The chosen boss of the end times, just wants to lie down

But after seeing the crispy roast suckling pig and so many amazing dishes, I was not very interested in this dish. Besides, I had already filled my stomach, so of course I had to drink some wine.

Qin Wei was a person who didn't like to talk loudly at the table.

But the atmosphere was so heated and Chen Ye had just introduced her most capable assistants to him, so drinking some wine was a must.

Chen Ye toasted Qin Wei and Xu He, and Qin Wei toasted back.

Boss Zheng also came to join in the fun as if he was afraid of being ignored.

Chen Ye was afraid that on his first day in S City, everyone from white-haired old men to toddlers, and even dogs would know his image as a shrew when he was drunk, so he only let him drink a symbolic amount.

Of course, she can't drink much either.

Everyone looked at their boss, who was in charge of the city's food rations, and toasted Qin Wei. Even Mo Jinxiong and Sun Zeshi, who came later, understood how important Qin Wei was in her heart, and they also wanted to toast Qin Wei.

There aren't many rules for drinking at dinner parties in the South, except for officials like McKenzie. I don't know who invented these rules, but when drinking, except for the host, everyone else has to make a circle.

No matter if the other person is a junior clerk who is a few ranks lower than you, or even a driver, as long as he can sit down to eat, you have to toast him when it is your turn.

He has many bad habits. When toasting, he must stand on the right side of the person.

Chen Ye remembered that once, her father took her and Chen Jinguang to a dinner party, where all the people present were officials. She was a girl who had just come of age, but she was forced by a group of people to dance in circles, even for drinks.

So I really hate this kind of dinner party.

Chen Ye saw Qin Wei's slightly frowned brows and said, "Let's toast to Boss Qin and Boss Zheng together. Welcome them back!"

Everyone stood up and raised their glasses.

Only Du Yue had a sullen face and was still sitting on the chair.

This sudden scene made everyone look towards her.

Chen Ye and Qin Wei looked at each other and smiled to smooth things over, "Welcome Miss Du as well."

Zheng Ming's eyes changed color, and he looked at Du Yue coldly, "If you can't stand up, ask someone to carry you back. If you continue to act like a spoiled brat, you will have to go back to the capital by yourself immediately."

Du Yue suppressed her displeasure and deliberately made some noise when she put down her chopsticks to express her dissatisfaction. She stood up reluctantly.

When I reached out to pick up the cup, I accidentally touched it.

Lian Yi was quick to hold the cup and prevent the red wine from spilling onto Du Yue. However, in the panic, he bumped into Du Yue's hand that was also trying to hold the cup.

Du Yue grabbed the tissue and squinted at him while wiping it. She snorted and said, "What are you doing? Just hold the cup if you want to. Why are you touching me?"

Lian Yi put the cup back in place, moved slightly towards Mai Zihao, then looked at her and said, "I'm sorry, I didn't mean to."

Everyone saw it clearly, and for a moment, their dislike for Du Yue became more obvious. But seeing that Chen Ye didn't say anything and still had a smile on his face, for a moment, they just endured it.

Zheng Ming wanted to explode on the spot.

Chen Ye held him down and gave Lian Yi a comforting look.

This little episode passed quickly. Fortunately, Du Yue did not continue to cause trouble.

Qin Wei smiled and said in a gentle voice: "Let's have a drink today, don't let Master Wu down. Qin would like to thank you all for your sincerity. S City is lucky to have you. Thank you Miss Chen for your care. It is really an honor. Cheers to everyone!"

Sun Zeshi sipped his wine and said with a smile, "Boss Qin is really good at talking. We are afraid to do anything rash! I wanted to take this opportunity to drink more of this good wine."

Qin Wei smiled and responded: "Too much alcohol is harmful to the body. A lot of work in S City still relies on you. Let's just drink as appropriate. There will be opportunities in the future!"

During the meal, we had the Butter Pepper Jumbo Tiger Prawns that were full of meat when you took a bite, the Salty, Crispy and Crispy Golden Sand Rocket Squid, the Grilled Wagyu Beef that was full of milky flavor and melted in your mouth, and the Sweet and Sour Pork with a crispy coating and covered in sweet and sour sauce.

These ingredients are not uncommon in S City. But after being carefully cooked by Wu Hongquan, the taste is indescribably delicious.

Even Qin Wei's team of chefs probably don't know some of the techniques.

At this time, the dining cart came over again.

Wu Hongquan said with a smile, "Miss, we will serve a few special dishes later."

Qin Wei smiled even more happily when he heard this. "Cantonese dishes are most particular about meaning. Today is a rare day of happiness, so let's take a look at what they have."

There are three courses on the dining car.

Cut the wax gourd into thick slices, hollow out the middle, fill it with a whole steamed scallop, top it with a layer of hair moss, then top it with fried garlic, and finally sprinkle with some scallop shreds.

Use the soup from steaming scallops, add salt to make a sauce and pour it on top.

The wax gourd is emerald green, the scallops are bright yellow, and the hair algae and garlic are distinctly black and white.

The color combination alone is very pleasing to the eye, not to mention it has a nice name: Fa Cai (vegetable) Sun (garlic) Zi Yu Huan Yao Zhu Fu.

The next dish is stir-fried scallops with osmanthus, crab meat and silver sprouts.

When you hear this name that is full of literary flavor, you will know that the old chefs really racked their brains to make this dish.

First, stir-fry the egg liquid over high heat until it is cooked and dry, then stir-fry until it becomes like fine osmanthus flowers. Then take a portion of bean sprouts with the heads and tails removed and stir-fry over high heat. Finally, add the egg powder that looks like osmanthus flowers, crab meat, and shredded scallops, season and stir-fry evenly. Sprinkle a little chopped green onion on top when serving.

When the dish is served, tilt the plate and there should not be a drop of soup at the bottom to qualify.

Bean sprouts are grown in water and store a lot of water, so this is a dish that tests the chef's skills.

The last dish is the Fulu Hundred-Child Duck.

Clean the duck, remove the bones and marinate. After sautéing the spices, add chestnuts, lotus seeds, lilies and salted egg yolks and stir-fry until fragrant, then stuff them into the duck's belly.

Color it with the special sauce used to marinate the barbecued pork and deep-fry it in a hot oil pan until the skin is colored and emits a burnt aroma, then steam it in the steamer for two and a half hours.

The duck's wings and neck were intertwined, and there was no suture on its body. It turned out that the filling was opened at the neck, and the wings and neck were intertwined to form a seal.

This dish evolved from Eight Treasure Duck.

It is worthy of the research of the Cantonese chef who said "Ever-eating, ever-new". The saying "never tire of fine food, never tire of delicate minced meat" refers to this kind of people.

Qin Wei turned around and smiled softly to Xu He, "This chef is interesting. He has cooked everything he wants in life, such as getting rich and having many children and grandchildren."

Xu He raised her hand and lightly covered her lips, and said with a half chuckle: "You only have one son, and no grandson yet." As she said that, she glanced at Qin Cheng with disdain.