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... he fourth dish was a small pot of soup made with the head of a silver carp, to which tofu had been added, and which had been simmered in an earthenware pot on the stove. The soup was milky white, sprinkled with bits of bright green scallions.
The staple food was plain steamed rice, into which tender green peas had also been mixed.
These few dishes had been prepared with great care by Lady Zhang, Lian Manman, and Lian Zhizhi, mother and daughters. Even before they started eating, ...
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