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Now reading: Chapter 1492: Xiao Shumiao's Heartwarming Selflessness from Defrosting The Cold Young Master, a Romance novel by Cirrus.

Chapter 1492: Xiao Shumiao’s Heartwarming Selflessness

Everyone washed their hands, each taking a flower.

Before anyone else had even started eating, Xiao Shumiao had already devoured half a flower. He bobbed his little head like a chick pecking at grain, exclaiming, “Delicious! So delicious!”

Ye Xingbei took a soft bite.

The delicately sweet floral aroma filled her mouth, lting instantly, yet the fragrance lingered. It was refreshing and left a lasting sweetness on her lips and teeth—indeed, very delicious.

Gu Junzhu, Ye Xingbei, Qiao Zui, Mi Sheng, Gu Chi, Lingyue, and Xiao Shumiao.

Seven people in total, one flower per person.

There were five flowers left on the plate.

Seeing Xiao Shumiao finish his flower in just a few bites, then stare eagerly at the remaining five on the plate, Gu Junzhu chuckled, “They’re all yours!”

Xiao Shumiao blinked his big, bright eyes and shook his head. “That’s not okay! There’s still Grandpa’s, Cousin Ah Jue’s, Brother Xueno’s, Brother Yu Nuo’s, Brother Xiaocheng’s… there are so many brothers! There aren’t enough to go around!”

Xiao Shumiao furrowed his little brows in frustration.

Hearing the little guy still thinking of his family, Gu Junzhu’s heart softened completely. He ruffled the boy’s little head and said, “It’s okay, we’ll ask Auntie to make more.”

“Then I’ll eat after Auntie makes more,” Xiao Shumiao said firmly. “These on the plate should be saved for Grandpa first.”

“You’re so good!” Ye Xingbei said warmly, pulling her precious son into her arms and planting a big kiss on him. “You’re amazing, sweetheart!”

Xiao Shumiao was a quintessential foodie, the kind who would drool at any delicacy and couldn’t take another step if he spotted food.

He had eaten that one flower in just a few quick bites, and now, his eager gaze was fixed on the flowers left on the plate—he was practically salivating.

But even as Gu Junzhu offered them to him, he restrained himself and insisted on saving them for his grandpa and his cousins.

Ye Xingbei felt both proud and deeply touched.

Her little treasure was such a good boy.

So good that she wanted to take a bite out of him!

At that mont, she suddenly understood why, during *certain monts*, Gu Junzhu always bit her.

When you love soone to the extre, you really do feel the urge to bite them hard.

Could this be so residual instinct from humans evolving from animals?

Were chimpanzees carnivorous or herbivorous?

Uh…

Her thoughts had wandered too far!

Ye Xingbei shook herself out of her reverie, cuddling Xiao Shumiao close, smothering him with affection and showering him with praise until his face turned rosy red.

Monts later, Gu Chi ca out carrying two more plates.

This ti, each plate held six plump little rabbits.

The rabbits were crafted so exquisitely, lifelike and endearing, their expressions so charming they looked like they belonged in a display case as works of art.

“How beautiful!” Ye Xingbei was utterly chard by the adorable little rabbits. She marveled as she asked Gu Junzhu, “Where did you find such a talented artisan? Incredible!”

Without even ntioning the taste, the presentation alone was enough to make soone fall in love.

“I asked a friend for recomndations,” Gu Junzhu replied. “I wanted to find a good chef, so I asked my friends for leads, and one of them introduced her.”

Ye Xingbei asked, “What did she used to do? Was she always a chef?”

“No,” Gu Junzhu said. “Her ancestors worked as Imperial Chefs. Her grandfather was also a famous master chef and once owned a prosperous restaurant, building quite a family legacy.”

“But her grandfather had bad luck and was targeted by local thugs. Her grandmother, trying to protect the restaurant, got into a confrontation with the thugs and was killed by them.”

“Her grandfather, devastated by the loss of his wife with whom he shared a deep bond, shut down the restaurant, vowing never to work as a chef again, nor allow any of his descendants to beco chefs or open restaurants.”

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