中午的工作餐,我们一般去街对面的那家小餐馆,叫个炒花饭,或点几样小炒;来了对饭菜不太讲究的客户,我们也往那儿带。小餐馆的老板很热情,不仅价格优惠,而且菜的分量也不含糊。就拿我们常点的油淋茄子来说吧,盘里堆得高高的,作料也下得全。每次吃完,盘底总是留下厚厚一层油。我们常感叹:物价这么 At noon’s work meal, we usually go to the small restaurant across the street and call it a fried rice meal or a few small stir-fry; we come to customers who are not very particular about food, and we also take it there. The owner of the restaurant is very welcoming. Not only is the price concessional, but the weight of the dish is also unambiguous. Take our regular oiled eggplant for instance. The dish is piled high, and the condiments are well prepared. Every time after eating, there is always a thick layer of oil on the bottom of the pan. We often sigh: prices are so