“Actually… finding a marriage partner isn’t easy!” Lin Ziwei said: “It’s like wearing shoes. Sometimes, shoes that look beautiful can be uncomfortable, painful to wear! Shoes that seem unremarkable can be comfortably worn for decades, and no matter what others say, the fact of suitability doesn’t change.”
“Oh? That makes sense,” Dong Yilin said.
“Yes! The quality of marriage is like drinking water – only you know if it’s cold or warm. What others say is useless…”
Hearing Lin Ziwei’s words, Shui Jing showed a thoughtful expression.
In the CEO’s office, Lin Ziwei meticulously reported to Guan Longji about Shui Jing getting along well with her daughter.
Lin Ziwei knew how to please Guan Longji and could talk at length about what the little princess did, what Shui Jing said, and the interactions between mother and daughter – all the things Guan Longji cared most about.
Talking about his wife and daughter, Guan Longji’s usually cold and stern expression softened, his gaze became gentle, and the corners of his tightly pressed lips curved into a slight smile.
With sword-like eyebrows, star-like eyes, an eagle-like nose, and thin lips, Guan Longji’s expression was always icy, his stern gaze intimidating. But if he smiled a bit more, he would actually look quite similar to a Hong Kong movie star!
The CEO is actually quite handsome! Lin Ziwei thought blankly.
Coming back to her senses, Lin Ziwei still felt a bit intimidated facing her boss’s sharp gaze.
“You can go if there’s nothing else,” Guan Longji said casually.
“Yes, CEO,” Lin Ziwei finally mustered the courage before leaving, “CEO, you don’t look well. Please take care of your health.”
After saying this, she showed a shy expression, lowered her head, and retreated, not daring to look directly at Guan Longji.
Xiang Zhi, “Be Careful When Marrying the CEO”
Chapter Nine: From Frugal to Luxurious is Easy, From Luxurious to Frugal is Difficult.
Shui Jing deeply felt the power of material enjoyment to make people lazy and indulgent.
Her taste buds had been spoiled by high-end ingredients and master chefs’ skills. Food from small restaurants now tasted like artificial spices and flavor enhancers, barely enough to fill her stomach.
