For the sake of her and Xiao Jingchen's future food supply, Ye Ning decided to take immediate action.

Neither she nor Xiao Jingchen were good at cooking, and cooking in the apocalypse was too troublesome, with low temperatures and excessive fuel consumption.

Therefore, she decided to mainly purchase finished and semi-finished food products.

Anyway, the food will not spoil no matter how long it is stored in the space, and it will be just like it was freshly made when you take it out.

It will be ready to eat after a little heating.

Ye Ning took out her phone and called the most famous hotel in the city, Huatian Hotel.

The head chef of Huatian Hotel used to cook for state banquets, and their Chinese dishes are the most famous in the entire City A.

"Hello! I'd like to book a banquet for 200 tables, packaged together!"

"Okay! No problem! We have Hunan cuisine, Sichuan cuisine, Huaiyang cuisine, and Shandong cuisine. The prices for each are different. Which one would you like?" The hotel's customer service representative was used to people ordering takeout, but it was quite rare to see so much takeout.

"For fifty tables of Shandong cuisine, all eight main dishes must be present."

"Braised sea cucumber with scallions, braised prawns, braised pork intestines, sweet and sour carp, stir-fried pork kidneys, and four-happiness meatballs are all essential. In addition, add steamed sea urchin with egg, braised mackerel, stir-fried squid, steamed sea bass, and other seasonal seafood."

"Thirty tables of Manchu Han Imperial Feast." Although there is some overlap between the Manchu Han Imperial Feast and other local cuisines, it doesn't matter. It's always better to have one more thing than one less.

"Twenty tables of Sichuan cuisine." Ye Ning actually loves spicy food, but she usually controls herself to avoid getting acne.

"Twenty tables of Hunan cuisine, with extra plates of spicy crayfish on each table." Hunan cuisine has many distinctive dishes, such as stinky mandarin fish and spicy crayfish, which are especially delicious. After the apocalypse, who knows if crayfish will still exist.

"Thirty tables of Huaiyang cuisine." Huaiyang cuisine is mainly light and emphasizes the original flavor of ingredients. Dishes like Wensi tofu, braised lion's head meatballs, and pine nut corn are all favorites of Ye Ning.

Although the West Lake Fish in Vinegar Sauce wasn't very good, it was better than nothing.

"Ten tables of Yunnan cuisine." Yunnan cuisine is not exactly mainstream, but it is very distinctive, with dishes like steamed chicken in a clay pot, mushroom soup, and lemongrass grilled fish.

"Give me ten tables of other cuisines as well!"

"These dishes must use your best ingredients and the highest standards. They can't be packed in ordinary lunchboxes; they need to be in stainless steel containers. Calculate the price for me now," Ye Ning continued.

The customer service representative on the other end of the line was dumbfounded. Whose banquet was this? She quickly called the boss over, as she couldn't make decisions about the price.

After the boss and accountant worked together on the calculations for a while, they picked up the phone.

"Miss! We just calculated that the banquet you just ordered will cost 2.5 million yuan after the discount."

"No problem! But just so you know, the ingredients must be the best and freshest in Wu." Although the price is higher than the market price, it's still acceptable.

"Don't worry about that. Our ingredients are absolutely the best on the market. I wouldn't ruin my own reputation," Hua Tian's boss assured him, patting his chest. With such a big client, of course he wouldn't tarnish his own brand.

Ye Ning nodded in satisfaction.

"However, we require full payment in advance, and it will be ready in about three days after the remittance." If the customer suddenly decides not to want the product, he will suffer a huge loss.

“No problem!” Ye Ning left her family’s address, then made a call to her assistant, and the money was transferred quickly.

Now we're just waiting for the Huatian Hotel to deliver the food.

Huatian Hotel is considered to have the best Chinese full-course meal. Besides them, there are many other large hotels that excel in individual categories.

Ye Ning then called other hotels and booked dozens more tables.

The Chinese feast is basically complete.

Besides the main courses, snacks and stir-fries are also essential.

There are also some private restaurants that, although not well-known, offer dishes with a unique and distinctive style.

Ye Ning called several private restaurants she frequented in her past life.

I ordered one hundred portions of each of their signature dishes.

Ye Ning especially loves one restaurant's clay pot soup and cordyceps fish maw stewed chicken. It's not only delicious, but also very good for beauty and health. Ye Ning ordered 300 servings directly.

There were also stir-fries, stir-fried beef with yellow peppers, steamed sea urchin with egg, and stir-fried shrimp, and we added an extra hundred servings of each of those.

These private kitchens are actually most famous for their vegetarian dishes, not their meat dishes. Making vegetarian dishes delicious is the real test of a chef's skill.

Stir-fried bok choy, smashed cucumber, stir-fried asparagus, stir-fried konjac, stir-fried taro, and stir-fried corn with pine nuts.

The seemingly ordinary dish names conceal luxurious side dishes and elaborate cooking methods.

Of course, the price was also considerable; three million was spent in one go.

In her previous life, Ye Ning was a true foodie. She knew all the newly opened trendy restaurants in City A like the back of her hand, and what their specialties were. She would definitely get tired of eating only these regular meals.

In addition, she also ordered two hundred servings of sauerkraut fish, two hundred servings of grilled fish, and two hundred servings of bullfrog.

Two hundred Peking ducks.

Two hundred roasted chickens, plus Orleans chicken legs, Daokou roasted chicken, and salt-baked chicken.

Two hundred Cantonese roast geese.

She also ordered 200 servings of spicy crayfish from another restaurant.

Since there was no need to book a banquet for Northeastern cuisine, she also ordered 100 servings of sweet and sour pork, 100 servings of chicken stew with mushrooms, 100 servings of braised pork slices, as well as braised pork ribs and braised goose in an iron pot.

The main idea is to leave nothing out.

In addition, she ordered a thousand portions of hot pot base, because nothing is more enjoyable than eating hot pot in the freezing cold.

She also ordered 300 servings of side dishes.

Things like tripe, beef rolls, and shrimp paste are too much trouble to make yourself.

In addition, there are also light meals.

Ye Ning ordered 100 servings of the following dishes: chicken pot, maocai (a type of Sichuan hot pot), Korean bibimbap, hot and sour noodles, rice noodles, beef noodles, Cantonese sausage rice, wontons, dumplings, xiaolongbao (soup dumplings), dandan noodles, etc.

In addition, there are snacks such as chicken wing rice, pregnant tofu, stinky tofu, and grilled squid. Although Ye Ning doesn't like some of these dishes, she still ordered a hundred servings, just in case she suddenly craves them someday!

The takeout boxes are all simulated lunch boxes, the kind that can be reused.

At this point, the Chinese dishes are basically all available.

To make it easier to store things in the space, Ye Ning asked Wang Ma to clean out the garage and remove all the surveillance cameras.