A reborn mother longs for her daughter's happiness.

Chapter 63 Cross-cultural Communication in a Fruit and Vegetable Store

At the slightly worn yet vibrant entrance of Liu Xuan's fruit and vegetable shop, the morning sunlight shone on the neatly arranged fruits and vegetables, reflecting a glistening sheen. As usual, Liu Xuan was busily tidying up the stall inside, arranging the fresh tomatoes like soldiers awaiting inspection.

Just then, a young foreign man walked in. He had deep-set eyes, a high nose, and brown curly hair that shimmered with a faint golden hue in the sunlight. He was dressed casually in a simple white T-shirt and blue jeans, carrying a black backpack, exuding a youthful and curious aura.

"Boss, how much is this dish?" the young foreigner asked in broken Chinese, pointing to the bright green broccoli on the stall.

Liu Xuan looked up, paused for a moment, then smiled kindly. "This broccoli is eight yuan a pound."

The young foreigner frowned, seemingly deep in thought, and after a moment said, "Oh, it's a bit expensive. It might be cheaper in my country."

Liu Xuan became interested, put down his work, and asked with a smile, "Which country are you from?"

“I’m from France. My name is Louis. I’m here in China for an exchange program, and I want to experience life here,” Louis replied, his eyes revealing curiosity and anticipation for this unfamiliar country.

"France, oh, that's a romantic country. But the broccoli here is all locally grown and of very good quality. If you buy some, you can stir-fry it or make broccoli soup; it'll be delicious," Liu Xuan enthusiastically introduced.

Louis smiled. "I'm not very good at cooking. I always eat out in China, but I'd like to try making Chinese food myself. I really like Chinese food, I just don't know how."

Liu Xuan pointed to the broccoli and patiently said, "It's not difficult to cook broccoli. First, cut it into small florets, blanch it in boiling water, and then you can stir-fry it with minced garlic, adding some salt and light soy sauce. Or you can stir-fry it with shrimp, which also tastes great."

Louis listened attentively, nodding repeatedly. "Sounds very good. And this?" He pointed to the carrot next to him.

"Carrots are three yuan a pound. These carrots are very nutritious, rich in vitamins. You can stir-fry carrot shreds, or stew them with pork ribs in soup; it's very good for your health," Liu Xuan said.

“I’ve heard that many dishes in China have health benefits. That’s interesting. In France, we focus more on the taste of the food and how it pairs with wine,” Louis said, his eyes sparkling with the intellectual exchange between the two cultures.

"Haha, our Chinese food culture has a long history, emphasizing color, aroma, and taste, and also paying attention to the medicinal value of ingredients. Take this ginger, for example. Although it tastes spicy, it can dispel cold and keep you warm, so we put a little bit in many dishes," Liu Xuan explained, picking up a piece of ginger.

Louis curiously took the ginger and smelled it. "This has a very unique flavor. We rarely use this in France. But I think I can try it. I'd also like to know if you have any special fruits here?"

Liu Xuan led Louis to the fruit section. "Look at these lychees, they're a specialty of the South. The flesh is crystal clear, sweet and juicy. And these longans, also called dried longan, have the effect of nourishing blood and qi."

Louis looked at the lychees and longans with a surprised expression. "They look delicious. But I've never seen them before. How do we eat them?"

"Lychees can be eaten directly after peeling, and so can longans. However, eating too many longans can cause internal heat, so please eat them in moderation," Liu Xuan said while demonstrating how to peel a lychee.

Louis peeled a lychee like Liu Xuan did, put it in his mouth, and his eyes lit up instantly. "Wow, this tastes amazing! It's so sweet and fragrant. I want to buy more!"

Liu Xuan smiled and helped Louis weigh the lychees, "You can also try these mangoes. Mangoes can be made into mango juice and mango pudding, which are both very popular."

“I know about mangoes; they’re grown in France, but they seem a little different from the ones here,” Louis said.

“Our mangoes are from tropical regions; they’re big and sweet. If you like sweet things, you’ll definitely like them,” Liu Xuan said.

Louis's gaze was then drawn to the okra beside him, and he asked in confusion, "Boss, what kind of dish is this? It looks quite unusual."

Liu Xuan picked up the okra and introduced it: "This is okra, which is very popular now. It has a smooth texture and a unique fragrance. You can blanch it, simply boil it in boiling water, and then dip it in a sauce made of soy sauce and minced garlic to retain its nutrients and flavor to the greatest extent. You can also stir-fry it with eggs; the golden and green colors are beautiful and delicious. Okra is rich in mucoprotein, which is good for the stomach."

Then Louis noticed the pile of dark purple eggplants and asked, "Where's this big purple vegetable?"

Liu Xuan replied, "This is eggplant, and there are countless ways to cook it. You can make braised eggplant by cutting it into strips, frying it first, and then cooking it with scallions, ginger, garlic, soy sauce, sugar, and other seasonings. The eggplant will become soft, sweet, and delicious, making it a perfect accompaniment to rice. You can also make fish-fragrant eggplant, which has a unique sweet and sour flavor that many people love. Eggplant is rich in vitamin P, which is beneficial to the cardiovascular system."

Over the next few minutes, Louis asked many more questions about other fruits and vegetables, such as how to prepare yams without getting your hands itchy, and whether lotus root is better for soup or stir-frying. Liu Xuan answered each question in detail, and also shared some of his cooking tips and folk tales about these fruits and vegetables.

As the conversation deepened, the topic gradually shifted from fruits and vegetables to the cultural customs of the two countries. Louis spoke of the Louvre Museum and the Eiffel Tower in France, as well as the world-renowned French wine and cheese culture. Liu Xuan, in turn, told Louis about the Chinese New Year and Mid-Autumn Festival, as well as the different traditional foods and customs in various regions of China.

Before he knew it, Louis had been in the store for almost an hour. He was carrying a full bag of fruits and vegetables, and his face was beaming with satisfaction.

“Boss, thank you so much today. I learned a lot about Chinese fruits, vegetables, and food culture. I found it very interesting,” Louis said sincerely.

"You're welcome. Feel free to come again anytime. Don't hesitate to ask me anything you don't understand," Liu Xuan said with a smile.

Louis stepped out of the fruit and vegetable shop, sunlight bathing him. He glanced back at the bustling little shop, his heart filled with anticipation and longing for this unfamiliar yet welcoming country. Liu Xuan, standing inside, watched Louis's departing figure and couldn't help but marvel at the charm of cultural exchange; even in this small fruit and vegetable shop, a vibrant flower of cross-cultural communication could bloom.