The atmosphere within the Peony Pavilion had reached a crescendo of culinary extravagance. It wasn't long before a procession of waitstaff, moving with the silent grace of trained dancers and dressed in silk-lined vests, began to lay out a feast that defied conventional luxury. These were not mere dishes; they were edible art pieces curated from the rarest corners of the globe. Abalone, slow-simmered for forty-eight hours in a rich golden broth, was served merely as a light appetizer to awaken the palate. The centerpiece, a legendary "Buddha Jumps Over the Wall," was presented in individual porcelain crocks, its aroma of shark fin, sea cucumber, and dried scallops so intoxicating that it was treated as little more than a sophisticated palate cleanser.
The wine service was equally ostentat
