At 7:40 in the evening, Lu Ming parked the Maybach in the courtyard.

Even before entering, he could smell the aroma of fried peanuts mixed with the distinctive pungency of white liquor.

He pushed open the door to the Main Hall, where four dishes were laid out on the dining table: peanuts, smashed cucumber, braised pig ears, and a plate of scrambled eggs.

A bottle of Baofeng Liquor stood on the table, more than half empty.