General, Madam Called You To Farm - Chapter 209
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General, Madam Called You To Farm
Chapter 209 – Embarrassment (1)
Translator : Moon Lee
Editor : Tea
This translation made by Moonlight Teatime.
Please read my translation only at Moonlight Teatime.
If you like our translation, please support us on Patreon or Ko-fi.
Su Jinniang was dressed in brand new clothes, which was bright, neat, and pretty.
When she saw Wei Ting, she blushed slightly, “Gentleman Wei.”
Wei Ting ignored her.
She once again gathered her courage and looked at the bundle of dry firewood on Wei Ting’s shoulder and said with a delicate voice, “Gentleman Wei, did you go to chop firewood? Your legs still need to recuperate, how could the Su family let you do this kind of work? Put it down, I will let my big brother help you deliver it.”
“No need.” Wei Ting coldly refused.
Su Jinniang busily said, “You don’t have to be embarrassed, we are all from the same village, it’s normal to help each other……”
“Big brother Wei!”
Li Xiaoyong came out of the house.
He looked at Wei Ting and smiled happily.
“It’s really you ah! I just looked at it from my home and felt familiar! Such a heavy snow, why did you go to chop wood? The next time you need firewood, just let me know!”
As the two families had many contacts, the way Li Xiaoyong called for Wei Ting changed from gentleman Wei to Big brother Wei.
“Give it to me!” Li Xiaoyong reached out and grabbed the firewood from Wei Ting’s shoulder.
Wei Ting politely said, “Thank you.”
The two of them went into the direction of the Su family’s house together.
Li Xiaoyong also ignored Su Jinniang. Since Su Yuniang intercepted the midwife, he couldn’t help but feel angry in his heart.
The Old Su family was kind to the whole village, he couldn’t put the grudge on the Old Su family, but he couldn’t just dismiss that, right?
Su Jinniang looked at the back of the two people who didn’t look back, she felt as if she had been embarrassed——
……
At home, the three little ones came back after digging the bamboo shoots.
To be exact, it was because they saw Su Xiaoxiao, so they resolutely left Father Su behind and stopped digging.
Su Xiaoxiao gave the sheep’s milk for the three little human babies and a horse cub.
The three of them sat on the short bench in the small east room, grasping the handle of the milk bottle with both hands, gurgling and drinking milk.
The horse cub was also drinking milk, fed by Su Xiaoxiao.
-Horse cub
-Milk bottle
The four babies were gurgling while drinking from the milk bottle, one was more vigorous than the others.
Wei Ting looked at Su Xiaoxiao who always had some strange looking things. He was wondering at those strange sights, but he also didn’t feel it was outlandish anymore.
He once asked Su Xiaoxiao what these strange things were and where they came from.
Su Xiaoxiao only replied to him with three sentences, “It’s made from sheep’s milk! Doctor Fu gave it to me! It’s good for your health!”
Wei Ting was skeptical about the second sentence.
At night, the family sat in the hall eating.
Su Ergou’s eyebrows furrowed tightly.
He was someone who couldn’t hide things in his heart, and almost all his thoughts were written on his face.
Wei Ting asked, “Ergou, is there something wrong?”
Su Ergou took a bite of rice and talked about being threatened by Jinji.
Su Cheng slapped his hand on the table and said, “This is outrageous!”
What was amazing about being a new shopkeeper? He dared to threaten his daughter! So outrageous!
“I will go with you in the morning! I will see who dares to mess with my daughter!”
In the early morning of the next day, Father Su slept so soundly and couldn’t wake up——
Yesterday, they bought fresh ingredients, the wife cakes with filling meigan cai was available, and the braised pork was also prepared.
-Braised Pork
-Meigan Cai with pork meat filling
-A bundle of Meigan Cai (梅干菜)
A type of dry pickled chinese mustard. The pickle consists of a whole head of various varieties of chinese mustards and cabbages that has undergone an elaborate process consisting of drying, steaming, and salting. The vegetables are harvested, trimmed before the Qingming Festival, and sun-dried until limp. It is then salted or brined, kneaded until the juices are exuded, and left to ferment in large clay urns for 15 to 20 days. The vegetable is then repeatedly steamed and dried until reddish brown in color and highly fragrant.
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