Ch 75: Bringing a Farming Game System to the 1970s

Yu Xiang’an’s lottery promotion left Yu Mansheng utterly baffled. Isn’t this losing too much money?

The restaurant hadn’t earned much yet, and already she was sinking hundreds of yuan into prizes—an amount equivalent to an average person’s annual salary.

However, this was a classic case of survivorship bias. Most lottery winners received small prizes like drinks, such as sour plum juice, which cost very little to make. These winners wouldn’t go around boasting. But those who won something worth more than their spending—especially significantly more—couldn’t resist sharing their luck as a conversation piece.

Indeed, there were losses, as all the prizes cost Yu Xiang’an real money. While buying in bulk made them cheaper, the investment was worth it as a marketing strategy. The buzz generated by the lottery promotion quickly brought in far more income than the initial cost.

The restaurant Five Flavors gained instant fame, and the delivery business flourished as well. Every day, around mealtimes, Sun Dongsheng would ride his bicycle to deliver dozens of meals. Customers could choose a variety of meals, from more lavish ones with meat to simpler vegetarian options topped with a ladle of savory marinade, perfect for mixing with rice.

With demand soaring, one delivery person wasn’t enough. Yu Xiang’an hired another employee, equipped with another bicycle, to ensure timely deliveries.

Even Yu Mansheng’s construction crew opted for meal packages from Five Flavors. Lunch and dinner were delivered directly to the site, with menus decided in advance and changes accommodated a day ahead.

He chose medium-priced meals for his crew—not fully vegetarian but with small amounts of meat, gravy, or eggs. These boxed meals were considered generous compared to the cheapest options, which were barely edible and simply filled stomachs. Given the flavor, quality, and comparable price, Five Flavors easily stood out.

Yu Xiang’an also had a firm grip on cost control. With agricultural reforms in place, crop yields were up, and people no longer worried about food shortages. Raising pigs and poultry was no longer restricted, making it easier to buy ingredients. Vegetables, especially, were readily available year-round in the south, except for a few seasonal shortages.

Once the restaurant’s reputation spread, customer retention became less of a concern. As Yu Xiang’an had anticipated, people returned after their first visit. With living conditions improving, many customers, especially those who had left home to seek better opportunities, were willing to treat themselves when they could afford it.

Unlike in some places, self-employed individuals in the Special Zone didn’t face much stigma, as most locals were in similar trades. This environment made the restaurant a welcoming place for all.

The restaurant thrived with strong in-house business, robust delivery services, and wholesale opportunities. The wholesale segment started with connections through Zeng Wang’s relatives, who bought goods to sell elsewhere. The items were packaged in banana leaves or dried lotus leaves for resale.

Yu Xiang’an followed the same model as in the capital: selling at a fixed cost, regardless of how much her buyers marked up prices later.

The purchasing power in this region was astonishing, and the restaurant’s income rivaled that of her two stores in the capital, earning over a thousand yuan per month. Occasionally, a large order would boost her monthly earnings to two or three thousand yuan.

Why did so many people pursue self-employment despite its lower social standing? The answer was simple: the profits were enormous.

But the workload was equally heavy. Every day began in the early hours, preparing ingredients and working until late at night. Yu Xiang’an noticed her pants becoming looser—she had lost weight from the constant hustle.

She was exhausted, but the results spoke for themselves.

Zhou Yuanyuan and Zhou Lili, sisters who worked as waitresses at nearby shops, were dressed in white shirts and trousers, styled after Hong Kong trends, with makeup and lipstick making them look polished. Their wages were decent—nearly forty yuan a month—thanks to their ability to speak both Cantonese and Mandarin. With bonuses for increased sales, the sisters were enjoying a comfortable life.

When a new restaurant opened nearby, the lively buzz caught their attention. They learned about the opening day raffle with the grand prize of a bicycle and joined the crowd without hesitation. Zhou Yuanyuan ordered braised pork rice, while Zhou Lili chose minced meat and egg fried rice.

The portions were generous, leaving both sisters feeling full. To maximize their chances at the raffle, they paid separately, giving each sister a draw. Zhou Yuanyuan wasn’t lucky, winning only a bowl of soup—but the taste was worth it. Zhou Lili fared better, winning a small plate of braised peanuts, a delightful snack with a lingering flavor.

Their eyes stayed on the grand prize. For three days straight, they came back for both lunch and dinner, earning multiple raffle entries. On the third day, Zhou Yuanyuan finally won a decent prize: a pair of lotus-patterned bowls with a festive design. They were thrilled with the practical gift.

The excitement peaked when, on the second day, a woman in her twenties won the bicycle right in front of them. They returned home to spread the news, drawing their friends to the restaurant. The bicycle was gone, but there were still electronic watches to be won—what if they were the next lucky winners?

Over the three days, the sisters tried nearly every dish on the menu, forming a thorough opinion of the restaurant. They loved the excellent service, delicious food, fair prices, convenient location, and variety of options. It quickly became their go-to spot—and their experience was far from unique.

After two months, with the restaurant’s revenue stabilizing, Yu Xiang’an began planning a second location. A single restaurant could only cover so much ground, especially for delivery services. Delivering too far would compromise the food’s quality and timeliness, so opening another branch was necessary.

Having already scouted several locations, she quickly chose a new spot. After purchasing the land, she commissioned construction and started recruiting staff.

This time, she hired six people. Among them were three young men aged 13 to 16, taken on as apprentices. Yu Xiang’an knew she couldn’t handle the kitchen alone if she wanted to expand further. Braised dishes were simple to prepare for now, but the workload would increase, and hiring more chefs was inevitable.

She posted job notices, including openings for apprentices, which attracted interest quickly. Her offer was appealing: free meals, five yuan per month, and the opportunity to learn valuable culinary skills. Unlike other apprenticeships where families often had to pay for training, this arrangement seemed like a golden opportunity. The young apprentices didn’t mind helping with chores—it was expected as part of their learning.

The living arrangements were basic but functional. Behind the restaurant, there were two large dormitories, one for men and one for women, with bunk beds to accommodate the staff. Though it was a tight fit, the spacious property proved invaluable for housing everyone comfortably.

With the foundation laid, Yu Xiang’an’s vision for expansion was steadily taking shape.

The second location of Yu Xiang’an’s restaurant was designed to serve multiple purposes: dormitories, a kitchen, and a procurement center. While preparing for the new branch, she finally received a call from Clark after months of silence.

Clark began the conversation with an apology, explaining that some family issues had delayed him. He had only just resolved them and was now planning to visit with his uncle. They intended to travel to the special economic zone, where they could meet and discuss things in detail.

Yu Xiang’an, relieved, cheerfully shared her contact details and address. After the call, she immediately reviewed her finances. The capital from her first restaurant had been nearly exhausted on buying land and building the new location. Profits from her current ventures had been reinvested into the second branch, leaving her with very little cash on hand.

If Clark and his uncle were interested in collaborating, they likely wouldn’t be enticed by small-scale investments. Yu Xiang’an needed to prepare to meet them as equals. She began considering a loan to raise funds quickly, recognizing that financial leverage could provide the boost she needed.

Meanwhile, over in the countryside, Yu Mansheng received an urgent telegram from Yang Huili, instructing him and other unmarried young men to return home immediately.

The reason? Their village was about to finalize the land distribution process, transitioning from collective ownership to true household responsibility. Previously, land was only temporarily allocated to families but remained collectively owned. This time, however, families were being granted long-term contracts, effectively making the land their own for decades.

This news caused a stir. For rural families, land was paramount. Households scrambled to ensure they maximized their share. Families with unmarried daughters kept them home to secure additional allocations. Meanwhile, bachelors were pressured to marry quickly to increase the number of household members eligible for land.

Disputes erupted over the quality of the land—whether it was fertile or barren, close to water sources, or fragmented across different locations. Village officials were overwhelmed, trying to balance fairness with the high expectations of the villagers.

When Yang Huili learned about the situation, she was adamant that Yu Mansheng return home to settle down and marry. While the second son’s household registration was in Shanghai and irrelevant to the land distribution, the youngest son’s registration was local. He was of marrying age and had no excuse to delay.

Yu Mansheng dodged the pressure by returning to the special economic zone, leaving Yang Huili fuming. “That ungrateful child!” she exclaimed, exasperated. “How did I raise someone so stubborn? He’s old enough to be a father, and yet he won’t even find a wife!”

Frustrated, she handled the household registration paperwork for her grandchildren herself.

For Yu Xiang’an, the land distribution was a distant matter, as her household registration was in the capital, under a non-agricultural classification. However, the topic of land allocation stirred up lively discussions among her local customers. Many spoke of how much wetland, dryland, or forested land their families had received.

Listening to these conversations, Yu Xiang’an couldn’t help but be intrigued. She began pondering the potential opportunities such landholdings might present.

When Yu Xiang’an’s finances became more stable, she planned to lease nearby land for growing vegetables and raising poultry specifically for her business.

This would ensure a steady and reliable supply of fresh ingredients, while also allowing her to control costs and reduce vulnerability to market fluctuations. Quality ingredients were the foundation of delicious dishes. In the current era, there weren’t many feed-raised chickens or pigs yet, but as they became more common due to faster growth cycles, the difference in taste and texture between naturally raised and feed-raised animals would become apparent. Naturally raised poultry and livestock would remain superior in quality.

She also considered the long-term value of leasing land. Over time, the cost of land was bound to rise, making early investments a wise move.

Yu Qingshan, noticing the absence of a letter confirming Yu Xiang’an’s safe return to the capital, decided to call her.

“Are you still on your business trip?” he asked curiously.

Yu Xiang’an, maintaining a calm tone, replied, “Yes, I’m still here.”

“How long will this trip last?”

“Not sure. I’ll come back once everything is settled.”

“Work’s work, but are you sure it’s fine to be away from the kids for so long?”

Yu Xiang’an coughed nervously. “We talk on the phone often. They’re managing well.”

Yu Qingshan pressed further, “Phone calls are expensive. Can your husband handle things well, taking care of himself and the kids?”

“No problem at all. He can cook, and they have the cafeteria too,” she reassured him.

After a series of brief answers—due to the high cost of long-distance calls—Yu Qingshan finally let the matter rest.

“I still think it’s strange for your company to send you alone, especially as a woman.”

“I’m not alone! I have a female colleague with me,” Yu Xiang’an quickly explained.

Relieved, Yu Qingshan replied, “Oh, that’s good. It’s safer with a companion.”

He then shifted the topic to the search for his missing siblings. “I’ve been checking the newspapers regularly since we started the ads. Still, no one’s contacted me. Maybe they aren’t in the province, don’t read newspapers, or can’t read at all.”

Yu Xiang’an had already asked Lin Chuanbai about the responses in the capital. “No one’s reached out there either,” she admitted.

“Over here in the special economic zone, the contact person is Yu Mansheng, but there’s been no response on his end either,” she added.

Trying to comfort him, she said, “Dad, how’s Grandma doing? These things take time. If they’re still alive, they’ll see or hear about the notice eventually. We have to believe in the strength of family bonds.”

“Your grandmother’s doing okay, but she often asks if there’s any news. Every time I see her disappointed face, it breaks my heart to tell her there’s none.”

“Dad, please spend more time with her. I’ve sent some clothes to your place—bought them here since they’re cheaper. Two of the outfits are for Grandma. Please pass them along to her.”

“Alright. Anything else?”

“No, that’s all. I’ll hang up now.”

After the call, Yu Xiang’an exhaled deeply, relieved to have temporarily avoided revealing her secret. However, the lack of progress in their search was concerning. Beyond newspapers, she decided to explore other methods, such as radio programs, which were popular among older generations who might not read newspapers. Advertising on TV was another option, but the cost was prohibitive for now.

Meanwhile, ten days after posting hiring notices, Yu Xiang’an interviewed five chefs and retained two. With the team gradually coming together, her plans were steadily advancing.

Two chefs joined the team:

The First Chef: A man in his 40s or 50s, previously worked at a state-run restaurant. When his child took over his position, he retired. Unable to stay idle, he came to the special economic zone and noticed Yu Xiang’an’s hiring notice. Needing income, he decided to stay.
The Second Chef: While not a professional chef, he came from a family of cooks. His father was a head chef, but his brothers had already filled the family’s culinary positions, leaving him to find his own way.

Yu Xiang’an had them prepare their signature dishes for a tasting. After sampling their cooking, she decided to hire them on a trial basis to assess compatibility and skill over time. Three other applicants were not selected as their cooking skills were average, and Yu Xiang’an wasn’t willing to pay chef-level wages for what was essentially kitchen help.

With the new chefs on board, her menu expanded, further boosting business.

About twenty days after the phone call, Clark arrived in the special economic zone with his uncle. They used the address Yu Xiang’an had provided to find her.

Clark and his uncle bore a strong resemblance to each other, though Clark was slightly taller by about five centimeters, and his uncle had a broader build. Yu Xiang’an warmly welcomed them, offering tea and conversing in English.

“Why didn’t you inform me earlier? I could’ve arranged to pick you up,” she said.

Clark replied with his usual charm, “No need! We’re staying at a nearby hotel. We dropped off our luggage and came straight here. Yu, it’s been so long, and you’re as beautiful as ever. You haven’t changed a bit.”

Yu Xiang’an smiled politely. “Thank you.” Clark introduced his uncle, Paul.

Paul extended his hand for a handshake, adding with a smile, “Nice to meet you.” His gaze carried a hint of appraisal.

Yu Xiang’an, noticing the scrutiny, remained composed and professional. She had already surmised their intentions. At this time, foreign visitors to the area were not uncommon, mainly overseas Chinese or foreigners exploring profitable opportunities in the growing market.

Paul and Clark had been in the region for some time and had already scouted a location for a large shopping mall they planned to build, with Clark taking on the role of local manager.

Paul’s visit to Yu Xiang’an’s establishment was partly to sample the food that Clark had raved about and partly to explore potential collaboration. If the dishes lived up to the praise, they were open to a partnership. High-quality, affordable products with wide appeal could generate substantial profits through volume sales.

After tasting Yu Xiang’an’s cooking, Paul was impressed with her culinary skills. To demonstrate the versatility of her products, she had her team prepare samples:

Sandwiches: Bread was purchased locally, and they used her specially crafted sandwich spread to showcase its flavor without additional ingredients.
Grilled Meat: They applied her custom barbecue sauce, formulated to appeal to Western palates, on grilled meat.

Both dishes were well-received, leaving a strong impression on Paul and reinforcing Clark’s recommendation.

After the meal, Paul extended his hand to Yu Xiang’an for a handshake. “Looking forward to a successful partnership.”

Clark appeared delighted. “My uncle won’t stay here for long. He’ll return home soon, and I’ll take full charge of things here.”

During the initial phase, Paul’s presence remained essential. Clark, being young and inexperienced, was prone to potential pitfalls despite having his uncle’s assistant stay behind to support him.

Yu Xiang’an welcomed this arrangement. Building strong connections in the food industry was invaluable, especially for expanding into foreign markets.

Their chosen site was in a bustling area, ensuring ample foot traffic—an essential factor for the supermarket’s success. Construction began quickly, and by chance, one of the subcontracted portions of the project was awarded to Yu Mansheng’s team. While the larger contractors reaped the bulk of the profits, smaller groups like his could still benefit significantly.

Meanwhile, the intermediary Yu Xiang’an hired to locate second-hand equipment provided a lead. A meeting was arranged in the special economic zone, where she inspected the equipment at the seller’s factory.

The equipment, previously used for producing canned meat, was now being replaced with newer models. Although old, it was still functional, and the asking price was in the tens of thousands. The seller estimated a one-to-two-month timeline before the equipment would be ready to transfer, as their new machines hadn’t yet arrived.

Yu Xiang’an used this buffer period to secure a loan, using her restaurant as collateral. Loans were relatively easy to obtain at this time, and after reviewing her income, the bank approved her application.

The low-interest rate made the deal particularly advantageous, and Yu Xiang’an took the opportunity to borrow a bit more than necessary. The extra funds were earmarked for kickstarting the factory construction.

The factory site had been cleared, but no framework had been erected yet. With the loan secured, construction accelerated. Yu Mansheng, tasked with the project, felt conflicted.

He thought he was doing well financially, but watching Yu Xiang’an’s rapid business moves made him feel like her money was no more than paper. Was making money supposed to be this effortless?

The factory construction prioritized speed over aesthetics. As long as the space was adequate and met hygiene standards, that was enough for now. Once the factory was completed and the equipment delivered, Yu Xiang’an planned to recruit workers and begin production immediately.

🌱🌿 🫧🍃

<<<

TOC

>>>