Unlimited Black Cards! A Mysterious and Wealthy Young Lady!

The group sat down at the mahogany dining table. Fu Siya expertly picked up the leather menu handed to her by a waiter, her fingertips lightly tracing the gilded lettering as her gaze quickly swept over the menu. She was clearly quite familiar with Yan Chunxiao's dishes, and without much hesitation, she casually ticked off a few signature dishes: "Let's start with 'Swallow Returns to Its Nest' and 'Jade Dew Nectar Soup,' then a special roasted pigeon with black truffle and stir-fried seasonal vegetables, and... let's add a dish of golden sand baked shrimp."

After ordering, she handed the menu to Jiang Wenxi, looked up and asked with a smile, "Wenxi, do you like these dishes? Would you like to add a few more of your favorites?"

Jiang Wenxi reached out and took the menu, her fingertips touching the smooth texture of the leather cover. She casually flipped through a couple of pages. The menu descriptions inside were detailed and comprehensive, not only indicating the origin of the ingredients but also briefly explaining the cooking methods, and the accompanying photos were incredibly tempting. Her gaze swept over the exquisite menu descriptions, and she glanced up at Manager Liu, who was bowing and waiting beside her. Her tone was calm and collected as she spoke, "Let's add a few more dishes that you think are good, Manager Liu."

"Okay, boss." Manager Liu quickly took the menu and went to prepare it.

Yan Chunxiao served the dishes much faster than expected. In just about ten minutes, the door to the private room was gently pushed open. Four waitresses dressed in elegant moon-white cheongsams filed in, each carrying a delicate white porcelain plate with gold-painted rims, perfectly complementing the luxurious style of the room.

Behind them, Manager Liu followed in, carrying a small tablet computer. He walked steadily with a smile on his face, clearly there to introduce the dishes to them. Ma Yun and Jiang Xunye, who had been talking in hushed tones, stopped talking as the waiter brought out the food and their eyes fell on the exquisite dishes.

The waiters moved with the gentle grace of butterflies skimming the water, placing the dishes one by one on the turntable in the center of the table. They even adjusted the angles to ensure that the front of each dish faced Jiang Wenxi and her companions.

Each dish is served with its own tableware. The "Swallow Returns to Its Nest" dish is served on a custom-made celadon shallow plate, while the "Jade Dew and Nectar Soup" is served in a covered white porcelain stewing pot with small auspicious cloud patterns carved on the lid.

The dishes were presented like works of art. The "Swallow Returning to the Nest" dish was covered with a layer of fine gold leaf and garnished with a few bright red goji berries. The "Golden Sand Baked Shrimp" was wrapped in golden salted egg yolk and placed next to two bright green lettuce leaves, making it bright and tempting.

As soon as it was placed on the table, a rich aroma filled the air—the delicate sweetness of bird's nest, the mellow richness of black truffle, and the caramelized fragrance of salted egg yolk intertwined, whetting the appetite.

Manager Liu walked to the dining table, bowed slightly, and greeted everyone with a polite smile: "Boss, Miss Fu, Young Master Ma, Mr. Jiang, today we've prepared our restaurant's signature dishes for you all. Let me give you a brief introduction." He then opened his tablet and pointed to the first exquisitely presented dish: "This is 'Swallow Returns to Its Nest,' made with top-grade bird's nest imported from Southeast Asia, paired with fresh royal bird's nest and honey-preserved lotus seeds. The steaming process is strictly controlled to ensure the bird's nest retains its gelatinous properties. The finished product has a sweet and soft texture, with the rich aroma of lotus seeds. Not only is the taste superb, but it also has nourishing and beautifying effects, making it one of our restaurant's signature dishes."

"This 'Jade Dew Nectar Soup' is made with Yunnan high-altitude snow lotus seeds, Ningxia goji berries, and the finest white fungus, simmered for three hours with sweet rock sugar. The finished soup has a clear broth, a smooth and refreshing taste, and the snow lotus seeds are chewy and bouncy. It can clear heat and moisturize dryness, as well as nourish qi and blood, making it especially suitable for consumption during seasonal changes. Our shop makes this soup without using any thickeners; the thickness comes entirely from the gelatinous properties of the ingredients themselves, resulting in an exceptionally pure taste."

"This 'Secret Recipe Roasted Pigeon with Black Truffle' uses pigeons less than a month old, with tender and juicy meat. We first marinate the pigeons with more than ten kinds of spices for four hours, allowing the flavors to fully penetrate the meat. Then we brush them with a special honey sauce and roast them in a constant-temperature oven. After baking, we evenly sprinkle freshly ground black truffle shreds on top. The rich aroma of black truffles blends perfectly with the tenderness of the pigeon, resulting in a crispy skin and juicy interior that is not greasy at all."

"This stir-fried vegetable dish may seem simple, but it truly showcases skill. The ingredients are seasonal vegetables picked from an organic garden that very morning to ensure freshness. It's cooked with only a small amount of olive oil and salt, stir-fried quickly over high heat to preserve the vegetables' crisp texture and natural sweetness to the greatest extent. After cooking, a few strips of red pepper are added for color, making it look refreshing and cut through the richness of the other dishes."

"This 'Golden Sand Baked Shrimp' uses fresh, large tiger prawns. After deveining, they are marinated in cooking wine to remove any fishy smell. For the salted egg yolks, we use the yolks of salted duck eggs from Gaoyou. The yolks are crushed and slowly stir-fried over low heat until they become sandy. Then, the shrimp are added and stir-fried to ensure that each shrimp is evenly coated with the salted egg yolk mixture. The finished product is crispy on the outside and tender on the inside, with a rich and savory flavor and a subtle caramelized egg yolk aroma. The sweetness of the shrimp is fully brought out, making it a must-order dish for many customers."

After Manager Liu finished his introduction, he bowed slightly and took a half step back, adding with a smile, "In addition, after the boss gave the order, I asked the kitchen to add two more of our restaurant's signature dishes: 'Almond Juice Bird's Nest Rolls' and 'Braised King Oyster Mushrooms in Abalone Sauce.' They will be served shortly, and I assure you will not be disappointed."

After listening, Fu Siya's eyes lit up, and she smiled at Jiang Wenxi, saying, "Wenxi, look at these dishes! Every single one sounds so appetizing!"

Jiang Wenxi nodded slightly, her gaze sweeping over the dishes on the table, and said in a calm tone, "They do look quite good, everyone, please try them."

The meal was thoroughly enjoyed, with each dish exquisite and delicious. The group chatted and ate in a relaxed and pleasant atmosphere. Fu Siya adored the almond-flavored bird's nest rolls, eating two servings. Ma Wen and Jiang Xunye preferred the rich flavor of the braised sea cucumber in abalone sauce, frequently picking at their chopsticks. Jiang Wenxi sampled each dish, taking a few bites, and was quite satisfied with the quality of her family's food.

After the meal, Fu Siya was still somewhat reluctant to leave and chatted with Jiang Wenxi for a while before saying goodbye. Jiang Wenxi then instructed Jiang Nan to drive her back to her large apartment in the city center.

The car drove smoothly for twenty minutes before arriving at the upscale apartment building. Jiang Nan parked the car and respectfully opened the door for Jiang Wenxi, watching her enter the lobby. The lobby was decorated in a simple yet luxurious style, with a gleaming marble floor. A waiter bowed and greeted her upon her arrival. She nodded slightly in response and walked directly to the private elevator. After swiping her ID card, the elevator ascended smoothly.