Xi Yue No. 8's roast pigeon, golden lava buns, black pork char siu, old Hong Kong milk pudding, bird's nest egg tarts, Xi Yue shrimp dumplings, abalone sauce sea cucumber rice, crispy roast pork, stir-fried bamboo shoots, asparagus and mixed mushrooms, spinach and scallop dumplings, steamed chicken feet with hoisin sauce, Little Swan red date paste, crispy shrimp rice noodle rolls, Shenjing roast goose, mango pomelo sago, salt and pepper seven-spice tofu, abalone sauce sea cucumber rice, scallop and wild mushroom dumplings, crispy salad shrimp balls, and braised tripe with various sauces.
Oriental Banquet's signature dishes include: crispy roasted pigeon, boneless crucian carp congee, thick-cut geoduck cooked in chicken broth, frozen bamboo shoot and fish rice, Italian raspberry pancake, Canadian lobster cooked with basil bean sauce, steamed Hele crab with rose vinaigrette, braised Chaoshan fresh beef with gourd, deep-sea giant conch, and the signature Cantonese boneless crucian carp congee.
Yong Yi Ting's Shanghai Smoked Fish, Scallion Oil Noodles with Dried Shrimp, Drunken Lobster with Shaoxing Wine, Braised Crab Roe Lion's Head Meatballs, White Rabbit Milk Candy Ice Cream, Pan-fried Beef with Black Truffle, Smoked Pigeon with Longjing Tea, Smoked Pomfret with Jasmine Tea, Cognac Braised Pork Belly, Stir-fried Wagyu Beef with Porcini Mushrooms and Scallions, and Grilled Beef Ribs with Shanghai Spicy Soy Sauce.
Yi Long Ge's shrimp dumplings, boiled beef, Sichuan-style prawn balls, strawberry sago pudding, crispy roast suckling pig pieces, honey black pork char siu, pumpkin fish soup with bamboo fungus, and chef's sauce stir-fried scallops.
Yuzhilan's boiled Wagyu beef, boiled cabbage, spicy dumplings, strawberry ice jelly, pickled chicken feet, family recipe sweet braised pork belly, braised noodles with large knife, original flavor abalone, uniquely flavored five-color cold noodles, authentic spicy and sour sea cucumber, Mapo tofu, and spicy and sour sea cucumber noodles.
Deer Garden's signature dishes include: Braised Veal, Clay Pot Chicken, Peking Duck, Salt and Pepper Duck Rack, Lunch Set Meal, Mango Rice, Wenzhou Fish Cake, Crispy Fried Anchovies, Wine-Flavored Pea Sprouts, Vegetarian Crab Roe, Hawthorn Foie Gras Sauce, Orange-Flavored Walnut Shrimp Balls, Steamed Crab Roe with Pork Ribs, Cherry Foie Gras in Red Wine Sauce, Homemade Tofu Pudding with Boiled Fish, Water Shield, Crab Meat, and Fish Rice Soup, Hangzhou Vinegar-Flavored Spicy Snails, Shaoxing Yellow Wine with Four Treasures, Peking Duck Three-Way Set Meal, Cold Noodles with Sesame Sauce and Spinach Stew, Handmade Chestnut Foie Gras, and Sour Soup with Loofah and Seafood.
Renhe Restaurant's dishes include: Squirrel Fish, Tangerine Peel Chicken, Sweet Fermented Rice Balls, Stir-fried Pork Liver with Soy Sauce, Stir-fried Clover, Baked Scallops with Cheese, Old Shanghai Style Stir-fried Pork Liver with Soy Sauce, Hand-shredded Honeycomb Tofu in Stone Pot, Seasonal Vegetables in Broth, Honeycomb Tofu, King Oyster Mushrooms and Pork Neck, Soy Sauce Rice, Shanghai Style Smoked Fish, Cold Dish Platter, Crab Roe Rice, Old Shanghai Tangerine Peel Chicken, Old Shanghai Style Soy Sauce Rice, Braised Fish Tail, Braised Pork Belly, Steamed Turbot with Soy Sauce.
Green Wave Corridor's Crab Roe Tofu, Squirrel-Shaped Mandarin Fish, Spring Rolls, Stir-Fried Shrimp, Eight-Treasure Spicy Sauce, Dongpo Pork, Shrimp, Radish Cake, Smoked Fish, Crab Roe Xiao Long Bao, Crab Roe Lion's Head Meatballs, Gourd Pastry, Delicate Eyebrow Pastry, Coriander and Shrimp Spring Rolls, Salt and Pepper Gourd Pastry, Braised Pork Belly, Xiao Long Bao, Salt and Pepper Pastry, Sizzling Eel, Osmanthus Cake, Osmanthus Rice Cake, Braised Duck Tongue, Jujube Pastry, Crispy Eel, Squirrel-Shaped Mandarin Fish, Crab Roe Pastry, Two-Sided Fried Dough Sticks, Three-Shrimp Eyebrow Pastry, Stir-Fried Crab Roe Wrapped Pancake, Shrimp and Sea Cucumber, Crab Roe and Bok Choy, Crystal Shrimp, Deboned Eight-Treasure Duck, and Fried Shrimp.
These are basically the restaurant's recommended dishes. In addition to the daily menu, Li Yao also added the daily menu, which includes new dishes every day. In addition to 10 servings of each dish, there is also a main course, a drink and a dessert. Li Yao also ordered the restaurant's dessert and bread for the day.
So, Li Yao roughly calculated that she was still short one dish, which was indeed a big undertaking. Although some dishes in these restaurants were only bite-sized portions, Li Yao ordered rice and dessert with every dish to maximize her portion size, so she wouldn't have to buy them separately later. Since these were high-end restaurants, some dishes couldn't be taken out, so Li Yao subscribed to Super VIP for all of them.
Li Yao contacted a real estate manager to rent warehouses for her in first-tier coastal cities for a year. Restaurants in different locations deliver meals at different times. The warehouse doors are automatic doors with data entry. Li Yao left her phone number with the restaurants. As long as the delivery person enters her number, the warehouse will open. This way, Li Yao can pick up the meals at a selected time each day.
Li Yao would book restaurants in two or three cities at a time, ordering the entire menu each time, and planning to book for two months in advance. This way, it would take about six months to complete the process.
Afterwards, Li Yao also booked banquets at several large star-rated hotels. Yes, the kind of banquets used for weddings, with 16 dishes per table, which guests could choose from, along with drinks, rice, and dessert. Li Yao booked 100 tables at a time at one hotel, and she booked them one by one from the online star-rated hotel ranking list. For the out-of-town ones, she had the restaurants pack and deliver them to the warehouse. In the end, Li Yao roughly calculated that she had booked a total of 4,800 banquets, 4,800 bowls of rice, and dishes.
Some hotels or large restaurants order buffets for banquets. Li Yao also ordered 200 of these, each prepared to accommodate 200 people. These buffets include tableware and disposable bowls, plates, and cups.
One advantage of well-known hotels is that restaurant staff won't ask you the purpose of your reservation. The downside is that some friends in your social circle might assume you're getting married, celebrating a birthday, or having a banquet. After all, the hotel owner's family and friends might be your classmates or neighbors.
Li Yao received several phone calls asking if she was getting engaged or having a party. After repeatedly explaining that she was just helping a classmate order staff meals and that her family owned a large company, people stopped being so curious.
Finally, Li Yao checked her bank card balance. Most of the takeout orders were paid in full, and some stores required VIP pre-payment. Non-VIP members of star-rated stores could not pay only a deposit because the ingredients for the dishes were quite expensive. So Li Yao spent about 68 million.
Continue read on readnovelmtl.com
