Jiang Hai couldn't help but chuckle as he looked at the four girls already fast asleep in his bed.
For him, going out and having fun was one thing—but he always knew to come home. After taking a shower, Jiang Hai slipped into bed beside the four women and embraced them as they slept.
The next morning, before dawn had even broken, Jiang Hai got up again and made his way to the dock in the dark. Edward Anderson and the others were already waiting there. Today was the second day of the exhibition. In addition to collecting materials from the expo, they also needed to deliver the $30,000 worth of fish ordered by the upscale French restaurant.
The previous afternoon, Enor Ceci and the others had already returned to locate and catch the specific fish requested, and of course, to get some rest. Edward Anderson and his team had taken over in the evening. They went out to sea around 10 p.m., tracked the fish using sonar, and managed to catch the exact varieties the restaurant needed.
Because the order wasn't large, one truck was enough for transport. If future orders increased, there could be logistical issues. Most likely, Jiang Hai would eventually need to deliver the goods by boat, as trucking these delicate fish over long distances was time-consuming and couldn't guarantee peak freshness. This was something Pra Walton had foreseen long ago.
After Jiang Hai arrived, he helped load the fish onto the truck. Once everything was ready—the delivery batch and the display stock for the exhibition—they set out for Boston. On the way, they called the restaurant to confirm delivery. Upon reaching the city, representatives from the restaurant met them and took one of the 750s back to their kitchen.
Though the restaurant wasn't open yet, the kitchen was already bustling. Jiang Hai accompanied them to supervise the handoff. After confirming the fish's quality, he headed back to the expo grounds.
To his surprise, Kelly Soren was already there—though Kama Clive hadn't come today. Kelly was helping Edward Anderson arrange the fish. Everyone knew her; her family was well-known in Winthrop. At first, the crew was a bit surprised to see her lending a hand so early in the morning, but when she introduced herself as a close friend of Jiang Hai, they immediately understood.
To the team, Jiang Hai had always been a mystery when it came to women. To this day, no one really knew who his official girlfriend was—or who might just be a passing companion. Still, that didn't stop them from showing kindness to any woman who claimed to be close to him.
Fortunately, Kelly wasn't the type to put on airs. She had helped out at home for years and didn't mind hard work. Learning that Jiang Hai had a booth at the expo, she regretted missing the first day, so she took the first bus in the morning. She arrived just after six, while it was still dark. Jiang Hai was still out on delivery, so without a word, Kelly grabbed a leather apron, slipped on plastic gloves, tied up her hair, and got to work—far more skillfully than Jiang Hai ever could.
When Jiang Hai returned and saw her in action, he couldn't help but smile. He truly admired girls like her.
Some men might prefer delicate, goddess-like women who acted coy and needed protecting—but Jiang Hai didn't have much affection for that kind of fragility. Most of the women around him were strong and capable. Qi Li and Pra Walton were powerhouses in their own right. Ai Xiaoxi had grown up on a farm and was no stranger to manual labor. Feng Yunchen had taken care of herself from a young age. Afra and the others ran the winery, so there were no soft, pampered girls in his inner circle. Selena Gomez was perhaps the only exception—and their relationship was still uncertain.
All in all, Jiang Hai preferred strong, grounded women who could handle themselves.
After greeting Kelly, Jiang Hai also geared up and got to work. As the sun rose and the temperature increased, the second day of the expo began promptly at 8 a.m. Things were mostly the same as the day before—except that there was now an eye-catching girl at Jiang Hai's booth, which naturally drew a bit of extra attention.
While things at the expo remained steady, the high-end restaurant that had received Jiang Hai's delivery was experiencing something entirely different.
This particular restaurant, called SSR (Jiang Hai never did figure out what it stood for), was one of Boston's most renowned establishments—possibly even one of the most famous in the United States. Located in the ultra-high-end BB commercial-residential district, it didn't have the flashy exterior some five-star restaurants used to impress. It was understated, almost inconspicuous.
But this was no ordinary eatery. It had received a five-diamond rating for twelve consecutive years and was the only Boston restaurant to be recognized so consistently. It also boasted four stars from RBS, again for twelve years running. Its clientele were wealthy, discerning, and not easily impressed.
Interestingly, SSR was not a Michelin-rated restaurant—not because it lacked quality, but because Boston wasn't part of the Michelin Guide's coverage area. Only cities like New York, San Francisco, Chicago, Las Vegas, and a few near Los Angeles had Michelin listings. Many people boasted online about dining at Michelin-starred restaurants in Boston, but it was all nonsense.
Still, SSR was undoubtedly top-tier. Come noon, the once quiet restaurant was packed with sharply dressed patrons and their glamorous companions. They ordered their usual French fare—but when their fish dishes arrived, something was different. The expected cod had been replaced with American redfish.
"Waiter, what's going on with this fish?" one patron asked, eyeing the plate.
"This is a premium redfish we just received this morning," the waiter replied with a polite smile. "Please try it. If it doesn't suit your taste, we'll gladly replace it with cod."
Some guests insisted on the usual and requested replacements, but others tried a bite—and immediately their eyes lit up.
The texture was delicate yet firm, with a springy resilience. Unlike the coarseness typical of ocean fish, Jiang Hai's redfish was succulent, flavorful, and slightly sweet. One bite led to another, then another. Guests began asking about the fish, where it came from, and whether there were other varieties available.
The restaurant's staff had anticipated this reaction. After all, they wouldn't have purchased such expensive fish—at three times the market rate—without a reason. The flavor alone justified the cost.
Soon, guests were requesting second orders of fish. When they learned that only redfish, salmon, grouper, and giant grouper were available, some were visibly disappointed that there weren't more options.
Jiang Hai's seafood had an almost inexplicable allure. While it wasn't exaggerated to the extent of "heavenly flavors" found in fiction, it was undeniably addictive. The exquisite taste awakened the palate and made stopping nearly impossible.
By the end of the lunch service, the restaurant had nearly run through its entire day's supply. Many guests even reserved tables for dinner.
The owner, thrilled by the response, immediately sought out the buyer from the day before. They wanted more—not just redfish and grouper, but other premium seafood as well.
Around 2 p.m., the buyer returned to the expo and found Edward Anderson, who was resting at the time. That morning had been slow. While many visitors showed interest, few actually placed orders. The fish were simply too expensive for most resellers, and many were still unsure if the profit margins would be worth the risk of shipping inland.
After Jiang Hai left with Kelly in the afternoon, there hadn't been much action at the booth. Edward was just about to prep some new display cuts when the buyer came running up.
"Oh, it's you. Running so fast—did something go wrong with the fish?" Edward asked, surprised.
"Yes—and no," the buyer replied, catching his breath. "It's about the fish, but not in a bad way. We want to increase our order."
"Still $30,000 worth?" Edward asked, doing a quick mental calculation. "If that's the case, we'd need to deliver every few days. But that might not be feasible. With fuel costs alone, each trip to sea burns over $3,000. Between taxes, fuel, and expenses, Jiang Hai might only net a few thousand in profit."
Edward had become a bit spoiled by the beef business—fish now felt less profitable in comparison.
"We can't wait every few days," the buyer said, shaking his head. "We want daily deliveries, but with double the quantity—and we also want to try some additional premium seafood."
Hearing this, Edward began mentally calculating again. If the volume really doubled and the restaurant was this enthusiastic, maybe it was worth the effort.
And if this success caught the attention of other restaurants?
Well then… things might just be getting started.