June 26th, Qin Huai arrived in Beiping.
Huihui's birthday is on the 28th, and everyone else was set to arrive in Beiping on the 27th. Qin Huai arrived a day early to prepare the broth in advance.
Zheng Siyuan took an hour off from work to pick up Qin Huai from the airport, and they took the subway to the hotel Qin Huai had booked.
Zheng Siyuan has been working in Beiping for a few years now, and his work routine still follows that of a pastry chef. He starts work early and, as a result, finishes early too.
Now, Zheng Siyuan's pastries are already the signature dish at Babaozhai. Even if Tong Dayan were to return, Zheng Siyuan would still be the rightful head chef. Over 60% of the customers come to Babaozhai primarily for his pastries. Despite this, Babaozhai remains a meat-focused restaurant, albeit with a twist.
