Those who have spent a long ti on the ranch all know that, in fact, Yan Fei doesn’t demand much on a regular basis. If they can’t even et this small request, they might as well go survive in the wilderness.
When Chen He ca in with a reporter, a photographer, and two assistants, he saw that Xu Xiaoyan had probably finished eating and was sitting beside Yan Fei, chatting. Yan Fei, anwhile, was having a feast—which he considered a few small dishes. But for others, two people having a al with a table full of dishes, including fish, at, and vegetables, along with a fruit platter that’s exceptionally rare for this season, surely t the standard of a feast.
The key was that the fruit platter included peaches, which left Chen He a bit dumbfounded: "Where did you get these things from?"
Yan Fei grinned at him: "If you have money, are you afraid of not being able to buy things?"
Envy flashed in Chen He’s eyes like a thousand knives and ten thousand jealousies pierced through the nouveau riche Boss Yan, muttering sourly, "Is having money really that great?"
"Yes, it is!" Yan Fei nodded. "Do you have any doubts about that?"
Chen He thought for a long ti, then shook his head: "No more!"
In fact, his family’s financial condition in the Provincial City could make quite a few people envious. But it’s all due to his family, and regardless of their circumstances, they couldn’t be as ’luxurious’ as Yan Fei— even if they could hire a nanny, they couldn’t guarantee eating als at this standard regularly!
Only then did Yan Fei cheerfully offer, "Why don’t you all try my cooking? I am a professional, after all."
As Xu Xiaoyan had eaten already, he didn’t mind sharing the leftover dishes—especially with company, he would feel embarrassed to finish a whole table of dishes by himself.
"I’ve just eaten..." Chen He responded instinctively but regretted it imdiately. "But I’ll have a taste. It’s not like the two of you can finish all that. I’ll see how your cooking is?"
He then turned the tables and asked the others with him, "You guys want to try too?"
While he and Yan Fei were old friends, the others didn’t dare and quickly shook their heads.
Picking up the chopsticks, he savored a bite and exclaid, "Not bad, not bad! Good color, aroma, and taste. What at is this?"
"Oh, that’s bullfrog," Yan Fei, familiar with these questions, gave a smooth answer, almost believing his own lies, not fearing any inquiries.
Being a lover of at, Chen He went for another piece of fish, continuing to ask, "And this is?"
"Sturgeon," Yan Fei replied without a change in expression.
There are many types of sturgeon, but Chen He was too embarrassed to continue questioning. Despite eating at many restaurants, he seldom found ones that tasted as good and had such a texture.
"What about this?"
"Beef tendon!"
"And this..."
"Just wild vegetables, they have different nas everywhere. You wouldn’t know even if I told you, call them whatever you like."
...
The reporter and caraman nearby were a bit dumbfounded, racking their brains on how to write the article.
Nowadays, the mainstream interview articles aim to highlight simplicity—for instance, even if so CEO has imnse wealth, he lives modestly in a seventy or eighty square ter apartnt, usually having simple ho-cooked als like green vegetables and radishes.
Similar to Yan Fei, he’s been featured in newspapers many tis, and people tend to inadvertently overlook certain things. No one ntions that he lives in a villa with ancient architectural style, originally buying the land as a backyard—these days, promoting a lavish lifestyle isn’t in vogue.
Now, these journalists sat inside, looking at Boss Yan’s dining table, suddenly feeling stumped on how to write it up.
Even if they overlook the rcedes-Benz outside, the few large German Shepherds, the obviously rare trees in the yard, and the house with its facilities... but this table of dishes, most hotels probably wouldn’t even co close.
Bullfrog and sturgeon are newly erging farming projects, and that’s only in places with suitable climates. The other dishes he ntioned, even a fool could tell that claims like beef tendon are bogus, including the so-called wild vegetables which are really uncommon, aren’t they?
Hmm, there are two soups here, one with at and one vegetarian.
Chen He tasted them; the vegetarian one, he could tell, had so mushrooms. Apart from enoki mushrooms, he couldn’t identify the others. As for the at one, anyway, the flavor was outstanding. Even though he’d already eaten earlier, after having so of the leftovers and half a bowl of soup, he ended up full to the brim and had to sit clutching his stomach.
Yet, he couldn’t quite figure out what it was he had eaten.
By the ti the interview started, the reporter had made up their mind not to ask questions they shouldn’t, to avoid being in a quandary.
When asked about the creation process, Yan Fei ntioned that while attending a friend’s wedding, he ca across this news and had the idea to write a novel that very night, beginning the writing imdiately—causing the reporter to imdiately draft in their mind how the young writer Yan Fei, due to insufficient free ti, even spent countless nights creating this novel.
Yan Fei ntioned he revised a certain scene, which promptly translated in the reporter’s imaginary draft to Yan the writer revisiting the manuscript three tis to create a satisfactory novel.
In the end, the simple interview only took a little over ten minutes, because they had conducted interviews when the novel first gained popularity. The highlight was how this book got noticed by a major director and subsequently adapted to the big screen.
Of course, Yan Fei gave a simple account, saying he and Will contacted a publisher in Arica. After the novel was sold, the director got in touch with Will, and so on. However, the reporter imdiately allowed their imagination to run wild, suggesting how this director learned about the novel by chance, bought a copy out of admiration, realized its excellence, and foresaw its trendous box office success in Arica as a film...
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