As an old connoisseur of Hong Kong Island, Zui Yige indeed has a knack for ordering dishes.
When his subordinates wheeled in a dining cart from outside, the cart was filled with tonic dishes Wang Longhu had never seen before.
There was lamb-tail soup made with mutton, deer tail, prepared aconite, each weighing eight qian (units of weight), and duzhong weighing five qian, all boiled with fresh ginger.
There was a bone pain soup made with beef, seahorse, dried longan meat, cistanche, huai shan, Korean ginseng, ba ji, burdock root, black beans, lotus seeds, squab, and dried dates.
And other dishes like double whip virility soup, fried pig kidney, deer whip stewed chicken soup, turtle and lily soup...
