THE GAME OF LIFE

Chapter 577: Chapter 475 Buy 2 Get 1 Free

In the following time, Zheng Siyuan began to punch in for regular blind dates at Taifeng Building with a frequency of two to three times a week, and basically, each meal comprised the same few dishes, just like eating in a cafeteria. Zheng Siyuan also developed a peculiar affection for the four-jin sweet mixed sugar water he tasted at every meal, and after the eighth blind date, he even specifically sent a WeChat message to Jiang Feng asking why Taifeng Building’s glutinous rice lotus roots needed to be so sweet, questioning why it couldn’t be dry and had to be served with soup.

As days passed by, with Zheng Siyuan’s repeated blind dates, Ji Xia’s white-case pastries gradually came into fruition under Zheng Da’s tutelage, advancing at a rapid pace that could be described as leaps and bounds.

Zheng Da often dragged Jiang Feng aside to express his wonder that if everyone had Ji Xia’s learning efficiency and speed, excellent white-case pastry chefs could be found all over the country within a few short years, and they, the old masters, wouldn’t have to worry about the lineage of white-case pastry chefs being in jeopardy.

Jiang Feng felt that any white-case pastry chef had the right to make such a remark, all except for Zheng Da. After all, wasn’t it Zheng Da who, long before the previous generation of white-case pastry chefs had aged and before the art faced a crisis, had decisively abandoned white-case pastry for the embrace of money?

March 11th was the day of Zheng Siyuan’s tenth blind date, and it also turned out to be his last.

Ling Guangzhao simply couldn’t find any more suitable blind date candidates.

In fact, Ling Guangzhao managed to find ten blind date partners with decent looks, appropriate age, and relatively good overall conditions within less than a month, which was surprising enough for Zheng Da.

During this half-month, Zheng Da had come to terms with the fact that no matter the job, appearance, or personality, none of it was as important to Zheng Siyuan as going back to making pastries. Of the nine previous blind dates, seven had shown interest in continuing the relationship, but Zheng Siyuan had resolutely cut off all intentions and wrapped himself in an invulnerable protective shell.

Zheng Da had stayed in Beiping long enough; his business was focused in the South, and it was impossible for him not to go back and check on it at least once a month. His collaboration with Eight-treasure House was also nearing completion, as he and Ling Guangzhao were planning to jointly launch exquisite gift-boxed pastries, which might lack a bit in taste but had a longer shelf life and were suitable for gifting.

These pastries would initially be sold at the Eight-treasure House, and once they gained some fame, they would also start being sold online under Zheng Da’s label. Ling Guangzhao recently began to consider whether to set up an online flagship store for Eight-treasure House, always ahead of other Beiping restaurants when it came to money-making ventures.

While Eight-treasure House was busy opening up new revenue streams, the mysterious French restaurant, which had been quiet in February, finally made a move in March. Practically overnight, the news that a star chef from a well-known Michelin two-star restaurant across the ocean would set up in Beiping spread throughout the entire city.

This news came even earlier than spring, making the winter seem even colder and longer than usual.

Jiang Feng felt that virtually overnight, what was once a little secret among a few well-informed upscale restaurants in Beiping became a widely discussed public news topic, with word of this “top-level restaurant” being heard throughout the streets and alleys—the name of the restaurant, as Zhang Guanghang explained, translates directly to top-level restaurant if taken from French.

The publicity for the top-level restaurant was fierce and obviously well-prepared. Giant banners were put up inside the shopping mall, the simple wording and monochromatic yet high-class color scheme made the restaurant seem very posh.

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