A Blessed Daughter - Chapter 472

A Blessed Daughter
Chapter 472 – She had pretty much guessed who he was (2)

Translator : Virichime
Editor : Chu
This translation made by Virichime.
Please read my translation only at Moonlight Teatime. 
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Wei Ruo also heard an unconfirmed rumor that an old case from many years ago was about to be reopened, seemingly involving Duke Xu of the Xu family—the maternal family of the late Empress Xu.

None of these matters had much to do with Wei Ruo. She listened to them only as passing news and devoted herself wholeheartedly to her own work.

Recently, Wei Ruo has been visiting Shitou Village more frequently. On one hand, the winery required more of her attention; on the other, it was because of the issue with replacing the rice seedlings.

At Shi Dayou’s insistence, nearly two-thirds of the seedlings in Shitou Village were replanted, while the remaining third were those he judged to be unaffected.

Through her interactions with the villagers, Wei Ruo learned that Shi Dayou had become village head at a young age because he had once saved the villagers of Shitou Village. Not only had he helped solve their irrigation problems, but in one year he had also saved their fallen rice crops, earning their deep trust and respect.

Thus, when Shi Dayou believed there was a problem with the seedlings, the villagers chose to trust him and worked together to replant them.

Although it increased everyone’s workload, no one complained, as they all hoped for a good harvest and enough food for the year.

During this period of frequent visits around Shitou Village, Wei Ruo made an unexpected discovery.

In the bamboo-covered hills near the village, bamboo fungus was growing among the groves—a rare and valuable delicacy.

-bamboo fungus: a delicate, edible mushroom known for its lacy, netted veil and spongy texture, often called the “bridal veil” or “bamboo pith” in Chinese cuisine, where it’s for its nutrients and revered as a delicacy in traditional medicine and royal courts. 

When Wei Ruo asked the villagers about it, they were surprised to learn that they had no idea the fungus was edible. They had always treated it as harmful “snake eggs,” and whenever they saw it, they not only refused to pick it but would casually destroy it.

This made Wei Ruo cry out at what a terrible waste it was.

Once the black, unsightly outer layer was peeled away, what lay inside was fresh, tender, and pure white bamboo fungus—a true delicacy.

Wei Ruo explained this to the villagers, but they did not believe her.

“Young Master Xu, you’re saying this white thing is a delicacy?”

Everyone looked at her in disbelief.

“If you don’t believe me, I’ll cook it for you and let you taste it,” Wei Ruo said. Words alone were unconvincing, so she decided to demonstrate it herself.

She borrowed Shi Dayou’s kitchen and, together with Xiumei, prepared two dishes using the bamboo fungus.

One was bamboo fungus stir-fried with eggs; the other was bamboo fungus soup.

Both dishes were simple to make, as bamboo fungus was naturally very flavorful—overcooking would only ruin its original taste.

Once the dishes were ready, Wei Ruo brought them out into the courtyard.

By then, Shi Dayou’s courtyard was crowded with people. Besides Shi Dayou and his wife and children, several villagers had gathered as well.

They had all come after hearing that the “snake eggs” from the mountain were supposedly a delicacy and wanted to see for themselves.

Seeing that the crowd was still doubtful, Wei Ruo tasted both dishes in front of them.

Only after watching her eat did the others feel reassured. They crowded forward and took portions to try.

In an era without monosodium glutamate (MSG), the natural umami of mushrooms was especially striking to the palate.

Moreover, Wei Ruo and Xiumei were excellent cooks, they were able to turn even simple home-style dishes into something exquisite.

The villagers, who usually ate very simple food, showed looks of amazement as they ate the two dishes Wei Ruo had prepared.

They now fully believed that the thing they had despised as “snake eggs” for generations was truly a mountain delicacy.

Shi Dayou sighed with emotion. “It’s just a pity that this doesn’t grow in large quantities in the mountains, and it can’t fill the belly like rice or flour.”

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