HLM -Chapter 1129 Big Buns

Little Meng charged forward like a fierce general leading his troops into battle. Behind him were the clumsy kea parrots, bigger birds that could fly, though not very well.

Under Little Meng’s command, the kea parrots fought bravely and scrambled to be first. When they encountered the drunken tui birds, it was a total beating.

The kea parrots were strong fighters—tough, fearless, and aggressive. Once they caught a tui bird, they struck immediately. It was a classic case of “the bad fear the bolder, the bold fear the reckless.” The drunken tui birds, when faced with these headstrong kea parrots, suffered miserably!

After the beating, the tui birds seemed much more sober and, terrified, flapped their wings and flew away. Little Meng, with the kea parrots, drove the birds into the mountains north of the town before stopping.

Wang Bo led the team to comfort those who had been attacked. Anyone involved in the incident who was injured was sent to the hospital for a free checkup, while those uninjured were offered a cup of coffee or juice to calm their nerves.

The tourists all knew the tui birds weren’t Wang Bo’s responsibility, so although the compensation wasn’t much, most were satisfied. The few who weren’t just muttered quietly—no one caused trouble.

Wang Bo rubbed his face. It seemed quick to say, but handling the whole matter had taken two and a half hours, and by the time it was done, it was already past lunchtime.

Atulu rubbed his stomach and sighed, “Boss, I’m so hungry.”

The others nodded in agreement. Wang Bo then said, “Come with me to the castle. Today, I’ll show you a trick and make some good food.”

Atulu’s face lit up instantly. He laughed, “That’s exactly what I’ve been waiting to hear, Boss.”

Just as they were about to leave, a helicopter slowly landed at the airport.

Wang Bo expected a VIP guest, but it was just ordinary tourists—well, wealthy tourists. These high-end vacationers often traveled by helicopter.

The airport wasn’t fully operational yet; only the first phase was complete. To fully operate, it required navigators, passenger bridges, coordination, and ground staff, many of which positions were still vacant.

However, the HR department under Juan was already recruiting, and once the second phase of the airport was completed, operations could begin quickly.

Under these circumstances, passenger planes couldn’t land or take off, but helicopters had no problem—they only needed a flat area to land.

More and more high-income vacationers were coming to Sunset Town. Previously, the area’s appeal was mainly its food, but with freshwater corals, the starlit wormhole, and New Zealand’s unique Christmas parks, the scenery had become top-tier as well.

Additionally, Wang Bo opened up the forested areas. Visitors could camp, hike, climb mountains, and watch sunrises and sunsets—activities very popular with sporty New Zealanders.

Back at the castle, Wang Bo checked the kitchen and found lots of fresh wild vegetables his parents had gathered recently, as well as freshly prepared bun dough in the fridge. He decided to make buns.

“Buns? Haha, I’ve never eaten buns before,” Atulu laughed. “But I know about them—they’re one of the main foods of the Chinese, right? You like them a lot?”

Wang Bo said, “You’ll love them, buddy. Buns are delicious and satisfying. Imagine eating a meat bun as big as my palm—how awesome is that?”

Atulu held out his hand. “Can they be that big?”

Wang Bo looked at his hand, about the size of a small fan, and chuckled. “Wow, then I guess we can only steam one bun per pot.”

Atulu was a little disappointed, but seeing Wang Bo’s hand, he perked up and clapped. “Perfect! Then we’ll have buns the size of your palm!”

Small soup dumplings were popular now, but in his hometown, large buns were the norm—big pots steaming big buns. After all, fishermen had hard labor; when resting at home, who had the patience or energy to make tiny, delicate dumplings?

Wang Bo’s parents had prepared large bun wrappers. Wang Bo laid them out and asked Uncle Bing to spread a layer of oil inside each wrapper while he mixed the fillings.

Wang Bo’s mother loved gathering wild vegetables. In the garden, Wang Bo had grown many varieties. For buns, he chose purslane and shepherd’s purse.

He had made wild vegetable dumplings before, and his team had enjoyed them, but he wasn’t sure about the tastes of new members like Sam. So he decided to make simple buns with pure lamb and beef meatballs.

These were straightforward. With a single call, the cowboys delivered freshly ground lamb and beef. All he needed was some green onions and cilantro for flavor before wrapping them into buns.

Wild vegetable buns were more complex. First, the vegetables had to be cleaned and blanched, cooled in cold water, squeezed dry, chopped, and then mixed with pork for fat content—this ensured the buns weren’t dry.

He picked a slab of pork belly, and Uncle Bing minced it. Wang Bo mixed the wild vegetables with salt, chicken essence, sesame oil, five-spice powder, and the pork. Enough oil had to be added; too little, and the buns would be dry.

Wang Bo’s parents helped as well, and once the fillings were ready, they wrapped the buns quickly.

Sam watched and said, “It’s like an assembly line. This is really impressive.”

Wang Bo laughed, “Wait until you try the buns—they’ll taste even better.”

After steaming the buns, he also made a few cold vegetable dishes with the leftover wild vegetables.

Fresh gray vegetables were simply boiled, chilled, drained, and mixed with garlic, salt, chicken essence, vinegar, a few drops of soy sauce, and sesame oil. Wang Bo substituted chili oil for garlic since foreigners weren’t keen on raw garlic.

Purslane had to be mixed with garlic paste—chili oil alone didn’t bring out the flavor.

Wild onions could be made into green onion egg pancakes, but with buns as the main dish, Wang Bo chose to make them with oil and soy-vinegar dressing, balancing the sharpness with fragrance.

With high heat steaming, the buns were quickly done. At this time, a few dishes were ready as well, and Wang Bo signaled everyone to prepare for lunch.

Atulu was already drooling. The big buns were mainly filled, with thin, translucent, snowy white wrappers through which the flowing meat juices were visible—just looking at them made your mouth water.

Wang Bo shook his head. The buns were too big for new members like Sam to hold elegantly. He cut each bun into four parts, like eating pizza, using forks to eat.

Most people chose meat buns. Atulu had two on his plate: one beef, one lamb. Not caring about the heat, he grabbed a piece and shoved it into his mouth.