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In the Blue Sea Star store, Cousin Liu reached a purchase agreement with the store for a pearl pendant at a price of 50,000 yuan.

After swiping the card to pay for the goods, she and Xie Tingting slowly watched other displays in the hall, and waited on the spot for Su Xiaojia to change the chain pendant in the studio on the second floor and replace the big beads.

About half an hour later, a chic and dazzling pearl chain fell into Cousin Liu's hand. She hurriedly took out the platinum necklace she had brought from her handbag and hung the pendant on it.

Later, with the help of Xie Tingting, he wore the entire necklace on his slender neck.

Qiu Xinyi brought the mirror, several women got together, and the room suddenly laughed and laughed.

After getting Cousin Liu's permission, Su Xiaojia hung the entire platinum necklace on the display stand, took out a mirrorless camera, set up a tripod, and took a few photos of the necklace from different directions. Qiu Xinyi helped with the lights on the side.

The effect of the photo is good, Cousin Liu and Xie Tingting liked it very much and asked to share it. Su Xiaojia said that some simple post-processing will be carried out, and the photos will be sent to the email address of the two after completion.

Cousin Liu put away the necklace and invoice, and left happily.

Before going out, Xie Tingting told Su Xiaojia that she would take the time to accompany her cousin to the jewelry appraisal center to get an appraisal report, and send it to the Golden Conch Forum with the photo later, so as to continue to build momentum for the blue starfish.

Su Xiaojia and the others thanked her for her kindness and sent them to the car parked on the side of the road.

Seeing off the customers, Su Xiaojia couldn't hold back her excitement. Hurriedly took out his mobile phone and sent a text message to Jiang Yichen, telling him the news of the transaction of the goods. After all, this is the largest transaction volume since the store opened, and its significance is extraordinary.

At the end of May, the main part of the construction of the Yunsha Island wharf project has been announced, and only the maintenance of the cement pavement remains, which will soon be officially completed and put into use.

Under the efforts of the workers and the supervision of Supervisor Zheng, it seems that the quality of the project is very good, and it is estimated that after the expiration of the half-month maintenance period, there should be no problem with the acceptance of the project.

But for now, it doesn't make much sense for all the construction crews to stay on the island. So Foreman Jiang discussed with Supervisor Zheng and Party A. In the end, it was decided to leave only one worker. Dealing with pavement maintenance, everyone else is ready to go back to the city.

Since the rented construction boat had already left, Foreman Jiang and the others planned to send them to the Longwan Village Wharf by speedboat after packing up the station and luggage.

throughout the construction process. The cooperation between Party A and Party B is relatively pleasant. Jiang Yichen promised Foreman Jiang. In the future, priority will be given to his construction team.

The newly built Yunsha Island Wharf, with a length of 65 meters, stretches straight out to the sea. Two rows of more than 20 concrete piles hold it up steadily. Standing still in the vast blue waves, the momentum is extraordinary.

The main structure of the wharf on the water is all reinforced concrete cast-in-situ, and it is ready to be covered with a layer of pine planks on the road surface later, one to protect the cement surface, and the other is to walk on it, and the foot feeling is also very comfortable and not easy to slip.

The Blue Arrow 630 speedboat has been docked at the berth on the north side of the pier. The maximum displacement of the berth is 300 tons, and it is no problem to dock small and medium-sized general cargo ships, and the volume of speedboats is a piece of cake and ease.

It's a difference from the tension and cramping of the small natural pier to the west.

However, due to the fact that the concrete surface of the wharf has just been sprayed with curing agent, it is still in the curing period, and personnel and vehicles cannot pass through. The natural small pier will have to be used for a while.

When the day of departure came, Foreman Jiang boarded the foredeck of the speedboat, handed over the backpack on his back to one of his workers, and turned to look back at the small island that had been fighting for half a month.

"This day is really fast, half a month has passed." He took a long breath and said with emotion.

"yes, I don't have this food when I get back to the city." A worker next to him also sighed.

This is the most impressive thing they have ever felt about the island, and they have never enjoyed such delicious construction site food in their lives.

"You kid, you know how to eat. If you keep your mouth up, you can't go back to the city to work? Foreman Jiang glared at him when he heard this, and reprimanded.

"Hehe, where can I do that?" The subordinate smiled awkwardly and touched the back of his head.

"Well, there's still a lot of work on the island behind us, and there are opportunities. Next time, the seafood tube is enough. Jiang Yichen stood on the shore and comforted him when he heard this.

"Okay, Boss Xiaojiang, then we'll wait."

The speedboat starts slowly and exits the berth. Foreman Jiang said in a loud voice, and at the same time raised his right hand and waved goodbye to the people on the shore.

The speedboat turned around and sped away with a white wake.

The west beach, which had been noisy for a long time, finally quieted down, and most of the temporary station was demolished and cleaned up, restoring its natural appearance.

The worker who stayed behind lived in the only small tent left to handle the cement maintenance and other finishing touches.

The withdrawal of the construction personnel made Dou Fucheng, who was in charge of logistics, also greatly relieved, knowing that it is not easy to cook a big pot of meals for so many people every day.

In addition, the guy sent by Ding Xiangyuan to help also went back, after all, the business in the store was too prosperous and the manpower was also very tight.

However, these were not the things that Jiang Yichen was concerned about, and at this time, he came to the newly cultivated wasabi field to the east of the downstream of the gourd depression to observe the emergence of seedlings.

A few days ago, Kiko and Lai Shun'er had fenced off this half of the land with a fence wall nearly one meter high to prevent damage from hares and other animals. And, of course, the goose Weiwei.

The special mixed nutrient water still plays a super catalytic role, and in just one week, this seasoning land with an area of about half a minute has been covered with a large area of green.

Looking at the trend, I saw that the ground was full of large and small heart-shaped leaves, supported by long stalks below, thick and fat, and the body was stretched. The large leaves are green, the new leaves are tender and green, and they look very comfortable and pleasing to the eyes.

In the midst of it, you are surrounded by a special fragrance that is delightful to the spirit. Although it is still relatively elegant, according to the information, the aroma of wasabi rhizomes will become stronger and stronger over time.

According to past experience, a strong smell will bring another benefit of heavy dà, that is, it is not easy to grow insects. In this way, pesticides and pesticides can be omitted, and pure green and natural products can be obtained. This is the same principle as other seasoning fields on the island.

Wasabi's green wasabi puree made from its rhizomes is an indispensable accompaniment to high-quality sashimi dishes.

In addition to green mustard, these large, heart-shaped leaves with wavy serrated edges can also be cooked directly as vegetables and served on the table. There is little waste.

At present, due to the harsh requirements of wasabi for the growing environment, there are still relatively few places that can be planted in China, and there are only a few real bases in the south.

However, with the development of the economy and the improvement of people's living standards, the market demand for high-quality green mustard has increased greatly. Therefore, most of them can only rely on imports at a high cost.

Driven by profits, according to convention, things such as cutting corners and selling dog meat on sheep's heads are naturally indispensable.

It is reported that most of the green mustard currently sold in the domestic market, or the paste-like finished seasoning called wasabi, is actually only made of European horseradish powder that is dyed green, or horseradish powder and wasabi powder. The raw materials are stored for a long time and the quality is low, and the composition and safety of dyes and additives also need to be verified.

Freshly ground green mustard can only be found in some high-end seafood restaurants and Japanese cuisine.

According to the data, the growth cycle of wasabi is long, from sowing to harvesting generally takes about one and a half to two years, and it consumes a lot of nutrients.

In view of this characteristic, Jiang Yichen deliberately increased the concentration of special mixed nutrient water, and increased the ratio of space ice water to Huluwa mountain spring water to 50 to 1. It is used for watering wasabi seedlings.

That's all that can be done at present, but as for what kind of results can be achieved later, it is unknown whether the quality of wasabi is pure.

However, wasabi is not like peppercorns, onions and ginger, people are very familiar with it, and the quality depends on tasting it. At that time, even if there is a harvest, I am afraid that I will have to find an expert to taste it. (To be continued)