After Zhang Yi Ling left, He Su Ye disappeared for a long time. Even Li Jie couldn’t find him. Then, one day, she saw him stepping off a bus with a hiking backpack, looking gaunt and weary. When she asked, he said he had spent three months volunteering in remote mountain clinics.
His smile was strained, and it broke her heart. From then on, she treated him with even more care—not because she dared to hope for his love, but simply because she wanted to see him heal.
One day, He Su Ye said to her, “Little junior, find someone who can truly cherish you. I’m not worthy.”
It was then that Fang Ke Xin realized her feelings, which she thought she had hidden so well, had long been exposed. He Su Ye had always known, and he had chosen the gentlest way to refuse her—blaming work, papers, or being busy. She had foolishly believed he was genuinely preoccupied.
She finally understood. He Su Ye was a man of principles. When he loved, he loved completely, needing only one person’s love to fulfill him. When he didn’t love, he wouldn’t seek fleeting comfort. And no matter what, she could never be that person.
He Su Ye’s home was filled with medicinal herbs, many turned into specimens from school. Zhang Yi Ling had loved herbs with the character “xiang” (fragrance) in their names: clove, patchouli, costus root, fennel, agarwood, calamus, benzoin, musk, and frankincense. Fang Ke Xin, who studied radiology, couldn’t name many herbs, but she had deliberately researched these.
She herself was a foodie, and her favorite was fennel, also known as xiao hui xiang. It was versatile—used in fish stews, meat dishes, and dumpling fillings. It could even be stir-fried or paired with clove and cardamom to make exquisite spiced beef. However, it wasn’t suitable for those with a yin deficiency or excessive internal heat.
She held a packet of fennel seeds in her hands, lost in thought. He Su Ye walked over and explained, “Fennel has a pungent yet sweet taste. It helps regulate qi, strengthens the stomach, dispels cold, and relieves pain. And yes, it’s perfect for making dumplings or cold dishes.”
She nodded, smiling mischievously. “I love fennel, but I also adore your spiced beef with star anise. It’s phenomenal.”
He looked slightly embarrassed. “It’s nothing special, really. But spices like these can be harsh on the body, causing heat buildup. Best not to overindulge.”
She grinned. “Doesn’t seem like you practiced moderation with that spicy lamb tonight!”
He pointed to the living room. “I made some herbal jelly and mung bean soup just for that. Go now, or Li Jie will gobble it all up!”
The herbal jelly and mung bean soup, though simple, were refreshing and perfect after a heavy, oily meal.
As Li Jie devoured the dessert, Fang Ke Xin asked, “Master He, how do you make herbal jelly? Is it something we can prepare at home?”
“It’s a bit complicated,” he admitted. “At home, you can use prepackaged herbal jelly powder. True herbal jelly, though, is made from over twenty medicinal herbs, including tortoise shell, smilax root, atractylodes, bitter ginseng, privet fruit, schizonepeta, rehmannia, and Chinese licorice. It’s great for nourishing yin, moisturizing the skin, clearing acne, balancing the organs, and detoxifying heat.”
Li Jie interjected, “Master He, you haven’t made this since Senior Zhang Yi Ling left.”
Fang Ke Xin glared at him. “Eat your dessert and stop stirring things up!”
He Su Ye merely chuckled. “It has been a while, hasn’t it? Over a year now since she left?”
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