Hospitality
Sister Mei's life discovery diary part 23
October 27, 2021, Sunny
Last night, I went to dinner with a few friends at the home of a local entrepreneur boss, and I felt a lot.
He touched you deeply with his heart.
First, after identifying the people involved, at four o'clock in the afternoon, he personally ran to four different supermarkets and vegetable markets to buy the ingredients he needed.
On the way there, I asked if it would be about 10 minutes before I started steaming the hairy crabs, which he said was the freshest.
When I arrived, I saw that each ingredient was carefully matched, except for the cold dishes that had been mixed, the others had been washed and cut, and only when the guests entered the house did they start cooking. This, he says, keeps the dish hot on the table.
The boss's wife personally rolled fresh mung bean noodles with a dough press, and used sesame leaves that had been soaked for 2 hours to make us a fragrant sesame leaf mung bean noodle, and everyone has been praising it after tasting it.
When eating, take out the treasured Wuliangye, the couple takes turns to toast for everyone, and the sincerity and intention of the couple make us feel warm and moved.
This meal is considered to be the highest standard to eat.
And one of the things that the boss often hangs on his lips is: No one will refuse you to be sincerely good to him.
That's what he said and that's what he did. I think this may be an important reason for his growing career.