Hidden Eater

He is a proud man with two master's degrees, but he has been cutting onions in the enemy's kitchen for three years. In 1996, on the eve of Hong Kong's return to China. Wang Yin, who has a Harvard MBA and a Cambridge master's degree in food science, received a call from his uncle: "Azhou said he would help Daxuan go public..." There was a muffled sound on the other end of the phone. By the time he rushed back to Hong Kong, his uncle had suffered a "cerebral hemorrhage" and was in coma. The Happy Restaurant Group was annexed by Stephen Chow. The main store in Wan Chai, the branch in Tsim Sha Tsui, and the Temple Street site—their uncle's lifelong efforts, all changed their signboards overnight. Stephen Chow offered him the position of vice president. Wang Yin said: "I want to go to the kitchen to chop vegetables." During his three years in the back kitchen of Dynasty Group, he turned over a chopping board with "Da Kuai" engraved on the back, dug out an old photo that said "account at Uncle Ho", and found out the complete chain of evidence that Stephen Zhou used the society to launder money and annex Da Kuai. But he didn't draw his sword immediately. He set up a beef offal stall in Temple Street. Next door is A Qiang, the leader of a society that collects protection fees, and opposite is Lin Yuehua, a former financial reporter. One bowl of offal, three bowls of porridge, twenty years. From the Asian financial crisis in 1997 to the financial tsunami in 2008, from free lunches during SARS to the mainland passenger flow brought by "individual tours" - he has been waiting for twenty-two years. In the past 22 years, he has learned to use policy loopholes to put legal shackles on real estate, use usance letters of credit to fight against bank loan extortion, and use a bowl of free lunch to reverse public opinion in Hong Kong.