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墨書 Inktalez
Sang Qingxiao had prepared a variety of fillings for the Zongzi.
The red bean paste filling was made by simmering red beans for a long time until they were soft, then mixing in sugar and mashing them slightly, leaving some whole beans for texture. A light taste revealed a creamy consistency with a hint of graininess.
The honey jujube filling used fresh jujubes picked by Riri. The skin was scored, the pits removed, and then cooked with sugar until it became thick and syrupy, sun-dried to enhance its sweetness.
The rose ham filling featured ham that had been carefully cured over time, resulting in a savory sweetness and rich aroma. It was diced and steamed, then mixed with sugar-marinated rose petals and a touch of lard and cooked flour. A bite revealed an explosion of floral fragrance, perfectly balancing sweet and salty.
The sausage filling was encased in transparent casings that held marinated meat seasoned with various spices. After being sun-dried for over ten days, it had a predominant salty flavor with a subtle sweetness that softened the saltiness. Each bite released a hint of wine aroma—enough to whet the appetite without intoxicating.
The salted egg yolk and fresh meat filling combined salted duck egg yolks with marinated pork belly that had both fat and lean parts. A bite revealed a savory richness and deep sauce flavor.
There was also a pure meat filling, similar to the fresh meat marinade but using two pieces of lean meat with a small slice of fatty meat tucked between them. Once steamed, the little piece of fat melted in the mouth, providing a rich yet not greasy flavor.
These Zongzi fillings were packed tightly with glutinous rice, wrapped in Zong leaves—sweet ones shaped into triangles and meat ones into squares, each distinguished by colorful strings. They were all placed in a large pot to boil for over an hour, releasing enticing aromas into the air.
“How did you come up with all this?” Li Cu asked. Although wrapping them was tedious, just smelling those cooking made Sang Qingxiao feel that all the trouble was worth it.
“Of course it’s worth it; making delicious food is a joyful thing,” Sang Qingxiao replied while peering at the others' hands.
The two little ones didn’t need to be looked at; their hands were too small to wrap anything. Misha took a piece of dough and let them play nearby.
Misha naturally learned quickly; while preparing the fillings, she could also apply what she learned to other tasks.
What surprised Sang Qingxiao was how well Li Cu did; even though it was his first time, only two out of ten Zongzi fell apart.
“Are we only selling Zongzi tomorrow?” Misha asked.
“Yes, just Zongzi. Tomorrow everyone can take it easy,” Sang Qingxiao confirmed. “When selling them, be sure to remind everyone that glutinous rice is sticky and hard to digest; those with weak stomachs as well as the elderly and children should eat less.”
On the day of sale, not only were there individual sales, but Sang Qingxiao also specially wrapped many exquisite-looking Zongzi in small wicker baskets and bamboo baskets for easy gifting among friends.
Fresh food always sold well; the meat Zongzi clearly sold better than the sweet ones, which Sang Qingxiao had anticipated.
In the northern capital where they were located, people preferred savory flavors more. Coupled with the fact that there were more male customers who enjoyed meat dishes, the meat Zongzi sold quickly. Sang Qingxiao also recommended they buy a few sweet Zongzi to take home for their sweet-toothed female relatives.
“Miss Sang! It’s been a while since we last met,” came a familiar voice.
While busy, Sang Qingxiao looked up to see Lord Yong. “You’re back!”
“Oh dear,” Yong Huai shook his head as he began speaking but paused to introduce those behind him. “Now our four leaders are all here again; I brought them to meet you.”
“I don’t need to introduce Xuan Yin,” he continued. “Pujisi sent someone before who wasn’t very capable, but Xuan Yin came on her own, which turned out to be quite advantageous for me.”
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