The nearly transparent pancake skin wrapped around fresh vegetables. The vibrant colors of the vegetables peeked through the transparent skin, adding a refreshing touch to the hot weather.

"Wow, this looks really good. It looks so appetizing," Aunt Lin commented as she came to serve the dish and was immediately drawn to its colors.

"Ye Fei, can you teach me the methods for the dishes you cooked today? I can make them for the old master and old mistress from time to time," Aunt Lin said. "If it’s a secret recipe, then never mind."

"It’s no problem at all, we can add each other on WeChat. I’ll edit the recipes and send them to you later. If there’s anything you don’t understand, feel free to ask me anytime," Ye Fei replied cheerfully, without any reluctance.

"Great." Aunt Lin happily carried the dish to the dining room.

By this time, all the elderly ladies were already seated around the dining table.

Aunt Lin set the dish down and repeated what she had just discussed with Ye Fei to Mrs. Zhao.

"Madam, I think this young lady is really nice. She respects her elders and isn’t snobbish." She didn’t treat me differently just because I’m a housekeeper, no double-faced behavior in front of or behind others.

It’s important to note that although Aunt Lin is just the housekeeper, she and Housekeeper Hong have been part of the Zhao household for a long time and are regarded as family by the elders of the Zhao Family.

"Moreover, she’s generous. Businesspeople often fear their secret recipes are learned by others, making them redundant. But she didn’t hesitate at all." Aunt Lin couldn’t stop praising.

Mrs. Zhao nodded with a smile: "The first time I met her, I had a good feeling about her. She’s a clean and clear-headed girl."

Mrs. Wei’s eyes lit up: "Oh, I was wondering why you suddenly wanted to gather us all today. So, the gathering is just an excuse, and you’re actually here to meet this young lady. What is it? Is she for Xiao Shen?"

Mrs. Zhao immediately stared at Mrs. Wei and Mrs. Qin like facing a formidable enemy.

In the Eight Great Families, there were only the three of them — Mrs. Zhao, Mrs. Wei, and Mrs. Qin — whose grandsons were still bachelors.

They were all competitors!

"Let me tell you, I was the one who discovered this young lady first, and you’re not allowed to take her away," Mrs. Zhao warned, seemingly faced with a formidable opponent.

Mrs. Wei: "...Alright, alright, I won’t compete."

Her grandson’s emotional intelligence wouldn’t win her over anyway.

"I won’t either," Mrs. Qin said, "My grandson isn’t even back yet. Who would I bring her to?"

Mrs. Zhao then nodded happily: "I’m just observing first."

"Where did you find her?" Mrs. Wei asked, "We can go find someone else."

If this one is out of reach, discovering other girls is still an option.

"Just happened to come across her," Mrs. Zhao waved her hand, unwilling to elaborate.

She couldn’t reveal that she had informants in her grandson’s company!

Aunt Lin returned to the kitchen and saw Ye Fei laying long slices of pork belly in the dish.

The cooked pork belly was sliced thinly, and the fat part didn’t look greasy at all. Instead, it appeared crystal clear and quite elastic.

"Is everything ready?" Aunt Lin asked in surprise.

"Cooking the pork takes quite a while, so I marinated and cooked it at home first. I lined the thermal bag with ice and brought it over," Ye Fei explained.

"So the crystal-clear and elastic look is because of the ice?" Aunt Lin asked.

"Yes. You can do the same when you make it at home. Boil the pork belly until cooked, slice it, and then rinse repeatedly with cold water to wash off as much of the pork fat as possible. This way, the meat becomes more elastic, fatty but not greasy, and has a crunchy texture. There’s no need for ice at home; just chill it in the fridge for a while."

Then Ye Fei poured the mixed sauce over the white meat and handed it over to Aunt Lin.

Afterward, various shells were used, along with abalone, scallops, and oysters, in a dressing dish.

Several refreshing side dishes were also brought out.

The cold dish portion was thus completed.

"For the hot dishes, we will make snowflake crab dumplings, clay pot chicken, stir-fried clams, sweet and sour carp, sauced tiger-skin peppers, stir-fried beef chunks, and grilled vegetables. Plus, tomato fishball soup," Ye Fei said, sticking the menu on the fridge.

Aunt Lin started helping with the crab preparation.

Ye Fei whipped the egg whites until they had a cream-like fluffy consistency.

She then scooped the egg white foam into balls, sprinkled it with minced ham, and steamed it.

After that, she mixed the extracted crab meat and roe with vinegar, Shaoxing wine, sugar, white pepper, and salt, stir-fried it evenly, and put it into the cleaned crab shell, topping it with the steamed egg white.

It looked like a rolled-out snowball, snow-white, clean, and refreshing.

Just as Aunt Lin was bringing the dishes into the dining room, she saw Housekeeper Hong leading Zhao Gushen inside.