Seeing Grandma Jing and Mr. Jing's understanding, Jing Shu felt very relieved. "Now that the weather is cold, we don't have to worry about spoilage if things are left outside without a fridge. It's best to make food that can be stored for a long time. Food that requires minimal secondary processing and can be eaten directly is ideal, as there won't be much access to water, electricity, or natural gas on the road."
Using resources sparingly would be manageable, but we can't cook every meal like we do at home with large fires, electricity, and the range hood running. How much would it waste to prepare a meal that could satisfy the whole family? Let alone enjoying lavish dishes like braised spare ribs and red-cooked pork.
Jing Shu hadn't expected that Grandma Jing, once she set her mind to it, could be even more intense than she was. Jing Shu, at least, had only made semi-finished ingredients like egg tart shells, egg tart liquid, sausages, and ham.
