HLM -Chapter 748 A Blooming Cluster

Wang Bo didn’t allow anyone to damage the Birth Flowers. Of course, the path was so long that even if someone picked flowers, he wouldn’t see it.

However, New Zealanders really had high standards in this regard. Whether it was a police car or an invisible patrol vehicle, the police had never seen anyone picking flowers or destroying the flower beds.

Hearing Su Cheng ask, he hesitated a little. “Um… this won’t cause any problems if we eat it, right?”

Su Cheng smiled. “Of course not. Lilies are truly edible flowers. But I know the town doesn’t allow picking flowers privately, so I hesitated a bit.”

Wang Bo shrugged. “What’s there to hesitate about? Wipe your hands, let’s drive and pick some to bring back.”

Lilies came in many varieties. The Birth Flowers included several smaller types, such as Wang Lily, Tiger Lily, Beautiful Lily, and Shandan Lily—each with its own symbolic meaning.

Su Cheng recommended using Wang Lily and explained, “This flower has amazing effects: moistening the lungs, relieving coughs, calming the mind, beautifying the complexion, preventing cancer, and easing stomach pain. In Chinese medicine terms, it’s cooling, moistens the lungs, removes heat, and calms the mind.”

Wang Bo was amazed. “You really know a lot.”

Su Cheng smiled casually. “I mostly do Western cuisine now, but my main focus is actually medicinal cuisine. I wonder if it will come in handy here in New Zealand. Chinese medicinal cuisine is really something special.”

Wang Bo called Atulu for help. When he heard them talking in English, he quickly turned around and asked, “Medicinal cuisine? I know this! Is there anything for weight loss?”

“Sure.”

“What?” Atulu asked excitedly.

“Lots. Croton seeds, laxatives, slimming pills… you can even turn it into muscle using clenbuterol,” Su Cheng said seriously.

Atulu took it seriously. “Great, buddy! Get me some—I want to lose weight!”

Su Cheng was speechless. He looked at Wang Bo. “I thought New Zealanders liked jokes? Officer Atulu didn’t catch that I was kidding?”

Wang Bo laughed. “That’s what you call desperate measures!”

King Lily was very cold-resistant and preferred partial shade. Normally, it bloomed in late spring, but with the magic spring irrigation, its flowering period came earlier and lasted longer. Now it had already produced fully bloomed yellow-white flowers.

Although these flowers were Wang Bo’s private property, he couldn’t just pick them openly—he had to set an example.

So they stopped the car to look around. Seeing a gap in traffic, they quickly grabbed their bags and got to work.

There were plenty of flowers, but they needed the youngest ones for food, so picking them took some time.

Soon, Wang Bo’s phone rang. It was Elizabeth: “Boss, someone complained. Three idiots came out of nowhere and are messing around in our flower field.”

Wang Bo said, “I’ll handle it.”

After hanging up, he said to the two, “Hurry up. Atulu, no slacking—someone has noticed us.”

Less than two minutes later, Elizabeth called again: “Boss, you better hurry. The complainants said these little thieves are picking faster, maybe they’re going to run.”

Wang Bo didn’t know what to say.

New Zealanders’ sense of responsibility was impressive. Not only did someone complain, but a driver also pulled over and asked, “What are you doing here?”

Wang Bo had to show his badge to explain: “We’re staff from Sunset Town. These flowers got sick this spring, and we’re removing the dead ones.”

The driver’s expression softened and he asked warmly, “Do you need any help?”

“No, thank you. But our town has a big party tonight—feel free to join.”

The driver laughed. “I’m here for the party! I love Sunset Town—so many parties here, I love the vibe!”

After sending off the driver, they finished picking most of the flowers and drove back.

Su Cheng’s task was to make Crispy Fried Lily Flowers. The dish had a refined name, Hán Bāo Dài Fàng (“Bud About to Bloom”), made by coating lily flowers in a batter of refined wheat flour and eggs, then frying them.

Wang Bo found the name ridiculous—eating them and calling it the flower’s most beautiful youthful state seemed shameless.

Su Cheng used only egg whites for the batter. After adding flour, he stirred vigorously. “It has to be uniform, or the texture will be ruined.”

“Is this sweet or savory?” Wang Bo asked.

“Are you a sweet fan or a savory fan?” Su Cheng replied.

“I’m savory. Sweet is heresy,” Wang Bo said decisively.

“I’m sweet. You savory fans are wrong,” Su Cheng said mischievously. “But for this dish, it doesn’t matter—sweet or savory works. Don’t add salt or sugar yet, sprinkle it after frying.”

As he spoke, he washed the lily flowers three times until the water was completely clear, then drained them.

“These flowers are so clean. I thought being next to the roadside would make them dusty from car exhaust,” Su Cheng said in surprise.

Wang Bo shrugged. “Welcome to Sunset Town, the purest place on Earth.”

While the lilies were still slightly damp, Su Cheng rolled them in dry flour first, then dipped them into the batter of egg, flour, and butter.

When the oil began to smoke lightly, he nodded. “Good, about 80% oil temperature. Let’s start.”

The lilies with batter went into the oil. Su Cheng then controlled the temperature carefully. Wang Bo understood: too high, and the batter would burn or the flowers break.

Soon, the white batter turned slightly yellow. Surprisingly, the flowers, previously limp from washing, slowly opened in the oil—though not fully, fitting the dish’s name: Bud About to Bloom.

“Savory, right?” Su Cheng asked.

“Yes,” Wang Bo confirmed.

Su Cheng placed the fried lilies on a plate and quickly sprinkled the prepared seasoning: cumin powder, salt, and five-spice powder.

Here, his skill was evident. The lilies looked casually arranged, but they formed a neat circle around the plate.

Wang Bo sighed. “Great skill. This dish shouldn’t be called Bud About to Bloom—it should be A Blooming Cluster!”

“Thanks for the name, Your Majesty. From now on, in Sunset Town, this dish will be called A Blooming Cluster,” Su Cheng said seriously.

Wang Bo laughed—this guy was interesting.

After the dish cooled a bit, Wang Bo grabbed one and tasted it.

Su Cheng had been polite earlier—this dish was no “dark cuisine,” but a bright one, radiantly so!

As Wang Bo ate, it was crispy and crunchy, with the flower aroma hidden beneath the seasoning slowly blossoming. It was utterly delightful, leaving a lingering fragrance—like having a lily flower in your mouth!