Golden Greenery

Shen Quegu and Shen Hengwei got tired from crawling on their uncle Zhuo Yang's lap, so their mother took them back to the crib and continued the most important thing at their age - sleeping.

When Zhuo Yang had some free time, he nestled into the sofa in the living room and watched Kou Kou and Ye Zi making dumplings.

Use the spoon in your right hand to pick up the stuffing and put it into the dumpling wrapper in your left hand. Kou Kou holds the spoon with the remaining four fingers, then uses the free thumb of her right hand to cooperate with her left hand, and gently squeezes the two thumbs toward the middle. The round dumplings are ready.

The shape of dumplings in Shaanxi, especially Xi'an, is different from other places in northern China. Xi'an's dumplings are relatively round, slightly smaller, and very compact.

Such dumplings can be traditionally eaten on a plate with a saucepan of vinegar, or they can be put into a bowl and poured with sour soup, which is called sour soup dumplings. It is a local specialty in Xi'an.

So when you eat dumplings in Xi'an, the boss will ask you: Do you want them dry?

People who don’t understand will be confused: Is there still something wet?

‘Dry’ or ‘soup’, this is the correct answer.

Zhuo Yang wouldn't be surprised at all when Kou Kou eats dumplings. She started eating them when she was in Milan, but they are all European dumplings with all kinds of weird stuffing inside, and they shouldn't be called 'stuffings', but meatballs.

But Kou Kou makes dumplings and her movements are so skillful, which is really interesting.

After lying in bed for 14 months and then waking up, Zhuo Yang felt that the world had changed a lot.

In 2014, before I lay down, there were already online shopping and mobile payments, but they were just supplements to life and not mainstream at all. But when he woke up from his dream, he looked at the dazzling array of shopping websites on his mobile phone, as well as scanning codes to pay and grabbing red envelopes. It really felt amazing.

But none of this surprised him as much as Kou Kou's standard Chinese. Today she was actually making dumplings again.

And the dumplings are stuffed with chives and beef.

Someone once studied, what dish best represents China? Many people recommend scrambled eggs with tomatoes.

There is no distinction between north and south, and people are old and young. Scrambled eggs with tomatoes are the most common and popular dish that is made by every family and eaten by everyone.

But this statement is questionable, and the problem lies with the tomatoes. The sweetness and water content of tomatoes are actually not suitable for Chinese dishes. Tomato scrambled eggs rely more on the aroma of eggs.

Eggs go well with many vegetables;

Tomatoes can almost only be fried with eggs, otherwise they can only be used as supplements. Compared with other vegetables commonly used in Chinese meals, tomatoes are more like fruits.

Moreover, tomatoes are native to South America and are not native to China. They are called ‘tomatoes’ because they come from that country.

Some people think that Chinese cabbage best represents China. Indeed, Chinese cabbage was called ‘Song’ in ancient times and has a history of cultivation and consumption of three thousand years in China. Moreover, Chinese cabbage has a wide range of recipes and ever-changing recipes. It is still one of the main vegetables in East Asia, China, Japan and Korea.

Especially in winter, Chinese cabbage used to be almost the savior on the dining table in northern China. Many generations of people remember winter with the fragrance of Chinese cabbage.

However, Chinese cabbage is a bit bland in terms of taste, and the Chinese are not the only ones who eat it.

In fact, leeks have the most Chinese label. They are a specialty vegetable native to China and have a longer history than Chinese cabbage.

Except for the Chinese, no one else eats leeks. Europeans cannot tolerate the taste of leeks, and at most they only use them as decoration for potted plants.

There is not even a word corresponding to "leeks" in English. Only the British call it "Chinese chives", which literally translates to "Chinese onions".

So there is no food more Chinese than chive dumplings.

Now the blond and blue-eyed Kou Kou is making leek dumplings very skillfully. This scene should have been very inconsistent, but at this time, in Zhuo Yang's eyes, it actually blended incomparably.

Just like her Chinese pronunciation of "Brother Zhuoyang".

When her sister Zhuo Qiu got married in early 2014, she was wearing a Han Dynasty court wedding dress, and Kou Kou looked envious. She told Zhuo Yang at that time that she should dress like her sister when she got married.

At that time, Zhuo Yang was still complaining that foreign girls in Hanfu were uncoordinated, but now looking at Kou Kou making leek dumplings, he would never think so again.

Li Xiaoqing and Sun Yumei, they are really clear observers, they have long seen that Kou Kou is the only girl who can accompany Zhuo Yang life and death. Zhuo Yang also knew that he had known it in his previous life, but the occasional loss of life in this life made him temporarily forget it.

Zhuo Yang, who wakes up after rebirth, will never let Kou Kou risk his life to accompany him to death. Making a pack of leek dumplings is the most beautiful life.

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He moved his gaze from Kou Kou's slender hands to her profile, staring intently at her.

Ye Wuji used his body as a cauldron to refine the essence of the universe, heaven and earth. Not only did he repair Zhuo Yang's broken body, but he was not the only one who benefited. Kou Kou, who was haggard and withered a year ago, not only regained her stunning appearance, but her originally fair and delicate skin also became clearer and clearer.

Koko was nineteen years old when she fell in love with Zhuo Yang in Florence eight years ago. Eight years later, at the foot of Zhongnan Mountain, Kou Kou looked only sixteen years old, like a saint on Mount Buzhou.

The spoon in Kou Kou's left hand and the leather in the right kept flying around, making faces for him from time to time, or giving him a flirtatious look. Zhuo Yang, who was leaning on the sofa and smiling, his heart melted.

In such a deep affection, Ye Zi sitting opposite Kou Kou was a little embarrassed and looked a little light bulb. But she couldn't bear to avoid it, because this feeling of happiness was completely contagious. She felt envious and felt happy in her heart for her old classmate.

"Yi Zi, I'm really lucky." Zhuo Yang said, "I have an old classmate like you."

Zhuoyang knew that her sister was very busy taking care of her two nephews. Kou Kou learned Chinese and made dumplings, which she mainly learned from Ye Zi.

Ye Zi smiled and replied: "Then you can eat more dumplings later and finish all the dumplings made by Kou Kou."

"Chives are a good thing and always leave a deep impression on people." Zhuo Yang recalled: "I still remember when we went to Louguantai for a spring outing in the first year of high school, I wolfed it down before getting in the car from school in the morning. Two leek boxes.”

"After I got on the bus, the smell was so bad that no one wanted to sit with me. Old Musai gave me half a can of beer. After drinking it, I burped twice. As a result, the car was full of the smell of leeks, which made the driver in front of me smoke. Just yell."

‘Pfft~’ Kou Kou and Ye Zi both laughed out loud. Ye Zi hurriedly said: “I remember, I remember…”

"Leeks are a good thing. It seems that Li Bai even wrote a poem praising it, but unfortunately I didn't remember it. It was Du Fu's "Two orioles croaking in the green willows, and a line of egrets ascending to the blue sky". It was when he was eating scrambled eggs with leeks that he watched It's chanted in the bowl."

Koko and Ye Zi laughed so much that they could hardly hold their spoons.

"Chives are a good thing. After eating leek dumplings..." Zhuo Yang said sincerely: "...even if there is a trace of green leek leaves between the teeth, it is still very beautiful."