The boss said that in addition to their basic salary, they also receive performance-based bonuses.
They get a commission for every card they sell.
Seeing everyone's enthusiasm, Lin Li smiled and led Mr. Yu, Mr. Yu, and the Luo siblings into the private room that had been arranged in advance.
"Today, we would like to ask everyone to help us taste the new dishes prepared by Nanhai Pavilion and give us your feedback."
With smiles on their faces, everyone followed her into the largest private room.
The largest private room at Nanhai Pavilion is hidden at the deepest part of the second floor.
Above the carved rosewood door hangs a plaque inscribed with the words "Tingchao Xuan," written by a master of the Lingnan School of painting. The ink shines with a warm light within the gilded frame.
When the heavy rosewood door was pushed open, the slanting sunlight from outside the window cast dappled patterns of light on the off-white carpet.
The private room is three times the size of an ordinary family's living room, with a whole south-facing wall made up of floor-to-ceiling glass windows.
The window frames are carved with the pattern of "May your happiness be as boundless as the Eastern Sea," and you can step onto the terrace by pushing them open.
Two blue-and-white porcelain jars are placed on the terrace, housing koi carp transported from Suzhou. When their tail fins sweep across the water's surface, the splashing water droplets gleam like shattered silver in the sunlight.
Looking out from the railing, you can see the cranes at Yau Ma Tei Pier slowly turning.
In the distance, the white sails of the Star Ferry swayed under the blue sky. The sea breeze, carrying a salty smell, seeped in through the window cracks, mingling with the sandalwood incense in the room, giving it a unique Hong Kong flavor.
In the center of the hall stands a three-meter-diameter rosewood round table, with a single piece of Burmese jade inlaid on its tabletop.
The edges, carved with wave patterns, support twelve rosewood chairs, and the mother-of-pearl inlays on the chair backs gleam under the light.
The mother-of-pearl inlay was acquired from an old craftsman in Chaozhou and was used to piece together the "Eight Immortals Crossing the Sea" image.
Tieguai Li's gourd was still covered with fine gold dust.
The tablecloth is made of Hangzhou brocade, with a dark green background embroidered with waves and cliffs, and silver tassels hanging from the four corners.
A huge painting titled "Sailing Ships Returning to the Fishing Port" hangs on the north wall.
The port city in the painting is crowded with fishing boats returning home. The white sails on the masts are dyed golden red by the setting sun, and even the beads of sweat on the fishermen's faces are painted clearly.
Below the painting is a set of antique shelves, with a celadon vase on the top shelf containing three peacock feathers, the eye spots on the tail feathers flickering under the light.
Several rows of foreign liquors were stacked on the middle shelf, and the crystal bottle of Rémy Martin reflected the cloisonné ashtray next to it. The lotus scroll pattern on the ashtray and the mother-of-pearl pattern on the chair back faced each other from afar.
In the bottommost sandalwood box was a set of ivory chopsticks, with the words "Nanhai Pavilion" engraved on the ends. Lin Li had specially commissioned a craftsman to make them.
A floor-standing phonograph stands in the corner, its black lacquered horn facing the screen, playing Xu Xiaofeng's "Against the Current".
The screen has six folding panels and is embroidered with "flower and bird patterns".
The peony flowers are even more vibrant than real flowers. The embroidery thread is mixed with gold thread, and if you look closely, you can see that each petal is embroidered with a butterfly in silver thread, with wings as thin as cicada wings.
Behind the screen was a small bar, with a brass wine cabinet displaying chilled Tsingtao beer and bottled cola.
The ice bucket next to it held the freshest oysters, their shells still covered in fine Normandy sand.
The waiters served the food through a side door, and the curtain was made of pearls, which made a "rustling" sound if you stepped too hard.
Behind the door, against the wall, stood a rosewood couch covered with a brocade cushion, and on a low table in front of the couch was a set of purple clay teaware.
The teapot is engraved with the words "Tea and Zen are one," and the tin can next to it contains Da Hong Pao tea from Wuyi Mountain. When the lid is lifted, the aroma of tea mixed with the rich scent of cigars wafts out.
A color television set was placed in the corner near the terrace, and TVB's "The Yang Family Generals" was playing on the screen.
"Sir, please take a seat."
Lin Li pulled out a chair and smiled at Old Master Yu.
"Haha~~~ Then I won't be polite."
After Mr. Yu sat down, Lin Li and Mr. Yu sat on either side of the old man.
The two Luo siblings sat next to Mr. Yu, while Lin Laosan and the two little ones sat next to Lin Li.
Then, the waiters entered through the side door, bringing out one fresh dish after another.
A moment later.
On the rotating platform in the center of the mahogany round table, eight gilded white porcelain plates were already placed.
Grandpa Yu's hand holding the chopsticks hovered in mid-air as he first praised, "What a grand display."
Then it reached out towards the outermost ring of drunken crabs.
The drunken crab has an amber hue, and the female crab's roe is as solidified as a piece of red gold. When you pry it open with a bamboo needle, the aroma of alcohol mixed with the salty freshness of the seawater "pops" out.
These are the freshest blue crabs that Lin Li took out from her space, and they've been marinated in Shaoxing wine overnight.
The crab meat is inlaid with finely shredded ginger, and when you chew it, it's sweet at first and then spicy, with the aftertaste lingering on your tongue.
"So fresh!"
Grandpa Yu squinted, savoring the moment.
Mr. Yu's chopsticks, however, reached for the butter chicken next to the drunken crab.
The chicken skin was a bright red, much like the lights of the Temple Street night market.
Mr. Yu used serving chopsticks to tear off a chicken leg, and the oil between the skin and meat immediately seeped out, accumulating into translucent beads on the plate.
"This is soaked in broth made from Qingyuan chicken," Lin Li introduced with a smile.
"The skin is scalding hot, and the meat is still juicy."
Mr. Yu took a bite, and sure enough, hot, fresh juice slid down his throat, mixing with the thin layer of fat under his skin, making his tongue tremble with its aroma.
The dish in the middle, blanched conch slices, is the most skillful. The conch meat is sliced thinner than rice paper, rolled into a semi-transparent ring, and placed on a bed of ice, emitting a cool breeze.
Luo Wenshan picked up a slice of wasabi soy sauce. The first taste was the refreshing coolness of the sea, but the pungent kick of the wasabi suddenly shot up from her sinuses, making her eyes red. Yet, she couldn't resist picking up another slice.
The chewy texture of the snail meat, coated with ice crystals, perfectly balanced the spiciness of the wasabi.
There are also braised cuttlefish eggs, beef with dried tangerine peel, cold jellyfish salad, crispy fried wontons, and pickled plum ginger...
Eight cold dishes, each with its own flavor, were gently moved on the turntable.
The aroma of wine from the drunken crab, the sweetness of the soy sauce from the braised chicken, and the freshness of the conch filled the air at the table.
It's so tempting!
Before everyone could even react, twelve more hot dishes were served.
When the first hot dish was served, the bottom of the blue and white porcelain plate was still sizzling; it was stir-fried lobster balls.
The bright red lobster meat, coated with a thin sauce, is piled up in a small mountain on the plate, garnished with emerald green scallions and golden garlic slices.
Grandpa Yu picked up a piece, bit into it with a "crunch," and the shrimp juice splashed into his mouth.
The shrimp meat is so bouncy it seems to bounce between your teeth, the sauce is coated with the aroma of wok hei (wok aroma), mixed with the sweetness of the lobster itself, and when you swallow it, a warm feeling of charcoal fire lingers in your throat.
Next served was Taishi Snake Soup, served in a black ceramic bowl with milky white broth, topped with golden lemon leaf shreds and bright red crab meat.
Grandpa Yu scooped up a spoonful of the snake meat, which was shredded as fine as hair. It melted on his tongue with shredded chicken, fish maw, and wood ear mushrooms. The thick soup contained the slight bitterness of dried tangerine peel, but when he swallowed it, it warmed him up like he was carrying a small charcoal stove.
"Even more mellow than that old-established shop in Sheung Wan,"
The old man smacked his lips. "The snake gall wine has been soaked for a long time."
When the braised abalone was served, even the most reserved Luo Wenxuan was stunned.
The palm-sized abalone is soaking in a dark brown sauce, its edges curling into beautiful waves, and it wobbles precariously when poked with chopsticks.
"This is braised abalone using a net, and it's been stewed for six hours."
The abalone is initially sweet with a rich, dark sauce, but as you chew, the salty freshness of the sea seeps into the meat.
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