Rich in the 70s: I Made a Rugged Veteran a Millionaire-Chapter 97: Activity-Filled Day

Jiang Cheng’s detailed description of his culinary skills successfully made the foreigners crave the food.

"Jiang, stop talking, you’re making my mouth water."

"Where can we try these dishes you’re talking about?"

Jiang Cheng calmly stood up and said, "These are basic dishes. Let me check with the chef here."

The foreign guests nodded immediately.

Jiang Cheng approached a staff member from the trading company and communicated the foreigners’ requests for dishes.

The staff quickly coordinated with the hotel because the dishes Jiang Cheng requested weren’t difficult, and the chef agreed without much difficulty.

Jiang Cheng reminded them, "They mostly like sweet flavors, so add some sugar to the tomato and scrambled eggs, make the Kung Pao chicken mild, add a bit of spice to the crispy pork, and prepare cucumber and egg dumplings for a refreshingly rich taste."

The chef noted everything down.

And remembered it well, realizing that foreigners enjoy these flavors.

No wonder whenever foreigners come, they often say they don’t like this or that.

After everything was settled in the kitchen, Jiang Cheng wrote the necessary approvals to take the foreigners for a walk.

Of course, it wasn’t just Jiang Cheng taking care of everyone. Director Leng assigned her four assistants.

Once they left the hotel, there was a dedicated minivan waiting.

This kind of travel treatment was excellent.

Jiang Cheng didn’t stay in the car the whole time. In some ancient alleys, she had the foreigners get out and walk into the alleyways.

"Everyone, look at these walls. Do you know why they are made in a wavy shape?"

The foreigners were drawn to Jiang Cheng’s words, as Hua Xia’s history and ancient architecture fascinated them.

"These are called cloud walls, a beautiful name, but they are designed based on the terrain’s ups and downs and the need for coverage."

"The eaves here are suspended roofs, which help drain rainwater... and there are also flush gable roofs..."

"These are eaves tiles and drip tiles. The eaves tiles protect the wooden eaves and beautify the contours..."

...

When an expert shows their skills, it immediately becomes evident.

Jiang Cheng’s immersive explanation thoroughly engaged the group of foreigners, drawing them into the scene she described.

But to outsiders, they seemed like a bunch of fools fixated on an old rooftop, nodding and expressing wonder.

Just like a group of idiots!

After Jiang Cheng and the group left, some local elderly people came over and looked up.

"What on earth were they looking at?"

"Why bother? They’re foreigners, so let’s all maintain our image!"

"Exactly, let’s wipe it quickly with a cloth. There must be something to what they were observing."

It must be said, the current public has a strong sense of national pride.

Jiang Cheng led the group of foreigners through the alleys and streets, able to tell a story about even an ordinary brick.

The four accompanying personnel behind her, though not understanding much, were still impressed.

Because no past translator had been able to lead like Jiang Cheng, taking the initiative to share so many insights.

Previously, it was always the foreigners asking questions and the translator responding, in a very passive manner.

By the end of the morning’s visit, the foreigners had walked a lot and were exhausted.

Once Jiang Cheng felt it was about time, she led the foreigners back to the car and returned to the hotel for lunch.

For lunch, the chef followed Jiang Cheng’s recipe: tomato scrambled eggs, Kung Pao chicken, soft fried pork tenderloin, cold cucumber salad, and cucumber-stuffed dumplings.

The foreigners were already quite hungry.

After washing their hands, each took a seat and began serving themselves.

"Jiang, join us."

"Yes, come quickly!"

Jiang Cheng pretended to refuse a couple of times, but when she couldn’t refuse any longer, she joined them.

She also served herself a bit of each dish, the only difference being that she used chopsticks.

After serving, everyone started eating.

"My gosh! These tomatoes are delicious!"

"What’s this called? It’s so good."

"This fried meat is excellent, I love it."

After just a bite, the foreigners voiced their praise.

Then they continued eating heartily, finding the dishes perfectly to their taste.

Jiang Cheng glanced at the awaiting chef and silently gave a thumbs-up.

After eating enough, everyone began chatting as they ate and drank.

The conversation naturally turned to differences in culinary cultures.

The foreigners had some complaints about Hua Xia’s cooking, finding it often oily and unhealthy.

Jiang Cheng didn’t argue with them but instead asked, "When you bake a dessert, how much butter do you use?"

"And how much sugar?"

The foreigners listened, and their expressions turned thoughtful, realizing it was indeed quite much.

Seeing them contemplate, Jiang Cheng didn’t want to embarrass anyone and said amiably:

"It’s normal for our culinary cultures to differ. We simply need to find foods that suit our tastes and that we enjoy."

...

Throughout the meal, Jiang Cheng transitioned the conversation from food to the firing of porcelain.

The foreigners listened intently, not realizing they had finished all the dishes.

This was the fullest meal they had since arriving in Hua Xia.

"This meal was absolutely delicious!"

"If only we could have a dessert now, it would be perfect."

"I could definitely go for something sweet."

Upon hearing this, Jiang Cheng suggested, "Dessert? We have prepared Hua Xia’s special dessert; would you like to try it?"

The mention of dessert energized the foreigners once more.

Jiang Cheng gave the chef a signal, and understanding the cue, he headed back to the kitchen.

Within a few minutes, a large tray adorned with crystal-clear fruits on thin wooden skewers was presented.

Jiang Cheng stood up to introduce it.

"This dessert is called tanghulu, a dessert unique to Hua Xia, made from cleaned, seedless fruits coated in syrup. Everyone, please give it a try."

The chef set down the tray and stood with Jiang Cheng.

The foreigners eagerly stood up, each taking a tanghulu to taste.

The crunchy sugar coating with the sweet and sour hawthorn inside perfectly satisfied their sweet cravings.

Just as they were getting hooked on them, they found the tray empty.

"Jiang, is there any more? I really want another one."

"I want several more!"

"These are the best desserts I’ve ever tasted!"

Jiang Cheng, having anticipated this, feigned difficulty for a moment, then consulted with the chef.

Finally, Jiang Cheng looked at the foreigners and said, "The chef mentioned there’s still fruit left. Why don’t we make some together?"

"Really? That’s great!"

"It sounds so fun!"

"I’m so looking forward to it, can’t wait."

Thus, the afternoon activity of making handmade tanghulu was planned.

The foreigners expressed no complaints or criticisms and even showed reluctance when it was time to wrap up.

In the end, the foreign guests generously offered tips to the chef, Jiang Cheng, and the staff present.

Those who received tips all turned to Director Leng, their eyes conveying the same question: What should we do with this money?