salted egg, and Li Guizhi scooped out a small bit of yolk for him; the little boy ended up with egg all over his face.
After dinner, Wang Xue’e, Li Guizhi, and Lin Wan cleaned up the dishes together. The men stayed in the courtyard talking, while the women went back inside and sat on the kang.
Wang Xue’e held Tie Dan in her arms, gently patting him. Li Guizhi poured three bowls of hot water and handed one to each of them.
“Lin Wan,” Li Guizhi began, her tone serious, “today at the factory, I heard from a coworker that someone in her hometown has a job for sale. I wanted to ask you—would you want to buy it?”