Chapter Nine: The Pickled Cucumbers of the Suiyuan Cookbook

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Still a bit sleepy and tired, Chen Zhou immediately perked up upon seeing the intelligence update. Setting aside the rarity of the information, what truly caught his attention was the unlocking of a points redemption feature—

Culinary skills improvement: encompassing all-around abilities such as controlling heat, dough making, cooking, seasoning, and knife skills... the points required increase progressively, currently capped at a professional level.

Enhanced intelligence reports, involving a one-time hefty expense. For example, “Next intelligence report guaranteed to feature a legendary item (100,000 points).”

Business-related skills... more accurately described as practical, cost-effective tips like “How to obtain a health certificate for free” or “Step-by-step guide to applying for food vendor registration.” These cost only single-digit points, a bargain with no risk.

Finally, the system noted:

“Redeemable skills will unlock higher-level options as the system’s level increases.”

“All right, I’ll prioritize upgrading skills related to buns. No need to hoard points—just work diligently, and good reviews will come.”

“Looks like I lost 80 points; I had to pay for the health certificate medical exam myself.”

After reviewing the skills, Chen Zhou’s attention turned to the latest intelligence refresh.

The local gossip was similar to last time—a traditional pickling method from a much earlier era.

Pickled cucumbers pair well with buns.

It’s necessary to act quickly and acquire this knowledge.

The slight rise in vegetable prices is likely a seasonal occurrence during the rainy season.

Stocking up in advance can save some expenses.

As for seeing city management officials among the customers... that was the last type of customer Chen Zhou wanted to encounter.

“What must come cannot be avoided.”

There is an old saying: “Porters and teamsters, those who sell goods and push carts,” which nowadays means Chen Zhou should operate his stall legally and in compliance.

Lin Yifan saw her husband get up and change clothes, then walk in from the living room.

She asked, puzzled:

“Hm? Didn’t you say you’re resting today? Why not sleep in a bit more?”

Chen Zhou nodded. “No stall today; I’m going to handle some business permits.”

Lin Yifan took out the car keys.

“Would driving be more convenient for you?”

They had an old six-year-old car at home. When Chen Zhou wanted to buy her a new one, Lin Yifan strongly insisted the money be used to pay down part of the mortgage.

In hindsight, it was a very prudent family decision.

Chen Zhou took the keys. “Today, I’m your designated driver, responsible for chauffeuring you two.”

...

Ancient Culture Street.

This place, once nicknamed “Fake Goods Street” long ago, was shut down for cleanup over a decade ago and has since become a famous tourist attraction in Haibin City.

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Chen Zhou summed up its character in one phrase:

Both new and old.

The cobblestone streets gleamed from countless footsteps, flanked by shops with antique-style façades and LED signs.

Old Mud Figurine Zhang’s shop still stood, bustling with several young women dressed in Hanfu taking photos.

The bronze statue, said to be two hundred years old, held a skewered snack from Kuafu’s Fried Skewers in its left hand and a cup from Mixue Bingcheng in its right.

Yet tourists were quite plentiful.

People enjoyed this blend.

Chen Zhou pushed his way through the crowd and found Cui Zhuxuan, an antique shop, down a third-row alley.

Compared to the lively street outside, the antique shop felt considerably quieter.

At this hour, Chen Zhou was the only customer.

The shop owner was a tall, slender man in a black Tang suit, half-leaning over the counter, watching videos of a young woman dancing.

He didn’t move upon seeing a customer, merely saying, “Feel free to look around.”

Chen Zhou nodded to the owner, genuinely intending just to browse.

Two thousand yuan for a plate? He wasn’t that much of a connoisseur yet.

The key was the cookbook—the pickled cucumber recipe from “Suiyuan Food List” was absolutely worth adding to his menu.

If photography wasn’t allowed, he would memorize it.

Chen Zhou walked toward the area with plates and bowls. As he bent down, the shop owner spoke again:

“Just got these Qing Dynasty antiques last month. Six hundred yuan each.”

That must be among these items.

“Suiyuan Food List” is a collection of essays by Yuan Mei from the Qing Dynasty, with some content surviving, but many recipes lost over the turbulent years.

Carefully handling the items, Chen Zhou found the plate—a white base with blue patterns and small black characters.

He didn’t understand the pattern style much.

But the “Suiyuan Food List” inscription was unmistakable—

“Take tender cucumbers, wash and dry in shade, cut lengthwise and remove seeds, rub thoroughly with salt and drain juice. When placing in the jar, spread ginger, garlic, and chili pepper grains, sprinkle brown sugar between layers, drizzle fragrant vinegar, and add a touch of fine wine. Pour soy sauce so cucumbers are submerged, cover surface with sesame oil. Seal and press with a stone in a cool place. Can be eaten the next day, flavor matures by the third.”

Chen Zhou took out his phone to photograph the text when the owner spoke again:

“Go ahead and take pictures, no problem. What you’re holding is a blue-and-white plate with entwined lotus pattern. The condition isn’t great, so if you want to buy it, I’ll let it go for two hundred yuan.

Consider it making a friend.”

The recommended price was two thousand yuan, which was a bit steep. At two hundred, Chen Zhou thought it could at least serve as a decoration.

He picked up the plate and walked to the counter.

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“That’ll be this one. Please give me a bag.”

“Sure~”

The tall, slender owner moved quickly, grabbed a plastic bag, stuffed the plate in casually, and pointed to the payment QR code.

After Chen Zhou finished paying, an elderly man entered the shop.

He wore several striking jade finger guards. Judging by his tone, he was a regular at Cui Zhuxuan.

“Xiao Cui, you say you brought in another batch of Qing Dynasty items?”

“Yes, especially for you, sir...”

“Good, good.”

As Chen Zhou was about to leave, the old man called out to him.

“Young man, may I take a look at what you’re holding?”

Chen Zhou thought amusedly, Does grandpa want to pickle cucumbers too? He didn’t mind handing over the plate for a look.

That glance turned out significant.

The jade-guarded old man’s eyes shone brightly, clearly impressed.

“The entwined lotus pattern was popular in the mid to late Qing period. Though this plate isn’t official kiln ware, it’s from a reputable folk kiln. In better condition, it could be worth several hundred yuan. But I quite appreciate these characters...”

He rattled on about hand-painting, clay quality, glaze... the jade-guarded grandpa was full of expertise.

Chen Zhou nodded. “Yes, I appreciate the calligraphy too.”

This pickled cucumber is guaranteed to taste good.

The old man made a sound of approval, realizing he had found a kindred spirit, even insisting on adding Chen Zhou as a friend.

In short,

The value of collectibles is recognized only by those who truly appreciate them and are willing to pay a premium.

The gentleman was willing to offer two thousand yuan to buy the plate from Chen Zhou.

Chen Zhou was happy to oblige.

There is a saying: “One cannot grow wealthy without external wealth; horses don’t fatten without night feed.” This was a pleasant surprise for Chen Zhou, proving the intelligence was indeed reliable.

The two happily completed the transaction, not even leaving Cui Zhuxuan.

Merchants who survived shutdowns and cleanups and still operated on Ancient Culture Street highly valued their reputation and dignity.

Boss Cui, seeing this, wasn’t upset.

He generously told Chen Zhou:

“You have good eyes, my friend. It’s a pleasure doing business with you. This money should be yours to earn.”