Braised pork belly, braised fish fillets, four-happiness roasted bran gluten, bok choy with shiitake mushrooms, and a ham and fresh mushroom soup.
When Yan Feifan saw the dishes brought out personally by the chef, he thought to himself, 'So this rare invitation from Mrs. Meng really is just for a simple meal.'
These four dishes and one soup were all rather common, home-style fare.
With the explosive growth of his income, Yan Feifan's standard of living had also taken a quantum leap.
The dinners Du Qiu prepared at home these days were of a much higher caliber than the four dishes and one soup before him now.
Of course, Yan Feifan could still stomach the work lunches from Staff Cafeteria No. 1, which were stir-fried in a massive wok.
He hadn't become so particular that he would only eat gourmet food.
Yan Feifan ate a little of each dish, then heard Mrs. Meng ask, "Mr. Yan, how are the preparations for the puncture technique observation seminar?"
"They're more or less ready."
