PREVIEW

... rd batch of porridge was ready, the top-floor restaurant’s first batch of garlic bread had finally emerged from the oven.

It wasn’t that Rolan and his team were slow; rather, mixing and kneading the dough and then waiting for it to rise simply took time. Only when Taifeng’s third porridge batch was out did it just about ensure that every audience member had tasted the porridge, and as the first batch of bread was baked, half of the audience had already tried the garlic bread.

So, ...

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