Xia Baozhu contacted an acquaintance who had done the renovation before and had a ring of glass installed in the courtyard wall of her house, with all the sharp corners facing upwards.

Two more long iron wires were stretched out, each of which was made up of hundreds of short iron wires connected together, with two centimeters of wire ends left at the joints, all facing outwards. Getting pricked by them would hurt more than breaking glass.

The wires were placed five centimeters above the wall, one on each side. Xia Baozhu felt they were too high, as it would look like a prison. Even the glass only protruded a few centimeters from the top of the wall.

As long as it feels prickly to the touch and there's nowhere to put your hand down, it's fine.

"Xia, you're really safe now."

The neighbors saw Xia Baozhu's wall and wanted to install a bunch of glass to keep out thieves, but their kids were mischievous and would sometimes climb over the wall. If they got careless and accidentally pricked themselves, they would be in big trouble.

"I'm a little scared living alone, but with this installed, I can sleep well." Xia Baozhu smiled.

Guarding against thieves for a thousand days takes a lot of effort. Adding this, while not as foolproof, can still scare away petty thieves.

After finishing her chores at home, Xia Baozhu went to the post office to send out two articles, and then called Sun Xingyan to ask him to take photos of the roujiamo (Chinese hamburger), braised pork rice, and porridge.

When they entered the shop, Lin Aijun and his six companions were already learning how to cut vegetables, remove tendons from meat, and debone chicken feet under the guidance of San Gou.

Because everyone had taken a shower and gotten a haircut, they all looked refreshed.

Xia Baozhu distributed the chef's hats, masks, work clothes, and rubber gloves she had bought to them and had them put them on.

"During work, hair, mouth and nose must not be exposed, and spitting or blowing your nose is not allowed. If you need to, be sure to wash your hands frequently when you go to the toilet."

"These next few days you will practice basic knife skills in the kitchen and learn about the code of conduct for chefs."

"Once these meet the requirements, you can sign contracts and start earning money."

"Make money?" Qi Mufei asked doubtfully. Weren't they supposed to come here to work illegally?

“Yes, I’m giving you a chance to make money. It won’t be less than what you earn at a regular job, and it might even be more,” Xia Baozhu replied confidently.

She's such a kind person; she's a model of repaying evil with good.

"Boss, when do we start signing the contract?" Li Datu's eyes lit up when he heard that it would make money.

They hadn't expected to make any money before, thinking that if they could get a few dozen yuan a month working for Xia Baozhu, they would be lucky.

Now, hearing Xia Baozhu say that it might be possible to earn more than working a regular job, everyone looked excited, and their tightly pursed lips naturally relaxed.

"That depends on your learning ability. The faster you learn and get the hang of things here, the sooner you'll start earning money."

The first step for a boss is to learn how to paint a rosy picture and brainwash employees to motivate them.

After Xia Baozhu finished speaking, the people worked with renewed vigor, and the kitchen was bustling with activity.

Sun Xingyan arrived at noon with his camera. Looking at the kitchen and backyard full of men in white work clothes, he felt like he had come to the kitchen of a big restaurant.

This Xia Zhaodi—no, Xia Baozhu—is truly daring and resourceful; she actually managed to attract these robbers.

It looks like they've beaten these people into submission. Two of them still have injuries on their faces, and they look quite pitiful with their faces swollen. But they deserve it; if you don't learn good habits, you have to be prepared to get beaten up.

"Let's finish filming first, then we'll eat."

Xia Baozhu placed a roujiamo (Chinese hamburger) on a white porcelain plate, arranging it neatly. Half of the braised meat was piled up at the opening of the roujiamo, making it look much larger.

The brownish-red diced meat is glossy, rich, and juicy, interspersed with finely chopped green chili peppers, making it look incredibly appetizing and mouthwatering.

To capture the deliciousness of the roujiamo (Chinese hamburger) perfectly, Sun Xingyan tried various compositions and angles, and even had Xia Baozhu hold a flashlight to illuminate the scene.

Next up is braised pork rice.

Xia Baozhu put a bowl of steamed, distinct, and translucent white rice into a small bowl and inverted it onto a white porcelain plate.

Carefully pour a spoonful of 1-centimeter-sized diced braised pork over the white rice, and then use chopsticks to arrange it neatly.

The white rice highlights the braised pork cubes better than the flatbread, making them rich yet not greasy, and bursting with meaty aroma.

Sun Xingyan swallowed hard and took a bunch of photos of the braised pork rice. The film he used could have bought several servings of rice.

Next came a bowl of red bean porridge. The red beans had been cooked until they burst open, turning the surrounding rice grains red.

Steaming hot red bean porridge looks so comforting; a bowl of it in the chilly early spring can drive away the day's cold.

If you like it sweet, add some sugar, and it will be even sweeter, making it a favorite of children and the elderly.

After filming for over an hour, Xia Baozhu put the cooled roujiamo (Chinese hamburger) into the small oven on the stove to reheat it, and then ate it herself.

Sun Xingyan ate the braised pork rice while drinking sweetened red bean porridge, alternating between sweet and salty flavors. Finally, he had a plate of boneless chicken feet with a sour and spicy taste.

My stomach was full of food, except for bitterness, everything else went in.

Lin Aijun and the other six people received no pay for the few days they were studying, but they were provided with food.

San Gou cooked a big pot of pork belly, cabbage, vermicelli, and tofu, added two dried red chilies, and served steamed buns as much as they wanted. The people ate until their faces were rosy.

We ate dinner at the restaurant before leaving. We sliced ​​up the leftover fried chicken from that day, added pickled radish strips and salad dressing, and rolled it into a large pancake.

Two for each person, enough to fill you up.

"Brother, the food at this shop is amazing," Huang Jianguo said, smacking his lips as he savored the fried chicken wrap he had just eaten. "If we bought this, it would cost four or five yuan. That's all we earn in a day at work. We've already broken even."

"It's really good. I didn't like that fat guy this morning, but I didn't expect him to cook so well. The food he gave me was overflowing. The cabbage and tofu with chili peppers were so satisfying."

This chapter is not finished, please click the next page to continue reading!