MiMo:

Tricimc:

And I think that at the end she fell in love with him despite her fear to him.

Changing topic! Im starting to watch Between Steps. Have you seen it?

Wait… how are we supposed to change the subject when this kind of scientific research has completely taken over our attention?

I mean, this research clearly requires more than just visual evidence…

But @Meggy, I'm curious… how far have you gotten with just the visual and theoretical evidence? Because seriously, I think this research deserves some real-life testing…strictly for scientific purposes!🤣

And if you need a few fellow Lamenters to volunteer for the hands-on part of this research, just say the word! We're always happy to contribute to science.

I'm still on episode 1, but I'm enjoying it. It feels very realistic, and at least they're not a bunch of immature kids playing at being in love. It reminds me of Sunshine Through the Rain, but with a Korean twist.

MSDIAZ15:

Yes! I also think she developed feelings for him.

No. I have never watched Between Steps. Looks like it's very sentimental; overcoming life challenges, etc. let me know what you think of it.

Yes, I’ll. By the moment it hooked me

🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣

Hahaha, I can just picture myself taking part in the kissing experiment, and somehow I'm bound to end up with some weird specimen! 😂

🥟 Changxuan’s Fennel Dumplings – A Taste of a Tender Moment

In Episode 23 of The Lament of Autumn, Changxuan spends his first New Year with Pingjun in a way that is both heartbreaking and incredibly tender. While she lies unconscious in a coma, he makes her fennel dumplings, telling her that he has only just learned how to prepare them.

It is such a small gesture, but it says so much about his feelings. He wants to share the New Year with her, even though she cannot wake up to enjoy the food he has made.

So, in honour of that touching scene, here is a recipe for Chinese fennel dumplings (茴香饺子 – huíxiāng jiǎozi). Perhaps we can recreate a little of Changxuan’s New Year warmth in our own kitchens!

🥟 Pork and Fennel Dumplings

Makes: approximately 30–35 dumplings
Preparation: 40 minutes
Cooking: 6–8 minutes per batch

Ingredients

For the filling:

• 400 g minced pork (preferably with a little fat)

• 200–250 g fresh fennel leaves and tender stalks, finely chopped

• 2 spring onions, finely chopped

• 1 tbsp fresh ginger, grated

• 1 tbsp light soy sauce

• 1 tbsp oyster sauce

• 1 tbsp Chinese cooking wine (or dry sherry)

• 1 tsp sesame oil

• 1 tbsp vegetable oil

• A pinch of white pepper

• Salt to taste

For the dumplings:

• 30–35 round Chinese dumpling wrappers

• A little water for sealing

For the dipping sauce:

• 2 tbsp soy sauce

• 1 tbsp Chinese black vinegar or rice vinegar

• A few drops of sesame oil

• Optional: chilli oil or finely chopped garlic

Method

1. Prepare the filling

Wash the fennel thoroughly, drain it well and chop the leaves and tender stalks very finely.

Place the minced pork in a large bowl. Add the soy sauce, oyster sauce, cooking wine, ginger, spring onions, white pepper and sesame oil. Mix thoroughly until everything is well combined.

Add the chopped fennel and vegetable oil, then mix again. Taste and adjust the salt if necessary.

2. Fill the dumplings

Place a dumpling wrapper in the palm of your hand and put a teaspoon of filling in the centre.

Moisten the edge with a little water, fold the wrapper in half and press the edges together firmly. You can make small pleats along one side if you want the traditional crescent shape.

Repeat until all the filling has been used.

3. Cook the dumplings

Bring a large pot of water to a boil. Carefully add the dumplings in batches, stirring gently to prevent them from sticking to the bottom.

Once they float to the surface, cook for another 2–3 minutes, making sure the pork filling is thoroughly cooked.

Remove with a slotted spoon and serve hot.

4. Prepare the dipping sauce

Mix the soy sauce, vinegar and sesame oil. Add garlic or chilli oil if you like a little extra flavour.

A little kitchen note

If you cannot find fresh Chinese fennel greens, you can try using the tender fronds from a fennel bulb. The flavour will be similar, although the traditional northern Chinese version uses the leafy greens.

And perhaps, while folding each little dumpling, we can think of Changxuan sitting at that table, carefully learning how to make them for Pingjun.

Some dishes are more than just food. Sometimes, they are a way of saying I’m still here, and I’m waiting for you. ❤️

Hahaha! Ordering them is definitely easier than making them! But I’m afraid no restaurant can add quite the same secret ingredient as Changxuan: all that love for Pingjun… and, of course, a little Cheng Lei magic!

And thank you for always taking the time to read my posts. I really appreciate it!🫶🏻

The sweetest candy indeed! 😍