Inside the small paper bag, there were several little cakes, each carefully wrapped in white parchment paper.
The cakes weren't large, about the size of regular pumpkin cakes, but slightly thicker. Song Tan counted—there were eight in total.
Four of them were golden-yellow sweet potato cakes, and as soon as the bag was opened, a rich aroma of sweet potato filled the air.
The other four, with a pan-fried golden hue, seemed to be shredded radish cakes—Song Tan had sent over some radishes recently.
On the other side were two bowls, white as jade. Perhaps due to the rush, there weren't any portable lunch containers available. The bowls were neatly sealed with cling film, inside was golden porridge sprinkled with small green scallions.
Paper napkins and exquisite bone china spoons were prepared alongside. The level of attentiveness rivaled even the standard setup of a food delivery service.
