In her past life, Su Yun'er and her friends would eat barbecue on charcoal grills, with charcoal underneath and a grilling net on top. But the Chen family didn't have such a stove or appliance now.

It seems I'll have to use the same flat iron griddle I used last time to make scallion pancakes.

Teppanyaki can also be considered a type of barbecue.

Barbecues produce a lot of smoke, so it's not suitable to eat indoors. Therefore, Su Yun'er built a makeshift stove out of bricks in the yard, placed the griddle on it, and put charcoal in the middle of the bricks underneath. Once the griddle was thoroughly heated, she could put the meat and vegetables on it to grill.

Cut both pork belly and pork shoulder into slices of appropriate thickness. Prepare a sauce with soy sauce, salt, sugar, etc. Rub the sauce into the meat with your hands, giving the meat a full-body massage. Let it sit for the time it takes to drink a cup of tea, allowing it to fully relax and stretch in the sauce.

To complement the barbecue, Su Yun'er also steamed a large pot of rice.

The rice was grown in the space before, and its aroma is comparable to Thai fragrant rice, while its softness and stickiness are comparable to Wuchang rice.

This was the first time Grandma Chen had ever seen barbecue. She and the children sat around the barbecue grill, watching Su Yun'er place slices of meat on the griddle to cook, stack them with one or two slices of garlic, put them on top of rice, and then use chopsticks to pick them up from the rice to form a combination of garlic, meat, and rice, before stuffing them into their mouths all at once.

Biting into the sizzling, oil-soaked meat, crispy on the outside and tender on the inside, the juicy, oily liquid mixed with the rice was incredibly flavorful and made it even more appetizing.

Of all the barbecue ingredients, Su Yun'er's favorite is grilled pork intestines.

The pork intestines were greasy. Although they had been stewed twice and a lot of the oil had been rendered out, they would still release a lot of oil when fried on a griddle. Su Yun'er cut the pork intestines into small pieces and placed them in a corner of the griddle to let them heat up slowly. They would taste best when they were charred.

Crispy pork intestines, paired with garlic slices and a small piece of green pepper, are both refreshing and fragrant, making them the perfect accompaniment to rice.

Vegetables are not only used to clean the grease off the grill in addition to grilling meat; they also absorb the grease from the meat and are great for eating with rice.

The three generations of the family went from initially just tasting it to being amazed by its deliciousness, and in the end, the young boy actually ate four bowls of rice!

He wanted to eat more, but Grandma Chen stopped him, worried that he would have indigestion at night if he ate too much.

Even Xiaocao ate two large bowls of rice with the barbecue.

The aroma of the barbecue wafting from the Chen family's house naturally reached the neighbors, who all guessed it was the meat from the wild boar they had brought back that morning.

While enjoying her own simple porridge and vegetables, she couldn't help but envy Su Yun'er's good luck.

But they didn't know that Su Yun'er didn't intend to keep the pig all to herself.

The next morning, Su Yun'er got busy.

With the courtyard gate wide open, standing outside, one can see Su Yun'er and Old Lady Chen setting up a large pot and stove in the courtyard.

When villagers pass by and see her, they always ask with great enthusiasm, "Grandma Chen, what are you busy with?"

"We're stewing meat. Come over and have some when it's done!"

The villagers who were passing by were delighted to hear this.

This is meat! After a year of famine, very few families could afford to eat meat.

Aunt Lan had heard about it, but she dismissed it with a dismissive scoff.

"It's just meat, everyone's eaten it before. Besides, she didn't raise that pig, she bought it. It's just something she found. Giving away found things as favors, only shallow people like you would think of that."

"Aunt Lan, you're being too rude." The person who was just happy that Su Yun'er was going to share the meat with everyone felt slapped in the face and was unhappy. "Even if it was something she found, it's because Shanhe's wife is kind-hearted that she's willing to share it with everyone. Otherwise, if she had taken it home and eaten it all herself, no one could have said anything."

"Is it because Aunt Lan and Shanhe's wife don't get along and you feel that they didn't share with you, that's why you said such sour things?" Someone saw through Aunt Lan's thoughts at a glance.

"Go away, go away! Who said anything sarcastic? I just said give it a try. You guys go ahead and eat it, who knows if that wild boar ate anything poisonous in the forest? If you eat it, you'll all get sick! Don't blame me for not warning you then. Tch~"

After saying that, Aunt Lan left without lingering, carrying her own shoulder pole, leaving the remaining people to continue discussing the meat.

At this moment, Su Yun'er was in the courtyard, using an iron hook to check the cooking status of the meat in the pot. It had been stewing for more than half an hour. The foam was skimmed off, and soon a layer of oil rose to the surface of the clear soup, all of which came from stewing the meat.

"Little Tree and Little Grass," Su Yun'er called over Little Tree and Little Grass after she had finished examining the two large pots, "Do you know where the village head lives?"

"Know."

"Then you two go together and invite the village head to tell everyone in the village to come to our house for a meal. Tell them that we are grateful for the care the villagers have given us over the past few years."

Xiaoshu and Xiaocao are now very skilled at relaying messages and delivering things for Su Yun'er.

The two children nodded and ran off like the wind. Other children from the village followed them, drawn by the aroma of meat, to come and see what was going on.

Gradually, more and more people gathered in front of the Chen family's house.

When Aunt Song and He Liu arrived, a group of children, some big and some small, had already gathered at the door.

"Your house looks like it's New Year's Day today!" Aunt Song squeezed through the group of children.

As soon as she and He Liu arrived, they expertly tied on aprons, washed their hands, and began helping Su Yun'er with her work.

Together, the group moved all the tables out of the rooms, set out cutting boards and bowls and chopsticks, but it still wasn't enough. They then called over a few children who were watching the excitement and waiting for the meat at the door to go to the Song family's house to move tables and chairs.

All the cooked meat was first poured into a basin by He Liu and Su Yun'er to cool down until it was no longer too hot to handle, and then Song Da Niang and Chen Lao Tai cut it into slices and piled it into another basin.

When everyone comes to get the meat, we can just add it bowl by bowl, which is very convenient.

While cutting the meat, Aunt Song asked Su Yun'er a question.

"Shanhe's wife, can we eat the wild boar's intestines and stomach?"

"Yes, of course! I braised them all yesterday. They smell amazing!" Su Yun'er replied, her hands constantly checking the meat's doneness. Although it was cold, she was already sweating profusely as she stood by the pot.

"Aunt Song, Aunt He, once you're done with your work today, could you bring some braised offal? Yesterday, Xiaoshu's mother fried some pork intestines on the griddle until they were crispy and crunchy—perfect with rice," said Old Mrs. Chen.

"Eat rice? I don't want that." He Liu said with a teasing look, "My son already eats enough. He's a half-grown boy who can eat his father to death. If he eats rice too, my house will be eaten dry. Who can I complain to then?"

Hahahaha.

Just as the four women were busily working in the courtyard, a boy, about ten years old, perched on the Chen family's courtyard wall, shouted to the children playing outside:

"Chen Dazhu, how come your mother even eats pig offal?"