Zhong Dayang had pulled Lu Ling through three full performances outside. If Lu Ling hadn’t grown tired, they could have gone on even longer. Even after retreating to the backyard, some energy remained unspent.
“I didn’t expect our act to be so well-received, Little Lu,” Zhong Dayang said, grinning. “We should partner up! On our days off, we could perform at shop openings or wealthy households’ celebrations. Look at how many came today—we could make more than wages!”
Lu Ling glanced at him and said, “Perhaps you picked the wrong line of work. You could still switch careers now.”
With that, he grabbed a plate of food and slipped into the hall.
Qing peeked in through the bamboo curtain. “Ah Shao, do we still have enough five-spice buns? A lady wants two more steamers to take home.”
Shu Rui, busy in the kitchen, didn’t have time to tease Zhong Dayang and simply said, “Of course. Did she bring a food box? If not, I’ll wrap them in oiled paper.”
“No, she just decided on the spot after eating here.”
Shu Rui’s five-spice buns were remarkable—the dough was perfectly kneaded and steamed, soft and fluffy, with generous fillings. Each bun was roughly the size of a delicate young lady’s fist. A steamer held five buns, each with a different filling: pickled vegetable and vermicelli, dried mustard greens with cured meat, fresh bamboo shoots with pork, scallion pork, and shrimp.
Previously, Shu Rui had made some for Lu Ling, but those were much larger and called “five-flavor buns.” Now, for convenient sale, he reduced the size, improved the recipe, and made them a signature dish, selling one steamer for just fifteen coins.
When new customers saw the buns, they were immediately drawn to the delicate craftsmanship and generous filling. Men could finish a steamer in one go; women could eat three or four buns, praising them highly and wishing Shu Rui had made them earlier for sale.
By afternoon, business slowed as most dishes had been served. Shu Rui prepared just enough for the lunch crowd, keeping a small reserve for later. He used pickled radish and beans, chopping them finely and stir-frying the leftover chicken with fresh celery leaves to make a fragrant dish.
The remaining oven-roasted chicken was brought out, and Zhong Dayang joined Shu Rui and Lu Ling in the backyard for a meal. Zhong Dayang was impressed by the sour-spiced chicken offal, eating three large bowls of rice without hesitation. The chicken innards were perfectly crisp—something he had never managed at home, where cleaning and cooking made them tough. He realized now the offal could be tender and flavorful when done properly.
Inspired, he resolved to request Shu Rui make a plate for his father’s birthday.
After eating, feeling drowsy and full, Zhong Dayang took his leave. Shu Rui, however, had no time to rest and began preparing the evening dishes: braised pork, roasted squid, and sour old duck soup, with smaller side dishes alongside.
Qing kept watch in the hall, greeting potential lodging guests and taking brief rests so as not to disturb Shu Rui and Lu Ling in the courtyard.
“Seems like you’re short-handed. You’ve been at it all morning, and even after lunch, you can’t rest. How will you keep this up?”
Lu Ling, helping at home, didn’t feel tired—he mostly served dishes and ran errands, unlike Shu Rui, who had to cook, supervise, and attend to guests.
For now, with just the two of them, Lu Ling said, “Once we return to the martial arts school, you’ll need more help. Better hire someone else.”
Shu Rui admitted the lunch rush had been exhausting but reasoned carefully: “Many inns run well just by handling the opening promotions. Once that’s over, business naturally slows. Hiring extra help now is unnecessary. If business picks up later, we’ll hire more. If not, extra staff would be a waste and leave shortly anyway.”
He reassured Lu Ling: “Right now, our busiest times are lunch and dinner—similar to selling food at the dock. It’s busy today because it’s the opening, and everyone’s a bit clumsy. Once we get the hang of it, things will run smoothly.”
Lu Ling sighed but accepted Shu Rui’s reasoning, somewhat helpless but understanding.
“Alright, we’ll see how things go over the next ten to fifteen days. If it really gets too busy, then we can think about hiring extra hands. For these next few days, though, we can try finding one or two temporary helpers. I’ve seen people at the employment agency who work just a couple of hours, and they don’t cost nearly as much as hiring a full day’s labor.”
Shu Rui nodded. “Understood.”
Just as the two of them were discussing this, voices came from the classroom area. Shu Rui wiped his damp hands and lifted the bamboo curtain to see a burly man walking in.
He inquired if the inn had recently opened and whether there were any special deals.
Qing politely explained the prices and the promotions. The man waved a hand dismissively. “Your so-called discounts aren’t really cheaper than elsewhere. The place is small, yet you charge high prices!”
With that, he strode off. Shu Rui quickly stepped forward. “Brother, our rates may not be the cheapest, but you get what you pay for. Take a moment to go upstairs and see the rooms before you decide.”
The man scoffed. “Seeing the rooms won’t change the price. A room is just a place to sleep for a night—how would you expect it to blossom into something more? A low price is the true value!”
With that, he left, and there was no stopping him.
Qing, disappointed that a potential guest had slipped away, muttered, “Ah Shao, I’m so clumsy with words, I couldn’t persuade him. I think I lost a customer.”
Shu Rui patted him lightly on the shoulder. “It’s not your fault. That man wasn’t genuinely interested in staying. He just wanted to check the price. If it doesn’t match his expectations, he won’t stay, and his words may sound harsh, but don’t take it to heart.
Running a business, you’ll meet all kinds of people. You need the right mindset, otherwise you’ll be upset several times a day.”
Qing lowered his head. “I’m not angry at the customer. I just feel I’m too slow-witted, unable to speak properly when attending to them.”
Indeed, during the busy lunch, when guests asked for an extra plate of clams, he didn’t know how to respond and had to rely on Ah Shao to step in while busy in the kitchen. Despite having worked at the inn for almost a month, he still hadn’t made much progress, yet Shu Rui still paid him handsomely.
Shu Rui understood Qing’s feelings and found them both amusing and endearing. He led him behind the counter and said kindly, “Everyone has their strengths and weaknesses. You’re quick with tasks—during lunch, you can serve dishes, clean tables, and even wash used bowls and chopsticks during a break. That’s diligence itself. What more could anyone ask for?
Being able to speak well doesn’t happen overnight. You must first have confidence, then learn to phrase things politely. You may not notice, but in the past month, you’ve improved a lot. You can now call out to guests even when it’s crowded. Isn’t that something to be proud of?”
Shu Rui continued patiently, “Even if you hadn’t improved, I would still be satisfied. Hiring a helper who’s both skillful and eloquent, able to handle all kinds of customers—that’s rare.”
“If someone could do all that, they’d be running the inn as manager and earning more wages already,” Qing said with a small smile.
Shu Rui’s reassurance eased the worries Qing had been carrying, and he felt brighter. “I’ll remember your words and work even harder.”
Shu Rui laughed. “That’s the right mindset. Keep calm and focus on your work. Tell me if anything comes up.”
“Okay,” Qing replied.
Just then, Shu Rui noticed a man outside with a bundle, pausing to look in. He gave Qing a subtle signal, and the two went outside.
“Sir, are you looking to stay? Our inn has just opened. You can either stay overnight or have a meal. You’re welcome to come in and look around; if it’s not to your liking, that’s fine.”
The man glanced at Shu Rui and stepped in cautiously. “You just opened?”
“Yes,” Shu Rui replied, pouring a cup of water for him. “You’ve come early; there are no guests yet. Any room you wish is available.”
The man didn’t drink the water but looked around. The inn was clearly new.
“Show me the rooms,” he said.
Shu Rui led him upstairs. “We have four rooms in total, all shared-style. The upper two rooms are four hundred coins per night, the lower two two hundred. For opening promotions, upper rooms are 340, lower rooms 170. The shared dorm is only fifty coins.”
While explaining, Qing opened the Orchid Room. The man peeked inside: a bed, table, and platform bed, with exquisite bedcovers embroidered with orchids and butterflies. A faint orchid scent lingered in the air—fresh but not cloying.
Shu Rui said, “The Orchid Room comes equipped with toothbrush, powder, and bath soap. If you prefer, there’s also the Plum Room arranged similarly.”
“Show me a lower room,” the man said.
The Chrysanthemum Room was smaller, with no platform bed, but still had all essentials and smelled clean. The man was satisfied—though reluctant to spend too much, he knew a proper, tidy room was worth it after travel.
“Does the lower room have hot water?”
“Yes, all rooms do, just fifty more coins for the shared dorm.”
“Breakfast included?”
“Yes, it comes with morning tea.”
The man chose the Chrysanthemum Room. Shu Rui handled the check-in, while Qing brought tea and attended to hot water requests—tasks he was familiar with.
Lu Ling, seeing a lone guest, stayed in the backyard to tend the fire.
When Shu Rui returned, he reported to Lu Ling, “The guest is settled in.”
He was pleased—one occupied room equaled roughly ten dishes sold, and he hoped for many more guests.