The traveling frog is living a carefree life in the Marvel universe.

"You, you, you..."

Su Cheng looked at Bai Ye warily:

"Don't do anything reckless! We're filming right now, and I have such a big role to play. If you do something reckless, we won't be able to film."

"Haha." Bai Ye laughed and said, "Just kidding! Go eat your food! No matter what... I wouldn't bother you when you're busy with important things. But if you really become a big star in the future, and have the right to be capricious and make the whole crew wait for you, then we can give it a try..."

"Pooh!"

Su Cheng spat at Bai Ye:

"You're dreaming! I'm not giving it to you... Humph, it's just not going to happen."

"That's not up to you!"

Bai Ye raised an eyebrow and smiled.

Su Cheng bared her teeth at Bai Ye.

However, she also knew that she was a complete weakling and that she couldn't beat Bai Ye in a fight.

in the afternoon.

After finishing the feast Bai Ye had ordered for her, Su Cheng resumed filming.

Bai Ye served him throughout the entire process.

Two days passed by in a flash.

The moment Su Cheng finished filming, she jumped for joy.

This was her first time acting in a role.

Compared to her previous life where she could only play minor roles, this is a completely different story.

It was from this moment that Su Cheng began to feel like she was also an actress.

"Su Cheng, congratulations!"

Mei Ting also applauded Su Cheng:

"A journey of a thousand miles begins with a single step. I have high hopes for you to go further and further on this path."

"Thank you for your encouragement, Sister Meiting."

Su Cheng quickly composed herself and bowed to Mei Ting in gratitude.

Director Yang Lei also laughed and said:

"Su Cheng, your role has wrapped up filming. How about we throw you a wrap party?"

"No no no."

Su Cheng quickly waved her hand and said:

"I'm just a minor character, why would I need a wrap party? It would be more appropriate if it were Sister Mei Ting."

Director Yang Lei said, "It's okay. Everyone's been a bit tired these past few days anyway, so let's just relax a bit."

Anyway, the wrap party was paid for by the production crew, so doing Su Cheng and Bai Ye a favor was no big deal.

Su Cheng was conflicted.

On the one hand, she really felt that she didn't need to hold a wrap party; on the other hand, the director said it was a holiday for everyone, and she was a little unsure whether to accept or refuse.

"Director, let's forget about it." Bai Ye said with a smile, "Su Cheng is not the kind of person who likes to be treated specially. This kind of minor role doesn't deserve to be at the wrap party. Besides, I've already booked a restaurant for her to treat her, so I don't have time."

"There's nothing we can do about it... We can't make you miss your date," Director Yang Lei said regretfully.

He then said to Su Cheng:

"But next time, Su Cheng, when you become the female lead in my play, don't refuse again!"

"The female lead?"

Su Cheng remained clear-headed and said:

"Director, you think too highly of me. I started as an extra, and it's thanks to your help that I've gotten a small supporting role. I don't even know when I'll get a lead role!"

"With your talent, Su Cheng, and now that you've joined Xingyu Entertainment, I believe that time is definitely not far off!"

Director Yang Lei said.

After some polite exchanges.

Bai Ye drove Su Cheng away from the film set.

Thirty thousand yuan.

Su Cheng looked at the bank transfer notification on her phone and sighed:

"This money is too easy to make! I earned 30,000 yuan in less than three days, which is 10,000 yuan a day! You know, when I was a stunt double, I was exhausted, cried, and often got injured, and I only earned 150 yuan a day! The difference is just too big."

Bai Ye chuckled softly, "That's why everyone wants to break into the entertainment industry and become an actor. Even the top second-generation rich kids are jumping in to compete for jobs because the pay is high and the work is easy. Who wouldn't want to do that kind of work?"

"But it's because you've already filmed a lot of scenes before, just as a stunt double. This time, the director compressed all your scenes into three days, which is why you earned so much money in three days. You won't get such good deals in the future."

“That’s true!” Su Cheng nodded and said, “I’ve seen it on set. Some minor roles have to make way for big stars’ scenes. Scenes that don’t have much screen time and could be filmed in a day are dragged out for more than ten days just to accommodate the big stars. That’s common sense!”

"So, don't get complacent, you still need to keep working hard!"

While chatting casually, Bai Ye led Su Cheng to a restaurant.

Tan Family Cuisine is the most expensive cuisine in the world and the ninth major cuisine of China.

Tan Family Cuisine, also known as the Second-Rank Cuisine, originated in the capital city with the help of Tan Zongjun and his son. It is one of the most famous official cuisines in China, and is praised for its delicious taste and tender texture.

At that time, all the high-ranking officials and nobles considered it an honor to have their guests at this house. Legend has it that back then, it was often possible to book a seat a month in advance.

aiyueshuxiang.com

More than 100 years have passed, and Tan Family Cuisine has spread from the capital to Shanghai, Sichuan, and beyond... However, what remains unchanged is its authentic "official cuisine" flavor. People love its taste, but they also clearly love its high price.

Tan Family Cuisine is arguably the most famous type of private cuisine in China. It's not just any ordinary private cuisine, but strictly speaking, imperial cuisine. Such an imposing style of private cuisine is probably unique in China.

Given Su Cheng's income level, she had obviously never been to a place like this before. Once there, she looked around curiously.

Don't be too reserved.

Bai Ye squeezed Su Cheng's small hand and smiled at her:

"We're here to spend money on them, not to beg for money from them, so what are we afraid of?"

"Ok!"

Su Cheng felt the same way; if she were timid and showed weakness, it would be too embarrassing for Bai Ye.

He finished speaking.

She then held her head high, took Bai Ye's arm, and followed him inside with great confidence.

Take a seat.

Their meal was served quickly.

"Su Cheng, come on, try the clear bird's nest soup here first, to whet your appetite."

Bai Ye placed a bowl of bird's nest soup in front of Su Cheng.

The signature dish of Tan Family Cuisine is clear broth bird's nest.

The clear broth bird's nest in Tan Family Cuisine is made with a clear broth simmered with chicken, duck, pork hock, dried scallops, ham, and other ingredients, along with the finest bird's nest. The secret lies in the fact that the bird's nest is not soaked in alkaline water, but only in warm water to preserve its original flavor. After soaking, chicken broth is added, and the mixture is steamed and then portioned into small soup bowls. It is served with a clear broth made from chicken, duck, pork hock, dried scallops, and Jinhua ham, with a few shreds of Jinhua ham added to the soup. The broth is as clear as water, the bird's nest is pale yellow, and with the addition of ham, the bird's nest is soft and smooth without breaking, making the soup refreshing and even more elegant.

Su Cheng looked at the bird's nest soup, which was served in a cup. It was plump, white and translucent, and had a pleasant aroma. On the table at the same time as the bird's nest, there was also a pot of clear tea.

Smelling the aroma of food in the air, Su Cheng couldn't help but swallow.

She took a small sip.

"It's delicious!"

Su Cheng looked surprised and said:

"I've never had such delicious soup before! Mmm... It's much better than the tomato and egg soup you make, Bai Ye."

white night:"……"

"You're talking nonsense!" Bai Ye couldn't help but roll his eyes and said, "What I made for you was just home cooking, while this dish uses the finest ingredients and is prepared with the finest techniques. They're completely different concepts, okay?"

Chapter 239 Foodie Su Cheng

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"Hmm..." Su Cheng blinked her big eyes and looked at Bai Ye, asking, "Then tell me, if I gave you the exact same ingredients, could you make it taste better than them?"

"..." Bai Ye said speechlessly, "I don't know how to make this dish. Even if I learn it on the spot, I definitely can't beat it. I would have to study it carefully for at least three months."

Su Cheng: "You really have a lot of excuses..."

"..." Bai Ye: "This is not an excuse... When there is a chance in the future, I will also prepare a soup that I have carefully made for you. Although it may not be as good as theirs, it will definitely not be much worse."

Su Cheng: "Okay, I'll wait then."

Bai Ye also took a sip of the clear bird's nest soup:

"The chicken used in this soup must be a free-range chicken that forages for itself. Only free-range chickens with tight, thin skin and yellow fat under the skin can produce an exceptionally delicious soup. The bird's nest used is blood bird's nest from Thailand and the Philippines..."

"Wow, Bai Ye, I feel like I'm drinking RMB instead of soup!"

"

Su Cheng listened with surprise as Bai Ye explained the ingredients and techniques for making the soup.

“That’s just how it is,” Bai Ye said. “Otherwise, why do you think so many people are desperately trying to become rich?”

Enjoy this clear bird's nest soup with a well-matched red wine.

Among the red wines that pair well with clear soup and bird's nest, Chardonnay is undoubtedly one of the most suitable. Chardonnay, aged in oak barrels, is full of charming lemon and white peach aromas, accompanied by toasty notes. It has a medium body, concentrated flavors, a silky texture, and a long finish.

"And this braised shark fin is also one of the signature dishes of the Tan family cuisine. Give it a try."

After finishing the clear bird's nest soup, Bai Ye pushed the shark fin soup in front of Su Cheng.

This braised shark fin uses the precious "Luzon Yellow" shark fin. The whole fin is first soaked in cold and hot water until fully rehydrated, and then simmered in a broth of chicken, duck, scallops and ham. It must be simmered over a low flame for six hours to allow all the essence of the chicken, duck, ham and scallops to be absorbed into the fin. The chicken, duck, ham and scallops are then discarded after simmering.

Su Cheng took a bite and sighed: