Duncan nodded. "You should get some rest too. You look exhausted-those dark circles under your eyes are obvious. You're not as handsome as the old Zhan

Shao anymore."

Zhan Yin smiled. "As long as Tongtong and the baby are safe, a little fatigue and sleepiness don't matter."

Compared to the pain Haitong endured during childbirth, his exhaustion was insignificant.

"Drive safely," Zhan Yin reminded the driver.

He watched his friend's car disappear into the distance before turning back and heading inside.

Though he was extremely tired, the joy of becoming a father kept him awake. That night, he stayed up to care for the baby, letting Haitong rest peacefully. Noticing how worn out Zhan Yin was, Liberty insisted that he sleep on the family bed for a while, while she helped her sister take care of the baby.

At this stage, the baby only needed to eat and have diapers changed. Once fed and clean, the little one quickly fell asleep again.

The next morning, the old lady and a few others came over.

They brought breakfast for Haitong and the rest. Now that Haitong had given

some meat porridge and soup, but

meals were arranged by the family's

feeling much better, as though

breakfast, she even got out of bed and walked around

worry about caring for the baby

generation in the Zhan family, the baby would enjoy a few years as the center of attention and affection. Only after younger cousins were born would he need to

child always receives

his status as the eldest brother remained

comes with a heavy sense of responsibility. Shen Xiaojun and his wife also came by to visit Haitong. Shen Xiaojun and

bring their son along. The little boy was only a month old, and it wasn't convenient to take him out. Her mother-in-law had also advised against it. Meanwhile,

about to head out for work, Zhan Yuan approached her to

"Time off?"

he planned to take two or three days off to visit. It

started working at her home, it

evening. A baby boy, seven pounds. Both mother and

to take three days off. I'll visit and

meals. I think the

experienced chefs. With a bit of his guidance, they should

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