Now I can finally give the hotel a proper explanation. Last time, because of Chen Hong, I bought a new boat and increased the supply to the Dragon Palace Hotel.

He suggested that the Rongcheng branch purchase two new refrigerated transport vehicles, but Chen Hong only went on one trip to Yuanhai and then nothing more was heard from her.

If it weren't for the fact that he was still thinking about the pre-Qingming tea that the big boss was so eager for, Zhang Baiqiang would have already lost his temper with Chen Hong.

The hotel invested hundreds of thousands of yuan in refrigerated trucks just to receive her catch, but she only supplied the fish once and then stopped. If this continues, she won't be able to explain herself to the hotel.

I never expected Chen Hong to be so capable. I was in a dilemma, wondering whether I should urge her, but she gave me such great news before the holiday.

Zhang Baiqiang greeted the manager with a proud and imposing air, and led two refrigerated trucks straight to Yujiacun Wharf.

It's okay to arrive a little earlier and wait a bit longer, but we can't let Chen Hong's fishing boat wait for our refrigerated truck. It would be such a pity if it affected the quality of the bluefin tuna.

This is a bluefin tuna! It's already quite rare in our Shandong market, and I never expected Chen Hong to bring back such a big one last time. It really made our Dragon Palace Hotel quite famous.

This time it's even more impressive, they managed to get eleven items at once. Such skill is rarely seen even in the markets of Shanghai and Fujian.

She is a heroine among women and the queen of the ocean!

To bring back so many bluefin tuna, Chen Hong must have gone to the Pacific Ocean all by herself.

Such courage and boldness are truly rare. She's not just an ordinary fisherman; she's practically a super female warrior.

It wasn't until he boarded Chen Hong's fishing boat and saw the refrigerated hold filled with all sorts of large fish, especially eleven exceptionally large bluefin tuna, that his eyes were truly struck by the sight.

The scene he heard about was completely different from what he actually saw, even though Chen Hong had called him an hour earlier to tell him that they had caught eleven bluefin tuna.

He had already made all the necessary preparations for the refrigerated truck transfer, but who could tell him that seeing these bluefin tuna piled up like a small mountain would have such a huge impact and shock!

It was spectacular, breathtaking. Zhang Baiqiang dared to say that he was probably the first person in Shandong to have ever seen so many bluefin tuna piled up into a small mountain.

Because of Shandong's geographical location, people generally fish in the nearby Bohai Sea and Yellow Sea, and at most only in the East China Sea.

Only large ocean-going vessels can travel to the Pacific and Atlantic Oceans for salvage operations. However, these ocean-going fishing vessels live and eat on the ship year-round, and each voyage lasts at least one to two years.

It is truly unique and extremely rare for someone like Chen Hong to buy such a fast fishing boat and travel thousands of nautical miles back and forth, taking only four or five days to go out to sea.

He then went to look at the live water tank, where all sorts of fish crowded and surged around. Looking at it for a few seconds was dazzling and dizzying; Zhang Baiqiang even suspected he had developed trypophobia.

This is what you call a full hold, right? There probably wouldn't be room for even one more fish. How did Chen Hong manage to fill the hold to the brim and still get them all back to the dock alive and kicking? It's truly amazing!

Just moments ago, Zhang Baiqiang was full of admiration for Chen Hong, and he admired her greatly in his heart. Now, however, he felt nothing but heartache for her.

So many precious fish in this live fish hold! They've all been returned to the dock. I'm afraid they'll suffocate in Chen Hong's hands now. I was so scared that I quickly turned around and called to the workers I brought.

"Quickly, fast, fast! You split into two groups. Come on, you two, come and catch the live fish. Come on, you four, hang the bluefin tuna off the boat and weigh them. Don't forget to lay out tarpaulins and ice on the ground."

"Old Wang, stop dawdling! You follow behind and tag each fish, do the testing, and get to work right now!"

Uncle Erhu and his family of three also boarded the boat. They first carried the fishing nets, fishing lines, and crab traps off the deck and loaded them onto Chen Hong's electric tricycle. Since Chen Hong bought a new vehicle, this tricycle had been left to Uncle Erhu for purchasing ingredients for the hotel and transporting fishing gear.

With all the fishing gear moved, the boat suddenly felt much more spacious, allowing more people to come aboard and work. Aunt Erhu and Xiaofeng were helping to scoop live fish from the live fish hold into the prepared plastic crates for each family.

Liu Quantian, Zheng Gaoxing, and Liu Erhu were already waiting on the deck. Looking at the boat full of fish, they were all excitedly rubbing their hands and spinning around.

Zheng Gaoxing looked at the large bluefin tuna in the freezer with even more regret. These fish were truly top-quality fish. It was such a pity that his own restaurant couldn't possibly eat them all!

Without comparison, the difference isn't obvious, but with comparison, it's immediately clear that there's a huge gap between our own Mingzhu Restaurant and the Longgong Hotel.

They can eat all of these top-quality seafood and these premium bluefin tuna.

His own restaurant, Mingzhu, could only serve small, expensive fish and seafood. This comparison greatly increased Zheng Gaoxing's sense of pressure and fighting spirit.

He was no longer happy. He needed to go back and prepare himself; he wanted to fight. He wanted to carve out a bloody path for his family's Pearl Restaurant in the seafood industry, and he never wanted to experience the agony of being able to look at seafood but not eat it again.

Our restaurant is still too small right now. We need to manage it well and expand it so we can open more branches in coastal cities. We don't have to be the best, but we should at least try to be among the top.

My family owns a seafood restaurant, which is purely seafood-based and absolutely inseparable from the coast and top-quality seafood ingredients. We also have top-notch ingredient recipes and top-notch seafood chefs.

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