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"Mm."
Yi Chen took his seat at the reserved spot.
In front of each person were two beautifully prepared main courses, soup, and dessert.
They served Avengrader-style sashimi, stewed fish chunks, a large fish roe vegetable pie, and a rich mushroom and fish bone soup.
The dishes, with their vibrant reds, purples, greens, and whites, looked overwhelming at first glance, but the aroma was inviting enough to make them palatable.
During the meal, the innk ...
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