June 20th, eight o'clock, the almanac stated it was auspicious to open for business, very lucky, Cheng Su placed a Ba Xian table at the entrance of the restaurant, on which she arranged a plate of blanched pork belly, along with several apples, a few cups of rice wine, and in a bowl, she placed a serving of rice with a few sticks of incense inserted into it.
The opening ritual required offerings, a practice that hadn't changed since ancient times. In her past life, she had experienced hotel openings that were grand affairs with roast suckling pig for offerings, lion dances, ribbon-cutting, and setting off firecrackers.
Now, she was opening a small restaurant and couldn't put on such a grand display, so she made do with a simple offering to express her sincerity.
Cheng Su held the incense, lit it, and bowed several times with her eyes closed, murmuring her blessings, then inserted the incense, and lit a string of firecrackers signaling prosperity.
