Chu Yifeng hates this kind of thing the most. How could a deputy mayor become his grandfather for no apparent reason?
Chen Fengxiang grabbed Bi Tiegang's hand and treated himself just like his nephew.
Bi Yue listened to Chu Yifeng's speech and heard everyone applauding, and she couldn't help but feel happy.
She understood that what he said was nonsense and was inconsistent with what he had said in private just now.
"This is a truly private social and leisure space for everyone here... In the future, we'll also have a horse ranch, a shooting range, a golf course, and other exclusive private entertainment options for members..."
But what Bi Yue didn't expect was that before Chu Yifeng left the stage, he actually used a humorous tone to signal everyone to look at her:
"Finally, I want to report to all the leaders, uncles, the Party, and the people that Comrade Xiaochu is already married. That person is my wife, Bi Yue."
…
What are you eating?
Fish balls made from large Yellow River carp, with only two small pieces of meat from the gill covers, are surprisingly a relatively cheap dish.
I don’t know when it started, but comforting Liu Yafang and taking care of the Bi family became Liang Yinqiu’s job, because Bi Yue would be called away by Chu Yifeng from time to time.
Liang Yinqiu was whispering to Liu Yafang at the moment: "There are a few dishes I haven't tried yet. I guess the chef will signal them later."
As soon as he finished speaking, the chef actually gestured. Because there is a dish called steamed puffer fish, which is a Yangtze River fish. This fish cannot be cooked directly because the ovaries of the fish itself are poisonous, so a professional must bleed it first.
In front of everyone, the chef tasted it first to prove that it was not poisonous, and then made a gesture of invitation.
Liu Yafang was about to speak, but Bi Tiegang kicked her lightly from below, and then kicked Goudan who was about to speak.
The guests at the same table joked:
"It's really eye-opening. The texture is more like jellyfish skin, but the meat is really tender."
What about venison, sea cucumber, dried scallops and abalone, steamed abalone with vermicelli and garlic paste, crab meatballs wrapped in jade balls...
There was also a Taiwanese chef cooking on the spot. He used Taiwanese emphasis while answering the leaders' questions as if he was chatting with you. In a short while, he could serve the dish: steamed egg with caviar and foie gras.
Not to mention the Tan family cuisine, anyone who knows the food will recognize it immediately.
Liu Yafang wielded a sterling silver knife and fork, taking a sip from her yellow porcelain teacup. She thought to herself: Her brother-in-law had clearly just eaten the egg fried rice she had made that morning. But now… she felt like she was dreaming.
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