In the northeastern Flame Sea, within the southern waters of the Zu Island Strait, aboard the fleet carrier "Imperial Capital."
The sun had already sunk to the horizon, and it was nearly dinner time. On the flight deck, the air force service personnel were still bustling about.
To the north, a vast swarm of planes was approaching.
These were not enemy aircraft, but shipborne aircraft from the Third Shipborne Air Force Wing, rushed over from an inland airfield.
When Li Mingbo brought over dinner—a super-sized hamburger sandwiching two beef patties—the first group of shipborne aircraft had already entered the landing pattern.
In terms of dietary habits, the Imperial Navy favored Western cuisine.
This was not out of blind adoration for foreign things but because Western cuisine was simpler to prepare, more convenient to eat, and provided higher calories, making it ideal for naval officers and soldiers who typically endured high-intensity daily tasks.
