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Ever since helping find the sheep last time, Qile Moge has been calling Shi Wen a generation higher, always respectfully addressing him as "brother." Shi Wen has gotten used to it, automatically filtering out the meaningless words, and said with a smile, "If you like, I'll send you two more cans."

"I love it! If you'd like to send some, the more the merrier." Qile Moge inquired, "Brother Shi, do you sell your chive blossom sauce?"

Shi Wen, "Let me check, I don't think I have the necessary license to sell this kind of handmade food."

"Then why don't you apply for one?" Qile Moge urged. "Applying for one isn't a hassle. You can fill a can with two or three hundred grams and sell it for three or four hundred yuan. Wouldn't that cover your costs?"

Shi Wen, "As the buyer, why are you asking me to set such a high price?"

Qile Moge: "What loss? You're selling this quality chive blossom sauce for three or four hundred yuan, we're making a profit! I'm just worried that if the price is set too low, you'll find it too much trouble and won't want to make it."

Shi Wen, realizing he had guessed her thoughts, laughed and defended herself, "It's not that serious, I've already harvested all the chive blossoms."

Qile Moge: "Even if you take it back, you might not be willing to spend the time selling it. If you ask me, you should just price it at 388, a lucky number."

Shi Wen, "I'll think about it. If it works out, I'll send you two jars."

Qile Moge was overjoyed. "Then I'll be waiting!"

While they were discussing it, in a high-end residential area in City B.

An old man asked his housekeeper to steam a pot of buns. Then he took out a jar of chive blossom sauce from the refrigerator. In front of him was a plate of steaming white buns. He took a knife, spread the chive blossom sauce on the buns, and took a big bite.

He closed his eyes, savoring the intertwined pleasure of carbohydrates, sugar, and salt; the sweetness and chewiness of the white steamed bun, the saltiness and umami of the chive blossom sauce. The two blended together, the bland flavor mingling with the rich taste, the cold colliding with the scalding hot, like a lively drama unfolding in his mouth.

As the old man ate, he tapped his hands on his knees with relish, moving his hands and mouth in rhythm with each movement, shaking his head and swaying his body, as if he wanted to hum a few lines along.

Just then, a middle-aged man's voice pulled the old man from his reverie. "Dad, is this all you're eating?"

As soon as the old man opened his eyes, his son, who was clearing away the chive blossom sauce and hot steamed buns on the table, said unhappily, "You've really gone too far by not letting us get away with this while we're not home."

The old man quickly reached out and grabbed the plate of steamed buns. "What do you mean by 'cheating'? I like them just the way they are."

Son: "Pickled foods are unhealthy and bad for your stomach. You don't have good digestion either. Even if you like them, this isn't the way to eat them."

As he spoke, his son casually stuffed the covered chive blossom sauce into a plastic bag. "I'll take you to eat something else, you don't need to eat this."

Seeing that he had stuffed the chive blossom sauce into his pocket, the old man got angry and said, "Hey, this is the only chive blossom sauce in the world! You little rascal, I'll give you half a bottle, don't take the whole thing!"

"They even split the bottle in half. Is this chive blossom sauce really that delicious?"

"The steamed bun is right here. You'll know once you dip it." The old man pushed the large white steamed bun forward, then picked up the knife and handed it to his son. "Try it."

"Just give it a try."

He picked up a large white steamed bun, cut it in half with a knife, scooped out some chive blossom sauce, and spread a thin layer of chive blossom sauce on it, just like dipping cheese in a small bread roll, before stuffing it into his mouth.

Immediately afterwards, his expression changed from slight disdain to slight surprise, and then to disbelief.

He glanced down at the remaining half of the steamed bun, then stuffed it into his mouth, chewed it, and said to the old man, "This chive blossom sauce is quite delicious."

The old man said proudly, "Am I right? It's so fresh and fragrant; it's the perfect condiment for steamed buns. When I was little, my mother steamed big white steamed buns for Chinese New Year and spread half a spoonful of chive blossom sauce on them—it tasted just like this."

The son smacked his lips. "Then you can't just eat chive blossom sauce with steamed buns all the time. I'll have someone send over some good mutton, and we'll dip the mutton in the chive blossom sauce for hot pot."

Before the old man could object, his son added, "It's too late now. I'll order you two dishes to tide you over for lunch. Tonight, have your daughter-in-law bring your grandchildren over so we can all have a meal together as a family."

The old man's expression brightened. "That's good. I'll have someone send over some more vegetables."

Similar conversations didn't only happen at the old man's house.

In a small group:

Have you guys had chive blossom sauce lately? I managed to snag half a jar from my grandma, and it's so delicious with steamed buns!

[What leek flower sauce? I don't understand.]

[It was just a free gift of chive blossom sauce from a ranch, sold exclusively to members. That chive blossom sauce was really good; my family used it to dip lamb, and we finished it all in one meal.]

[My family is the same. I even specifically applied for a membership at that ranch. It's only 50,000 a year, not much. I just want to see what good things they have.]

[What a coincidence! I just became a member of their store too, and I also saw that their chive blossom sauce is now available on their mini-program. I just managed to snag five jars. So proud. JPG]

[Wow! You didn't tell me this sooner, I'm going to grab it too!]

[Brothers, stop just posting links! Where do I apply for a membership? And where do I buy the chive blossom sauce?]

[Wait, 388 yuan for a bottle of chive blossom sauce—is chive blossom sauce really that expensive now?]

[It's alright, much more affordable than eating out.]

[Brother Nan, this chive blossom sauce is really delicious; it's not one of those rip-offs that use an organic label to rip you off.]

As everyone discussed, the conversation veered off-topic towards how to eat chive blossom sauce:

[I have a slightly strange way of eating it, but it's really delicious.]

[How do you eat it? Don't keep me in suspense.]

Have you ever tried spreading chive blossom sauce on steak? It has to be an A3 or higher steak, with a bit more fat, pan-fried to medium-rare, crispy on the outside and tender on the inside, with the aroma of fat and beef, plus the unique fragrance of chive blossom sauce—I could eat three steaks by myself!