Chapter 35: Product Promotion Expert
The chicken was still drying. Yue Ning was busy for a long time, then he put down his work and walked out.
Dad always mentioned Uncle Bang, whose lips looked like two peppers hanging from them, not only because he taught him the craft, but also because Uncle Bang was very diligent when he first joined Fuyunlou as an apprentice. Dad said that Uncle Bang was the most promising among their group of boys. But now, such a person, under the pressure of life, has become so awkward.
Niu Hebang was smoking in the corner. If he had no ambition, he wouldn't have fried so much beef noodles at noon, but what would happen if he fried it?
He was not the son of a Fuyun Building employee. The street office arranged for him to live in Fuyun Building because he had a brother who suffered from polio.
No one in his family worked in Fuyun Building, and they didn't even belong to the Second Commercial Bureau system. When the company allocated housing, they would definitely give priority to those who had both spouses in Fuyun Building, or even had been in the system for generations, and then it would be the turn of outsiders like them. With housing shortages to this extent, the possibility of him getting a house was slim. He was just complaining.
"Uncle Abang."
Hearing the voice, Niu Hebang turned around: "Ningning!"
"Uncle Abang, do you know why I remember you?" Yue Ning asked him.
Niu Hebang took a puff of his cigarette and said, "You are so smart, it's normal for you to remember me, isn't it?"
"But I was only five years old when I left. Do you still remember those things when you were five years old?"
Niu Hebang shook his head. Yue Ning smiled and said, "Whenever I refuse to study hard, my father would say, 'Ningning, don't be like your uncle Bang, who is disobedient and wants to run before he learns to walk.' 'Ningning, why are you like your uncle Bang, who only knows how to be lazy.'..."
"Can't your father remember something good about me?" Niu Hebang said unhappily. He was still a teenager at that time and really had no patience.
"Let's go for a walk by the river, shall we?" Yue Ning took him to the river. "My father said that you are very talented and the most promising one in your group."
Niu Hebang's thick lips trembled, and he couldn't hold the cigarette anymore, so it finally fell to the ground. He looked up and said, "I'm useless. I can't even cook a plate of beef noodles properly."
"Uncle, come with me to Gangcheng. When I was poor and in difficult times, my father said that I would have a promising future, and I believed him. If he said that you have a promising future, then you must have a promising future." Yue Ning looked at him and said.
"Ningning, I'm old. Besides, even if I learn and return to Fuyun Building..."
"You're not that old! You're only thirty-three. Go to Hong Kong City and learn all the other skills, and come back to be a chef when you're thirty-five. If you can't be a chef, we can open a small restaurant, so that your parents and brother can have someone to rely on. If you don't go, are you willing to live like this forever?"
"I……"
"A tree that doesn't move will die, but a person who moves will live." Yue Ning looked at him, "To be honest with you, Baohualou is not that good. My grandfather's apprentice opened another restaurant, and now it is competing with Baohualou. I have the ability and I believe I can stabilize the situation. But it's too difficult for us to rely on just the two of us. You always remember my father's kindness, and you are reliable to me! A good man needs three helpers, right?"
“I see!”
"Since there is this opportunity, why don't I put your place in it?" Yue Ning asked.
Niu Hebang's hand passed over his eyes inadvertently: "If I go, you should bring Ma Yaoxing with you. This kid has no place to learn, but he is very proficient in what he has learned."
"That's for sure." The two thought of the same thing.
"By the way, when will Brother Zhirong be buried?"
Yue Ning said, "Tomorrow, my grandfather will go to Yuecheng to beg for food. Originally, the only relatives we have are the Luo family. But after such a mess, we can no longer be relatives. It's just us, the two of us, who will bury him."
Niu Hebang said: "I will go and kowtow to Brother Zhirong."
"Yeah." Yue Ning looked at him with a smile, "Let's go! You have such good skills, go back and teach them well, they also need to be able to make a living."
Niu Hebang laughed: "You are just like your father, always forcing us to learn a craft."
"I was raised by my father, so I must be like him."
Yue Ning walked in with him and saw him light up a cigarette. Yue Ning said, "Uncle Abang, smoking is not allowed in my kitchen. You have to change your habit of smoking in the kitchen before going to Hong Kong City. I don't want my customers to find cigarette butts in their dishes."
"No." Niu Hebang said.
Yue Ning said seriously: "Even cigarette ash won't work."
Their eyes met, Niu Hebang took a few puffs and put out his cigarette: "Is this okay?"
Yue Ning smiled and walked into Fuyun Building with him.
Niu Hebang looked towards the second floor. Most of the people taking a break were waiters and handymen. Those in the kitchen were still gathered in the kitchen, surrounding Yue Baohua. Yue Baohua was instructing the young man who had just fried rice noodles to boil the oil. The young man was afraid of making mistakes and looked up at Yue Baohua. Yue Baohua said, "The fire is not yet ready, take your time."
The vast majority of people still want to learn a craft well.
Yue Ning stepped out, patted Ma Yaoxing on the shoulder, and asked, "Where is Guoqiang?"
When she came back from dinner, she didn't see Luo Guoqiang. Ma Yaoxing said, "I went home with my master. The leader asked my master to go home."
"Let's go! Let's go see how the two chickens are doing?"
Ma Yaoxing took Yue Ning to the drying room, where there were a lot of geese and ducks being dried, in preparation for the evening market.
Ma Yaoxing stroked their two chickens and said, "This seems to work faster than the other chickens and ducks."
"The recipe has been adjusted, mainly because we are short on time today. If we have enough time, let it dry overnight, and reduce the amount of white vinegar and rice wine, the effect will be better."
"I see."
"Let's go! The highlight is tonight, let's get ready."
The two walked into the kitchen. Yue Ning handed a piece of pork belly to Ma Yaoxing and gestured: "Cut it into thin slices that can let light through."
"There's no such dish as sliced meat on the menu?"
"Chilled sweet and sour pork." Yue Ning said.
Ma Yaoxing scratched his head: "Isn't the sweet and sour pork cut into small pieces? How can it be thin slices?"
"The dish I cooked today was produced by Fuyunlou, a restaurant frequented by dignitaries. I had to go to great lengths to make it taste slightly different."
Ma Yaoxing nodded repeatedly: "Yes, yes, yes, I'll do it."
This is the case with sweet and sour pork, duck feet stuffed with various flowers, and even more so with steamed sea bass using traditional cooking methods. The main point is that it can be as troublesome as possible.
The traditional dish of duck feet stuffed with various flowers is made by stuffing boneless duck feet with shrimp paste. Yue Ning also adds cuttlefish particles into the shrimp paste to make it have a grainy texture when eaten.
As an old gourmet, Mr. Zhou explained to Director Song why sweet and sour pork is made with sliced pork belly, why it is coated with egg yolk and starch, then rolled into a small ball and fried, and the subtle differences between this and cutting the pork belly into small pieces.
Song Ziqiang was born into a proletarian family and thought that doing so was a complete waste of time. But he still had to agree with Mr. Zhou and said that this was Chinese food culture.
The evening session began, and no one seemed to think there was anything wrong with Luo Shichang's absence.
After Yue Baohua taught the group of chefs how to make dripping oil in the afternoon, everyone was familiar with the process. Whenever the children had questions, they asked him, and he was happy to answer them. He was originally the owner of the restaurant, and Fuyunlou had not changed much over the years. At this moment, he naturally replaced Luo Shichang and inspected the kitchen.
"Wow, who can eat this?" the apprentice exclaimed.
Yue Ning added condensed milk to yam and sweet potato to make yam puree and sweet potato puree, and then mixed the yam puree with red amaranth juice. Unfortunately, there are no purple yams and purple sweet potatoes now, so the amaranth juice is a little worse in taste.
Lotus petals that change from pink to pure white, stamens made of orange sweet potatoes, a gorgeous lotus flower appears on the plate. Lotus leaves made of spinach juice and yam puree, the veins of the leaves are clearly visible. There are white lotus seeds on the green lotus pods, and the most amazing thing is that there are two goldfish, one big and one small, made of white yam puree and orange sweet potato puree.
Song Ziqiang told himself at this moment that this is culture, it is truly culture.
The apprentice exclaimed in admiration, and Yue Ning looked up and asked, "Want to learn?"
The apprentice nodded first, then shook his head: "I don't have that ability."
"I'll teach you a simple one."
"Really?"
"Um."
Yue Ning showed the apprentice how to cut celery and asked him, "Do you understand?"
"Yes, yes, I have been doing this for two years."
"That's good. Once you've cut them, put them in this basin of cold water. I'll teach you how to make the sauce later."
Yue Ning went to get the rolled pig's trotters, and when she came back, the apprentice called out, "Master Xiao Yue, I've cut them."
She took a look in the basin, took out onions, cilantro and chives and gave them to the boy: "Chop the onions into pieces, and cut the cilantro and chives into sections."
The apprentice quickly finished it and asked, "Master Xiaoyue, what's next?"
Yue Ning said as he cut the pig's trotter rolls, "Go pick up the celery."
"Master Xiaoyue, it's curled up into a flower." The young apprentice screamed.
Ma Yaoxing came over with the clam and lettuce rolls he had made and tapped the apprentice on the head: "You usually cut green onions and roll them up, the same principle applies."
The apprentice held up a piece of celery and said, "Look, look, this is a phoenix flower!"
Yue Ning called the apprentice: "Let's set the plate."
The celery curled into phoenix feathers was neatly piled on a white porcelain plate, sprinkled with red and yellow peppers. The young man said, "It's so beautiful."
"Is it simple?" Yue Ning asked.
"Um."
"Let's make some chili oil together."
Not only Cantonese cuisine, but also several schools of cuisine in Guangdong Province rarely use chili peppers. After living in the northwest for so many years, Yue Ning has long been inseparable from the taste of chili peppers.
Every household in the Northwest cannot do without chili oil, and the chili oil in every household in the Northwest is different.
Yue Ning asked his apprentice to mix the coarse and fine chili powder, add salt, sesame seeds and pepper powder, and wet it with white wine.
The oil used to make chili oil must be rapeseed oil. Yue Ning’s own recipe is to add onions, ginger, garlic and coriander to the oil to fry out the aroma of these condiments.
"Master Xiao Yue, is it okay?" The young apprentice has asked Yue Ning many times.
"It's ready. Take out the onions, ginger and garlic and pour some oil on them."
This time he finally got a positive answer. A spoonful of hot oil rushed into the chili powder with a "sizzle", and the chili powder rolled like waves. Yue Ning picked up the chopsticks and stirred the chili in the bowl, and a hot aroma rose up.
Yue Ning listed the seasonings one by one and asked the young man to prepare the sauce. Finally, she added a spoonful of red chili oil that was as bright as the morning glow to the sauce he prepared. She said, "Pour the sauce on it."
The sauce is poured on the celery from top to bottom, and this plate of cold celery actually has a vivid and beautiful appearance.
The young apprentice couldn't believe that this incredibly beautiful plate of celery was made by his own hands.
“Isn’t it simple?”
"Hmm, hmm!" The young apprentice bent down and looked carefully.
Yue Ning thought, at this moment, if only he had a mobile phone like in his previous life, the apprentice could take a picture and post it on WeChat Moments.
"Master Xiaoyue, you are really amazing!"
“You’re also very talented.”
The apprentice was so happy to receive such praise that he almost flew up.
Although Dad and Uncle Mo were very strict with her, they never hesitated to praise her, often making her happy and willing to learn and do better. Good children are praised, especially for young apprentices.
Yue Ning used cucumbers to make the fan ribs and braised pig's trotters as the fan surface, and prepared the final cold dish.
She said, "The cold dishes will be served first. Ah Xing, you can go roast the chicken. Bake it for 25 minutes first, and then adjust it according to the color."
"Okay!"
After the cold dishes were served, Yue Ning gestured, "Grandpa Zhou, you can take a seat now."
Grandpa Zhou exhaled, "My dear! Your Grandpa Zhou is very knowledgeable. I have seen the dish you made, but I have never seen such a graceful presentation."
"Ah? Haven't you even met Grandpa Zhou? I was deceived by my father. He lied to me that Grandpa Zhou has very high requirements. Being praised by Grandpa Zhou is the greatest honor for him as a chef." Yue Ning blamed everything on her father.
"Being able to eat your father's food is the greatest enjoyment for diners. Now it seems that you are better than your father."
How could the turbulent Republic of China compare to the stable and prosperous 21st century? At its peak, Fuyunlou was at most comparable to her Ningyan. The restaurant where she cooked by herself was not about food, but about style.
"Master Yue, please go out and sit down." Old Master Zhou called Yue Baohua.
"Wait a minute, I'll go change into my chef's uniform."
Four cold dishes that were completely different from the daily diet of working people were served. When the guests at the next table saw them, they all stood up and looked over: "What is this? You have these dishes in Fuyunlou?"
"Is this a dish? Why does it look so good?"
When one person stood up, a second person stood up, and then a large group of people stood up.
"I heard that a chef who went to Hong Kong from Fuyunlou before the liberation came back to Fuyunlou for guidance today, so today's dry fried beef noodles are especially delicious. I came here specially because the eldest sister in our department told me about it."
“Is this made by a chef before the liberation?”
“That’s amazing!”
"So the current Fuyun Building is completely different from the Fuyun Building before liberation?"
"Isn't the only thing left of Fuyunlou now a sign? In fact, the dishes are no longer the same as before?"
"Back then, Fuyun Building..."
The elderly talked about the grand occasion of Fuyunlou. Chinese people love to watch, and when Yue Baohua was about to change out of his chef uniform, when a few of them came over, the table was already surrounded by people.
"Let me tell you, we should have set up private rooms and elegant seats before." Mr. Zhou couldn't help but say, "The second floor used to be full of private rooms and elegant seats."
Mr. Zhou has been upright all his life, and his temper cannot be changed.
Seeing them coming, the onlookers asked, "Is this made by the master chef from Gangcheng?"
Yue Baohua said proudly: "No, it was my granddaughter who did it."
"Grand...granddaughter?"
"Master, you look only about fifty years old, how old can your granddaughter be?"
People from Hong Kong look young, so this person guessed wrong. Yue Baohua said: "I am 60 years old, and my granddaughter is 18 years old this year. This child is very talented in cooking, and she just happens to know these."
Mr. Zhou said, "Everyone, go eat and don't disturb each other. The leaders realize that the dishes at Fuyunlou are not as good as before and are trying to find ways to improve them."
Everyone did come to eat, and these dishes were obviously not for them, so what else could they do? They just dispersed and went to eat their own meals.
Mr. Zhou picked up a piece of white-braised pig's trotter, which was completely different from its original appearance. It was made using the method of making pork elbows in the north, with bones removed and rolled tightly before being sliced thinly. The red-braised pork trotter can be eaten directly, and those who prefer a light taste for the white-braised pork trotter can directly taste its freshness and fragrance. If you prefer a stronger taste, there is also a dish of bright red dipping sauce on the side.
Song Ziqiang's hometown is on the bank of the Xiangjiang River, where Hunan and Guangdong meet, but the tastes of the two places are very different. He put this piece of braised pig's trotter wrapped in red oil into his mouth, which really suits his appetite. Then take a bite of the crispy cold celery, it's comfortable!
Manager Zhang still likes the green lettuce slices wrapped in soft clams.
No one touched the plate of goldfish and lotus. Seeing that no one touched it, Mr. Zhou stretched out his spoon and prepared to eat it. He first stretched out the spoon to the goldfish, but after thinking about it, he couldn't bear to do it, so he turned to the lotus... Eat it! Eat it! You have to eat it sooner or later. With one spoonful, half of the lotus was gone.
Once someone started eating, the others rushed over and grabbed a bite. The old man took a bite and found it sweet and sticky. He said, "It would be better if it could be chilled."
"The iced version is here." The waiter put down a plate. "Iced sweet and sour pork."
Although everyone returned to their seats, how could they control their curiosity? Their necks were stretched longer than duck necks, and their eyes were fixed on their table.
The gourd was surrounded by ice cubes, and the orange-red sweet and sour pork was placed on the ice. Mr. Zhou was a little surprised: "Ningning didn't put pineapple in it?"
Even Yue Baohua was a little surprised. The traditional way to cook sweet and sour pork is to add pineapple. The sourness and fragrance of pineapple are the characteristics of this dish.
"Come on, come on, eat it while it's hot." Old Master Zhou stretched out his chopsticks.
"If you want to eat it while it's hot, why put ice cubes underneath?"
Song Ziqiang knew that this kind of dish was very particular, but he still couldn't help asking. This was also a common question among others.
"This is called ice and fire." Grandpa Zhou put a piece of sweet and sour pork into his mouth. As soon as his tongue touched the sweet and sour pork, he could smell the pineapple flavor in the sweet and sour sauce, as well as the aroma of lemon and citrus. The outer layer was cold, and when he bit open the crispy shell, he found hot pork belly inside, which was fried just right. The thin slices were rolled up, unlike the whole piece of meat that was cooked on the outside but not on the inside. This sweet and sour pork was crispy, and the fat of the fat melted.
After eating one, taking a sip of tea and savoring the remaining taste in my mouth, the sweetness of the fruit still lingers. Mr. Zhou said: "This is a masterpiece. It is loose, crisp, sweet, and fragrant, just right!"
While Mr. Zhou was still praising them, Song Ziqiang had already eaten two of them. No wonder the landlord was so particular about them, they were really delicious.
The duck feet stuffed with various flowers were served, and the sea bass steamed in the traditional way was also served.
The people around could see and smell it. The old man was really annoying. He praised every dish he ate, just like bullying them because they couldn't eat it. The people around them ate their own bowls but their eyes were fixed on their table.
At this time, Yue Ning personally came over with a plate, and the aroma filled the air along the way. Mr. Zhou couldn't wait to stand up, and Yue Ning put down the chicken: "The highlight, the crispy glutinous rice chicken is here."
What just happened is not the highlight? This chicken is? What else can a chicken do? But this aroma tells everyone that this chicken may really be able to make something different.
There was food in front of them, but their saliva was secreted for the food on the table. Chicken! Urgent!
Yue Ning held the knife handle forward and handed it to Grandpa Zhou: "Grandpa Zhou, you cut it."
Mr. Zhou held his breath and cut open the chicken's belly. The aroma instantly spread out. Mr. Zhou took a deep breath. This was the warmest and purest aroma in his memory.
The terrible thing was that the aroma spread uncontrollably, and everyone in the hall smelled the tempting aroma, but the chicken was not placed on their tables.
The old man happily cut the chicken and gave a piece to Song Ziqiang first: "Director Song, eat it while it's hot."
Then he gave Yue Baohua another piece, and Yue Ning handed over his plate: "Grandpa Zhou, thank you for your help."
Manager Zhang quickly stood up and said, "Mr. Zhou, I'll do it myself. I'll do it myself."
"Let's divide it together. Let's divide it together. You two won't make a difference." Grandpa Zhou divided up all the chicken.
Under the gaze of the neighboring table, Mr. Zhou picked up the glutinous rice chicken, took a bite, and muttered to himself: This is not right! The chicken skin that Xiao Yue made back then was not so crispy.
Yue Baohua also noticed the difference. Chicken skin is not as crispy as duck skin and goose skin. After all, chicken skin is thin, so it is already very good to have crispy skin. He asked, "Ningning, why is the chicken skin so crispy?"
"I specially prepared it and added egg white paste to provide greater support for the chicken skin, which is how the crispy shell is formed. When used to make roast chicken, the shape and flavor will be better." Yue Ning explained to her grandfather. This was the key to making glass crispy shell roast duck in her previous life.
The glutinous rice was soft but not mushy, and the rice grains fully absorbed the flavors of the chicken, lotus seeds, ham and other ingredients. Mr. Zhou's big cheeks trembled slightly, and he said, "It's delicious, so delicious."
"I want this chicken. They have it on their table, so why don't we have it?" One customer didn't want to reason and just wanted to eat the chicken.
At noon, the old man was willing to share a small mouthful of fish soup, but now, looking at the people around him whose eyes were shining and their mouths were drooling, he realized that there were more wolves than meat, so he decided to keep it for himself!
"This is made by the chef from Gangcheng. It's not a dish of our restaurant. Our chicken is on the menu." The waiter had lost his patience and had an expression on his face that said, "It's up to you to order it or not."
"If they can do it, why can't you? It's just a chicken."
Everyone in Fuyunlou was talking about what happened today. The waiter rolled his eyes and said, "It's just a chicken. There are only a few chefs in Yuecheng who can cook this chicken. More than a decade ago, when there were chefs who could cook it in Fuyunlou, this chicken cost more than 30 yuan. Even if I cook it for you, can you afford it?" It's not his fault for his bad service attitude. It's really the customer who was unreasonable.
"How do you know I can't afford it? Thirty is thirty, just give it to me!" The man was furious. He stood up and slammed the table and yelled at the waiter.
Yue Ning saw that the situation had developed to this point, but Manager Zhang was still sitting there steadily. The catering industry belongs to the service industry. When encountering such a situation, the supervisor should come forward to resolve the conflict. How can the waiter be left to bear the brunt of it?
The waiter was also very tough: "Are you being unreasonable? Didn't I tell you that this dish was not made by the chef of Fuyunlou, but by the chef of Gangcheng. The chef of Fuyunlou who could make this dish has passed away, and you still want to..."
Yue Ning knew what he was going to say and immediately interrupted him, "Big brother, I made this chicken."
She walked up quickly, pulled the waiter behind her, and said, "I'm not the chef here, so he can't order this dish for you. And this dish, you can't just eat it if you want to."
"Does it mean there are rules on who can eat it and who can't?" the man asked.
Yue Ning smiled and explained, "Of course not. Firstly, there are only a few people who can cook this chicken now. I guess there are only a few in the whole country. That's why Fuyunlou invited us to exchange cooking skills. Secondly, it took me a whole day to cook this chicken. Even if I were the chef of Fuyunlou, if you wanted to eat it, you would have to make a reservation two or three days in advance."
"So troublesome?"
"Good food is worth eating late." Yue Ning said, "It seems that Fuyunlou cannot offer this dish at the moment. Oh, by the way! My grandfather is the owner of Gangcheng Baohualou, and he is also the junior brother of the late chef Luo of Fuyunlou. If you really want to eat it, you have to go to Gangcheng Baohualou, and it is best to make a reservation a week in advance."
"Hey, little girl, are you trying to solicit customers? The prices in Hong Kong are so expensive? We can't afford it." Someone said.
"You can't eat it without four or five hundred Hong Kong dollars. Not counting the cost of the chicken and the ingredients inside, the time alone is equivalent to a chef's entire day's work. And this chef can't be an ordinary chef, so how high must the salary be?" Yue Ning patiently explained to them.
"Hahaha, little girl, you just said you made this, and you also said that not just any chef can make it. So, you are the best chef among chefs." An uncle laughed and teased, "You are so immodest!"
Yue Ning turned around and looked at their table, revealing a slightly embarrassed expression: "My strength does not allow me to be modest."
As soon as these words were spoken, everyone burst into laughter.
“That’s really the truth.”
Yue Ning scratched his head and said, "Uncles, aunts, brothers and sisters, even if I can make this crispy glutinous rice chicken, I don't recommend you to eat it. This dish is for the rich people in Gangcheng who have money but nowhere to spend it. We, the grandparents and grandchildren, came to teach Fuyunlou this dish in the hope that it can earn foreign exchange in the future. We are all working people. If you have the opportunity to go to Baohualou in Gangcheng, come to me, the little chef. I will make you a portion of Yangzhou fried rice, and pair it with the roast chicken and roast goose made by my grandfather, the old chef. I guarantee that the taste is excellent and you will eat comfortably."
"We're going to Hong Kong City just to eat Yangzhou fried rice?"
"Auntie, my Yangzhou fried rice requires more than a dozen ingredients and is fried with broth. Trust me, it's definitely delicious." Yue Ning said.
"Not everyone can go to Hong Kong. Your chicken smells so good..."
"Uncle, speaking of fragrance, I have to recommend the dry fried beef noodles from Fu Yun Lou today. The traditional fried beef noodles today taste different from the previous dry fried beef noodles from Fu Yun Lou. It is especially fragrant. Would you like to try some? If you don't think it tastes good, I'll pay for you." Yue Ning took the opportunity to switch the topic to the dry fried beef noodles.
"Okay, I'll listen to you. Add a serving of dry fried beef noodles." said the uncle.
Yue Ning looked around and said, "If you haven't ordered the dry fried beef noodles yet, feel free to do so. It's my grandfather's secret recipe, plus the cooking skills of Chef Abang from Fuyunlou. You must try it."
She had said these words countless times in her previous life when introducing new products from her several product lines. Every time she said this, her fans would yell in the comment section for her to quickly post the link.
She bent over and asked the customer who was arguing with the waiter, "Brother, would you like some dry fried beef noodles?"
The man looked at the waiter who was busy adding to the order and felt conflicted.
"It's delicious, really delicious." A customer who was eating dry fried beef noodles said, "The older sister in our unit said their beef noodles are especially delicious. I ordered it and it's really delicious."
"Then I want one too!"
"We'll have one too."
"We'll have one too."
“…”
Yue Ning said, "If it doesn't taste good, it's on me."
The eldest brother finally couldn't help it: "Give me one too."
Soon, the whole hall was filled with the aroma of dry fried beef noodles. Niu Hebang cursed in the kitchen: "Which bastard took so many orders? I'm going to be exhausted to death!"
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