Cooking

I think this is a good trend... There are too many counterfeit bird's nests, it's better not to eat them all, the imitation ones are also quite good. "

"Tsk tsk tsk, no loss is for business," Yuan Chen sneered slightly, "Don't keep thinking about reducing costs, the first priority is to prepare the dishes well."

"There are not many people who can afford imperial meals," Chen Xiao replied, "I am just entertaining ordinary people. Now that everyone's awareness of environmental protection has risen, I think the era of Yan Chi should be over."

Lu Tianwen coughed lightly, "Drink some warm water and rinse your mouth."

[Inspiration from material selection, chic knife handling, innovative craftsmanship, ingenious artistic conception, a taste that people will never forget after eating... Each taste represents a memory. The meaning of Bujia cuisine is to hope that every guest can enjoy it. Remember that these dishes are symbols of those irreplaceable feelings. 】

Once you eat it, you will never forget it, a unique taste memory.

It makes people attached and nostalgic, feeling... you know how to describe that feeling?

Musical, sweet, elegant, gorgeous, soft?Want to cry or laugh, happy or sad?

Touch is used to correct visual errors, sound interprets sensory impressions through language, sight and smell enhance the ability to taste, and desire, is influenced by all senses.

Appetite, how to make diners have an appetite, and even ignore other rationalities in the process of satisfying their appetite... For example, people who like fried chicken are addicted to the crispy taste and don’t care about high fat intake, and people who like cakes are intoxicated by sweet and greasy. Too much sugar is forgotten in the happiness, delicious crab will hurt the spleen and stomach, and high alcohol is the enemy of the liver. I always tell myself to be restrained, but I always want to eat this meal when facing delicious food. Besides, the chef is in a certain To some extent, it is the enemy of health.

For color and taste, a large amount of oil, high-salt and high-sugar seasonings, food additives and even toxic chemicals are used. In order to please human appetite, despicable means are used.

What is the persistence of the chef?Catering operators, besides thinking about profits, can they think more about diners?

Is all goodwill the enemy of profit?

Are all ideals defeated by reality?

Wouldn't restaurants be profitable enough if chefs were simply making good food, and the food would be accepted by the masses?

Restaurants without special features will be rejected by diners, but chefs in many high-end restaurants are hardworking and smart, but they do not have enough professional ethics.

Replace the live fish that customers are optimistic about with dead fish, recycle the oil in the leftovers, forge the source of ingredients, and hype the health effects of ordinary food to make a mystery...

These common problems in the catering industry will only drag the industry into the abyss.

When diners no longer believe in food, whose sorrow is it?

Buroni stared at Li Xiangrong, he was guessing, my lover is a good cook, am I a good enough manager?

Bu Wei stared at Master Lu, and slowly asked, "If you were on stage, what would you do?"

Lu Yongkuan smiled kindly, "If I make it, I will use the best shark's fin and bird's nest, and try my best to make it taste good."

Yes, I have a good enough cook, but I am not a good enough operator.Bu Wei exhaled lightly, and he turned his head to look at his eldest son.

Their world is more turbulent than the years he has experienced. How far will they go?

Although letting them go, they will still be worried, but they can only silently guard behind the young people. If they fail, they will burst into tears and bruises all over their bodies, and they will complain and be angry, but they always have to move forward. , has been to the front that we can't even reach out.

Inherit and develop.

Eliminate and innovate.

Chefs have the ethics and principles of chefs, and operators have the wisdom and luck of operators.

Move with stillness, keep quiet with movement.

----

Note:

Cuanhe is a kind of container for cold dishes in Sichuan banquets, mostly made of lacquerware.This container is ancient

In short, the first to use the storage box was the deli, and its shape and material are a bit like a fruit plate made of cardboard.good drink

Drinkers, go to the cooked butcher shop to buy some cooked marinated food, and the owner will match it according to the needs of the guests.

And cut it into shreds, dices, slices and blocks according to the category, and pack them in boxes.Guests buy it home, take it out and use it, ten

very convenient.This kind of box is mostly used for drinking late at night, so it is also called "snack box".later some restaurants

Change this format to a wooden box and porcelain plate for assembling cold dishes.Because the box is divided into nine compartments and there are nine dishes, it is

It is also called "nine-color saving box".

"Nine-color box" has become a common form of Sichuan cuisine feast.It combines nine cold dishes in one

There are meat and vegetables, colorful, different shapes, and various flavors, which can not only reflect the emphasis on knives in Sichuan cold dishes

Craftsmanship, stacking and good seasoning and other characteristics, but also give people the enjoyment of beauty.

—— "Famous Chinese Cuisine Bashu Flavor"

The author has something to say: I wrote this chapter with a lot of nonsense, and unknowingly brought in a lot of resentment about today's food safety, not just the problem of bad restaurants, our entire food system has loopholes...for all kinds of The production, preservation, transportation, and cooking of food lack sufficient supervision, not to mention the deliberate falsification and addition of toxic substances... It is also difficult to protect personal food safety...

Boys, do your best to protect yourself!

96

96, 45...

After the swallow’s fin, it’s the turn of abalone, sea cucumber, chicken, duck and fish. The number of dishes is quite limited, so we can only choose the best dishes to show off our cooking skills.

Anton started as a handyman in the Bu family, and was taught by his master and brother strictly. He paid attention to everything during the long time, and he has learned a lot of Bu family dishes, which is much better than ordinary cooks, let alone being After being poached, he worked secretly to prove his worth, and he was also a pillar of Zhong Ding's family. Now that he has seized a good opportunity, he wants to trample Li Xiangrong under his feet.

Anton made grilled black cucumber, and this sea cucumber weighed three catties. It was stewed soft and glutinous, with rich juice and rich flavor. It really had the style of Bujia cuisine. The dish served by Li Xiangrong was Wudang monkey head. The hericium erinaceus produced in Wudang Mountain is tender and delicious, and it also has the medicinal effect of enhancing human immunity. It is said that the Taoist priests of cultivation also eat it.

As the last big dish, Anton served a dish of duck feet with goldfish, which was the first dish served in the first banquet of the Manchu banquet in the Qing Palace.The main ingredient is duck feet, served with minced chicken, shiitake mushrooms, magnolia slices, fish maw, peas, cucumbers, hair vegetables, etc., made of minced chicken into the shape of a goldfish and placed on the cooked duck feet, with peas as eyes and hair on the back of the fish. Vegetables and cucumber skins are made into delicate fish scales, which are steamed in baskets and then fried with sauce. It is exquisite in style and fragrant, and is a representative of court cuisine.

Yuan Chen and Lu Tianwen looked at each other, and said softly, "The Land of Abundance Crouching Tiger, Hidden Dragon, I really underestimated him before."

Lu Tianwen said with a smile, "This dish is full of domineering, let's see how the other little brother responds?"

While talking, Li Xiangrong also served dishes on the table, which was Dinghu Shangsu.

Bu Langni was stunned, this Dinghu Shangsu... Last year's Mid-Autumn Festival banquet was like a fragile and beautiful dream, with elegant guests and a lot of wine, but in the end it did not restore the glory of the Bu family, but made the future more and more bleak .

When it reaches the bottom, can it climb back to the peak again?

In such a back-and-forth, why this fantastic dish again?

Bu Langni's gaze merged with Li Xiangrong's in mid-air, and the youth's black eyes were quiet and gentle.

Because it's the best dish I've ever made.

Because this is the dish that I have practiced the most.

Because this is what I... cook for you.

Don't make too many associations, as far as it is concerned, it is indeed the most sure dish that Li Xiangrong can do so far.

Buroni nodded slightly and mouthed, "Well done."

All four dishes were served, and there was one soup, one dessert, and one snack left. Bai Yuanyuan took care of these tasks, and Anton and Master Gu over there worked together, and they were all ready soon.

Bai Yuanyuan made pearl soup, using two-inch long corn as the main ingredient, it was sweet and delicious; the dessert was marble banana brownie, which turned out to be a western pastry. Bai Yuanyuan smiled and winked at Buroni, the last dessert Still very traditional dried vegetable meat pie.

The dishes at Zhongding's house are: chessboard fish maw soup with ham, fried rose cake and round meat tea. They are all famous dishes in Tianfu after the Manchu and Han banquets spread to various places in the late Qing Dynasty, and they have been famous for a long time.

The judges carefully tasted all the dishes and made their own decisions. The waiter served the fruit plate and green tea again. After the scene was cleaned up, it was time to announce the final result.

"Cooking is an industry that developed earlier than human civilization, and it is the oldest industry." Chen Xiao stood up, and he held up the microphone to look at the colleagues in the room, and said earnestly, "This competition is a competition of cooking skills. It’s not my turn to conclude the statement, but Mr. Lu just said to me that the chef is of course very important, but the person who runs the restaurant is more important. Cooking is an art. How can the operator make the chef’s skills famous? Art. Right?"

He looked at Mr. Xu, then at Buwei, and smiled, "The pressure on the operator is actually very high. Compared with the chef who wholeheartedly creates delicious food, the operator has to face more risks and challenges. I have traveled all over the world, but the boss’s career is ups and downs, I have been thinking, is it true that with a good and loyal chef, the restaurant will definitely be successful?”

The people below whispered to each other, and Bu Wei smiled faintly, as if they didn't notice Mr. Xu's gaze.

Chen Xiao coughed lightly, "I'm talking too much nonsense, please forgive me, now I will announce the result of the competition first."

"In the total score of the four side dishes, Chef Bujia Xiaoli is slightly better, the score of dim sum is the same for the two, the soup is the best of the best, and the dessert is the best of Bujia." Chen Xiao quickly read out the specific scores, "The highlight is the four major dishes , ask our master Yuan to comment."

Yuan Chen took the microphone, "All of you here are old foodies. They have all tasted the dishes, so they must have made a judgment in their hearts. This time, the three of us were invited to come here. Being a judge is a side job, and the main job is to eat and drink. "He deliberately laughed, "What I didn't expect is that the masters are very young, but their craftsmanship is extremely good. I also heard that this is a competition between the two shops. I have to say something inappropriate here. He turned around and looked at the four chefs who were quietly waiting for the results, "I really want to bring you masters to the capital, and develop court cuisine with me, and I will never treat you badly!"

Everyone was taken aback, An Dong and Master Gu's eyes lit up, while Li Xiangrong and Bai Yuanyuan stood there calmly, Zhong Cheng picked up another microphone and joked, "Oh, Master Yuan is too arrogant to poach people like this. "

Yuan Chen said, "I really feel a little pity... Many chefs in the capital have nothing but names, but these few have been buried."

Zhong Cheng said, "Don't make small calculations, hurry up and announce the results. These masters are young and promising, working in the best restaurant in Tianfu, and they have a long way to go in the future, so don't test them on purpose."

Yuan Chen said with a smile, "You're too wary of me, okay, I'm not joking, let's talk about these dishes."

"Shark's fin and bird's nest have been eaten in China for a long time. In fact, everyone knows that there is not much nutritional value, but it is a show. Now the international call for the ban on shark's fin, and the source of bird's nest is also worrying. I think maybe in a few years, diners will Less and less." Yuan Chen said slowly, "In terms of taste, Master An from Zhong Ding's family scored higher. After all, the shark's fin is authentic, and the soup is thick and delicious, while Master Xiao Li's cooking method is fresh, which is also considered brilliant. , this dish is a tie. The bird’s nest is all imitation, but Master An’s skills are superior.”

"Master An's grilled black ginseng juice is incomparably delicious, which shocked me. My apprentices have been cooking court dishes for many years, but they still can't reach this level. Master Xiaoli's Hericium erinaceus is refreshing and pleasant, but its skill is still a little weak .”

"I originally thought that Master Xiao Li relied on his youthful aura and kept a tricky mind. I didn't realize it until the last Dinghu Shangsu," Yuan Chen said meaningfully, "I can ask Master Xiao Li, how do you enter the industry?" How long?"

"I'm in the industry..." Li Xiangrong glanced at Bu Langni hesitantly, and was about to speak.But Bu Wei stood up and said, "Master Yuan, Xiao Li's family has been running it for generations, so it can be regarded as a family tradition."

"So that's how it is," Yuan Chen said, "Although he is a little unstable in terms of heat and seasoning, his intentions are simple and profound, and his methods are traditional and authentic. What is rare is this intention of inheritance."

"Shangsu Dinghu is not only vegetarian, but also has a sense of Zen. I deeply admire such a young Master Li."

"What about my dish?" Anton suddenly asked, "Even if his dish wins, how about my goldfish duck feet?"

Lu Tianwen glanced at him, "The outcome is second, and of course your food is also very good..."

Yuan Chen raised his hand, "Your goldfish duck feet are very good."

"Where is it good?" Anton was relentless, even if Master Gu pulled him from behind, he was still unmoved.

"Everywhere is good," Yuan Chen said indifferently, "The materials used can be called meticulous."

"That……"

"But the fish is fake. The fish you made with egg white, minced chicken, and corn flour is fake," Yuan Chen said meaningfully, "but the bird's nest you made before is real. Do you understand what I mean?"

Anton's face turned pale, and he bowed his head silently and backed away.

"Okay, let's announce the result at the end." Zhong Cheng nodded to the judges, "Let me announce that this time the four chefs from the Bu family and the Zhong Ding family, in this official cuisine competition—— It's a tie."

Everyone clapped their hands.

What a harmonious result.

Bu Wei and Mr. Xu looked at each other, turned their heads and asked Zheng Hao, "I'm convinced of your public relations tactics."

Zheng Hao smiled, "Just follow the trend, everything is going well at last."

Zhong Cheng said some beautiful words, and everyone gathered around Buwei, Mr. Xu and others to congratulate and shake hands. Compared with the contestants who gave their best, the spectators were just too busy to watch, and Buwei pushed Bulangni to socialize. I just feel tired.

"I'll leave everything to you from now on," he said to Zheng Hao.

Zheng Hao lowered his head slightly sincerely, "We will do our best not to let you down."

Buroni hurried out of the corridor to look for Li Xiangrong in the locker room. He took off half of his snow-white chef robe, and he turned his head and smiled, "Wait for me."

"Okay," he rubbed his clothes that were slightly stained with oily smoke, and kissed Li Xiangrong's side face as soon as he lowered his head.

"There are still people!" Li Xiangrong struggled.

Buroni let go of his hand and took a step back, "Change it, I'll wait for you."

"What time is it?" Li Xiangrong's chef's robe was just a white vest, which was almost soaked with sweat. He took out a thin coat and put it on, and wiped his neck with a tissue, "I'm so tired, my legs are numb. "

Buroni smiled and held the tissue box, "It's almost seven o'clock, I'm hungry."

"I'm hungry too, you all can eat, but I don't even have to drink." Li Xiangrong rubbed his belly, "Let's go home and eat something."

"Walk."

When they walked out of the room, the orange-red sunset came in from the windows on the corridor, and the noisy crowd was close at hand, but seemed far away from them.While avoiding pedestrians, Li Xiangrong quietly held Buroni's hand, the palm was wet and full of sweat.

The author has something to say: there is one more chapter to finish, oh yeah! ! !

97

97, 46 (end)...

"Bu Lang Ni!" Suddenly a familiar voice came from behind, Bu Lang Ni froze a little, hesitantly turned his head, Anton walked up to him quickly, his eyes passed by the side where he and Li Xiangrong were close together, " Are you guys OK?"

Bruni tugged at the corners of her lips, "It's okay, how about you?"

Anton smiled bitterly, "It's not as good as I imagined." He sighed, "Although I am a little bit unwilling, I have nothing to say."

"There's really nothing to say," Buroni flipped his hair impatiently, "We're leaving."

"Hey," Anton hurriedly stopped, "Wait a minute, I just want to ask a question."

"Little Li," he looked at Li Xiangrong, "I don't understand that bird's nest."

"There's nothing I don't understand," Buroni sneered, "Didn't the judges say that you did a good job, and your skills are very good at stealing."

"I don't understand why the fish is fake, but the bird's nest is alive. Xiao Li, do you understand?"

Anton ignored him, and only stared at Li Xiangrong.

"It's nothing," Li Xiangrong smiled, "Bird's nest is a Bu family dish, but your goldfish dish is not."

"Let's go," as soon as the words fell, Li Xiangrong was dragged away by Bu Langni, "Go home, go home!"

Anton stood in the shadow of the corridor, "The Bu family...?" He patted his forehead and sighed long.

"Anton, will he come back?" Li Xiangrong asked Buroni in a low voice, but Buroni grabbed his hand tightly without answering.

After meeting with Bu Wei and the others, the whole family returned to Bu's house in a mighty manner. Fanny had already prepared dinner at home. After everyone was seated, Mrs. Fanny was the first to raise the glass of red wine and said, "Congratulations to our little one!" Li! Cheers!"

"cheers!"

Li Xiangrong's flustered look made Mrs. Fanny laugh out loud, "Xiao Li, you have worked hard this time! We all want to thank you!"

"No, there's nothing to be thankful for, I'm not doing well enough."

"It's already the best beyond our expectations." Bu Wei raised his glass and touched him, "You are such an excellent chef! Not only are you talented, but also hardworking, and your character is correct, which is the most important thing of."

"You didn't leave during the most difficult time. When others took advantage of the fire and robbed you, you still worked hard to protect the Bu family. Your requirements for yourself are stricter than ours. I really appreciate you!" After finishing speaking, Bu Wei took a drink And do.

Li Xiangrong was still in a daze, Lu Yong also took the initiative to clink his glass and said, "Xiao Li, I won't be wordy anymore, it's all up to you from now on."

Feng Yifan also laughed and said, "Xiao Li, you should treat each other with admiration in three days!"

The apprentices toasted one by one, and at the end Bronney looked deeply at him, then at the people present, and said meaningfully, "You will never leave me, right?"

Li Xiangrong stood there in a daze, Buroni smiled, turned to the others and said with a smile, "I really hope that Xiao Li can marry me, so I can rest assured."

Pfft, Feng Yifan almost spit it out, panting and shouted, "Lonnie, you're going too far, you don't have enough talent to sell yourself?"

After saying this, the audience burst into laughter, Zheng Hao touched the rim of the cup playfully, "

Lonnie, I'm not talking about you, you're too preemptive. "

Li Xiangrong was so embarrassed that he didn't know what to do, last time it was clearly Bronney who was below...

Bu Wei coughed, "Eat vegetables, eat vegetables."

Of course no one paid attention to him at this time, all eyes were on the two standing up.

Li Xiangrong's face turned red with a brush.

Bu Langni licked his lips with a smile, and patted Li Xiangrong on the shoulder, "Drink the wine first, don't be nervous, haha."

Li Xiangrong drank the wine stiffly, and secretly looked at the elders of Bu's parents. Mrs. Fanny poured the wine for him considerately, with no abnormal expression on his face, and he felt relieved and even more guilty.

Bu Langni glanced around, sat down slowly with a look of "I've already greeted you, if you don't object, you're acquiescing", Bu Wei glared at him with a sullen face, and Fan Ni tapped Husband's elbow, said in a low voice, "Smile, I'll talk about other things later."

Feng Yifan listened to his words and expressions, chatted cheerfully and loudly, telling interesting things about himself after returning home, which caught everyone's attention for a while.

After talking, he touched his nose embarrassedly, "There is one more thing, I think I should tell you, I asked Tao Xingming to go to the capital to work with me, and he agreed."

"Has he left the Xu family?" Lu Yong asked.

"Well, he was probably confused at the time. He was teased by Anton, and he regretted it all the time. In the past, he could only cook honestly, and he didn't get along well with other chefs. After all, his style is different," Feng Yifan explained. , "Don't blame him, really, he also had difficulties at the time."

"That Anton is annoying," one of the apprentices said casually.

Feng Yifan raised his hand, "I have always had a good relationship with Tao Xingming, I am very happy that he can help me, and I hope everyone will not blame him in the future."

Lu Yong pondered for a while, "I hope he won't let you down in the future."

Feng Yifan nodded, then turned around and said, "How about it, Xiao Li, would you like to go to the capital with me?"

"Don't dream!" Buroni puffed up his cheeks and said, "It's not funny at all, Ah Rong won't go anywhere!"

Li Xiangrong shook his head apologetically, "Thank you Brother Feng for your kindness, I just want to practice my skills better now..."

"Alright then," Feng Yifan shrugged indifferently, "If you change your mind, just come to me anytime."

Buroni looked at Li Xiangrong nervously, and Li Xiangrong couldn't help but smile.

A week later, the Bu family's official restaurant reopened. Thanks to the previous competition, the Bu family regained the attention of the industry. Of course, more people came to poach Li Xiangrong. Although Bu Langni firmly believed that Li Xiangrong would not leave, it was still inevitable. Worried about Li Xiangrong, he wished he could keep an eye on him all the time, and was dragged and educated several times by Bu Wei.

Zheng Hao put most of his thoughts on catering business, and for a while, Bu's family and Zhong Ding's family were equally popular in the food circle of Rongcheng.

However, while the apprentices of the Bu family gradually strengthened their strength, many famous chefs who had been attracted by Zhong Ding's high salary before quit their jobs one after another, and Mr. Xu changed a few managers in a row to stabilize.

Food is the most eternal hobby of human beings, but the catering industry is the industry that is most prone to changes.

People love the new and nostalgic for the old. They pursue special tastes and can’t forget the moments that contain good memories. There are often restaurants that are poorly managed and remodeled. There are also many century-old restaurants that inherit the most authentic tastes and traditions.

Human taste is like the soul, fickle and sentimental, loyal, and easily tempted.

Some people say that it is probably difficult to find a suitable lover and let him/her fulfill all your fantasies about love.

However, you can choose a restaurant and let it satisfy all your culinary fantasies.

In Rongcheng, one of the most beautiful cities in Southwest China, there is such a restaurant that has returned to people's vision. It has a glorious history, and it has also experienced glitz and loss. Its vitality comes from the chef's passion for food. Respect also comes from the operator's respect for diners.

The current managers and chefs are very young. Perhaps their enthusiasm for the business itself exceeds their ability, but this true sincerity is enough for them to move forward.

If you want to entertain friends or family gatherings, you might as well go to this restaurant to reserve a seat. Don’t worry, their current prices are not so unattainable, and they are within the acceptable range for ordinary white-collar workers.

There is no need to order the dishes here, you can eat whatever the chef cooks, and the dishes are guaranteed to have unexpected surprises. By the way, if Chef Xiao Li is in charge, all the dishes are vegetarian dishes, which are guaranteed to be healthy and delicious.

He Zhishan came back and continued to be the head chef. After studying in Europe, he improved his culinary skills to a higher level.

The most important thing for Bronney right now is, well, study hard and continue your studies!

Half a year later, Liu Yunxian, who broke up with his girlfriend, also came to Bu's house.

Li Xiangrong is going to participate in the second year's food competition.

If he goes to the capital again, he must visit Feng Yifan's shop and see Tao Xingming again.

Li Xiangrong and Buroni went to Manshuyuan again, and after meeting the presiding master, they quietly enshrined their own knives to the Jialan Temple.

Xu Ji has completely dissipated in this world. The ups and downs 100 years ago are another story.

During the Cold Clothes Festival, when Buwei and Bulangni talked about the lost ancestors and relatives, they couldn't help sighing.

As early as the Xianfeng period of the Qing Dynasty, the ancestors of the Bu family, whose ancestral home was from Guangdong, were in the imperial court. Family banquets were famous for their exquisite luxury in the capital. Member of Parliament, because of political disappointment and family decline, he put his interest in running catering, and moved his family south when North China fell.

Buqiao has three sons and one daughter, and Buwei's mother is the only daughter.

The world is changing, and people are often helpless. Being able to grasp the present is happiness.

"No matter how serious you are to Xiao Li, it's probably just your current mood, and nothing can't be changed," Bu Wei said lightly, "I don't want you to be a person who makes promises easily but can't keep them. harm."

"Why don't you use time to prove it?" Buroni looked into the distance, "I know I'm still young, Dad, didn't you treat love like this when you were young?"

Bu Wei smiled wryly, "Okay, I'll say

But you, but Xiaoli is different from your mother. I'm talking about personality, you can figure it out yourself, and I won't be wordy anymore. "

On Christmas at the end of the year, the Bu family was on vacation as usual, and the family went back to France to visit relatives, bringing Li Xiangrong with them.

"Lonnie, why is Xiao Li so obedient?" Mrs. Fanny asked her son in a low voice on the plane, "I'm really worried that you will sell him and count the money for you."

"Because he loves me," Bronnie said, "Of course I will never sell him!"

"Stinky boy," Fanny tapped him, and turned to look at her husband. Bu Wei was talking to Li Xiangrong in a low voice. Li Xiangrong seemed a little nervous when he got on the plane, but now he has completely relaxed.

"Hey, shouldn't we bring Xiao Li's parents along?" Mrs. Fanny suddenly thought that in Chinese tradition, getting along with in-laws is also very important.

Bruni said, "I mentioned it to him, Ah Rong said going abroad is too troublesome, let's talk about it later."

"Oh..." Mrs. Fanny thought for a while, "When I get back, I have to study how Chinese people hold weddings."

"The legal age of marriage in China is 22," Buroni said with a dark face. "Besides, if we want to get married, we can only get married in Europe."

"Well, we need to prepare the dowry first, maybe," Mrs. Fanny ignored him and muttered to herself.

The author has something to say: Hahahaha, it's finally over! !It's really tiring to write 30 characters a year... Thanks to those who have been reading the texts, because my texts are slow and long-winded, and those who can persist, you have worked hard!

Xu Ji's story is that "Eating Punishment" was a little stuck when it was written for 1/3, and I kept putting it down. I am also constantly reading and learning about that period of history. I want to get as close to the historical truth as possible and complete it logically. It, how should I put it, my sympathy for the protagonists is greater than my love for them, this is probably also a factor of Calvin, of course I will not abandon the pit, the text I want to write at the moment is the brother of Bruni's grandma The theme of the Anti-Japanese War as the protagonist, the kind of iron-blooded heroes in a troubled world, will be updated as soon as possible, and I look forward to everyone's support~~