Chapter 20: Braised Duck with Perilla, Stir-fried Kale, Five-Finger Peach...
Soon the staff brought out another dish: steamed sea bass with egg.
The three adults were the first to pick up a piece of fish and eat it, then they all exclaimed in unison.
Zhang Hong's husband said, "The fish is so fresh and steamed so well, it's delicious!"
Grandma Zhang Hong said, "I think the fish is very tender and sweet. It's especially fragrant when dipped in the fish sauce. Steamed fish really needs to be cooked with fermented black bean sauce."
Zhang Hong nodded: "The fish is indeed very fresh and tender, and very flavorful. I think the chili peppers are added well, so the fish isn't too spicy, and it adds to the overall flavor."
She savored the taste for a moment, then picked up another piece of fish to eat before finally using a spoon to scoop up a spoonful of steamed egg.
The steamed egg looked smooth and tender. When you shook your hand slightly, the steamed egg on the spoon trembled. Only when you put it in your mouth did you realize that the steamed egg was really smooth and tender, even softer than tofu. The egg flavor was very strong, but it didn't have a fishy smell.
The two children watched their parents and grandmother enjoying themselves, and then they saw that the fish looked delicious. They wanted to eat it but didn't dare to, as both of them had experience of getting fish bones stuck in their throats.
Children have their own ways; one of them simply learned from his mother and used a spoon to scoop up the boiled egg.
The steamed egg soaked up all the fish juice, with the salty and savory flavor of fermented black bean sauce and the fresh sweetness of the fish. It was so smooth and slippery, like eating jelly.
The little sister exclaimed happily, "Mom, this boiled egg is so delicious!"
The older brother nodded: "It really is delicious, even better than Grandma's steamed eggs."
Grandma Zhang Hong wasn't angry when she heard this. Her cooking skills were barely enough for her family; how could they compare to those of a restaurant chef?
Both dishes at Gu's Private Kitchen were absolutely amazing. The flavor lingered even after swallowing them. No wonder my daughter-in-law insisted on bringing them here for lunch; it was truly a treat.
She said with a smile, "You two should eat some fish too. This fish is very fresh, and sea bass has few bones, so don't worry."
She used her chopsticks to pick up the tenderest, boneless belly meat from the fish, dipped it in some fish sauce, and put it in the bowls of the two children: "Try it, Grandma won't lie to you."
Zhang Hong smiled and nodded: "Give it a try, I guarantee you'll want to eat it again and again."
Zhang Hong's husband kept talking and picked up another piece of fish to eat, as if to confirm what his wife had said.
My sister scooped some fish from the bowl with a spoon and put it in her mouth. She found the fish tender, a little sweet and a little salty, similar to the boiled egg from earlier, yet somehow different. Anyway, it was delicious.
"This fish is so delicious!"
After finishing the two pieces of fish in his bowl, the older brother nodded and said, "It's delicious, and there are no bones in such a big piece of fish. I like this kind of fish."
"Eat more if you like it. When we get back, I'll buy some more sea bass and learn how to make steamed sea bass with eggs for you," Grandma Zhang Hong said with a smile. She then used her chopsticks to pick up some fish belly meat for the two of them.
The two children picked up the bowl to receive it, their faces beaming with smiles: "Thank you, Grandma."
Zhang Hong smiled and didn't say anything. Regardless of whether her mother-in-law's steamed sea bass with egg was delicious or not, it was good that she had the heart to do it.
The family enjoyed the steamed sea bass with egg soup. They quickly finished one side of the not-so-small sea bass, and the steamed eggs around it were long gone.
Zhang Hong and her husband flipped the sea bass over, revealing the fish meat, which had been soaking in fish sauce for a long time and had a rich, dark brown color.
Zhang Hong put some fish belly meat on her mother-in-law's plate: "Mom, you should eat some fish belly too. This part of the meat is the best."
"Oh, good, good, you all eat more. This fish is delicious from head to toe when it's cooked well," Grandma Zhang Hong said with a smile, clearly pleased.
Zhang Hong added some fish to the two children's plates. She didn't want to skimp on herself; of course, she had to try the tender belly part of the delicious steamed sea bass with egg.
As for the child's father, there's absolutely no need to worry about him; he's got the skills to handle things himself.
Just as the braised duck with perilla was served, the steamed sea bass with egg was completely finished, leaving only a whole fish bone and a few fish bones. The waiter took the plate away, and the family started eating new dishes.
The duck meat in the casserole was braised to a dark brown color, and the reddish-purple perilla leaves were also cooked until slightly soft and tender, serving as a garnish.
Zhang Hong picked up a piece of duck meat and ate it. The first thing she noticed was its unique aroma, which smelled quite nice.
She hadn't eaten perilla much before, but the perilla drink before the meal was so sweet and memorable that she developed a liking for perilla. She even went online to search for the benefits of perilla before the dishes were served.
Perilla has a pungent and warm nature, and can be used to treat colds and flu. It can also be used as a spice. Perilla leaves can be steeped in water or stir-fried with rice and ginger to make perilla and ginger rice tea.
We're eating braised duck with perilla right now. After the unique aroma of perilla, the duck meat is savory and fragrant. The duck meat is chewy yet tender, firm and elastic, and the slightly fatty parts aren't greasy at all.
Zhang Hong's husband felt that the duck meat had a minty coolness, which was probably due to the unique aroma of perilla. The herbal fragrance was refreshing, which made the whole duck meat feel refreshing as well. The duck meat was mellow and savory, and the slightly charred duck skin had a good texture.
Grandma Zhang Hong must have a staple food with her meals. Even though she ordered beef and seafood porridge later, she still asked the staff to bring her a bowl of rice.
Previously, she ate mint fried pork ribs and steamed sea bass with rice, and even ladled fish sauce over the rice, saying that even the rice tasted sweeter.
There was still a little bit of rice left in the bowl. She scooped some of the sauce from the braised duck with perilla leaves and poured it over the rice. Then she picked up a piece of duck meat and stuffed it into her mouth. She could smell the fresh aroma of perilla leaves, followed by the crispy skin of the duck meat. The duck meat inside was savory and delicious, with a fresh and savory flavor that penetrated to the bone.
The sauce for braised duck with perilla is undoubtedly rich in flavor, resembling fermented bean curd sauce, blending the fragrance of perilla with the umami of duck meat. It is slightly thick, but it is just right when mixed with rice. Chewing a mouthful of rice mixed with duck meat is very delicious.
The two children belatedly realized that the new dish might be delicious, so they gave up eating a lot of sea bass and instead used spoons to scoop up the braised duck with perilla leaves.
The weekend was busy with regular customers, and Grandma Lin and her family came to Gu's Private Kitchen for a meal again.
She and her husband are living a good life in their old age. They each have a decent pension, and their son's family is also very filial. Although they don't live together, they always find time to bring their children to visit them on weekends.
This morning, my son and his family came over. The children were chatting and laughing in front of them. My daughter-in-law brought them some nutritional supplements for the elderly that her workplace had given out, while my son went to buy light bulbs and replaced the old, flickering light bulbs in their room.
Before Grandma Lin could even say what to eat for lunch, her son said, "Mom and Dad, let's go to Gu's Private Kitchen for lunch. The food there is pretty good, and it'll save us the trouble of cooking in this hot weather."
Daughter-in-law Xie Yun also said, "Yes, Mom and Dad, the food at this restaurant is amazing. We've been thinking about it ever since we ate there last time."
Xiao Yuan nodded frantically upon hearing this, and pleaded with her grandparents, "Come on, come on, the meat dishes at Grandpa and Grandma's restaurant are so delicious!"
Xiaomei excitedly chimed in, "Let's eat! Let's go eat something delicious!"
Grandma Lin smiled and said, "Okay, okay, go eat. Your dad and I were discussing this morning that we'd go to Gu's Private Kitchen for lunch when you come over."
“Yes, we should spend money when necessary. It’s worth it to eat at Gu’s Private Kitchen,” Grandpa Lin said.
In fact, he and his wife would go to Gu's Private Kitchen for a meal every two or three days. Xiao Qiu's cooking skills were really good; everything she cooked tasted delicious.
The two of them usually order a meat dish, a vegetable dish, and a soup, and they enjoy their meal immensely. It's truly a wonderful life.
If they weren't mindful of not being too extravagant, they would have loved to treat Gu's private kitchen as their regular dining hall.
The family set off from home to the restaurant around 11 a.m. The walk was short, but the child was very happy, jumping up and down and asking for a drink later. Xie Yun thought it was once a week, so she agreed.
When they arrived at the restaurant, the two little ones went to the freezer and picked out drinks. In the end, they fell in love with the perilla drink, which was sweeter than sugar water.
Xiaomei stared intently at the pink perilla drink in the transparent kettle with her round, clear eyes, finding it particularly beautiful.
As for the drinks I bought, hehe, I can save them for the afternoon.
Their family is large, and they wanted to eat well since it's a rare treat to go out for the weekend, so they ordered everything on the menu for the day.
Mint-fried pork ribs, steamed sea bass with egg, and braised duck with perilla were served one after another. Adults and children alike ate with greasy mouths and satisfied expressions.
The waiter brought out another dish, stir-fried kale.
The strips of kale were lush and glistening with oil, garnished with bits of minced garlic; they looked quite nice.
Xie Yun picked up a piece of kale and ate it. It tasted very fragrant and oily, and the kale itself was also oily. The root was crisp and the leaves were tender. She could swallow it after a few chews, and it also had a bit of the unique sweetness of green vegetables.
Judging by the length of this kale, it's incredibly tender. It must have been snapped off and bundled up shortly after it sprouted and taken to the market. Fresh and sweet, it's at its best. And to make matters worse, the owner of Gu's Private Kitchen has such excellent culinary skills. This kale has truly had a wonderful life.
She exclaimed, "I don't know where the owner buys the vegetables. They're always so fresh and delicious every time I eat them."
Grandma Lin smiled and said, "Xiao Qiu bought the meat and vegetables at the nearby market. I saw her several times this morning when I went grocery shopping. This kale is indeed fresh, and it must have been stir-fried with lard to give it a meaty aroma. Stir-frying any dish with lard makes it delicious, but Xiao Qiu's stir-fried kale is especially tasty."
Many people know how to cook, have all the ingredients and know the steps, but the taste of the dishes they make is completely different.
Grandpa Lin ate several pieces of kale in a row. He usually wouldn't dare to touch it, because even if it's cooked until very soft, it's still hard on his teeth, and it would be terrible if he broke his dentures.
But this time, after tasting a piece of kale that was crisp, sweet, and savory with a meaty flavor, and was oily and salty, he couldn't resist and ate several pieces of vegetables before he could barely look away.
Lin Zhongxuan remained silent, his mouth full of stir-fried kale, unable to speak. Judging from the frequency with which he ate, the kale was delicious.
Xie Yun picked out a few green vegetables for Xiao Yuan and Xiao Mei, saying, "You two shouldn't just focus on eating meat; eat more vegetables too."
Neither of the children particularly liked green vegetables, but they were forced to eat them. They had no choice but to try them. Once they tasted them, they loved them and quickly finished the green vegetables in their bowls, then reached for the kale with their chopsticks.
Xiaomei puffed out her cheeks as she bit into the kale, looking like a little hamster stealing a bite. After swallowing, she smiled and said, "This dish is so delicious, it smells wonderful."
Xie Yun added some more kale to her plate: "Eat more if you like it."
Xiao Yuan picked up the vegetables and ate them herself. The kale was glistening with oil and tasted smooth and crisp. The leaves were quite soft, and they were just right to eat together. They were salty and fragrant with the natural sweetness of the leaves, which was much better than the astringent greens she used to eat.
Soon, a pot of beef and seafood congee was served. The white rice grains in the pot seemed to have been cooked into rice milk. The congee was slightly thin, with slightly curled beef slices and orange-red shrimp mixed in, and garnished with chopped green onions.
Perhaps it was because the congee, seasoned with a yellowish hue, was steaming slightly, carrying a fragrant aroma that wafted towards the people sitting around the table.
Grandma Lin and Grandpa Lin were the first to serve themselves a bowl of porridge.
As they get older, they prefer porridge to rice. It warms their stomachs in the morning, and they can save the leftovers for lunch. Whether it's thin or thick, it tastes better than dry rice.
Unfortunately, Gu's private kitchen only served rice before. Although it was delicious with the fragrant meat and vegetables, it would have been even better to have a bowl of porridge.
When we arrived today, we saw beef and seafood congee on the menu, and the two of us immediately decided to order it.
The porridge was still warm. I scooped up a spoonful and brought it to my lips to check the temperature. It was acceptable, so I immediately put it in my mouth.
Grandma Lin tasted the aroma of beef and the sweetness of shrimp, followed by the slightly abrasive fragrance of salted duck egg yolk, somewhat reminiscent of crab roe, and the aroma of rice milk. The rice grains mixed in the porridge were cooked until very soft and had a delicate rice fragrance, making it fragrant, smooth, and slightly salty.
She scooped up another spoonful of porridge, this time with a slice of dark brown beef on top. The beef had a rich, savory flavor and was tender and smooth, with a salty taste that made the porridge even more fragrant.
Next, she scooped up a shrimp to eat. Even though the shrimp had shrunk a bit after being cooked with the porridge, it was still quite large. It tasted very fresh and sweet, with firm flesh, and you could tell it was fresh as soon as you tasted it.
Grandpa Lin finished half a bowl of porridge in no time. He picked up the bowl directly and drank it, swallowing the rice grains mixed with the porridge water without having to chew them. The salty, savory and sweet taste was particularly good.
Of course, you still need to chew the beef slices and shrimp a few times to fully appreciate the tenderness of the beef and the sweetness of the shrimp. Even when they're coated in porridge or rice, they're still delicious.
Lin Zhongxuan and Xie Yun rarely drink porridge, but they each had a bowl of beef and seafood porridge to drink.
The congee perfectly blends the aroma of beef and the sweetness of shrimp. The rice grains have been cooked until they release their own milky consistency, so even though the congee is on the thinner side, it still has a slightly sticky texture and tastes exceptionally good.
Xiao Yuan and Xiao Mei were also eating the beef and seafood porridge that their parents had made for them.
They love the beef and shrimp in it the most, they're so delicious! The porridge is also very flavorful with a salty and sweet taste. They don't even care about picking out the scallions, they just drink it all in one gulp.
Grandma Lin finished a bowl of porridge and picked up the soup ladle that came with the clay pot, intending to get another bowl, when she saw an old man with a baby about half her height walk in, find a table to sit down, and order food.
She first poured a bowl of porridge and put it down, then nudged the owner next to her to show him: "Look, Old Yang brought his grandson along for dinner this time."
Grandpa Lin looked up from his busy beef and seafood congee and said, "He really does know how to enjoy life."
Lin Zhongxuan asked curiously, "Mom and Dad, what happened to Uncle Yang?"
Xie Yun sensed there was some gossip going on, so she sipped her porridge while quietly listening.
Grandma Lin explained, "Your father and I have eaten at Gu's Private Kitchen a few times, and almost every time we came over, we ran into Old Yang. He's a thrifty person."
Speaking of Lao Yang, he has a hard life. His wife passed away early from illness, and his son and daughter-in-law died in a flash flood while traveling, leaving behind his only grandson, Xiao Feng, who was still in kindergarten at the time.
Fortunately, Old Yang has a pension, and his son and daughter-in-law received some compensation from accident insurance, making it easier for them to send their grandson to primary school this year.
But Old Yang's health isn't very good either. He doesn't have any serious illnesses, but he has a whole host of ailments like lumbar disc herniation and rheumatism. He coughs and has a fever from time to time and is prone to catching colds. The old neighbors on Suli Street are all worried that if he gets a serious illness one day and can't hold on, they don't know what will happen to Xiao Feng, who is so young.
Perhaps because of this, he was very willing to spend money on life. He always said that when his wife was alive, they saved money and lived frugally, but she passed away before she could enjoy life. His son and daughter-in-law lived frugally and finally paid off the mortgage, but they also passed away before they could enjoy life. Now he and his grandson are left, and they have to live a good life.
Old Yang always buys his grandson the best things for food, clothing, and shelter, and he treats himself well too.
Sure enough, I've run into him dining out alone at Gu's Private Kitchen several times now.
Grandpa Lin usually enjoys playing chess with people in the neighborhood. He once met Old Yang, who heard that he thought the meat dishes at Gu's Private Kitchen were delicious. So, he decided not to cook lunch for himself and just had a simple meal at Gu's Private Kitchen.
Since it's the weekend and my grandson doesn't have school, I brought Xiaofeng over for a meal.
Lin Zhongxuan and Xie Yun nodded in understanding; this was an old man who had seen through life and death and was willing to enjoy life. Just then, the waiter brought out the soup, and everyone's attention turned to the five-finger peach, poria cocos, and pork bone soup.
At the table near the kitchen, Old Yang asked his grandson for his opinion and then asked a waiter to order mint fried pork ribs, steamed sea bass with egg, stir-fried kale, and soup.
He said with a smile, "Xiao Feng, eat more later, the meat and dishes here are delicious."
Xiao Feng nodded emphatically: "Grandpa, I know. I can finally eat at the store."
Old Yang has been eating at Gu's Private Kitchen for lunch lately. If he can't finish his food, he packs it up to take home for his grandson to eat at dinner. Occasionally, he also brings his grandson to the restaurant for dinner.
The son bought a house with a school district, and Xiaofeng also goes to school nearby. However, Lao Yang is reluctant to leave the old house on Suli Street where he has lived for decades and the surrounding neighbors. He only occasionally stays with Xiaofeng at the new house. After dropping his grandson off at school during the day, he comes to Suli Street to chat with people and pass the time.
He heard a while ago that Gu's Private Kitchen had reopened and that the meat dishes were delicious, so he couldn't resist coming over to try them. He fell in love with them after just one bite.
His cooking wasn't actually that great; it was just barely edible. After eating at Gu's Private Kitchen two or three times, he decided to come here for lunch every day. He would order a meat dish or a soup and a bowl of rice. The food here was delicious and plentiful, and it didn't cost much, yet he could still eat well.
As people get older, he has nothing to worry about except his grandson.
He deposited all the compensation money from his son and daughter-in-law's accident in the bank to earn interest, so Xiaofeng wouldn't have to worry about her future. His retirement pension was enough for him and Xiaofeng to live on with some left over, so they could eat something nice and feel that there was hope for the future.
My grandson also loves the meat dishes at Gu's Private Kitchen. He was overjoyed to eat the meat dishes that Gu packed for him to take home in the evening. He was even more excited when he could come to the restaurant to eat. When he got home, he would obediently do his homework without Gu having to urge him.
This weekend, the father and son came over for dinner again.
The food arrived quickly. The mint-fried pork ribs were crispy and fragrant, while the meat inside was tender, juicy, and not sticky at all. The sea bass was tender and flavorful with fermented black beans, and the steamed egg was smooth and delicate with a savory fish sauce flavor that made it a perfect accompaniment to rice. Even the stir-fried kale was delicious.
The last dish, Five-Finger Peach and Poria Pork Bone Soup, was also served. The deep soup bowl contained a thick, clear brown broth, with tender pork bones peeking out. With a gentle stir of the soup spoon, various beans floated and swirled.
Old Yang couldn't recognize what kind of beans these were either, but he knew from the soup's name that it contained five-finger peach and Smilax glabra, both of which were good things.
He first made a bowl of soup for his grandson with a piece of pork bone with meat on it. Knowing that Xiaofeng didn't like beans, he didn't scoop any for him. He also made a bowl of soup for himself, which had pork bone and various kinds of beans.
"Have some soup, the soup here is all top-quality," Old Yang said.
Xiao Feng nodded: "Okay."
He obediently picked up the bowl, brought it to his lips, blew on it gently, and tentatively took a sip. The temperature was acceptable, and the soup was quite sweet. The sweet aftertaste was accompanied by the fresh aroma of pork bones. It was a little salty but mostly sweet, and very rich and mellow. He knew from the taste that this was the delicious soup his grandfather had mentioned.
Xiao Feng poked the large piece of meat on the pork bone with her chopsticks. It was cooked so soft that it fell into the soup with just one poke. She picked it up and put it in her mouth to bite into. It had the fresh aroma of meat and a bit of saltiness, unlike the bone and meat in the soup that the school gave her at noon, which was just a little bit and very bland, with almost no taste.
Old Yang was also sipping his soup attentively. He loved the soup from Gu's Private Kitchen. The soup was rich in ingredients and very flavorful. You could tell it was nutritious just by drinking it.
Today's soup is sweet and flavorful with a rich pork bone aroma. Although there are many oil droplets floating on top, it doesn't feel greasy at all. You can pick and eat the five-finger peach and smilax glabra at will. The beans are soft and chewy, and the different types of beans just vary in their degree of softness and chewiness.
Old Yang cherishes what he eats. He knows his own body best. His back pain has lessened recently, he hasn't caught a cold during the seasonal change, and his occasional nighttime cough has disappeared.
Therefore, people should eat more good food. A balanced diet improves immunity and makes it less likely to get sick. Eating delicious meat and vegetables makes you feel good, and your overall physical condition is good, so you will have fewer illnesses.
After finishing a bowl of soup, Xiao Feng stood up and got another bowl. He then scooped out a piece of pork bone with meat on it, sat down, and continued to drink the soup and eat the meat.
As a shop assistant walked by, he called out to her, "Auntie, can I ask you a question?"
His grandfather had raised him to be chubby-faced, and now he was asking questions politely with his clear eyes, looking quite adorable.
Sister Zhou stopped and nodded with a smile: "Sure, what do you want to ask?"
Xiaofeng: "Auntie, do you know what kind of beans are in this soup?"
He knew that his grandfather was engrossed in drinking the soup, but he really wanted to know what ingredients were in it. However, the old man wasn't as thick-skinned as him and was too embarrassed to ask.
Sister Zhou was glad she had done her job well. Worried that customers wouldn't know how to describe the soup, she had specifically asked the owner what good ingredients were in it. Now she could answer without hesitation.
"This soup contains kidney beans, white beans, red beans, black-eyed peas, as well as Job's tears, jujubes, five-finger peach and Smilax glabra."
"Oh, I understand, thank you, Auntie." Xiao Feng nodded and thanked her with a smile.
Actually, he didn't know what these beans looked like, and he had never even heard of some of their names, but that didn't matter, as long as Grandpa knew what was in the soup.
Xiao Feng noticed that Grandpa smiled after hearing what the shop assistant said, so he must have been happy.
Sister Zhou smiled and told them to take their time eating. She went into the kitchen and said, "Boss, all the food for the customers outside has been served. You can take a break now."
Gu Qingqiu knew that everything that needed to be served had been served by now, thanks to the menu that Sister Zhou had given her each time. She then heated up the meat and vegetables that the two of them had eaten for lunch a little: "Okay, let's hurry up and eat lunch."
"Okay," Sister Zhou replied with a smile, went to get two sets of bowls and chopsticks, and helped bring over the meat and vegetables to the small table for lunch.
She is very satisfied with her current job. The flexible hours allow her to take her daughter to school in the morning and prepare dinner for her in the afternoon. And to be honest, there isn't much work to do at the store; it's not easy, but it's not tiring either.
She gets to eat so many delicious meat and vegetables for lunch and dinner, all for free. I wonder how many people outside envy her. Her salary is also high. The other day, her boss even helped her register her information at the social security bureau and pay her social security and medical insurance, which will take effect next month.
Gu Qingqiu really likes fried pork ribs with mint, and braised duck with perilla is also good. As for steamed sea bass with egg, since we have to steam the whole fish, otherwise we can't sell the rest, we simply didn't make it.
Since we already had pork ribs and duck for lunch, we'll steam a fish separately for dinner.
Remembering the people she had seen looking into the dining area earlier, she instructed, "By the way, Sister Zhou, there are two elderly people at the big table near the door. They used to have a good relationship with our family, but they don't want to accept the discount. When you pay the bill later, could you give them a pot of perilla tea? Let them take the water bottle back with them. They live in the Suli Street area anyway, and they might return it after they finish drinking it this afternoon."
Sister Zhou nodded in agreement, then remembered something and said, "By the way, boss, just now a group of customers came in and asked me if it was the restaurant recommended online. They said they saw the recommendation on Weibo by Ji Jian Chun Tang."
"It must be that a customer recommended our restaurant's meat dishes on Weibo after trying them, and other customers who saw the recommendations came over to try them. I'll check on them later," Gu Qingqiu said.
She never expected that in addition to customer recommendations on Xiaohongshu, her restaurant would now also be recommended by customers on Weibo.
Since opening her account on Dianping, she regularly updates her business status there, and some customers leave five-star reviews, but the number of reviews is still relatively small.
After all, unlike other restaurants that constantly beg customers to give five-star reviews on Dianping and offer free snacks or dishes, she never even mentioned it to her customers.
The few positive reviews on Dianping are all written by customers themselves.
After enjoying a delicious lunch, Sister Zhou went outside to serve customers. Two more tables of customers arrived, and Gu Qingqiu continued to work at the stove.
After seeing off all the customers at 1 p.m., Sister Zhou cleaned up the dishes and went into the kitchen to wash them, and Gu Qingqiu was finally able to sit down and rest properly.
She casually found a chair in the lobby, leaned her back against the chair, and rested her head against the wall. She sat there without any pretense, but it was comfortable. She picked up her phone and checked WeChat.
Although she has never posted on WeChat Moments since she came back, she scrolls through it every single day.
After finishing browsing, Gu Qingqiu remembered what Sister Zhou had said during dinner. She opened Weibo and searched for "Ji Jian Chun Tang".
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