"Well, my God, this is the most delicious beef I have ever eaten! Oh, this is cod? Oh my God, this is cod? This is lamb? Haha, Jiang, you must have a few secrets! This lobster is incredible—both in size and taste!" Du Famen exclaimed, eagerly forking more food into his mouth and barely pausing to put down his thumb.
He gestured to Xiaoya and Jiang Hai repeatedly, his excitement palpable. Darien and the others, watching his reactions, couldn't help but share in his enthusiasm. These were dishes from their own family, after all, and seeing Du Famen praise them so highly brought them great joy.
As the chef of the evening, Xiaoya smiled, pleased with the response. Guests like Du Famen, who appreciated good food, were a chef's dream, and Xiaoya was proud to know her skills were up to par.
To entertain Du Famen, Jiang Hai had spared no expense, preparing a feast full of delicious dishes, with beef as the star of the show.
There were three kinds of beef: two Chinese styles and one Western-style dish. The Western-style was a classic steak, which required no introduction.
Jiang Hai's beef, pan-seared to perfection, needed no sauce—just a sprinkle of pepper and a few basil leaves to enhance the natural flavor. The taste was so rich it was almost outrageous. While a black pepper sauce might also taste good, it would overpower the pure essence of the beef, which was best enjoyed as nature intended. However, Xiaoya's research had uncovered some Chinese dishes that could amplify the beef's flavor to extraordinary levels. One such dish was beef brisket stewed with persimmons. This was no ordinary stew; red wine replaced water in the braise, creating a refined version of Burgundy-style red wine braised beef.
The red wine lent a deep, aromatic flavor, while the honey added a subtle sweetness. Tomatoes, especially the ones grown at Jiang Hai Manor, brought a fresh, rich taste, eliminating the need for ketchup. A touch of tangerine peel and spices rounded off the dish, offering a natural taste and removing any unpleasant odors.
Another beef dish was the simplest home-cooked style: fried beef slices with onions and sesame seeds, using the right heat to quickly fry the meat while preserving its tenderness. Xiaoya's technique for cooking the beef was what made the dish stand out.
These three beef dishes were the main courses by Western standards, though there were more options available. For example, the braised cod was a highlight, made from real Atlantic cod. Although Jiang Hai didn't farm cod, the Atlantic waters teemed with them, and the waters around his property had special properties that made fish reluctant to leave.
In addition to cod, there was a grouper caught by Edward Anderson and his team. They caught it not to kill, but to monitor its growth. Normally, they would release the fish after capturing it with fake bait, but this particular grouper swallowed too deeply and couldn't be released. So, it became a side dish, though it wasn't quite large enough for a main course.
Jiang Hai also had a massive lobster on the table—a 20-kilogram Boston lobster. If sold to a fisheries company, it would fetch at least $5,000. However, Jiang Hai had kept it to serve Du Famen, who had invested in his oil futures.
There were also many lobsters of similar size in Jiang Hai's fishery, so the lobster wasn't a rare indulgence for him. In fact, his generosity in serving such lavish meals wasn't a regular habit—Jiang Hai was generally quite frugal.
The bodyguards outside were also enjoying lobsters, though theirs were slightly smaller at around 15 kilograms.
Du Famen, however, didn't eat abalone or sea cucumbers, and Jiang Hai didn't go out of his way to procure shark fins. The longer he spent by the sea, the more he grew fond of marine life, and he wouldn't harm them unless absolutely necessary.
As for the Yangtze River knife fish and yellow lip fish, they were still young and not yet ready for consumption. So, Jiang Hai focused on other dishes—lamb and vegetables he had brought from China.
The Wuzhumuqin sheep, a particularly fine breed, had been raised on Jiang Hai's ranch for a month, and its meat was exceptionally tender. Xiaoya prepared a hot pot and grilled lamb chops, both of which made Du Famen very happy.
Throughout the meal, Jiang Hai and his friends were in high spirits, as was Du Famen. As a billionaire, he had tasted some of the finest food in the world. While he could appreciate Xiaoya's talent, he knew her skills were not yet at the level of the country's master chefs. He'd rate her cooking at 65 out of 100, acknowledging her raw potential but also recognizing that her technique had yet to reach its full form.
But Xiaoya's ability to bring out the natural flavors of her ingredients impressed him. It piqued his interest in the unique qualities of the ingredients at Jiang Hai's manor, further cementing his growing admiration for the place.
"Jiang," Du Famen said with a grin, "In China, there's an old saying: 'A hundred steps after a meal will make you live to ninety-nine.' Do you think we should go for a walk after dinner?"
Jiang Hai shook his head. "You missed the rest of the saying. In our country, the full saying is: 'Walk a hundred steps after a meal, and you'll live to ninety-nine. Lie down after a meal, and you'll live to 280. Sleep after a meal, and you'll live to a thousand years!'"
Some people enjoy walking after dinner to aid digestion, but Jiang Hai was too lazy for that. He exercised daily to maintain his health, but in his day-to-day life, he preferred to be less active.
"Hey, man, I don't want to live to a thousand years. That would be too boring!" Du Famen laughed. "So, as the host, are you going to join your guest for a stroll?"
"Alright, alright," Jiang Hai said with a smile, nodding in agreement. He stood up and followed Du Famen down the path by his artificial river toward the sea. The bodyguards, always alert, trailed them from a distance, ensuring they could intervene if needed but keeping a respectful distance.
After walking for a few minutes, Jiang Hai turned to Du Famen with a smirk. "Say whatever you want to say."
Du Famen grinned. "I don't know if you remember what I told you last night at Caesars Palace."
Jiang Hai raised an eyebrow. "Which part?"
"You asked why I spent 1 billion to buy your 900 million jewelry. I told you there was one reason, but I haven't shared the other reason yet."
"Oh, go ahead then," Jiang Hai encouraged.
"First, I bought your jewelry to build a ship. The extra 100 million was to show my goodwill. But second, whether or not the project succeeds, that 100 million is yours. I won't be asking for it back," Du Famen explained.
Jiang Hai nodded. He wasn't concerned about the money.
"Second, we want your cattle. I know how valuable they are, and we're willing to pay for them. But I hope it's **." Du Famen paused, looking at Jiang Hai seriously.
Jiang Hai smirked. "I may disappoint you, Du Famen."
"Is the price not right, or are you not selling?" Du Famen asked, confused.
"Neither," Jiang Hai replied. "I can sell you the cattle, but I'm certain that no matter what you do—whether you examine them or use them to breed the next generation—you won't be able to replicate what I have here. Don't ask me for the secret, because even I don't know it. I had a research team from Boston University study my cows. They brought them to Boston, but couldn't figure it out. The cows they bred were just ordinary Angus cows. The ones that leave here will slowly lose their special qualities. They weren't always this way. Ten years ago, they were just regular cows. You can buy whatever you like here, but once you go through customs, they'll just be ordinary cattle."