Corporate slave? Pshaw, I'm the richest woman now!

"First, inspect the work in order, and then finally establish a general set of rules and regulations. Under this basic framework, I need all companies to have a complete welfare and violation system."

Tang Tang thought for a moment, "When all employees are satisfied with their work and their salary and benefits, they will no longer turn a blind eye to those unreasonable phenomena."

"Because all unreasonable practices are aimed at gaining personal benefits at the expense of the company's interests."

“When a company’s profits can be shared with its employees, harming the company’s profits is the same as harming the employees’ profits.”

She stood up. "Have someone investigate the hospital's shady dealings today, and go directly to Wan Quan Security first thing tomorrow morning."

"Good host."

It was already dark outside the window. After finishing all the work, almost two hours had passed.

There was a gentle knock on the door, and Tang Xiao's voice sounded softly, "Master, would you like to have a meal?"

"You should rest now, let's go."

She gestured for Tang Quan to go out first, and then changed into a soft and comfortable set of clothes.

It was a loose, flowing, moon-white embroidered orchid long gown, which was indeed not tailored at all, with only a slight pinch at the waist.

Her hair was loose, and she casually picked up a jade hairpin to tie it up, making her look like a carefree young lady at home.

She then pushed open the door, and after taking only a few steps, she could already smell the overwhelming aroma of delicious food.

The common hobby that Tang Tang shared with her in her past life and Tang Tang in her present life is probably her unchanging love for food.

She always felt that being able to eat her fill and have a warm stomach was a moment of happiness.

Even though she can now afford many expensive things, enjoying good food will always be an indispensable hobby for her.

"Master, please take a seat."

Tang Xiao pulled out a chair, adjusted the angle for Tang Tang, and then stood beside her, scalding the bowls and chopsticks that he had just taken out of the sterilizer with hot water.

Tang Yu then brought over a rather beautiful open basin with carp playing among lotus flowers, filled with water in which flower petals floated.

Tang Tang washed her hands in the warm water, and then Tang Rou brought out several plates of appetizers.

The first dish was surprisingly a sweet lotus root with osmanthus flowers.

Tang Tang rarely eats sweets, as she prefers sour and spicy flavors.

However, if it tastes good, then whether it's sweet or not doesn't matter much.

This small dish of sweet osmanthus lotus root contains only two pieces, beautifully cut and standing upright on a pure white porcelain plate.

One bite reveals a complex texture, slightly crisp yet soft and chewy, with a subtle osmanthus honey aroma that is neither too strong, cloying, nor too sweet—just right.

The second appetizer was a small bowl of boneless pork knuckle in black gold. The boneless pork knuckle was tender and bouncy, with a glossy sheen of fat. The aroma of the meat and the fragrance of soybeans blended together, making it extremely tempting.

The third appetizer was served to cleanse the palate after the previous sweet and meat dishes.

It was still a small dish of chilled melon soaked in perilla water. The melon was cut into thin strips and soaked in clear spring water sprinkled with chopped perilla leaves. It was refreshingly cool and fragrant with perilla leaves. It was unseasoned, allowing you to enjoy only the pure sweetness of the melon.

It seemed to instantly cleanse the mouth of the taste of other dishes.

salty

After the appetizers are served, the main course will begin.

The first thing served was a fish.

Steamed grouper with sweet and sour sauce and licorice seeds.

Wild grouper costs around 700-1000 yuan per jin (500g). Because of its tender and delicious meat, it is usually steamed or stewed in high-end restaurants.

Judging from its size and the tenderness of its meat, the one on Tang Tang's plate is probably more expensive.

Moreover, the chef thoughtfully made it into a sour and spicy flavor according to Tang Tang's taste.

The next dish is braised pig tail with dried mushroom sauce.

Thick pig tails are sliced ​​and placed at the bottom, while thinner pieces are neatly piled on top, all coated with black dried mushroom sauce, and you can almost see the mushroom particles.

Don't let the unpleasant name and unappealing appearance of dried mushrooms fool you; they actually taste incredibly delicious.

The meat is crisp but not bitter, and has a unique aroma similar to cured beef. Now it is made into a thick sauce and wrapped around the fatty pig tail, which balances the greasiness of the pig tail and is simply a perfect match.

The chef was probably worried that she would get tired of the food, so he would immediately pair it with a vegetarian dish after a few meat dishes.

Although she is a pure carnivore and doesn't particularly like vegetarian food.

But for the sake of the chef, it's not impossible to force yourself to eat a few bites.

So occasionally a bowl of winter melon soup would be served.

She doesn't actually like eating melons, especially overcooked ones that have become mushy.

But this winter melon soup is different.

He married a whole, short, plump green winter melon, cut it in half, and then carved a circle of small points around the cut end. He also carved various hollowed-out flowers on the outer skin.

The winter melon soup is made with a clear broth simmered with chicken, beef, and various mushrooms, and also contains red dates, ginseng, and other ingredients.

The soup is delicious and nourishing.

Do I still need to take tonics?

Tang Tang reluctantly took a few spoonfuls and tasted the soup. Although the soup was really fresh and delicious, she still firmly refused to eat the melon pieces.

"I knew you wouldn't eat it."

Tang Xiao shook his head helplessly, while Tang Yu then placed the next dish on the table.

And he confidently instructed, "Master, as your personal physician, I must remind you that even though your body has undergone systematic enhancement, you should still consume a reasonable amount of vitamins and dietary fiber every day."

"Okay, okay, stop nagging, Master."

I'm eating that right now.

The dish Tang Yu presented was garland chrysanthemum with scrambled eggs and bamboo shoots.

It's basically just tender bamboo shoot tips cut in half, pickled in Xi'an with a pickled pepper flavor, then hollowed out in the center of the bamboo shoot and filled with chopped chrysanthemum greens and eggs stir-fried in fresh shrimp oil.

One bite reveals the numbing spiciness of wild chili peppers, the fresh aroma of shrimp oil, and the unique fragrance of chrysanthemum greens stir-fried with eggs.

This dish is all about its rich flavors, with a variety of aromas colliding and making it hard to know which one to praise.

The last hot dish was braised fish maw in tomato sauce. The rich and sweet tomato sauce, combined with the thick and chewy fish maw, made it perfect for mixing with rice.

However, the final main course was not rice, but a small bowl of peony fish paste seafood porridge. The delicate fish meat was minced into a paste with visible grains, and mixed with various seafood ices into the thick porridge. It was so delicious that it made your teeth ache.

"Mmm, this is delicious."

"Be careful, it's hot," Tang Rou chuckled, placing a translucent bowl, shaped like a lotus flower, on the table. "To cool you down."

This is a small bowl of chilled water chestnut, white lotus seed, and mung bean sweet soup.

There are no complicated seasonings, only the crunch of water chestnuts, the sweetness of white lotus seeds, and the refreshing taste of mung beans. Mixed together, it's icy cool, sweet, and incredibly comforting.

Tangtang enjoyed the meal immensely. The ingredients, the taste, and the chef's skills were all top-notch, making every bite a delight.