After the Double Ninth Festival passed, Guo Dalang and Li Niangzi had mostly cleared out their remaining stock and began packing their belongings, preparing to depart.
Shen Shaoguang gifted them a large box of Flower Cakes. "If you miss any meal stops on the road, these can tide you over."
Li Niangzi looked at the box of beautifully crafted Flower Cakes and smiled. "I can't bear to eat these on the road. I'll take them home to let the folks there see and taste what the capital has to offer. You won't find such things in the countryside." Having spent so many years in Chang'an, she had often longed to leave, but now that the time had come, she found herself reminiscing about its charms.
"It's not far. You can always come back for a visit whenever you wish," Shen Shaoguang said, still carrying a hint of the global village mindset from her past life.
Li Niangzi took it as mere consolation and held her hand with reluctance. "The real loss is not having a good neighbor like you anymore."
Shen Shaoguang laughed. "But you'll have your daughters and daughters-in-law to attend to you. Living together as a happy family—what could be better?"
Hearing this, Li Niangzi nodded with a smile. "Isn't that what we're all hoping for?"
...
After seeing off her former tenants, Shen Shaoguang hired masons and carpenters to begin renovating the new shop. Prior to this, she had already negotiated with the landlord of the old shop about knocking down a wall and renewed the lease for another two years.
With the shop's income now stable and substantial, the expenses for rent and renovations were no longer a concern.
The renovation didn’t require cutting corners or penny-pinching. With the old shop as a foundation, the two spaces would be connected, so consistency was key. This made the renovation straightforward—no need for new styles or elaborate designs.
The walls were painted snow-white, with wooden shelves installed to display potted plants and small trinkets from the West Market—clay figurines of foreign people and horses, woven grass birds, horn instruments, and the like. A couple of paintings would be hung later to complete the ambiance.
The new shop would feature the same plain wooden dining tables. With more space available, there was no need for the "wall-facing" counter in the old shop, which was kept as-is—some patrons might still prefer it for solitary drinking.
The floors were covered with Foreign Rugs. The old shop had originally used bamboo mats, but they proved impractical—bamboo strips would come loose and risk poking customers' feet. Cleaning them was also a hassle, so Shen Shaoguang had replaced the main areas with Foreign Rugs. Now, the entire space would be uniformly covered.
These Foreign Rugs, likely woven from a mix of camel, cow, and sheep wool, featured varying shades of brown with hints of white and a coarse, twisted texture, somewhat resembling modern tweed but much rougher.
Despite their exotic origin, they weren’t particularly expensive—nothing compared to the famed Xuancheng Red Thread Rugs or even the local Velvet Rugs of Chang'an. Still, they suited the humble tavern well and matched the overall color scheme.
The kitchen was also expanded. Masons built a thin partition wall, and carpenters crafted a wooden door. A serving window opened into the main hall, while the outward-facing windows remained fixed.
What delighted Shen Shaoguang the most was the small well in the backyard of the newly rented shop. No more hauling water from outside, and in summer, it would be perfect for making all kinds of "iced" snacks.As for the renovation of the backyard house, it was even simpler. The previous owner, Li Niangzi, had been quite particular—the floors were already tiled, and the landlord had provided beds and cabinets. Shen Shaoguang only needed to repaint the walls, replace the broken tiles, and furnish the place with suitable curtains and bedding before moving in.
Shen Shaoguang and A Yuan took the main bedroom and the central hall, while the smaller side room, which had a door leading to the courtyard, was given to Yu San.
On the day of the move, the Abbot, accompanied by Jingqing, Jing Ci, and others, personally escorted them to the nunnery gate. Shen Shaoguang bowed respectfully to the Abbot once more. When she had first left the palace with nowhere to go, Yuanjue, despite her own poverty, had not only taken her in but also treated her with great kindness—a debt Shen Shaoguang would never forget.
Yuanjue gave her a benevolent smile.
Shen Shaoguang grinned and said, "When you finish writing your scripture on flatbreads, I must be allowed to read it."
Yuanjue and Jingqing both laughed, but Jing Ci looked displeased. She had been scheming for a chance to persuade the Abbot to drive this poor girl away, yet now that Shen Shaoguang was leaving of her own accord, Jing Ci felt oddly aggrieved. It was like a man who wanted to break up with his lover but felt humiliated when she beat him to it.
After moving in, there was another round of cleaning, organizing, and arranging. They made two trips to the West Market to buy supplies, and it took several more chaotic days before everything finally settled down. By then, the weather had turned noticeably colder.
With the shop closed and the front door locked, Shen Shaoguang washed up, read a couple of pages in her room, then shuffled outside in her slippers. Pointing at the cured meats, pork legs, and assorted game hanging under the eaves in the courtyard, she called out to Yu San, who had just finished washing up, "Why aren’t these meats turning red and firm yet?"
Yu San went inside, fetched a bamboo skewer, and poked at the meat. "Young Mistress, you shouldn’t keep checking on them. Your staring is making them refuse to change."
Wait… how is this my fault?
Suddenly, Shen Shaoguang recalled the legendary "quantum Zeno effect": "If we continuously observe an unstable particle, it will not decay." Because "in quantum mechanics, so-called 'observation' produces classical physical quantities. High-frequency observation slows down the system's transition."
So, was it really because she kept checking that the meat wasn’t curing properly?
Seeing Shen Shaoguang actually taking this seriously, Yu San was first surprised, then burst into laughter. Usually, he wore a perpetually listless expression and often spoke with sarcasm, but when he laughed, his face looked unexpectedly warm and kind.
Realizing she’d been teased, Shen Shaoguang wasn’t angry. Instead, she grinned at Yu San. "You should laugh more often—it suits you!"
Yu San, seemingly embarrassed by his momentary lapse in composure, ignored her and turned to go back inside.
What could she do? She’d chosen this tsundere princess herself—might as well indulge him. Shen Shaoguang pouted, mimicking Yu San’s droopy-eyed expression, then turned her attention back to the curing meats. She imagined them transformed into Honey Glazed Ham, Gold and Silver Trotters, Winter Bamboo Shoots with Ham…
The techniques of curing and air-drying meat had existed since ancient times—after all, even Confucius accepted ten strips of dried meat as tuition. Many Tang Dynasty folks enjoyed cured fish and meats—it was said the late emperor particularly favored Dried Deer Meat, though the current emperor disliked it, so the palace prepared it less often. Thus, Shen Shaoguang hadn’t been able to steal any tricks from the imperial kitchens.
Fortunately, Yu San’s former master was from the south—and a true gourmet at that. So while Yu San wasn’t an expert at curing pork legs, he was quite skilled with game.Shen Shaoguang wasn't particularly skilled in practical cooking, but her theoretical knowledge was impeccable. She had once done a special feature on cured hams, even traveling to the Jiangsu-Zhejiang region to interview master ham curers.
Curing ham was a meticulous craft. Selecting the right legs was crucial—the whole pig should weigh around eighty jin, neither too small nor too large, with hind legs weighing between seven to eight jin.
When cutting the legs, the knife work had to be precise, ensuring the shape was just right—truly embodying the principle of "not eating what is improperly cut." Hence, there was a subsequent "shaping" step in the process.
The salting process was equally particular—what kind of salt to use, the technique for massaging the pork legs, all had their own intricacies.
After several rounds of salting, taking about a month, the legs would be washed and sun-dried, followed by fermentation, stacking, and other steps. The process was not only lengthy but also demanded precision at every stage. Curing typically began in autumn or winter, and the ham wouldn’t be ready until the following summer. For premium quality, some hams were aged for two or even three years.
Shen Shaoguang had once read that Tang Lusun, a descendant of the Eight Banners nobility and a renowned essayist, claimed that adding a Dog Leg Ham during the curing process could enhance the flavor. She asked the master she was interviewing about this—such a mystical yet folksy detail would make the article far more interesting than a dry step-by-step guide.
Perhaps the technique had been lost to time, because the young, serious ham-curer—dressed in sterile surgical gear like a doctor—firmly shook his head at her. Shen Shaoguang was disappointed she couldn’t spice up her article with some "dog leg" lore.
Truth be told, Shen Shaoguang hadn’t always been so fond of cured hams. As a northerner, her family didn’t typically eat preserved meats.
As a child, a southern relative had once gifted her father an authentic (or perhaps not-so-authentic) Jinhua Ham. The ham had been stewed until it was greasy, overly salty, and had a strange, off-putting flavor. Shen Shaoguang took one bite and never touched it again. Only later did she realize it might have been because her mother hadn’t properly prepared the meat or rendered the fat.
Her real appreciation for ham dishes came after she started working. From grand feasts to humble dishes, where ham played either a starring or supporting role, they nearly overwhelmed her taste buds with their umami richness.
Compared to fresh meat, cured ham had a depth of flavor born from time and fermentation—much like how a seasoned older gentleman stood apart from young, handsome men. The knowing gaze, the smile that hinted at unspoken wisdom, even the wrinkles carried a complexity shaped by time. In contrast, the younger men seemed too hasty and straightforward, lacking that certain "soul."
In her past life, Shen Shaoguang had admired several "uncle" types in the entertainment industry, both domestic and international. Gazing at the crescent moon in the sky, she sighed wistfully—they would never know they had a devoted fangirl in another dimension.
Since transmigrating, Shen Shaoguang had encountered quite a few good-looking men. For instance, the current emperor was quite handsome, and his status added to his allure. Describing him as "regal and majestic" might sound like flattery, but it wasn’t far from the truth. Several of the princes were also exceptionally good-looking.
The Li family had originally been part of the Longxi aristocracy, a lineage with privileged access to attractive spouses. After ascending to the throne, the imperial harem naturally filled with beauties, and over generations, the accumulation of good looks made it nearly impossible for their descendants to be anything but handsome.
Speaking of aristocratic looks, Shen Shaoguang couldn’t help but think of the expressionless Lord Lin from the same district. He was undoubtedly the product of generations of superior genetics. His features were picturesque, and his demeanor struck the perfect balance—handsome without being effeminate, dignified without being overbearing. He carried the refinement of a scholar and the authority of a high-ranking official. Truly impressive... if only he weren’t so stone-faced!Actually, Lord Lin's friend was quite handsome, with a charming and dashing appearance, especially his captivating eyes. But whenever Shen Shaoguang saw him, she couldn't help but think of the line, "Ten years of dreams in Yangzhou, gaining only a heartless reputation in the pleasure quarters."
As she looked at the strips of curing meat, Shen Shaoguang mentally reviewed all the handsome men she knew and sighed deeply. Once the meat was properly cured, she decided to steam a portion with yellow wine and sugar first.
Author's Note:
①The explanation of the quantum Zeno effect is from Baidu Encyclopedia. The content about ham refers to essays by renowned writers like Tang Lusun and Liang Shiqiu, as well as Baidu Encyclopedia.
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