As soon as the news of Jushanlou’s confirmed opening date came out, it attracted countless eyes on Aquamarine Star. Today’s Jushanlou is completely different from before. The trend of spiritual food has not yet passed, and Zhou Jinnan has become the youngest and fastest master chef in history to pass the master chef assessment in public, which has once again added fuel to Jushanlou’s reputation. Everyone is curious about what kind of grand occasion Jushanlou will be after its official opening.

However, the strange thing is that unlike the previous trial operation of Jushanlou when Zhou Shudi sent invitations to the food and chef circles of Aquamarine, this time countless people stared at their personal terminals eagerly, but received no movement. After they confirmed with each other and their friends in the circle, they still couldn’t believe the only possibility.

 “Master, have you received the invitation letter for the opening of Jushanlou?” Seeing that the day after tomorrow was the day when Jushanlou would open, Ye Hefeng couldn’t wait for Jushanlou to send him an invitation letter, so he couldn’t help but run to ask Yuan Yuan, maybe it was just because his level was too low and he was not among the candidates Zhou Jinnan had designated for invitation? He didn’t receive an invitation letter, but Master, as a master chef, should have received one, right?

Yuan Yuan was also puzzled: “No, Hefeng, you didn’t receive one either?” This shouldn’t be.

“Jushanlou won’t really open without sending an invitation letter, right?”

Yuan Yuan used his authority as the president of the Gourmet Association to retrieve Zhou Shudi’s contact information, the person in charge of Jushanlou, and called him. After repeated confirmation, he was sure that it was really as rumored, Jushanlou didn’t even prepare to send out a single invitation letter for its official opening!

After Zhou Shudi received Yuan Yuan’s call, he was naturally helpless. However, with Zuo Danqiu’s fate still fresh in his mind, Zhou Jinnan repeatedly emphasized to him that no one was allowed to get a free meal at Jushanlou. If he really sent out invitations to every invited guest, the scene of all the celebrities in the food industry being blocked by Zhou Jinnan to collect money one by one would be too embarrassing. He’s afraid that Jushanlou’s reputation for being stingy would spread throughout the federation earlier than the reputation of its own spiritual food. Zhou Shudi quickly gave up this approach as soon as he thought about this scene.

If Zhou Shudi paid out of his own pocket to fill the money gap, this embarrassing situation could be avoided. However, the dishes served on the opening day were numerous and expensive. After Zhou Shudi calculated the huge expenses he would have to bear if he had to send out invitations, he decisively and wisely gave up this option again. All his savings were now invested in the initial investment of Jushanlou, and he could not afford this huge burden!

Choosing to send invitations only to some people is undoubtedly a way to offend people more easily. In this case, it is better not to send out any invitations from the beginning. Therefore, Zhou Shudi only increased the publicity for the opening without doing other work.

“In that case, I’ll go to Jushanlou with you the day after tomorrow.” Yuan Yuan rubbed his temples and then decided, “I also want to try Zhou Jinnan’s homemade wine! He actually submitted five new homemade wines at once!” As the president of the Gourmet Association, Yuan Yuan has the authority to check this kind of information.

“So many!” Ye Hefeng also looked forward to it, “I wonder what new dishes will be available when Jushanlou officially opens.” He has already made up for Zhou Jinnan’s live videos on Starnet, and he admires Zhou Jinnan’s cooking skills even more.

Zuo Danqiu didn’t expect that the important task assigned by the headquarters was to report on the opening of Jushanlou! Not only did she have to visit Jushanlou, a restaurant with a stingy chef, for the second time, but she was also kindly told by the editor-in-chief to write an article specifically for the opening of Jushanlou! She was clearly determined not to write an article for this restaurant!

The facts once again proved that oaths were established to be overthrown.

Zuo Danqiu followed her memory with mixed feelings and came to the officially opened Jushanlou early. The fully renovated restaurant was cleaner than the last time she came. She found a place with a great view, was not easy to attract attention and sat down. She silently set up her portable camera device and then looked around at the diners around her.

 Zuo Danqiu arrived early, and was almost the first customer to enter the Jushan Restaurant as soon as it officially opened. Even so, almost 70% of the people were sitting on the first floor hall. She didn’t go to the second floor, but she thought it should be not much worse than the first floor. This attendance rate surprised Zuo Danqiu but was not unexpected. She also saw many people fiddling with filming equipment like her. Several of them were reporters from other media she was familiar with, or Star Network food anchors living near Aquamarine Star. It seems that these people came to appreciate Jushanlou’s food and take advantage of the popularity.

The reception robot with a very attentive and considerate service attitude showed Zuo Danqiu the menu on its communication screen. A long list of dish names was followed by a staggering price, and each dish was accompanied by a corresponding picture. Among them, Zuo Danqiu naturally saw the dishes she ordered when she visited during the trial operation last time.

 Zuo Danqiu thought about the amount of public funds that the editor-in-chief had allocated to her for reimbursement, and calculated the affordability of her wallet. When she passed by her colleagues, she immediately came up with a plan and walked towards several colleagues and food anchors she was familiar with.

“Mengyao, long time no see.” Zuo Danqiu greeted a food anchor intimately.

Mengyao was staring at the menu on the communication screen of the reception robot. It made people drool just by looking at it, and fell into the most tangled moment of their life. She was a travel food anchor on the Star Network. When she heard about Jushanlou some time ago, she had the idea of ​​coming to Jushanlou. Unfortunately, Jushanlou had passed the trial operation period at that time. When she learned the date of the official opening of Jushanlou, she immediately booked a spaceship ticket to Aquamarine Star.

From just the dazzling menu, Mengyao knew that she had made the right choice this time. However, facing such a rich menu, she, who has always been decisive, could not help but suffer from choice phobia. She would definitely order the most famous signature dish, the steamed knife fish. The jade and agate double treasures looked good too. She had been drooling over the crystal crab roe soup dumplings for a long time… Every one of them looked delicious!

As an adult, Meng Yao certainly wanted to choose all of them, but firstly, she couldn’t finish them, and secondly, even though she was a popular anchor with a good income, she couldn’t help but feel pain when she saw Jushanlou’s prices. People in the Interstellar are very thrifty, and they never look down on obvious wasteful behavior. She was doing a food live broadcast at Jushanlou. If she ordered a lot of dishes, but only ate a little bit of each and wasted most of them, not to mention riding on the popularity and earning rewards, her own image would be greatly discounted first. She would not do a business that loses money.

Hearing someone calling her, Meng Yao subconsciously looked over and immediately showed a surprised smile: “Sister Qiu, you are here too?” Meng Yao and Zuo Danqiu had met several times at food events and had a good relationship with each other.

 “Jushanlou has been so popular recently so how could I miss it?” Zuo Danqiu selectively ignored the oath she had made, and said with a smile: “I came here under the editor-in-chief’s assignment, but it’s really hard to choose from Jushanlou’s menu, so I want to ask you if you have any idea of ​​sharing a table?” Zuo Danqiu suddenly realized that the reason why the food and chef circles of Aquamarine Star were discussing the question of “Why no one received an invitation to Jushanlou’s opening” was that Jushanlou didn’t want to invite people to eat for free? Look at her, a famous reporter, who had to pay for a meal at Jushanlou, and had to find someone to share a table in order to eat more…

It has to be said that Zuo Danqiu was telling the truth…

Mengyao’s eyes lit up: “Sharing a table?” What a good idea! She agreed without hesitation, “Should we find more people?”

Someone nearby heard Zuo Danqiu’s proposal to share a table and couldn’t help but agree: “Can I join in? I’m also a food anchor.”

Shared tables were easier to accept than Zuo Danqiu imagined. Soon, Zuo Danqiu and Mengyao formed a table for ten people. Zuo Danqiu asked everyone about the price they could accept. After several discussions, they decided to order first and share the price.

Because ten people were sharing the price, they could order extremely expensive dishes that some people could not accept before. Starting with Zuo Danqiu, the ten people browsed their menus and ordered dishes one by one.

 “I’ll order the braised rose pork knuckle, it looks delicious.”

“Steamed knife fish is the signature dish, so we must order it!”

“Braised goose should be a cold dish, so it can be served first.”

“Then I’ll order the honey crystal fire square…”

“I must order the crystal crab roe soup dumplings! I’ve wanted to eat this dish for a long time!”…

Ten people ordered nearly twenty dishes before they stopped with a sense of unsatisfaction: “Let’s order this much first, it should be enough.”

“If it’s not enough, we can just order more later.”

Zuo Danqiu and Mengyao’s practice of sharing a table with ten people inspired many people, so many people in the dining hall spontaneously learned to share a table with strangers. It would be better if there were familiar people, so they could save the effort of introducing themselves.

 Just when Zuo Danqiu’s table finished ordering their dishes, Yuan Yuan and Ye Hefeng arrived late. Soon after, many cooking masters that Zuo Danqiu was familiar with also followed Yuan Yuan and came uninvited. When they met each other, they couldn’t help but smile knowingly. Today was Jushanlou’s opening day, so it was not surprising to meet them here.

Zhou Shudi personally invited these chefs to the big private room on the second floor. There were a lot of customers so they were arranged together at one table. The chefs understood Zhou Shudi’s approach very well and had no objections. Seeing the booming business of Jushanlou today, there were indeed not many small rooms for them to separate.

After the chefs sat down, they quickly started chatting. They were all in the same circle. They saw each other every day and could always chat with each other. They talked about the culinary world and did not feel strange at all like complete strangers sharing a table in the lobby on the first floor.

After the table of people exchanged greetings, they all looked at Yuan Yuan at the same time. Yuan Yuan was the most famous and the most prestigious among the people at the table, so naturally he ordered the dishes first.

Yuan Yuan did not refuse and went straight to his goal this time: “One bottle each of Zhou Jinnan’s five kinds of privately brewed wine, and then a lotus glutinous rice.” He also ordered the staple food for everyone while he was at it.

 When ordering dishes, the chefs have to consider many more aspects than simple diners, but because of their familiarity, almost everyone has a clear goal. They order dishes faster than half of Zuo Danqiu’s acquaintances at the table. They ordered everything from cold dishes to hot dishes to soups, to desserts and staple foods. It is obvious that they are a group of people who know the specifications of a meal.

Zhou Jinnan, Min Ziqian, Shu Xiaotong and others were busy in the kitchen. Even Huo Xuan and Tao Bo were temporarily taken to the kitchen by Zhou Jinnan. In order to open today, they started preparing ingredients the day before yesterday. Shu Xiaotong and others followed Zhou Jinnan for a while and gradually could keep up with Zhou Jinnan’s speed. Although they were busy, they were orderly and there were no major problems.

The speed of serving dishes was faster than Yuan Yuan imagined. The service robot first served a cold braised goose platter. The goose heart, goose liver, goose intestines and other internal organs were cut and served together with the braised goose meat. Zhou Jinnan started making the brine with a secret recipe a month ago. It has been completely boiled into a black sauce in the past few days. No matter what ingredients are put into the brine, they can be taken out and cut when the time is up. It is a plate of excellent braised food.

The braised goose is completely cold, so the meat has become firm. The goose meat that has absorbed the essence of the brine is very chewy. Every bite is a mellow and ultimate enjoyment. The goose’s internal organs had a different flavor and the goose heart was soft and tender. After braising, it tastes a bit like tender tofu; the goose intestines are very tough and moderately spicy.  The best dish is the goose liver. After fully absorbing the brine, the slightly sandy texture of the goose liver and the freshness of the goose liver are just right. The aroma of the brine perfectly wipes out the fishy smell of the goose liver. It makes people feel unsatisfied. Before swallowing the piece in their mouth, the chopsticks in their hands automatically reached for the next piece of goose liver.

The next dish is also a cold dish, cold smoked blood duck. When the famous chefs and gourmets in Yuan Yuan took a quick look at the ingredients when the blood duck was served, they knew that Zhou Jinnan used the best blood duck from Ningyuan. The duck meat is cut into pieces, put into the pot and stir-fried with fresh duck blood, ginger, garlic, sesame, dried chili and other seasonings and spices until the duck meat completely turns into a uniform dark red color. Then the whole pot of duck meat and soup are put into another sealed and clean small pot, before the fruit wood is lit over a low fire to slowly smoke the thick smoke in the air to completely lock the taste. Finally let it cool and dry.  Compared with the heavy and colorful stewed goose, the style of cold smoked blood duck is more spicy. The smoked duck meat is full of umami, and the generous chili stimulates people’s taste buds, making people salivate.

After the cold dishes were served, the hot dishes came next. Someone at Yuan Yuan’s table also ordered the honey crystal fire square dish. The golden money ham is selected from the evenly fat and lean parts, and is cut into small square cubes separately. The fat of the pork is gradually forced out of the fire square during the steaming process, so the fat part becomes crystal clear, the lean meat is fragrant but not dry, the fat meat is tender but not greasy, and the fat and lean are just right. Honey is poured on the fire square, and the sweetness makes the already delicious ham taste fresher.

People who used to chat with each other from time to time had no time to talk because new dishes were served one after another. They ate without raising their heads. Every time the service robot came to serve the dishes, it would always take away an empty plate.

At first, Ye Hefeng could still think about Zhou Jinnan’s cooking method while eating, but he realized how much he was at a disadvantage compared to others. While he was eating one piece of the dish, others had already finished two or even three pieces! There was only so much meat on the plate. If Ye Hefeng ate one less piece, wouldn’t it be cheaper for others?

Then, two dishes, one soup and three main dishes were served, successfully alleviating the embarrassing situation of one plate being empty.

Luxian Bazhen Soup is made by stewing various wild delicacies and mushrooms with different aromas and flavors for a long time. The milky white soup was thick and still bubbling when the lid was opened. The freshness of different kinds of mushrooms was completely stewed into the soup. After a bowl of soup, it directly awakens the deepest desire of the stomach.

Drunken Immortal Duck and Roasted Suckling Pig are the final dishes ordered by Yuan Yuan’s table. Roast suckling pigs usually need to be booked in advance. Zhou Jinnan prepared one temporarily considering that today was the opening day of Jushanlou, and it was ordered by Yuan Yuan’s table.

The roast suckling pig was placed on a large tray about half a meter long, which immediately stole the limelight from other delicacies. The roast suckling pig that had just been served had just been taken off the grill, and when it was put down, one could even hear the crackling sound of the oil being roasted. The meat of the suckling pig was the most tender when it’s less than two months old. All the internal organs were removed, and the inside and outside were evenly smeared with spices and marinated before being directly grilled. Zhou Jinnan watched the fire to cook it. The skin brushed with honey was shiny brown-red. A large piece of meat was directly torn off from the whole roast suckling pig with the hand through the gloves to taste. The skin was crispy, the inside was tender, and it was crispy and delicious.

The Drunken Immortal Duck is another restored ancient recipe made with tea oil with extremely high nutritional value, and there are as many as dozens of various medicinal materials. Based on the traditional cooking method of Drunken Immortal Duck, Zhou Jinnan mixed several common health-preserving prescriptions and experimented with the proportions of various medicinal materials many times. After several improvements, he finally came up with this Drunken Immortal Duck. Therefore, although the Drunken Immortal Duck is not big in size, it is actually much more nutritious than roast suckling pig.

Although it is made of medicinal herbs, the finished Drunken Immortal Duck does not have the unique bitterness of medicinal herbs. Instead, it exudes a long-lasting fragrance from the moment it is served, which is not inferior to the suckling roast pig. Moreover, it smells good and tastes even better. The fact that it can be named after a Drunken Immortal is enough to show how delicious it is. A good Drunken Immortal Duck has crispy skin, tender meat, fragrant taste, and crispy bones. All of these are indispensable. Yuan Yuan couldn’t help but recall the evaluation of Drunken Immortal Duck in his memory, and compared it with the Drunken Immortal Duck he was eating in his mind. However, even if he was very picky, he had to admit that the Drunken Immortal Duck dish could get a full score.

He really didn’t know how Zhou Jinnan, this little guy, practiced his cooking skills. He’s really too much of a monster, Yuan Yuan thought. He swallowed the Drunken Immortal Duck meat in his mouth, took a sip of Quanlan wine, and then reacted. Oh, yes, Zhou Jinnan is not only good at cooking, but also has a unique style and variations of his own wine. Ye Hefeng is only a few years older than Zhou Jinnan. He is a level 6 chef at a young age. He is the most talented and the best among all Yuan Yuan’s apprentices. However, compared with Zhou Jinnan… forget it, the gap between the two is too much for Ye Hefeng.

Yuan Yuan tasted all five kinds of wine served by Jushanlou. His personal favorite is Quanlan wine. Zhou Jinnan’s naming style is extremely simple and crude. He just named it whatever the material is. As the name suggests, Quanlan wine can instantly remind people of the fragrant orchids that grow on cliffs in deep mountains and streams and are nourished by mountain springs. The fresh and elegant style like an out-of-this-world thing does not make people feel alienated and cold, but rather peaceful and long-lasting. After drinking a sip of wine, it felt like the soul is cleansed and transparent. After eating a lot of meat, having a glass of Quanlan wine is really a great pleasure in life. The best dining enjoyment is nothing more than this.

Yuan Yuan couldn’t help but take another sip of wine. He looked at his colleagues who were all busy eating. No one noticed the wine, and he secretly felt a sense of pleasure of monopolizing the wine.

However, it was impossible to monopolize it. After the two last dishes were served, the speed of serving the dishes slowed down as expected. After all, a roast suckling pig can consume a person’s energy and appetite. After eating a lot, it became natural to want to drink something, so some people began to shift their attention from the mess of cups and plates on the table to the wine that Yuan Yuan had ordered at the beginning.

When ordering dishes, Yuan Yuan’s prepared attitude was gradually remembered by everyone at this time. Looking at Yuan Yuan’s self-satisfied appearance, how could the people present not know that they missed a good thing. It was only because they were dazzled by the supreme food for a while that they forgot another important role. It was a sin.

There are few people who love food and don’t love wine. Although everyone has different tastes, the five different styles of private wine almost met the preferences of most people. People who like strong liquor naturally prefer Liesong Wine; people with a calm personality tend to have a special liking for Quanlan Wine and Junzhu Wine; people who prefer Shuangju Wine are mostly experienced people; even the most independent people are willing to look back on Hanmei Wine after tasting it. Therefore, Jushanlou’s private brews has received a lot of praise from all chefs. Many people know that the wine will be sold separately after seeing the packaging of these wines, so they made up their minds to ask Zhou Shudi to buy two bottles before leaving after the table was dispersed.

The wine bottles were customized by Zhou Shudi from the factory. The colors of different wine bottles are different. Quanlan Liquor is milky white, Junzhu Liquor is clear and light green, Shuangju Liquor uses a strong and flamboyant bright yellow, Hanmei Liquor is a gorgeous and elegant red, and Liesong Liquor is a deep and steady dark green. The translucent color of the bottle gradually changes from top to bottom, from translucent to completely transparent, revealing the clear wine inside. There is also an ancient “Shan” trademark printed in the center of the bottleneck, which is very easy to identify.

The familiar “Shan” logo made Yuan Yuan dig out a long-lost memory. When he thought of the name Jushanlou, Yuan Yuan was surprised with a hint of enlightenment. No wonder it was called Jushanlou. It turned out that someone still stayed in Jushanlou.

“It seems that the food world on the capital star will not be peaceful in the future…” Yuan Yuan sighed, and his thoughts were blown away by the new dishes that were served again. His remaining attention was focused on the tray of the service robot.

This time, the last staple food, lotus glutinous rice, and a dessert, and peach-crusted shrimp cake were served. Lotus glutinous rice is as red as rouge, and has a fragrant aroma. Each grain of rice is full and even, and it absorbs enough water to expand slightly but does not break. The rice is steamed in a steamer made of fresh bamboo, wrapped in fresh lotus leaves, and the lotus leaves must be replaced every time it is steamed. Even the fresh bamboo steamer cannot be used for a long time. It must be discarded and replaced with a new one after five times at most. This is precisely why this staple food is so expensive that it is priced higher than all the staple foods on the Jushanlou menu.

 However, the lotus glutinous rice is worth its price. The glutinous rice is a species that has long been extinct in ancient times and is only recorded in ancient books. Fortunately, many years ago, the Ministry of Agriculture of the Federal Supreme Academy of Sciences developed a new glutinous rice, which allowed it to be planted in small quantities. Until now, it has not been fully promoted. He doesn’t know where Jushanlou got these glutinous rice.

The peach crisp shrimp cake is made into the shape of a lifelike whole shrimp. The shrimp meat is minced into puree, the dried peach blossoms are crushed into powder and mixed with low-gluten flour. Then egg white and shrimp paste is added to the dough before it is continued to knead until the dough is soft and hard. The dough is folded repeatedly to obtain the crispy skin. The baked peach crisp shrimp cake has a pink dough covered with golden crispy skin. One bite is all it takes to taste the freshness of the shrimp paste and it is full of the fragrance of peach blossoms.

 The last empty plate was taken away by the service robot, and not even a drop of the five bottles of wine was left. Unknowingly, the people who had eaten too much sat in their respective seats and secretly rubbed their stomachs to digest. They expressed their thoughts one after another, and finally came to a unanimous conclusion – Jushanlou will be popular! 

This conclusion was almost reached at the same time at Zuo Danqiu’s table. They were not so extravagant as to order roast suckling pig and drunken Immortal duck, but the most important dish, the braised rose pork trotter, was also snatched away. To describe this dish in Mengyao’s words, it is the unknown infinite tenderness hidden in the heart of the rough man. Braised pork trotter should be a dish with thick oil and red sauce, but it is unexpectedly in tune with the romantic and passionate rose. The rose sauce neutralizes the original greasiness of the braised pork trotter and adds a touch of freshness. The trotter is stewed until soft and tender, and the cartilage and tendons are slightly sticky and melted together. The smooth texture of collagen made Mengyao and other girls love it.

Mengyao and several food anchors forgot that they were still live streaming after the dishes were served. Once they started eating, they even forgot the beauty in front of the camera. People who were curious about the opening of Jushanlou and those who doubted whether Zhou Jinnan’s cooking skills were really so popular were scattered in the live broadcast rooms of anchors who came to Jushanlou to do live broadcasts in the food area today. Unexpectedly, they saw only anchors who were busy eating and scheming to eat more meat.

They exited the live broadcast room and switched to another food anchor who was live streaming the opening of Jushanlou. It was the same scene and the same behavior…

[Is Jushanlou poisonous? Did they feed this group of food anchors drugged soup? This is the fifth anchor who only cares about eating and not live streaming! ]

[Even Mengyao, who always finds faults in eggs, doesn’t care to talk. It must be really delicious. ]

[Why do some people still doubt Zhou Jinnan’s cooking skills? ! Have you never turned on the holographic mode to try the simulated food?  】

【I only thank the anchors who all broadcasted the opening of Jushanlou today. They showed me all the angles and let me eat all the food I ordered in the dining hall. I ate more kinds of food than the anchors! 】

【Then I quit the Star Network and found myself even hungrier? 】

【…Don’t expose me QVQ. I’m going to drink nutrient solution. I must save money to eat at Jushanlou. 】

【I hope Jushanlou will open in our star region as soon as possible! Aquamarine Star is too far away from me! Or when will it start delivery service…】

【You guys are thinking about expansion for the boss just after the opening? 】

【For food! I can do it! 】

Zuo Danqiu knew that she had to write the report this time, and it would definitely be a report full of praise and exaggeration for Jushanlou. As long as she thought of the food she had just eaten, a series of praises would automatically pop up in her mind, and she couldn’t ignore it.

 “Zhou Jinnan, do you have any extra homemade liquor for sale? Any kind is fine,” the chefs who came downstairs after digesting their food asked Zhou Jinnan, who was out inspecting the situation, in a low voice, adding, “Price is not a problem.”

“Not yet. The restaurant itself does not have enough supply. If it is sold separately, I am afraid it will not even meet the needs of the restaurant’s normal business.” Zhou Jinnan said directly without much hesitation. This is not the first wave of people who come to ask about buying wine separately, nor is it the last wave. It’s just that the remaining quantity is indeed not enough. At present, even the wine used with meals has to be purchased in limited quantities. Moreover, Zhou Jinnan has agreed to Huo Xuan’s purchase request in advance, and the already small quantity is even more stretched.

As soon as the business hours for the day ended, he will prepare a few more large wine jars!

Some people still didn’t give up the opportunity: “When will the quantity be sufficient? Can I reserve a place first, and you will notify me immediately once there is stock?”

Zhou Jinnan was a little embarrassed: “I can’t be sure about this.”

“Why don’t you increase the production at one time?” Many people asked.

Who would have thought that such a high price could not satisfy your rush? Zhou Jinnan misjudged the sales situation and lost the opportunity to make a fortune. He was not happy at all. He thought that even rich people would hesitate when seeing this price. Unexpectedly, there are not many rich people in the interstellar. Many people don’t take the zeros behind the price seriously. They directly quote five or ten bottles. The generosity makes Zhou Jinnan amazed.

Reluctantly rejecting the purchase requests of these famous chefs, Zhou Jinnan said: “If there is a chance, we will definitely increase the production. Will you pay separately or together?”

Pay the bill? The chefs headed by Yuan Yuan felt a little awkward, but they thought that they were uninvited and now that Zhou Jinnan had asked them, they naturally felt embarrassed to say anything. However, after seeing the total bill, they asked at the same time: “Jushanlou is newly opened today. Don’t you plan to launch some discounts to attract customers?” The most important thing they didn’t say, but they all knew it. Can the amount be discounted this time?

“No, our restaurant is small, and the flow of people today almost overwhelmed the kitchen. There is no need to attract more diners.” When the issue of discounts was mentioned, the alarm bells in Zhou Jinnan’s mind rang immediately, and he repeated the amount of the bill, “Are you paying together or separately?”

“Don’t I even have the opportunity to get a discount?” Yuan Yuan asked. His title as the president of the Gourmet Association branch should be of some use, right?

Zhou Jinnan shook his head firmly.

 The people who first experienced Zhou Jinnan’s uncompromising attitude on money issues only thought that Zhou Jinnan was a rather rigid person, and never considered the possibility that Zhou Jinnan was actually stingy. But no matter what, Zhou Jinnan’s reputation as a stingy person still left a vague image in front of this group of colleagues, and it will become clearer and more solid in the future…

Seeing that Lian Yuan Yuan, the most important figure in the food industry of Aquamarine Star, paid the bill obediently under Zhou Jinnan’s gaze, Zuo Danqiu felt secretly happy that she was not the only one who was forced to pay the bill by Zhou Jinnan, the stingy weirdo, and she also felt a sense of sympathy with the big boss.

Hearing the stingy chef who impressed her talking about words like “wine” with others, Zuo Danqiu curiously thought of the five kinds of wine on the menu. When they shared the table, the aroma of the bottle of Junzhu wine that the ten of them hesitated to order together seemed to linger on her tongue. Zuo Danqiu was very curious about the other four kinds of privately brewed wines, but the people who shared the table were more shrewd than each other. After tasting Junzhu wine, those who were well-off declared that they would pay for the wine they bought separately, which would not be included in the expenses of the shared table, and of course they would not share it with everyone.

Seeing the rich man carefully avoiding the eager eyes of others and putting it away to take it back, Zuo Danqiu hesitated even more, but the temptation of fine wine had been seducing her in her mind. Zuo Danqiu gritted her teeth and waved to ask the service robot to add another bottle of Hanmei wine, and before others hesitated and decided, she used up the last quota for buying wine for this table.

Forget it, even if the cost of overspending for these three months is worth it. At most she will have to live a little more frugally in the next few months. A bottle of wine can last more than a month if she drinks it sparingly. It works! She asked the diners at the next table who ordered different varieties, and Hanmei wine should be very suitable for her taste.

 Mengyao had just made up her mind to grab the last drink quota at the table, but when she came to her senses, she found that Zuo Danqiu had an extra bottle of Hanmei wine in her hand. She shook Zuo Danqiu’s shoulder unwillingly and wailed, “Ahhhhhhhh!!! Why did you buy it before me!!! I want to buy it too!!! Sister Qiu, you are so mean, you must compensate me!”

“Stop shaking, you are almost shaking me apart.” Zuo Danqiu pretended to beg for mercy, “Okay, okay, I will compensate you, what compensation do you want?”

Mengyao rolled her eyes and pointed at the menu with her slender finger: “Then Sister Qiu, can you treat me to a serving of rouge walnut milk?” She knew her limits and ordered a relatively affordable dessert that she had never eaten before, “I can give you half.”

“You can still eat?” Zuo Danqiu couldn’t help but look at Mengyao’s bulging belly and asked suspiciously.

 Mengyao said confidently: “Desserts don’t take up much space in my stomach. I’ll sit here and digest and definitely be able to eat it when it’s served.” Mengyao’s theory perfectly proved that women have two stomachs.

“Okay…” Zuo Danqiu put the Hanmei wine away and agreed to Mengyao’s request.

Rouge walnut milk is a semi-fluid dessert. The nut milk is made by grinding and boiling soybeans and is mixed with sweet walnut kernels ground into powder. It is served in a small glass cup and shakes tremblingly. A large spoonful of rouge honey is poured on the top of the nut milk and seeps down. Then a handful of burnt white sesame seeds are sprinkled on it. The delicate nut milk mixed with the aroma of walnuts makes Mengyao satisfied and can’t stop eating. Share it with Zuo Danqiu? Did she say this? Such a small cup is not enough for one person!

After seeing off the last wave of customers, the sky has completely darkened. In the kitchen, which had been busy all day, everyone finally had a chance to take a break because they finally closed today.

“I’m so tired.” Shu Xiaotong slumped against the long counter, his expression revealing the lack of spirit after exhaustion, “I’ve never been as tired as today.”

Liang Yongning nodded in agreement, echoing Shu Xiaotong’s sigh: “Today’s customer flow must be huge. I feel like I don’t have the strength to raise my hands any higher now.”

Min Ziqian also collapsed into a puddle of water: “Our kitchen has never been so busy before. Zhou Jinnan, can you be merciful and hire a few more people? If we are still as busy as today and don’t even have time to drink a sip of water, we will die young!”

Song Hongwen is the oldest of the chefs recruited. He is usually mature and taciturn. This time he couldn’t help but nod his head: “That’s right, I didn’t expect so many people to come on the first day.” He is responsible for the white case(doughs). Even though he has been dealing with flour for so many years, he has never been kneading dough all the time. Now that he has stopped to rest, it feels like that there is still dough in front of him waving at him.

 “Boss, please hire more people,” Liu Tang looked at Zhou Shudi pitifully, relying on her advantage as a girl to beg confidently, “Look, we are so busy that we can’t handle it. Even Mr. Huo and Brother Tao have been drafted by Chef Zhou to wash vegetables.”

“Don’t mention washing vegetables to me!” After washing vegetables for a day, Huo Xuan’s face almost turned green. If it weren’t for the fact that today was Jushanlou’s opening day, he wouldn’t have endured it until now. A day’s worth of dishes, almost all the ingredients that needed to be washed manually went through his and Tao Bo’s hands. Now thinking back, Huo Xuan never thought that he had actually spent a day being exploited by Zhou Jinnan.

 Zhou Shudi frowned and nodded: “We need to continue to recruit people. Jinnan, do you see if there are any processes that can be replaced by machines?”

“No, I have simplified everything that can be simplified to the extreme.” Everyone else was exhausted, but Zhou Jinnan, who was responsible for all the dishes and controlled most of the dishes, was more tired than others. He twisted his sore wrist and said, “Dad, continue to recruit people.” It was a mistake. He subconsciously used this body as the previous one. Now he was really tired and sore all over.

“Hey, why don’t I see Wu Yan?”

“Wu Yan went out to get some fresh air and get rid of the smell. He cut spices and peppers all day and is smelly all over.” Shu Xiaotong said this and sneezed as if he could still smell the smell on Wu Yan.

 At the same time, Huo Qingyi and Chen Wenyan, who were observing the situation at all times, were guarding Qin Kai. His tightly closed thick eyelashes trembled twice, and he suddenly opened his eyes and sat up from the bed, with a strange look flashing in his eyes. He looked around vigilantly, and when Huo Qingyi exclaimed that Qin Kai suddenly woke up, he covered his still aching head with his right hand, as if he was recalling something, and then lay back on the bed.