Her hands moved with flowing precision as she prepared four distinct varieties of dumplings—each tailored to her brothers' particular tastes. The delicate crystal shrimp dumplings were made with Li Wei's favorite seafood and water chestnuts, while heartier pork and cabbage dumplings filled with savory spices would satisfy Li Hao's preference for robust flavors.
For quick meals, she crafted several stir-fry dishes—thinly sliced beef with vibrant green vegetables, fragrant chicken with colorful bell peppers and cashews, and a vegetarian mushroom medley with three varieties of fungi that Li Wei particularly enjoyed during intensive study periods.
