Siheyuan: Pushing Huairu, the Prime Minister admits defeat

Similarly, if we respect each other, if you look at me nicely and I look at you nicely, we can still live in harmony and smile happily, and there will be no problem.

But if you don't know how to appreciate it and try to trip me up in secret, I have a strong backer behind me, and my father-in-law is not a pushover either.

Li Weijun had learned the art of using a tiger's skin as a banner very vividly, and directly exposed Mr. Jiang's background to prevent Luo Kong from having any bad thoughts.

As the saying goes, respect the clothes first and then respect the person. If you want to make your way in this big melting pot of human relationships, you must make your mark in advance. If you have someone to back you up, others will naturally not dare to look down on you or neglect you.

But if it is just a small pawn crossing the river, unknown, it is normal to look down on him.

As expected, when Luo Kong saw Li Weijun mentioning Old Man Jiang, his attitude became obviously much more respectful. He humbly stepped forward and spoke seriously.

"Grandpa Jiang is my old battalion commander. If it weren't for Grandpa Jiang's care, I wouldn't be where I am today. Since Brother Li is Grandpa's son-in-law, he is also indirectly my benefactor. I'm not the kind of person who doesn't repay a favor. Let's be frank. If there are any problems in Luosha, just call me and I will make sure they are solved without any problems."

Only those who have been abroad know the value of this sentence. In his previous life, Li Weijun once went out to visit the Arc de Triomphe left by Caesar. Unexpectedly, his bag was snatched away by a pickpocket.

The money inside is not a big deal, the key is that the identity document cannot be lost.

After contacting local security personnel to no avail, I thought of asking the embassy for help, but...

As you can imagine, if you go to the embassy in person, you will know exactly what is going on.

At first, Li Weijun didn’t understand what was the point of having a decoration that didn’t solve practical problems.

Now it seems that they are not unwilling to solve the problem, but they just don’t solve the problems of ordinary people like you.

Luo Kong was seen with a figure as tall as a mountain, sitting on a chair with a huge horse and a golden sword. He looked bold and graceful, like a general who had been on the battlefield for a long time.

He waved his hand casually and began to call out to the busy waiters in the restaurant: "Quick! Bring me all the dishes!"

After a while, exquisite dishes were brought to the table by the waiters one after another.

The first thing that catches your eye is the slices of ham with attractive color and fragrant aroma, neatly arranged on an exquisite porcelain plate, with some dipping sauces next to them.

Next came a plate of golden and crispy fried mushrooms, served with potato chips, French fries and the like. Each mushroom was fried to perfection, crispy on the outside and tender on the inside, making people salivate.

Behind the fried mushrooms, there is a box of caviar with a rich salty and fragrant aroma. Each caviar is crystal clear and shines with charming luster like pearls. Finally, there are pieces of steak fried to perfection, which are tender and juicy with clearly visible textures. You can imagine the wonderful taste before you even put them in your mouth.

Li Weijun took a look at the steak served and frowned slightly. He didn't like this kind of half-cooked steak very much. In Li Weijun's opinion, this kind of steak was bloody and the stomach probably couldn't digest it if he ate it.

Although the Wei Jun's stomach is as big as the sea and can digest anything, especially this kind of high-protein steak.

Perhaps eating and not wanting to eat are two different things. Li Weijun, fearing that he would not be able to chew it, emphasized: "I want my steak to be well done. I am not used to medium rare or medium-rare."

There has always been a common misconception about frying steak! Many people think that if they walk into a high-end and elegant western restaurant and order a well-done steak, they will be like a rustic, uncivilized country bumpkin.

They always think that so-called high-end people must taste steaks that are bloody, half-cooked or even nearly raw in order to be fashionable and tasteful.

It seems that only those country folk who have never seen a real big scene would love to fry steak thoroughly. This concept is really ridiculous and sad! Does it mean that the preference for food should be divided into different levels? Everyone's taste and habits are different.

The so-called "it's hard to please everyone" is probably because of this reason.

The idea that well-done steaks are cheaper is nothing more than a fallacy. Isn't Elizabeth awesome?

The most ladylike representative of Britain, the royal chef of the palace specially grills well-done steaks, the Queen and the royal family all eat well-done steaks, do you think they are unsophisticated bumpkins?

In fact, a well-done steak is a test of the chef's skills. Even Li Weijun, who has never cooked before, can grill a steak to medium-rare or medium-rare.

It's fine as long as it's edible, but to ensure that the steak is fully cooked without any burnt smell, only a master chef can do it without the skills and techniques.

To be honest, cooking a well-done steak is both time-consuming and physically demanding. If you are not careful, the steak will be overcooked and the entire piece will be ruined. Therefore, most Western restaurants serve their steak well-done, medium-rare or even rare to save time.

This is not for the sake of customers, it is simply to save costs for the restaurant. However, it was later exaggerated by certain film and television dramas, making medium-rare and medium-rare the mainstream.

This is really an unhealthy trend. If you really want your steak to be rare or well-done, then why not just eat it raw? And don't worry about the parasites or pathogens in the steak.

Although Zhang Yunzhen had never eaten steak before and didn't know the difference between medium-rare and medium-rare, he knew that Li Weijun was full of bad intentions and had never suffered any loss.

So I followed suit, coughed, and told the waiter, "I want a well-done steak, too."

The remaining few embassy staff mostly asked for medium-rare or medium-well, which Li Weijun could barely accept. After all, although medium-rare or medium-well is only half-well, at least there is no blood in the meat, so it is not so disgusting to eat.

As for the drinks, Luo Kong was just about to ask for a few barrels of brandy, but Li Weijun patted the box behind him and pulled out two bottles of Guangtan wine.

He said seriously, "Hua Diao rice wine, this wine is good stuff, soak a few plums, rock sugar, and add some wolfberries, mulberries, etc., heat it with water, and serve it. It will be so delicious. Eating steak alone will make you feel greasy, but drinking this Hua Diao rice wine will warm your heart."

"Hua Diao Yellow Wine?"

Seeing the two jars of wine suddenly, Luo Kong was stunned for a moment, but he quickly reacted and said hurriedly: "Hua Diao Huangjiu is good, this wine is our real fruit wine, much better than whiskey, brandy, Shaodaozi spicy liquor."