Call Me Daddy

“Uncle, here’s your pork trotter soup.”

Su Aobai placed a bowl of pork trotter soup on the table. Sitting around this table were six or seven old men, all tenants living in this urban village, most of whom Su Aobai’s parents knew.

“Aobai, you did well today by helping your parents. Let me give you some advice as an elder; Your parents are getting old, and you really shouldn’t let them work so hard,” one of the men said, leaning on his seniority.

Seeing Su Aobai helping out in the shop today, something unprecedented, the people at the table actually gave him a favorable look.

To be honest, ever since the rapid development began along the Xijiang River, property prices and rents have skyrocketed. For the original residents like them who owned several buildings, life had become worry-free. The older generation was still relatively better off, but the younger generation, relying on tens or hundreds of thousands in rent each month from their parents’ properties, didn’t feel as grounded as before.

There were also quite a few who had squandered their family wealth. Compared to those people, Su’s son seemed to have nothing more than a reluctance to work.

But alas, the student surpasses the master. He himself could coast through life, but to teach his son to do the same was another matter entirely. They had heard from the younger generation at home about some of Su Tianyuan’s actions, such as generously tipping livestreaming hosts and occasionally splurging on gifts, easily charging up thousands of yuan. How much money was enough for someone like him to squander?

“Yeah, you should really talk to Tianyuan. You’re his father, you need to set an example for him.”

Today, many regulars who knew him saw him helping out in the shop and offered similar reminders. Su Aobai just smiled and then returned to the kitchen.

No one knew if he had taken it to heart or just let it pass in one ear and out the other, so they could only sigh and enjoy their drinks and food.

Surprisingly, today’s soybean pork trotter stew was exceptionally flavorful, rich and fragrant, a performance beyond the norm for Old Su.

***

With Su Aobai’s help, the elderly couple felt much more relaxed. Miao Yinhua didn’t have to worry about serving dishes anymore; she only needed to handle orders and payments. During lulls when no customers came in, she could even help her husband manage another wok of stir-fried dishes. Even Su Quangen felt a bit more at ease.

By a little past 1 o’clock, the restaurant was nearly empty, with only a few tables of lingering customers who hadn’t finished their meals.

“Old man, fry up a couple more dishes.”

It was time for them to have lunch. Despite harboring suspicions that her son might be looking for money, Miao Yinhua was still happy that he lent a hand today. During lulls when no customers were placing orders, she entered the kitchen and had her husband prepare a few good dishes.

In the kitchen, there was a plate of soaked assorted mushrooms, not a large amount, just enough to fill a pan. These were delivered by the vegetable supplier they regularly ordered from, who claimed they were mushrooms picked after the rainy season from their own mountains, all non-toxic and ready to be stir-fried after a quick rinse in saltwater. They also made delicious soup when stewed.

They had received similar mushrooms a few times before, and the taste was indeed excellent. Some of the mushrooms looked unremarkable, but were surprisingly meaty with plenty of juice. Each bite was even tastier than meat.

Today, Su Quangen was preparing a dish of wild mushrooms stir-fried with dried scallops.

The dried scallops had been soaked in advance. He heated the oil in the hot pan and added the soaked scallops. Because they were soaked, they still retained some moisture, causing the oil to sizzle instantly, releasing the full aroma of the scallops.

He sprinkled some Huadiao wine into the wok. After allowing some of the alcohol aroma to evaporate, he scooped out the stir-fried dried scallops. Then, he heated another wok with oil and poured in the drained assorted mushrooms.

These mushrooms came in various types, and all their fragrances diffused as they were stir-fried. When the mushrooms were about seventy to eighty percent cooked, Su Quangen added the dried scallops and shredded red bell peppers, stir-fried for a few moments, and then seasoned with salt before serving.

The seasoning for this dish was kept simple to highlight its natural freshness.

The sweet freshness of the assorted mushrooms combined with the sweetness of the dried scallops created a clash of flavors between mountain and sea, exploding on the palate. With the addition of the mildly spicy shredded red bell peppers, the freshness was taken to another level.

When Miao Yinhua brought this dish out, it was still steaming hot. Several customers dining in caught a whiff of its aroma and wanted to order more, but it was a pity; wild mushrooms were too rare, just enough for the family.

Su Quangen then stir-fried a plate of green vegetables, didn’t forget the sweet and sour spare ribs, and served the soybean pork trotter soup left in the clay pot. Today’s lunch was indeed sumptuous.

The sweet and sour spare ribs Su Quangen made followed the secret recipe of the old man who had once been a head chef at a state-owned restaurant. It was an old-fashioned method of sweet and sour ribs, without starch coating or modern ingredients like tomato sauce. Instead, after frying the ribs lightly in oil, he adjusted the flavor with soy sauce, sugar, and vinegar.

The ribs were seared to a slight crisp on the surface. The first bite might feel a bit tough, but it was actually pleasantly dry and aromatic. As you chewed, the flavors developed more fully. During the stir-frying process, vinegar was added twice; once midway through and again near the end before serving. This ensured that the tangy taste wasn’t evaporated away during the high heat cooking. Additionally, the melted rock sugar enhanced the thickness of the sauce, enveloping each rib in a sweet and tangy glaze, bursting with flavor.

***

As the family of three sat down to eat, Su Tianyuan returned home.

Resembling Miao Yinhua; the original owner was fair-skinned and very refined, he was in his forties but looked like he was in his early thirties due to rarely venturing out and being spared from the UV damage that aged most people his age.

Su Tianyuan inherited both his biological father’s and birth mother’s good looks; in his twenties, youthful and handsome. Growing up well-nourished, he had a slender frame and carried himself like a tall and attractive young man.

Unfortunately, he had a patch of white hair on his head, making him look a bit like an old man with white hair.

Miao Yinhua tapped her head, remarking how she always felt like she forgot something. It turned out she hadn’t called her grandson to ask if he was coming home for lunch.

However, the meal was quite abundant today, so they didn’t need to add another dish or two; they just needed to set out more bowls and chopsticks.

“Grandma, give me a bowl of rice, I’m starving.”

The tall and slim young man barged in, immediately complaining of hunger. He naturally took a seat beside Su Aobai, without even picking up chopsticks, and reached out to grab a spare rib to eat.

Su Aobai picked up his chopsticks and smacked them down on the back of his hand.

“Dad, why’d you hit me?!” Su Tianyuan protested angrily, but his father showed no mercy this time. The bamboo chopsticks struck his swollen knuckles, leaving them red.

“Do you not have hands? Mom, sit down, don’t mind him. This brat needs a good lesson.”

Su Aobai called out to Miao Yinhua, who was about to serve rice to her grandson, then scowled at his son and scolded him.

“Just because you’ve got some gray hair, you think you’re an old man? Have you even considered how old your grandparents are? You expect them to serve you?!”

Miao Yinhua wanted to say it was just serving rice, nothing serious, but then she thought again. Her son’s behavior was actually filial towards the elderly couple, and she unexpectedly felt moved, as if her 40-something-year-old son had finally grown up.

“My hair is silver! I can serve myself…” Su Tianyuan muttered under his breath, then got up to serve rice in the kitchen, grabbing a chilled Coke from the fridge along the way.

The family of four sat there, with three dishes and a soup. Su Quangen and his wife looked at their son and grandson sitting together at the same table, unable to stop smiling.

Since their grandson had grown up, it was rare for them to all sit down together for a meal like that.

“Tianyuan, in the future, come home often for meals. The food outside can’t compare to home-cooked meals in terms of cleanliness.”

The grandmother lovingly served her grandson some pieces of his favorite spare ribs, her face filled with affection as she looked at her grandson.

Just as she had raised her own son years ago, the grandmother always felt that her grandson was still a child, understanding more as he grew older. After he graduated and found a girl he liked, got married, and started a career, he would naturally become responsible.

Her own son was pitiful; his wife had passed away in their second year of marriage. The grandmother always felt that if her daughter-in-law were still alive, her son wouldn’t be idle like he was now.

“Mm-hmm,” Su Tianyuan casually agreed.

His grandpa’s cooking was indeed excellent, but he had grown tired of these dishes from eating them since childhood. Nowadays, he preferred various fast foods outside, and besides, he had money to dine in fancier restaurants.