Yun Qingyi lifted the lid of the pot and poured in two large ladles of cold water. Using a spoon, she scooped the fish paste into round balls and gently dropped them into the pot.
The water gradually began to heat, bubbling softly, but she made sure it never reached a full boil. Yun Qingyi continuously added cold water to prevent the fish balls from becoming overcooked on the outside while remaining raw inside.
She also used the back of the spoon to gently stir them and skim away the foam floating on the surface.
Once they were cooked, she ladled the fish balls and broth into a soup bowl that had already been seasoned with salt, then drizzled a spoonful of rendered chicken fat over the top.
Completely absorbed in cooking, Yun Qingyi failed to notice that everyone around her was secretly swallowing their saliva.
The aroma was irresistible. More importantly, they had never seen a dish prepared this way before. Every one of them wanted a taste.
Ever since the young miss had awakened, it was as if she had transformed into the God of Cooking.
There was an old saying: one person doesn’t drink alone, and two people don’t play cards alone.
Good food wasn’t meant to be enjoyed by only one person. Sharing it and eating together was what made it truly enjoyable. Yun Qingyi asked Aunt Shui, the cook, to distribute the fish balls. Everyone received two, while the rest were transferred to a clay pot and kept warm over a low fire.
The warm fish-ball soup carried a sharp, invigorating freshness that filled the air. Some people held their bowls and simply inhaled the fragrance for a long while, reluctant to take the first bite.
When they finally bit into a fish ball, rich, savory broth burst across their tongues. The delicate texture and springy firmness of the fish danced pleasantly in their mouths.
Who knew fish could be eaten like this?
Without exception, everyone finished every fish ball and drained every drop of soup. Several of the younger servants even licked their bowls clean.
Seeing their satisfied expressions filled Yun Qingyi with happiness.
A small test of her skills—and a complete success.
She asked Shui Ling to scoop a bowl of fish balls from the warming stove and place it into a food box. Then she headed to visit her mother.
When meeting someone for the first time, it was only proper to bring a gift.
Passing through covered corridors and crossing three courtyards, Yun Qingyi and her maid arrived outside her mother’s room. The Yun family had a habit of taking afternoon naps. While Yun Qingyi had been sleeping earlier, her mother had also been resting in her chambers.
Yun Qingyi paused outside the door and carefully observed her mother.
Madam Fang wore an embroidered long dress whose hem flowed gracefully with every movement.
Over it she wore a finely tailored short jacket with narrow sleeves and a front opening. The garment was made from the finest silk, elegant in color and exquisite in craftsmanship.
A gold-and-jade hairpin adorned her hair, its jeweled head glittering brilliantly beneath the sunlight. Her hair was arranged in a high bun secured by jade pins, accompanied by four or five elegant ornaments that enhanced her dignified appearance.
Madam Fang’s features were refined and beautiful.
Her brows resembled distant mountains, her eyes clear as autumn waters. Her lips were rosy, her teeth white, and her skin fair as snow, all contributing to an air of noble grace.
Since only mother and daughter were at home during the day, servants had already reported the commotion Yun Qingyi had caused in the kitchen. Therefore, seeing her arrive carrying a food box came as no surprise.
Madam Fang took Yun Qingyi’s hand and pulled her down beside her.
She even used a handkerchief to gently wipe away sweat that didn’t exist before smiling and asking,
“Xuanxuan, what have you been up to? Your little face is all flushed.”
Xuanxuan was the original owner’s childhood nickname.
“Daughter saw several fish in the kitchen. I heard Father and Mother both enjoy fish, so I made some fish balls and brought them for Mother to try.”
Madam Fang had already been endlessly grateful to have her daughter returned to her after losing her.
Hearing from the servants that her daughter could cook had been an unexpected delight. Now, learning that she had specially prepared the dish because her parents liked fish, Madam Fang felt that having such a daughter made her life complete.
Her daughter had never entered the kitchen before, so she hadn’t expected much. To expect more would have felt greedy.
Looking at the anticipation shining in her daughter’s eyes, Madam Fang happily accepted the bowl. She had already decided that no matter how it tasted, she would praise it wholeheartedly.
But when the steaming bowl of fish-ball soup was placed before her, even Madam Fang, a noble matron accustomed to refinement, couldn’t help swallowing.
It truly smelled wonderful.
She took a small bite and savored it carefully.
The moment the flavor spread through her mouth, a flood of emotions surged through her. Tears nearly came to her eyes.
Her clever, lively daughter had truly returned.
“The taste is indeed excellent. Later, we must let your father and elder brothers try it as well.”
The emotional turmoil lasted only an instant before Madam Fang regained her composure.
After chatting with her mother for a while, Yun Qingyi excused herself.
Since the whole family would be sharing dinner that evening, she planned to prepare several more dishes.
..
Back in the kitchen, she first checked what ingredients were available. Since the idea had come suddenly, she’d have to make do with whatever was on hand.
There were still several fish, a slab of pork belly, and some vegetables.
She selected one fish for chopped chili fish head. The remaining fish she instructed Aunt Shui to turn into more fish balls. Together with several stir-fried vegetables, it would make a balanced and refreshing meal.
First, she decided to make braised pork.
To make braised pork truly delicious, it had to be simmered slowly over low heat. Only then would the pork belly become tender and flavorful, rich without being greasy, melting in the mouth.
Yun Qingyi cut the pork belly into cubes and marinated it with rice wine and ginger slices for thirty minutes to remove any unwanted odor.
Next, she filled a pot with two ladles of cold water and added the pork, along with ginger, Sichuan peppercorns, and cinnamon bark. Once the water boiled, she skimmed away the blood and impurities before rinsing the meat with warm water and letting it cool.
This step was crucial to achieving good flavor.
She then added soy sauce, cooking wine, and the pork back into the pot, simmering it over low heat for about forty minutes until tender.
Afterward, she heated oil in a wok until it reached the proper temperature and stir-fried the pork for two or three minutes to render out some of the fat. Adding rock sugar, she stirred until it melted and coated the meat.
She poured in enough hot water to cover the pork, seasoned it with salt, soy sauce, cinnamon, star anise, and Sichuan peppercorns, then let it simmer slowly once more.
When the pork had become fully tender and absorbed all the flavors, she increased the heat to reduce the sauce.
The moment the dish emerged from the pot, the kitchen servants found themselves tempted all over again.
Fish dishes were Yun Qingyi’s specialty, and since fresh fish was readily available, a chopped chili fish head was naturally indispensable.
She instructed Yun Zhong to clean the largest bighead carp and split the head down the middle. Once the preparation work was complete, Chef Yun officially took over.
She marinated the fish head with ginger, rice wine, cooking wine, salt, and white pepper for half an hour. After it absorbed the flavors, she lined a plate with ginger slices, washed the marinated fish head, placed it on top, and added a spoonful of soy sauce.
Next came the seasoning mixture.
She sautéed minced garlic until fragrant, added chopped chili peppers, and stir-fried them until red chili oil emerged. Then she mixed in soy sauce and sugar, stirring everything evenly.
The finished chili mixture was spread evenly across the fish head, then sprinkled with chopped scallions.
The fish head was placed into a steamer and steamed for ten minutes once the water reached a boil.
After steaming, she heated oil and poured it over the fish head with a sizzling flourish.
Since her father and elder brother had not yet returned, she kept the dishes warm in the steamer.
With the meat dishes complete, she prepared several refreshing vegetable dishes as well: stir-fried lotus stems, Chinese toon scrambled eggs, and stir-fried pea shoots.
Just as the last dish left the wok, Steward Shui arrived to announce that her father and second brother had returned home and dinner could begin.
Her father, Yun Jingxing, wore a purple official robe with a jade belt around his waist and a black official hat adorned with gemstones, reflecting the dignity of his position at court.
His face was square and dignified, his brows carrying intelligence and decisiveness. Every step he took was steady and composed, displaying the bearing of a seasoned statesman.
Her second brother, Yun Qingyuan, was in his early twenties. He wore a blue-green official robe tied with a simple silk sash and a scholar’s cap embroidered with flying cranes.
His features were handsome and refined, carrying a scholarly elegance. Following respectfully behind their father, he appeared humble and courteous.
The two men sat down, and Madam Fang informed the Minister that today’s meal had been personally prepared by Xuanxuan, insisting that father and son eat their fill.
The Yun family’s affection for Yun Qingyi was unwavering. Even without Madam Fang’s reminder, anything she cooked would have received their full attention.
Unfortunately, they completely misunderstood what she meant.
When the dishes were served, they lavishly praised the appearance of every dish, their words heavily tinted by familial affection.
But after tasting each one…
They found it increasingly difficult to maintain their dignified composure.