The tofu was placed at the center of the bowl, resembling a blooming flower. In the center of the tofu was a Chinese wolfberry. The red color contrasts with the silky white tofu, creating a beautiful sight.
The quail eggs were placed on the side together with sliced mushrooms, bok choy, shredded chicken, and shredded bamboo shoots.
The broth was made from chicken stock that had been simmered for more than 5 hours. With a thin layer of oil on top, the fragrance of the broth mixed with a hint of sesame oil filled the air.
When Madam Han saw the exquisite dish, she couldn't help but be amazed. Although the portion was small, only a few spoonfuls, the presentation could be compared to that of the best restaurants in the Capital.
The second dish was roasted duck. This time, the roasted duck was not placed on the table but on a small side table beside them.
A servant wearing an apron, a hat, and a veil covering his nose and mouth entered holding a set of knives.
