The Game of Life-Chapter 792 - 791 Provoking People Online

Chapter 792: Chapter 791: Provoking People Online

Chapter 792 -791: Provoking People Online

As a broadcaster who was very aware of her own limits when it came to eating and once made it to the trending search for overeating due to lack of experience, what would she choose when faced with delicacies that could engrave themselves into her DNA?

She chose to have a bit more.

Six pounds might be a bit much, carrying the risk of stuffing herself to the point of hospitalization, but Liu Qian felt that 5.7 pounds was a very safe number. If not, 5.5 pounds would do, and, after some haggling, she could reluctantly accept 5.3 pounds. In any case, the bottom line was that she was requesting a few more servings of dim sum.

As she hustled and haggled, Liu Qian left her phone aside, fully trusting in the safety of contemporary society, letting her live audience watch an empty plate while she dashed off to negotiate with Jiang Feng and Wu Minqi at the serving window.

“President, I really haven’t had enough, you have to believe me! Those dishes just now looked like a lot, but actually, the amount… it’s not that I’m saying your restaurant cuts corners, but the portion might not be as big as you think. Having a bit more is possible!” Liu Qian pleaded with longing eyes at Jiang Feng, who was ladling porridge in the kitchen, and when she saw he remained unmoved, she turned the same longing gaze upon Wu Minqi, also in Asia.

“Minqi~”

“No way,” Wu Minqi flatly rejected on the spot.

“Don’t even think about it,” Jiang Feng added for emphasis.

Sun Jikai and Sun Maochai, who were wrapping dim sum nearby: …

The two glanced at Liu Qian’s table, which wasn’t far away, and saw the towering stacks of steamer baskets. They opted for mutual silence.

“Then how about one more serving of shrimp dumplings? If not shrimp dumplings, then chicken feet are also fine. Chicken feet don’t bloat the stomach,” Liu Qian said, indicating that she was a very reasonable person. She could back down ten thousand steps, as long as she had a foothold.

Wu Minqi looked at Sun Maochai, who helplessly pointed to a row of delivery orders pasted on the wall: “The dim sum has at least an hour’s wait.”

Seeing there was no hope for the dim sum, Liu Qian had no choice but to shamelessly lie: “Then how about a small bowl of century egg and lean pork congee? Half a bowl will do. I really haven’t overeaten; I was just full from earlier.”

Jiang Feng: …

Haven’t Liu Qian been full these past two years? How did she manage to gain that extra twenty pounds?

“The century egg and lean pork congee, as well as the eight-treasure congee and the fresh shrimp congee, are all gone. Those three kinds of congee, along with all the dim sum, have been removed from the delivery menu,” said Jiang Feng, pointing to the pots of congee behind him. “The new batches are still being cooked.”

“I can drink something else, anytime is fine!”

Jiang Feng: ?

Eventually, after Liu Qian’s incessant nagging, Jiang Feng reluctantly served her half a bowl of mushroom and vegetable congee in the smallest bowl he could find. Liu Qian joyfully returned to her seat with the bowl of congee, and the live audience who had been staring at an empty plate and steamer for ages finally saw their host again.

Seeing Liu Qian return, the chat in the live room began to explode with comments.

Some people asked the host what she’d been doing for so long, some wondered if she had been using the bathroom, others urged her to quickly review the dishes she had just eaten and rate their taste, one said they had placed a delivery order just waiting to see if the congee and dim sum were really that good, and some even wildly suggested that the host’s disappearance was due to her going to the bathroom to induce vomiting, accusing her of fake eating, vomiting on purpose, wasting food, and being disgusting. But these comments were quickly silenced by the moderators.

All Liu Qian had left was this final half bowl of mushroom and vegetable congee, so she sipped it very cautiously, fearing that drinking too fast would mean not having anything to eat at all. She finally started to pay attention to the barrage of comments and interacted with the viewers in the live room.

“Of course it’s delicious. I’ve told you guys before that our club president’s porridge is especially tasty. I think it might be because I haven’t had it in two years, so today I suddenly felt, wow, it’s really so good, even better than when I had it two years ago. I’m not sure if it’s psychological or if our club president’s culinary skills have improved over the years. I think the latter is more likely since they’re now running a congee shop, and he must be perfecting his porridge every day,” Liu Qian, confident, spooned up a little half scoop of congee.

“Actually, I always felt that even though the president’s porridge tasted good, porridge itself was just so-so. No matter how tasty, it’s not like having braised pork, without the aroma of red-braised pork or the spiciness of spicy crayfish. But while drinking just now, for the first time I understood the saying ‘A bowl of porridge on an empty stomach gives a lingering taste longer than hunger.’ Compared to meat dishes, it might taste a bit bland, and the texture is just that – it can’t be fat without being greasy, and it can’t have a chewy texture. But… it really is incredible!” Liu Qian, having studied Chinese Literature, may not have had dazzling literary talent, but when it came to describing the deliciousness of food, she would not simply resort to crude expressions like “Wow!”, “Awesome,” “Holy shit,” or “Tasty.”

“The eight-treasure porridge is sweet, and when you eat it, you can clearly taste the sweetness. The ingredients inside, if swallowed directly, you’ll feel smooth and warm as they slide over your tongue, very comforting and warm. If you chew carefully, you can even distinguish the different textures of each ingredient; even the rice feels chewy.”

“The preserved egg and lean pork porridge is, of course, fragrant. Actually, it doesn’t have a very strong preserved egg flavor; the rice is very sticky, and the meat flavor is also rich. I think the flavor of preserved egg and lean pork porridge is similar everywhere, but the one made by Mr. Jiang just smells better than in other stores, and it’s not just the fragrance of the meat… Anyway, it’s hard to describe, but it just tastes richer.”

Liu Qian took another sip of the spinach and mushroom porridge, checked the comments scrolling across the screen.

“The shrimp porridge is tasty too, it’s just that I think shrimp dumplings are even better, which is why I didn’t mention it,” Liu Qian said with an embarrassed smile. “Let me tell you, the dim sum at Mr. Jiang’s restaurant is really delicious! The chef who makes the dim sum is a middle-aged uncle, not as robust looking as Mr. Jiang but seems very kind. When I went over there earlier, he was continuously making dim sum.”

At the mention of this, Liu Qian became excited: “It’s really amazing, I feel like he makes dim sum as if performing magic, in the blink of an eye, the dim sum is ready, both fast and beautiful. He also uses generous amounts of ingredients, there are at least two shrimp in each shrimp dumpling!”

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“These dim sum are really delicious, each and every one. The chicken feet are so tender and flavorful that they practically melt in your mouth… well, not melt, but they just collapse in your mouth. You know what I mean, right? The char siu buns are not only juicy inside, but the dough on the outside is so springy that you just start biting and can’t stop, you want to take a few more bites. Particularly those parts of the dough close to the inside that have soaked up the sauce, the taste is absolutely to die for. If I were eating just the dough, I think I could eat two or three more baskets.”

“Actually, I think the best one is the shrimp dumpling. The shrimp are naturally delicious, and inside there are also bamboo shoots and pork, and they must have added lard, though I’m not totally sure because I haven’t had many shrimp dumplings. They are very fresh, and the skin is also fantastic – clear and translucent, not just good looking but also with a great texture. The match with the filling inside is just… truly ‘a gourmet feast, the freshest of all.'”

“Ah, I forgot to show you when I was eating it,” Liu Qian sighed, “Unfortunately, I can’t show you now, and I don’t know why, but suddenly the restaurant got a lot of takeout orders just now. I went and asked, and Mr. Jiang said that for the dim sum, you’d have to wait at least one or two hours. The three types of porridge I had earlier are all sold out, and now you can only have the spinach and mushroom porridge.”

“And right now, the restaurant actually has quite a few customers. The first floor is full, and apparently, the second floor is too, I get the feeling that they are a bit short-staffed and overwhelmed. So, I think that’s enough livestreaming for today, and anyway, I’ve pretty much finished eating, and Mr. Jiang won’t let me eat more, I’ve only got this tiny bit of spinach and mushroom porridge left. I’m not going to chat anymore, I’m going to help Mr. Jiang and the others out by serving and packing the dishes.”

“That’s it for today’s livestream. Goodbye, everyone, I’m going offline now, bye-bye.” Liu Qian waved to the camera and decisively ended the livestream.

The viewers of the livestream, who were eagerly listening and had started drooling, searching through their cupboards for something edible at home, were left bewildered: ???

Is that it???

After ending the livestream, Liu Qian quickly finished the porridge in front of her and ran to the kitchen pass to volunteer to help Jiang Feng and the others with packing the takeout orders.

When she used to eat at the Healthy Stir-fry Restaurant, Liu Qian would sometimes stay to help Ji Yue pack takeout orders after her meal, and in doing so, she would also take advantage of the employee meals, making her well-practiced in this task.

With Liu Qian’s help, Jiang Feng and the other’s workload was greatly reduced; they found her an apron to wear and let her wash her hands and come into the kitchen.

Although the kitchen and the dining hall were separated by only a glass window, the temperature difference between them was like fire and ice.

Even though they weren’t firing up the stove but just boiling porridge and steaming dim sum, and there was air conditioning, the cooling was practically ineffective. Once the kitchen got busy, the temperature shot up. Liu Qian immediately remarked how hot the kitchen was as she entered and then started efficiently serving up porridge and packing it.

With Liu Qian’s help, Jiang Feng and Wu Minqi found their tasks much lighter and began to process ingredients and restock. In Jiang Feng’s view, since the production team hadn’t stopped her until now, they must have allowed Liu Qian’s spontaneous assistance. After all, Liu Qian was just helping out with the odd jobs and not actually cooking.

Liu Qian did not mention the restaurant’s name during the livestream. She only took a shot of the porridge shop’s sign with her phone before going in, so over half the delivery orders were from residents in the vicinity of the snack street, who knew the structure of the snack street well enough to lock onto the shop so quickly.

This meant that almost every delivery person entering the porridge shop had a happy smile on their faces, even when Jiang Feng told them they might have to wait for two minutes, the smile didn’t fade.

This might just be the happiness described in the legend of placing eight orders from the same community.

The unique blue and yellow delivery bikes at the entrance of the porridge shop only started to decrease slowly after six o’clock.

But the takeout orders saw a new surge.

The evening rush hour had started.