Chapter 565 I Received a Mysterious Call

When we reached a wooden pavilion on the side of the road, I said to Haru, "Let's take a break."

I sat there and sent a WeChat message to Zhanchai:

"I'll send you the content of Chinese food supplements for your reference." After editing it, I sent it over.

We walked on. Gradually, the houses became fewer and fewer. Chunlai reminded me, "Teacher, it's almost six o'clock. Let's go back."

Back at Chalun's house, a stainless steel stove was set up on the outdoor grounds, with a sun awning erected above the stove.

Four meters away from the stove, there are four long tables, each of which can seat more than ten people.

There are also some ovens in the middle of the floor.

The Charun couple invited me to sit in the front row. Besides Sister Li, there were several older people at the table. Charun introduced me to them, and I put my hands together and smiled.

Sasha sat between Chalun and me. Chunlai didn't sit down. He was taking photos and videos with his phone.

Then, Zhanchai and Shasha took the stage. It looked like they were planning a bilingual live broadcast, which would have given the gathering a truly international feel. This immediately elevated the atmosphere of the gathering.

Zhan Cai said: "Nothing is more attractive than delicious food. That's why you all came to participate despite your busy schedule.

Of course there is another reason, you heard the host is Mister Zhan - guess -"

The crowd laughed.

"No, that's not the reason either. You can even completely ignore it. The real reason is that you heard that the famous food anchor Sister Li is here too."

Sister Li stood up, turned around and waved to the back, and applause broke out.

“Of course, there is another more important reason. As you know, Mr. Chalun invited a Chinese miracle doctor to treat Dana.

You want to see this miracle healer and come together to pray for Dana's speedy recovery. That's the real reason you're here."

There was jubilation in the audience.

"He doesn't have a Thai name, but I think he'll get one sooner or later because you'll like him and give him a nickname. His Chinese name is Wan-Shan-Hong-"

I stood up and waved to the side and the back row.

applause.

Zhan Cai looked around and found Chun Lai taking pictures. He said:

"And Mr. Wan Shanhong's assistant, he immediately noticed such a handsome man and beautiful lady, and he wanted to record it.

Likewise, we send our applause to Mr. Jiang Chunlai..."

Chunlai heard it and stood in front and bowed.

Zhan Chai speaks very fast. I like his hosting style with a bit of hippie humor, which is cheerful, bright and funny.

"The people who have the most food in the world are gourmets. Just look at Sister Li and you will know that it is not important to maintain a good figure, but it is important not to miss out on delicious food.

Sister Li will make us a dish she has made a thousand times and never tires of: curry fish cakes. We welcome her to show us her amazing cooking skills."

Applause, laughter.

Sister Li came on stage, a small microphone pinned to her dress. As she performed, she said, "There's no need for translation at this point."

I saw her chopping potatoes, adding oil to the pan and frying them, then adding broccoli, corn kernels, and salt and frying them together.

If I write down the whole process of her completion, you will probably say that I am padding the word count.

After Sister Li finished, she continued to make it. Because there were four tables, each table wanted one.

While Sister Li was performing, Chunlai put the chicken in a pressure cooker and started stewing it.

Zhanchai whispered to me and put his focus on me. He and Shasha returned to their original positions and resumed hosting.

Chanchai said, "Every Thai in Pattaya has tasted Chinese food. But no one has tasted the Chinese food made by Wan Shan Hong." (Laughter)

Mr. Wan will cook a Chinese fish for us. Because Chinese people like to have abundance every year.

applause.

I walked over and stood next to Sister Li. The chef turned on the gas stove for me. Meanwhile, Chunlai put the chicken on the fire to stew.

Before cooking the fish, I decided to show off my Chinese Kung Fu skills and review my "stir-fried noodles" cooking skills. I put a spoonful of oil in the wok and cracked four eggs into it.

Fry until one side is golden brown, turn it over and fry again. When the other side is also slightly browned, shake the pan three times.

I saw the flames jump into the pot, the egg jumped into the air, and then fell steadily into the pot.

Before I could see clearly, the eggs burst through the flames again and jumped high. Just as I looked down, the eggs jumped up again. I reached into the pot to catch them and scooped them into the plate next to me.

Everyone watched and screamed. Zhan Cai made a joke:

"Ladies and gentlemen, the Chinese chef license is the most difficult to obtain because every chef must first obtain an acrobat license."

The audience burst into laughter.

I washed the pan, poured in some oil, and fried the fish. It wasn't much to look at. After a while, the fish was cooked to medium-rare.

I scooped out the excess oil, picked up a pot of boiling water and poured it in, and the pot sizzled.

I put the lid on and left it alone. While I was waiting, Sister Li even made Tom Yum Goong soup.

Zhan Cai returned to work. Since the spring chicken had already been stewed, now all that was needed was to add the Chinese medicinal herbs.

Chunlai was releasing the pressure cooker. Zhan Cai walked up to Chunlai and asked:

"What kind of delicious dish will you bring to everyone?"

Chunlai opened the lid of the pressure cooker, held up a handful of herbs and showed them to everyone, then said:

"I will bring you a 5,000-year-old Chinese treasure - a tonic chicken soup with Chinese medicinal herbs."

Zhanchai opened his phone and read the text I sent him in Thai:

"Adding medicinal herbs to food is a unique Chinese culinary culture. It not only has a unique taste but can also strengthen the body.

While you are waiting for your Chinese food, friends, you can grill your food.”

Everyone got up and went to the stove next to them to grill meat, bake bread and grill fish.

The chef of the Chalun family had already prepared many dishes, and everyone roasted and fried them, which was just the icing on the cake.

After a while, glutinous rice, pork porridge, boiled fish, stewed chicken, pig blood soup, Tom Yum Goong soup, curry fish cakes, fried mackerel, grilled monk fish, various grilled skewers, and ham were served on the table.

The four long tables were put together. I don't know what Zhan Cai said, but no one took action.

As soon as he finished speaking, the outdoor lights suddenly went out.

I was baffled and was about to ask Shasha, who was beside me, when I realized she was gone. Not only was she nowhere to be found, but the chair next to me was gone too.

There was no sound. I had no idea what kind of ceremony this was, but no one spoke, and the atmosphere was extremely solemn.

With a little light, I finally saw clearly that a wheelchair was pushed out from the living room, with Dana sitting on it. Behind it were two maids pushing the cart, and Chalun and his wife, Zhanchai and Sasha followed behind.

The lights came on one by one. A wheelchair was pushed to my side.

"On such a beautiful night, let us all wish Dana a speedy recovery," Chanchai said.

He spoke it again in both Chinese and Thai. Everyone stood up, but no one applauded, as if they had prepared for it.

Come over and give her a small flower.

Zhanchai held the microphone in front of her and let Dana speak, while Sasha stood behind me and translated:

"As long as there is spring, flowers will never wither. My spring is my parents, all the guests, and Dr. Wan from China and his assistants."

After saying that, she clasped her hands together and gave a charming smile.

There was loud applause.

The maid, Mrs. Chalun, pushed her away.

As everyone watched, the maid pushed Dana away, and her back disappeared from my sight.

Chanchai said, "Now, Mr. Charun will speak."

Chalun took the microphone and said a few words of thanks, and then everyone started eating.

I followed their example and ate not only grilled food but also raw vegetables such as sweet basil, shredded cabbage, onions, and tomatoes.

At this time, Sister Li asked me a question: "Do you need to add milk when cooking this kind of fish?"

After listening to Sasha's translation, I shook my head.

She scooped a spoonful and drank it, then asked, "Why is it so fresh and white?"

I said, "It's a mysterious Chinese seasoning."

“Coconut flour?”

I shook my head again.

Everyone drank whiskey and soda on the rocks, clinking their glasses. After finishing each one, they shook the ice in their glasses, making a clinking sound. Then they added Coke.

The atmosphere is very warm.

After a while, Shasha whispered to me, "Sister Li is very interested in your secret recipe for cooking fish. She wants to know how much you want to sell it for."

I couldn't help laughing and whispered the method again.

After hearing this, Sister Li insisted on taking a photo with me. Since the light outside wasn't bright enough, we went into the living room. Afterward, she clasped her hands together and thanked me profusely.

Sasha sent me the photos, and I discovered that Sister Li is quite photogenic.

Sister Li doesn’t have WeChat, so she asked for my opinion on whether she could post the photo on Facebook.

I nodded.

The event didn't end until eight o'clock in the evening.

Back in the room, I took a shower and sat in the living room looking at the photos and short videos Chunlai sent me. Suddenly, my phone rang.

An unfamiliar Thai number.

I hesitated to answer the call because in Thailand, there were only three or five people who knew my phone number, and I had noted their names.

Besides, they almost never called, and if they did, they would call my translator. Maybe someone called the wrong number.

But, would it be a mistake to make an international call?

The ringing stopped, then started again. I finally pressed the answer button.