Ordinary people may not think much of academics.
But Xilin University of Technology is after all a forr 985/211 institution, now a top-tier university. The students here, especially those in science and engineering, clearly understand what the title of academician represents. It can be said to be the highest honor in the Huaxia academic community.
There are many misunderstandings about academicians in society, mainly because after the developnt of the internet, many experts' statents seem baffling to the ordinary person.
But in reality, just like the silent majority, those academicians who work earnestly rarely speak out on the internet, and they indeed have made indelible contributions in their fields.
After being well-fed, people tend to focus on eye-catching things while ignoring the various conveniences life has brought them.
In just fifty years, satellites filled the skies where there were none before, more and more gigantic ships made by Huaxia sailed the seas, and the Beidou navigation system brought confidence to the precision guidance of Dongfeng delivery… These couldn't have just fallen from the sky.
Not to ntion, in a vast country of 1.4 billion people, after years of inflation, you can still find rice for less than two yuan per half kilogram in any city, maintaining the stable operation of society, which places extrely high demands on the design of policies and distribution systems.
People who have never managed anything have no idea how difficult this is.
Let's put it this way, in a small community of two or three buildings and a hundred or so households with three to five hundred people, you can get thousands of demands. And any urban policy developnt and implentation might affect the daily lives of tens of millions at the stroke of a pen, with any small oversight possibly being magnified indefinitely in this internet age.
To say that these people are all good-for-nothings… it's best just to say it rather than believe it.
A more likely scenario is that those who loudly claim they can do the sa, without any relevant experience, would probably beco useless and deaf if they were actually put in that position.
However, on the flip side, people tend to hold their own fields in awe and beco verbose when talking about others, as there's no cost to bragging. Yet those in business like to talk about being well acquainted rather than attempting unfamiliar things. Whenever they think about crossing fields, they proceed with extra caution.
So for Chen Yiwen, Zhang Zhou, and Gu Zhengliang, the title of academician really carries weight.
In fact, for the vast majority of students who have managed to attend key universities, having the fortune to attend a lecture by an academician, let alone choose a course taught by one, is probably the pinnacle experience of their lives.
Such an esteed figure, in Su Mucheng's words, beca just another individual Qiao Ze had to deal with, with a tone so natural, straightforward and unpretentious, that one would believe this is indeed Qiao Ze's everyday life.
This leaves one silently marveling at the formidable power of a top student.
In fact, even Qiao Ze thought Su's statent was an exaggeration, and in a rare comnt, he said: "Alright, let's serve the dishes and eat. We can chat after dinner."
...
It must be said that the cafeteria's service is excellent. No sooner had Qiao Ze and Su Mucheng arrived than the waiters began serving the food they had prepared in advance.
Delicious food can always quickly restore one's mood. Especially since they really ordered randomly from the nu that afternoon.
In a large square wooden platter was roasted lamb, or rather roasted lamb chops. The plating still resembled a whole lamb, but it had been neatly portioned.
Bite into it, and the outside is crispy while the inside is tender, sotis even juicy.
Zhang Zhou's eyes widened at his first taste, and he fell silent, indulging in the al.
The other two were much the sa.
It wasn't their first ti eating roasted lamb, but it was their first ti eating such an exquisite one.
Then there was the salmon, king prawns, and hairy crab ordered by Gu...
Plus the two dishes Su Mucheng ordered that were perfect with rice, scrambled eggs with green pepper, and stir-fried cowboy steak.
This was Qiao Ze's habit, as he did not like to spend too much ti on eating, so unless it was a special occasion, Qiao Ze didn't like to order dishes that were too troubleso to eat, such as fish, crab, animal spines, claws, and the like.
The best was to be able to eat everything on the plate, avoiding the ti spent picking through, fortunately, Qiao Ze was not picky about food, easy to please.
So as usual, Qiao Ze quietly ate two bowls of rice and then put down his chopsticks.
The three guys opposite were more or less rubbing their bellies...
The entire roasted lamb chop, Qiao Ze and Su Mucheng shared a leg of lamb, and the rest was devoured by the three of them.
Qiao Ze and Su Mucheng didn't really eat raw seafood; most of it ended up in the three lads' stomachs.
Given the generous portions in the cafeteria, thankfully they were all sturdy young n with fierce appetites, and hardly any of the food was left on the table.
"Qiao, no wonder you want to stay at Xilin. With this kind of treatnt, if anyone asks to leave, I'd fight them," Chen Yi said with a satisfied expression.
This was also his first ti dining in the newly renovated cafeteria, and he was shocked by the experience.
He had been to high-end restaurants, but they were never as delicious as the cafeteria's food. No wonder ordinary people are not allowed up here...
"Look at what you're saying, as if the cafeteria would move away with Qiao if he went sowhere else. Speaking of which, how much does a al like this cost? Tell so I can give up on it," Zhang Zhou asked curiously.
"I don't know. Anyway, I just left Qiao's al card here, and after we eat, the cafeteria takes care of the checkout. I have never asked about the prices, there are no nus here. If there's sothing special we want, we notify the chef in advance. If not, the chef prepares the als according to Qiao's preferences, and we just co and get the food," Su Mucheng said.
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