When it comes to buying plane tickets, Zang Liang is undoubtedly a man of action.

He arrived at Yunzhong Restaurant by noon the next day.

He even came directly to Yunzhong Restaurant dragging his suitcase, as Chen Huihong hadn't expected him to arrive so early, the air purifier in the room allocated to him wasn't fully set up yet.

When Zang Liang arrived, Qin Huai was still cutting radishes.

Because last night when Tan Wei'an replied to Qin Huai's messages, Qin Huai had already fallen asleep. Thus, he didn't notify everyone in the work group about the new exchange student coming to the restaurant today. Qin Huai only briefly mentioned it to Huang Xi in the morning. Therefore, most employees at Yunzhong Restaurant had no idea who Zang Liang was, that he was coming today, or what he was there to do.

And Zang Liang was undoubtedly a natural socializer.

He greeted Qin Huai through the transparent glass with his suitcase in tow, poked his head into the kitchen to ask Tan Wei'an where the changing room was and if there was a uniform for him, and then dragged his suitcase to the changing room to get dressed, before rushing into the kitchen to watch Qin Huai cut radishes.

A series of moves so seamlessly smooth that anyone unaware might have thought he was a formal employee of Yunzhong Restaurant, just returning from a business trip, passionate about work, and came to work directly after getting off the plane.

Pei Xing was dumbfounded.

As someone with half a stake in connections, he could tell at a glance that Zang Liang, like him, was a connected hire with a formal education.

"Who's this now? Did Zhiwei Restaurant just hire someone even more impressive than Tan Wei'an? How did he manage to parachute straight in?" Pei Xing mumbled quietly to Li Hua. If his tone were less sharp, it would seem his emotions weren't so high.

"I don't know." Li Hua shook his head, implying if Pei Xing didn't recognize the person, how could someone with a common apprentice background like him know, "We should just focus on our responsibilities."

Pei Xing was practically grinding his teeth in frustration, saying, "Of course, it's no issue for you. Among the apprentices from Zhiwei Restaurant, none clash with you in style and none are as skilled."

"What I excel at is exactly the same as Su Qian, and this morning Master Qin didn't even eat the shaomai I made!"

Li Hua: "... why do you insist on making shaomai?"

Li Hua almost had 'do you really think your shaomai can compare to Guli's Golden Thread Shaomai' written on his face.

"Out of all the breakfast items, shaomai is what I make best," Pei Xing said.

Li Hua shook his head helplessly, sighed, and based on the months they had been colleagues, since Pei Xing was a decent guy, wasn't competitive against him, had a pure heart, and was easy to persuade, he offered a friendly reminder: "You shouldn't think like that. You shouldn't just consider what you're good at; you should consider what Master Qin prefers."

"I remember your barbecued pork buns are also quite good. If all else fails, make those."

"It's a good chance to practice with yeast."

On the other side, Tan Wei'an and Zang Liang were already chatting.

Zang Liang was gossiping with Tan Wei'an about things they could also gossip about on WeChat, while watching Qin Huai cut radish shreds from afar. Seeing Qin Huai chat on his phone while steadily cutting the radish shreds, his knife skills had noticeably improved compared to the last time in City A, he couldn't help but remark:

"Wow, how many hours is Qin Huai practicing knife skills each day now? Is he thinking about transitioning? His progress is really quite evident. I remember last time I saw his radish shreds, they were still a bit sloppy, but now they look quite apprentice-like."

Tan Wei'an was no longer surprised: "If you had eaten his Four Happiness glutinous rice dumplings before the New Year, you would be even more surprised now... Oh, I forgot you already ate them in City A."

When Tan Wei'an mentioned the Four Happiness glutinous rice dumplings, Zang Liang couldn't help but recall with fondness the terrific experience of eating them at the birthday banquet.

"Those Four Happiness glutinous rice dumplings, let me tell you, I never used to like this kind of thing. But those dumplings, my goodness, they were absolutely incredible, amazing!"

"My master was clearly full that afternoon and even then forced two more down. Just think about how impressive they are. That was the first time I saw my master eat himself that stuffed."

Tan Wei'an: ?

Where did you learn to flatter so much?

The current Four Happiness glutinous rice dumplings by Qin Huai are tasty, yes, but not to that exaggerated extent. My friend, are you really willing to risk even your master's reputation just to flatter?

Does Master Zang know about this?

Seeing Zang Liang's genuinely non-deceptive expression, Tan Wei'an thought he barely knew this longtime friend anymore, your flattery skills have become foreign to me.

"When shall we start on the Crab Yellow Sauce?" Zang Liang asked.

"We can start now," Zheng Siyuan quietly chimed in, who had been silently eavesdropping, "I'll handle the seasoning, and you do the thickening."

"Deal." Zang Liang was eager, "Not to brag, but I'm not only exceptional with knife skills, my thickening capabilities are also quite impressive. The thickening requirement for your Crab Yellow Sauce, as Tan Wei'an explained to me yesterday on WeChat, is quite challenging, but rest assured, leave it to me, and it'll be absolutely fine."

Zheng Siyuan had no particular reaction, he just nodded slightly: "Then let's start."

Meanwhile, as Cao Guixiang was chatting leisurely with Qin Huai, she suddenly laughed: "Xiao Qin, couldn't get the thickening right so you called a reinforcement, huh?"

Qin Huai hadn't expected Cao Guixiang's hearing to be so acute, she could catch Zang Liang's boasting through the phone.

Although it's true Zang Liang's bragging was quite loud just now.

Qin Huai smiled, his hands continuing steadily: "The method you mentioned yesterday for thickening the Crab Yellow Sauce, we tried it, and it indeed works. After tasting it, I also felt that sauce was more suitable for buns. But the thickening requirements you mentioned were too difficult for us pastry chefs to achieve, and since a skilled meat cooking friend was willing to lend a hand, we invited him over."

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