No one bothered Wei Tianyang all afternoon.
At 6 p.m., a waitress wheeled in a dining cart, delivering dinner to the room. The three-tiered cart was piled high with food that, according to Black House portions, was enough for six people.
The waitress entered the room, placed all the dishes on the table and prepared the utensils.
The dinner was a suitable mix of meat and vegetables, including soup, meat dishes, sweet wine, and fruit, filling the table.
Long white porcelain plates contained thinly sliced roast duck, accompanied by various dipping sauces. Tender white chicken soup filled the emerald-green bowls. In the silver warming pots, frog legs sizzled in oil, and the names of several other vegetable and meat dishes on the table were beyond Wei Tianyang's ability to recall.
As the waitress uncorked the rustic jar, a sweet and intoxicating aroma instantly filled the room.
"What wine is this?" inquired Wei Tianyang, his curiosity piqued.
"Daughter's Red," the waitress replied.