In Hot Soup
"The soup has arrived," their server announces. Another waiter wheels in a trolley and on it are two white ceramic pots, decorated with intricate paintings of tigers and dragons. Xiao Hui removes both lids with a flourish, and in that very moment, the subtle, delectable scent of steamed chicken soup wafts through the room.
The chef clearly put a lot of effort into the dish. If one looked carefully, one could see a huge chicken drumstick resting in the center of the clear soup. It looked tender and mouth-wateringly delicious, and it was accompanied by other delicacies. Each pot had a thick stalk of ginseng that most likely cost five years worth of pay for the average citizen, along with many varieties of mushrooms to add extra flavour to the soup.
There were even lotus roots, red dates and tofu. It promised to be a hearty meal, especially if someone was cold. The soup was piping hot, with actual steam being visible as it curled in the air.