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... he evening dinner rush time begins.
Fu Yu starts cooking, and within just an hour, he’s already piled up six or seven order tickets in his hands, mostly small banquets, and two large ones.
During this month, most of the customers coming to the restaurant are here for seafood, while Zhao Meng’s old customers mostly order stir-fry dishes.
Since they all come during dinner rush hour, the customers are quite anxious, and usually, because the dishes are slow to serve, there’s ...
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