Quick Transmigration: Underdog Turns out to be Untouchable

The filming on the second day involved following villagers to experience the lifestyle of village people. Wenren Shuangshuang and Xi Shuang woke up early to begin their day with the family they stayed with.

Of course, the filming content was prearranged; if it were entirely routine, there wouldn’t be much happening. The focus was mainly on showcasing customs that embody mountain village life.

The first task Wenren Shuangshuang and Xi Shuang had with this family was to grind soybean milk. The soybeans had been soaked in advance, so they just needed to be ground using a stone mill.

Both Wenren Shuangshuang and Xi Shuang tried it out; the stone mill was incredibly heavy at first, but once it got going it was a bit easier, though still not very light.

This family didn’t need too much soybean milk, so Wenren Shuangshuang and Xi Shuang took turns grinding. After sweating profusely, they finally completed the task.

Finished with the grinding, Xi Shuang shook her arm and spoke to the camera: ”I’ve really felt the hardships of life now. I truly admire these mountain folks; they do everything themselves and endure hard work.”

”Just this stone mill—I only grind occasionally and find it exhausting. They have to use it often, which sounds tough. I must cherish my lifestyle.”

Wenren Shuangshuang rubbed her wrist as she watched the family filter the soybean milk, pour it into a large pot for cooking. Once boiled, as it cooled, a layer of bean skin formed on top.

Once the bean skin is taken off and dried, it becomes tofu skin. Then, rice vinegar is added to the soybean milk and stirred constantly. As it stirs, flocs start to appear, resulting in bean curd in the liquid.

The bean curd is poured into a container, wrapped in white cloth, and weighted to squeeze out the water, forming tofu again.

This method of making tofu is the most common homemade method, without using brine, which is convenient and quick, and produces smooth, tender tofu.

Breakfast consisted of two fist-sized white steamed buns, tofu stewed with potatoes, and a bowl of soybean milk with sugar—a simple farmhouse meal.

To be honest, Wenren Shuangshuang really couldn’t eat this farmhouse meal—not that she looked down on its simplicity.

After experiencing tasteless food in Yin Shuangshuang’s lifetime, where everything tasted bitter, Wenren Shuangshuang, having regained her taste, seemed to have an obsession with food and always wanted to eat tasty things.

Plus, Wenren Shuangshuang’s culinary skills were good, and any small dish she made was full of flavor. The meals cooked by this family had one feeling: salty! Overbearingly salty! They could serve as pickles.

But now, in front of the camera, if Wenren Shuangshuang dared to show any distaste, who knows how her ”haters” would badmouth her later.

Moreover, even without an audience, it would be rude to make a face of displeasure when people put effort into cooking meals. So, Wenren Shuangshuang could only treat the dishes as pickles, washing them down with soybean milk to swallow the steamed buns.

After drinking two bowls of soybean milk, Wenren Shuangshuang appeared satisfied as she praised the camera: ”I drank a bit too much soybean milk today, but it’s not because I’m greedy—it really tastes great.

The soybean milk we usually drink lacks a soybean aroma. This soybean milk grows in unpolluted land, without pesticides. Although the yield is low, the bean fragrance is strong and delicious.”

Honestly, Wenren Shuangshuang felt slightly nauseous as she praised the soybean milk; it’s indeed an excellent product, healthy when consumed regularly.

But Wenren Shuangshuang just doesn’t like soy products. No matter how good, she dislikes soybean milk. The mouthfuls of bean aroma made her uncomfortable, yet her expression couldn’t reveal it.

If Wenren Shuangshuang found it challenging, Xi Shuang struggled even more. Wenren Shuangshuang could at least drink down the milk, but Xi Shuang gave up after a few bites.

But if she skipped breakfast, they didn’t know when they’d eat again once filming resumed, so Xi Shuang could only dip her bun in the snail soup Wenren Shuangshuang made the previous day to finish breakfast.

After breakfast, the second task was honey harvesting—not farmed honey, but wild honey from the mountains.

Fully equipped with hoods, clothing, and gloves, Wenren Shuangshuang and Xi Shuang followed the family’s male host into the mountains, where he introduced various medicinal plants growing there.

Wenren Shuangshuang casually picked some mushrooms and introduced their deliciousness to the camera.

At the end, Wenren Shuangshuang humorously remarked on her love for food: ”I feel like I’m in the wrong show; I actually should join an outdoor culinary program. I wonder if the director will ever produce an outdoor food show. If so, they must include me—I’ll be the chef.”

Beside her, Xi Shuang laughed and interjected: ”If you do join a food show, Sister Shuangshuang, you must take me along. I’ll just be responsible for eating, and you’ll handle the cooking. That’s a dream life.”

Somehow, Xi Shuang had started calling Wenren Shuangshuang ”Sister Shuangshuang,” and her attitude had become more affectionate, as if treating her like an elder sister.

Amidst the banter, the guiding man had already spotted a wild honey nest. The hive was on a tall tree, unnoticed by Wenren Shuangshuang and Xi Shuang until he pointed it out.

Upon discovering the hive, the man immediately signaled everyone to cover any exposed skin thoroughly.

Wenren Shuangshuang and the others understood and quickly donned hoods and gloves, fully wrapping themselves.

The man took out a belt, tied himself snugly to the tree trunk, leaving a small gap, and then climbed the tree like a nimble monkey.

With every climb, he adjusted the belt higher. It was a simple safety measure, commonly used by mountain dwellers for protection.

He soon reached the hive, took some leaves from his pouch, rolled them together, and lit them, creating thick smoke.

With the smoke, he chased the bees from the hive, carefully harvesting the honeycomb into a plastic bag, and then delicately climbed back down.

Once down, he shared a piece of honeycomb with Wenren Shuangshuang and Xi Shuang. Wenren Shuangshuang took a bite, and a rich sweetness instantly spread in her mouth.

All the various methods to taste honey mentioned in books felt irrelevant as Wenren Shuangshuang’s taste buds were overwhelmed by sweetness—just one overwhelming sensation remained: sweet, so sweet!

Wenren Shuangshuang, naturally intolerant to sweetness, couldn’t discern the honey’s quality, only finding the chew of honeycomb in her mouth odd, like chewing gum, yet somehow different.

After collecting honey, their task was complete, and they descended the mountain. For dinner, Wenren Shuangshuang used gathered mushrooms to prepare assorted mushroom stir-fried noodles and mushroom soup, inviting the host family to join and rescue her taste buds.