THE table was set with a generous spread of breakfast dishes, enough to serve twelve people, each offering a unique taste and texture. There were large platters piled high with steamed buns, some filled with a soft, savory filling, while others were plain and fluffy. Multiple bowls of warm porridge were arranged across the table, topped with an assortment of pickled vegetables and slices of meat, ensuring everyone could have a portion.
Thin pancakes and rolls, lightly golden, were stacked in several tall piles, each accompanied by small dishes of various dipping sauces. Numerous smaller plates held crispy fried dough sticks, slightly twisted and still warm, ready to be shared. The table also featured teapots filled with different teas, as well as pitchers of milk, filling the air with a comforting aroma.
"I made sure to prepare plenty, so everyone can eat their fill," Emmy said with a warm smile as they all took their seats.
