Zhao Chuchu looked at the little girl in front of her and asked, "Who are you?"

The little girl in front of me was wearing a black dress with a belt that outlined her slender waist. She had a pretty face and not very white skin. Her hair was casually tied up with a jade hairpin. She had no extra head ornaments. Her sleeves were rolled up, revealing her strong forearms.

She is dressed neatly and cleanly, and at first glance she looks like a capable person. If you say she is rich, her clothes seem a little too simple. If you say she is shabby, she is wearing an expensive jade hairpin on her head.

"Hello, my name is Lu Wei. My family owns the Huixiang Restaurant in the county town."

Huixiang Restaurant was the largest restaurant in Renhe County before Fuman Restaurant opened. It is also a time-honored restaurant that has been around for decades and has many returning customers.

However, after the emergence of Fuman Restaurant, Huixiang Restaurant's business became worse and worse.

The owner of Huixiang Restaurant is a man named Lu Qian, who is Lu Wei's father.

This restaurant was inherited from Lu Qian's wife, who passed away a few years ago. Lu Qian took care of the restaurant and depended on his only daughter, Lu Wei, for survival.

Lu Wei, who loves cooking, is the chef of Huixiang Restaurant at a young age.

Zhao Chuchu understood. No wonder Lu Wei dressed so simply and neatly.

After introducing herself, Lu Wei immediately offered to wholesale the Zhao family's dishes.

At this time, Zhao Chuchu and Zhang Xiuyuan had followed Lu Wei to Huixiang Restaurant.

Huixiang Restaurant has been built for a long time. It looks a bit old both from the outside and inside, which is in sharp contrast to the gorgeously decorated Fuman Restaurant.

Huixiang Restaurant is larger than Fuman Restaurant, but there are only a dozen or so customers, and you can tell at a glance that business is not good.

Lu Wei led them into a private room, and then a handsome man in his forties came in. He was the owner of Huixiang Restaurant, Lu Wei's father, Lu Qian.

Lu Qian was polite and considerate, with a gentle smile on his lips, which did not make people feel disgusted.

"How did Boss Lu know about my dishes? And why did he want to wholesale my dishes?" Zhao Chuchu asked in confusion.

The first person to know about Zhao’s cuisine was Lu Wei.

Yesterday, a guest came to eat and ordered food, and bluntly said that the food was not as delicious as the one made by the young husband who had just learned to cook. Lu Wei overheard this by chance.

Lu Wei, who inherited her mother's cooking skills, thinks she is a first-class cook. When she was questioned about whether she could compare with those who had just learned to cook, she was a little unconvinced. After some inquiries, she found out that it was because of the food.

Although both dishes are cooked by Lu Wei, the Zhao family’s dishes are more delicious.

Lu Wei thought that if she could wholesale the Zhao family's dishes, with her cooking skills, the dishes she made would definitely be the most delicious among all the restaurants in the county, and she could also save the Huixiang Restaurant which was on the verge of bankruptcy.

Zhao Chuchu understood. It turned out that they wanted to use her family's dishes to save the restaurant. Indeed, there were indeed very few customers on the way here.

"Actually, our Huixiang Restaurant was not like this before. It was all because of that hateful Liu Erniang from Fuman Restaurant." When Lu Wei thought about who was responsible for the restaurant's current desolation, she was immediately filled with indignation and hatred.

Zhao Chuchu and Zhang Xiuyuan looked at each other.

They didn’t know Liu Erniang, but they had put a big cross in their hearts about Fuman Restaurant.

Huixiang Restaurant is an old restaurant that has inherited decades of culinary skills. It is also the largest restaurant in Renhe County. But two years ago, Liu Erniang appeared and opened a Fuman Restaurant, using various means to quickly suppress Huixiang Restaurant.

In just two years, Huixiang Restaurant went from being packed with guests to having only a dozen or so regular customers every day.