There is a restaurant in Mong Kok that has been open for more than 30 years. It is packed with guests and praised by diners;
However, there is also a crisis hidden in the prosperity. The boss is old and has no successor, and the apprentice starts a new business to grab customers at a low price.
The diners secretly regretted that this restaurant might not be open for a few more years.
One day, the boss brought his granddaughter from the mainland and decided to let her run the restaurant.
That granddaughter is said to be a shepherdess who grew up in the northwest Gobi Desert.
The diners sighed secretly, thinking that this restaurant might not be able to stay open for a few more days.
*
Yue Ning, a Cantonese chef who is famous for his seafood cooking and is picky about his ingredients as well as his diners, is still sought after by gourmets. He was reborn in the 1960s when food was scarce and grew up in the northwest far away from the sea.
I have never seen groupers, abalone, sea cucumbers, or bird's nests. The cattle and sheep are owned by the state and can only be fed but not eaten.
Seeing the reform and opening up, Yue Ning thought about opening a small restaurant in the city. She vowed never to pick out ingredients or diners again.
One day, an old man who claimed to be her grandfather found her and told her that he owned a Cantonese restaurant in Xiangjiang...
First edition copy 2024.1.18
Purpose: Get rich through hard work
