Wei Qian was very satisfied with the company's generous spending. The more generous the management, the more the chefs in the back kitchen could showcase their skills. However, the deliberate purchase of water made him worry about exceeding the budget.
Dou Wenjing said, "I specifically asked the boss and consulted Chef Xie from Fishing Platform, as well as Chef Guo, Chef Qiu, and others. Most of the water used in cooking is actually for cleaning and cooling the stoves. The actual amount of water used for cooking isn't that large, at most a few tons per day. This doesn't account for a high percentage of the total cost."
