In the early Fifties, during the period of rebuilding, ordinary people's tables mainly featured corn, sorghum, millet, and assorted grains like potatoes and pumpkins. Most of the time, they ate cornbread, corn porridge, and cornmeal porridge, with side dishes being exceedingly scarce.
It's said that come spring, only the elder folks and children in the family could taste the first batch of chives. In summer, they ate whatever was grown in the garden, and in winter, they primarily relied on stored potatoes, pickled sauerkraut, and salted vegetables. As for meat, eggs, and poultry, they were consumed only a few times a year.
So, naturally, the meals Ye Huan planned for tomorrow also centered around these themes. Since their family had just moved here, they didn't have pickled vegetables or sauerkraut. When they came to Beijing, Mom wanted them to bring some, but they found it too troublesome and didn't.
