Chapter 1764: Chapter 1621: Frog in the Well
The hotel’s buffet indeed covers a wide range, with the three young n carrying trays and picking and choosing, keeping Lun Chuan’s advice to "take a little bit first to try" in mind, as the first mouthful of custard bun went in.
Qiaoqiao silently put on a sullen face.
Chen Chi, who didn’t eat La Song’s family’s ingredients every day, looked at him:
"I didn’t take this, you don’t eat it, I want to eat it."
Thus, the custard bun was handed over to him.
Yang Zhengxi was already beginning to adapt to his sumr camp, holding a particularly strong belief as he tried the pan-fried bun—
Hmm, the hotel’s dining does have standards.
But, it’s hard to go from luxury to simplicity!
He donned a mask of pain and silently ate it.
At the sa ti, he was silently composing the post for his WeChat Monts:
"After eating hotel pan-fried buns, you’re no longer Xiaoyang from Qiaoqiao Farm. The farm’s delicacies can’t be touched even a bit anymore. If you do touch them, those delights will haunt you in dreams more and more, unbearably..."
Aha! That’s my Xiaoyang!
So artistic!
Thinking this way, after snapping two more photos of the buns in front of him, they didn’t seem so hard to swallow.
But after trying these, the trio had little expectation for the buffet’s varied offerings and abandoned it after a couple of rounds.
Better to wait for the hotel to bring breakfast later.
Plain porridge with pickles, along with tea eggs, sticky rice dumplings, and stead buns, should be enough to fill up.
It’s just that these foods can’t be taken to the amusent park today, given the hot weather—the heat is enough to spoil the rice balls in half a day’s ti.
So Lun Chuan consoled them: "Just treat it as tasting the amusent park’s special staple food."
Yang Zhengxi looked at Qiaoqiao: "It’s good that you’re not going to college, otherwise you’d have to eat canteen food every day..."
Evidently, he already learned from the internet about the standard of college canteens, so he pre-emptively donned a mask of suffering: "You’ll drop out, have suspension, definitely!"
Qiaoqiao felt rather smug: "Teacher Xin said that although my knowledge reserve isn’t as good as a college student’s, my practical ability and self-discipline are already stronger than theirs."
"I heard college graduates can’t run 800 ters. I can run, you know!"
While the three had a cheerful conversation, Lun Chuan looked at Song Tan, who was bustling and furtive in one corner of the balcony, and really wanted to say, why not take out the bouquet and put it in a vase!
He already guessed that Song Tan had clipped a bouquet from ho and brought it over.
Yet...
It’s rare for his girlfriend to take his birthday so seriously; he should play along.
...
Song Tan, after much effort, managed to hide the bloom-ready potted rose behind the curtains.
The color of the blue petals is extrely light, yet unusually distinct.
The blue in roses is usually associated with purple, but this pot she’s ticulously nurtured, if placed in the horticulture world, would probably cause quite a stir—
because this blue resembles both Blue Snowflake and Sky Blue Pointed Wood.
Delicate yet vibrant.
This is a blue in roses never seen before, yet so breathtakingly blue, compounded by layers of Spiritual Energy, with continuous experintation, trimming...
Song Tan vaguely recalls being this industrious last ti while cultivating rice in the Cultivation World!
She looked down at the bloom-ready rose again, appreciating her own effort.
As for the subtle, lingering gaze felt from behind... ahh! It’s not important!
As long as Lun Chuan doesn’t rush over to pull open the curtains, the secret is well kept.
While they were eagerly anticipating breakfast in the room, in the hotel’s back kitchen, a few young chefs were gathered around a bubbling little clay pot, their movents with the spoon inside gentle and soft.
Everyone held their breath, fearing the porridge might boil over with too much airflow.
Soone was also making a phone call on the side: "Master! Master, hurry over! Once the porridge is done, we’re going to deliver it..."
Being a buffet, naturally, there’s no need for the head chef to make it personally; it’s all made in big batches by other chefs.
So whether it was the head chef or the skilled chefs with ranks, they were still sleeping soundly at ho.
Suddenly hearing the commotion and noise from their apprentices, all over a bowl of porridge, seed rather aimless.
But...
The apprentice emphasized: "This porridge is really different! This rice is particularly different!"
Working here, the apprentices have seen good things; since it’s emphasized heavily, the chefs grumbled but eventually hurried over.
Beicheng’s morning was terribly congested; by the ti they arrived, the breakfasts had already been delivered, and the apprentice led them to an unwashed clay pot, then pointed to the remaining grains on top:
"Master, do you sll it?"
Masters: ...
Being chefs, what can’t they taste in the kitchen?
At this mont, everyone lifted the clay pot, took a good sniff, then used a spoon to gently scrape off so grains to taste. Imdiately their eyes lit up!
"You said on the phone that these ingredients were brought by the clients themselves?"
Yes!
The apprentice nodded: "The room manager brought it over, saying people staying in a 3600 suite have their own rice, flour, eggs, buns, sticky rice dumplings..."
The contrast was so peculiar that everyone had a good laugh—
"The Eccentricities of the Wealthy"
They now realized that wasn’t a wealthy eccentricity, but rather a frog in the well.
The apprentice, feeling puzzled, said: "Such good ingredients, even our hotel has star ratings, how co we’ve never co across them before? Does it take Michelin-like levels?"
Joking aside, it’s not like they haven’t tried Michelin!
The chef wasn’t pleased: "These are definitely exclusive ingredients—call the manager and ask if it’s convenient. Should I et the clients personally?"
Having a brief conversation with the guests doesn’t seem too excessive, right?
The room manager was nearly swept off her feet by the aroma while fetching the dishes, and she too couldn’t forget the ingredients.
Had the chef not spoken up, she’d still advocate for this matter.
So she promptly replied:
"They happen to need a birthday cake made in the evening, with ingredients they provided, and anything else lacking we’ll use from our hotel."
"I’ll inquire about their schedule today; if there’s leisure, it’d be best to et before making the cake for a chat."
So the cake can better fit their wishes!
The group eagerly awaited her response; however, after ten minutes, the room manager sighed heavily:
"The guests said they plan to spend the day at the amusent park, depending on when the kids are willing to return. As for the cake, she certainly hasn’t thought as thoroughly or creatively as the chef does; she wants the chef to freely create it..."
The entire kitchen sighed collectively.
Yet the chef regained energy: "To make a top-notch cake, you must know every food’s characteristics. Tasting these ingredients beforehand should be reasonable, right?"
He urged the room manager: "Quick! Communicate with the clients!"
Room manager: ...
She warned: "Communicating is fine, but you shouldn’t sneak a taste!"
Emphasizing again: "We have surveillance!"
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