1984: Starting from Bankrupt Sichuan Restaurant
About This Novel
Also known as "Sichuan Flavor of the World" [Chronology, food, daily life, farming] Food blogger Zhou Yan was reborn in 1984. At the beginning, he took over a bankrupt Sichuan restaurant. In this era of scarcity, let's give diners a bit of high-standard delicious shock! Stilt-legged beef, couple's lung slices, Mapo tofu, Dongpo elbow, diving rabbit... Stir-fry, stir-fry, roast, steam, deep-fry, boil, brine, smoke... Sichuan cuisine has a variety of flavors, every dish has its own style! Since then, a small restaurant that is famous far and wide has appeared in the small town in southern Sichuan. The diners gathered around the small table to eat stilted beef. The young people loved Bobo chicken with a skewer of hair. The old gourmets drooled over a pot of Linjiang eel... In this life, you should earn money well and live your life slowly. There is no pretentiousness, just good food and leisurely daily life. [A pure food article, warm daily + Sichuan and Chongqing Tyrannosaurus! Want to order food articles! Worth a try! This book is also called: "For a state banquet, you just cook a cabbage?" Have a Ba Ba banquet, will you have a Manchu and Han banquet? "Is the Sichuan-Chongqing Tyrannosaurus also an inheritance?
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Chapters are too expensive
I have read a lot of books on this platform, and each chapter is not so expensive. The books are quite good, but they are too expensive to read.
Today's food ~ Juntun Guokui
I was drooling after reading the article🤤🤤🤤, so I went to search for Juntun Guokui. Juntun Guokui, also known as "Crisp Guokui", also known as "butter thousand-layer cake", is fragrant, crispy, crispy, tender and stale. It is a traditional snack in Pengzhou (formerly Pengxian County), Chengdu, Sichuan. It is said that during the Three Kingdoms period, when Jiang Wei, the general of Shu, was stationing troops in Junle Town, Pengzhou, the soldiers used helmets to bake flour cakes as military rations, forming the tradition of "using helmets as pots". Let me show you our Shandong delicacies that are similar to "Guokui", Jinan Youxuan, Weixian Rouhuo... Dear book friends, if you have any local specialties similar to Guokui, please share them.
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late night cafeteria
How can you not share pictures when reading a food book😍😍😍It's almost twelve o'clock, everyone is happy! 🍻🍻🍻🍻🍻🍻🍻🍻🍻🍻🍻🍻🍻🍻🍻🍻🍻🍻🍻🍻🍻🍻🍻🍻🍻🍻
About food, about love, about family and country feelings
The main content from Chapters 126 to 145 (chapters read on QQ) is the story of the male protagonist falling in love with a house in Jiazhou, and the story is triggered by a dish of braised beef. Ignore the process. From the beginning to the end, is this story vulgar? Vulgar, very vulgar! On the surface, it looks like a male supporting actor got the house he wanted with a very clichéd love story, but in fact it is very impressive. The author uses a story that seems to have little to do with the main plot to describe to us how much sacrifice our ancestors have made for our country and our nation. Without their sacrifices, we would not have the happy life we have now. Pay tribute to the ancestors! Some people say that there are too many emotional dramas in this period. Personally, I feel that emotions are only part of it. The main thing is their family and country's righteousness and feelings. Through a braised beef dish, Madam Zhang, Mr. Zhou, Mr. Wang, Mrs. Qiu, Mr. Duan, and Huang Silang were connected, making them vivid at once. Many people don't like this section because it doesn't seem to have much to do with the main plot, but I think it's my favorite so far. Big thanks to the author! The above is my personal opinion, don't comment if you don't like it! Thanks!
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Confucius said: Standing at thirty: It is necessary to update thirty chapters in order to gain a foothold in the online literary circle. Forty without Confusion: Forty chapters are updated every day. Only then can you continue to receive gratitude and praise from readers and no longer be confused about the meaning of writing. You know your destiny at fifty: 50 chapters are updated every day, you are your destiny, and the entire website praises you. Sixty and easy to listen to: that is, when you can update 60 chapters a day, everything you say will be easy to listen to, including readers. When you are seventy, just follow your heart's desire and not go beyond the rules: if you can update 70 chapters a day, you can do whatever you want! [Smile]
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Rating
Community(0)
Official(338)Scraped 2d ago
Chapters are too expensive
I have read a lot of books on this platform, and each chapter is not so expensive. The books are quite good, but they are too expensive to read.
Today's food ~ Juntun Guokui
I was drooling after reading the article🤤🤤🤤, so I went to search for Juntun Guokui. Juntun Guokui, also known as "Crisp Guokui", also known as "butter thousand-layer cake", is fragrant, crispy, crispy, tender and stale. It is a traditional snack in Pengzhou (formerly Pengxian County), Chengdu, Sichuan. It is said that during the Three Kingdoms period, when Jiang Wei, the general of Shu, was stationing troops in Junle Town, Pengzhou, the soldiers used helmets to bake flour cakes as military rations, forming the tradition of "using helmets as pots". Let me show you our Shandong delicacies that are similar to "Guokui", Jinan Youxuan, Weixian Rouhuo... Dear book friends, if you have any local specialties similar to Guokui, please share them.
member
Remember to leave a comment after receiving it to save others from running away in vain.
It looks good, but updates are too slow. Can you please hurry up, hurry up, hurry up, hurry up, hurry up, hurry up, hurry up, hurry up. Come on, come on, come on, come on, come on, come on, come on, come on, come on, come on, come on, come on, come on, come on, come on. Come on, come on, come on, come on, come on, come on, come on, come on, come on, come on, come on, come on, come on. Come on, come on, come on, come on, come on, come on, come on, come on, come on, come on, come on, come on, come on, come on, come on. Come on, come on, come on, come on, come on, come on, come on, come on, come on, come on, come on, come on, come on, come on, come on. Click, click, click, click, click, click, click, click, click, click, click, click, click, click, click. Come on, come on, come on, come on, come on, come on, come on, come on, come on, come on, come on, come on, come on. Come on, come on, come on, come on, come on, come on, come on, come on, come on, come on, come on, come on, come on, come on, come on. Come on, come on, come on, come on, come on, come on, come on, come on, come on, come on, come on, come on, come on, come on, come on. Click, click, click, click, click, click, click, click, click, click, click, click, click, click, click. Come on, come on, come on, come on, come on, come on, come on, come on, come on, come on, come on, come on, come on. Come on, come on, come on, come on, come on, come on, come on, come on, come on, come on, come on, come on, come on, come on, come on. Come on, come on, come on, come on, come on, come on, come on, come on, come on, come on, come on, come on, come on, come on, come on. Click, click, click, click, click, click, click, click, click, click, click, click, click, click, click. Come on, come on, come on, come on, come on, come on, come on, come on, come on, come on, come on, come on, come on. Come on, come on, come on, come on, come on, come on, come on, come on, come on, come on, come on, come on, come on, come on, come on. Come on, come on, come on, come on, come on, come on, come on, come on, come on, come on, come on, come on, come on, come on, come on. Come on, come on, come on, come on, come on, come on, come on, come on, come on, come on, come on, come on, come on. Come on, come on, come on, come on, come on, come on, come on, come on, come on, come on, come on, come on, come on, come on, come on. Click, click, click, click, click, click, click, click, click, click, click, click, click, click, click. Come on, come on, come on, come on, come on, come on, come on, come on, come on, come on, come on, come on, come on. Come on, come on, come on, come on, come on, come on, come on, come on, come on, come on, come on, come on, come on, come on, come on. Come on, come on, come on, come on, come on, come on, come on, come on, come on, come on, come on, come on, come on, come on, come on. Click, click, click, click, click, click, click, click, click, click, click, click, click, click, click. Come on, come on, come on, come on, come on, come on, come on, come on, come on, come on, come on, come on, come on. Come on, come on, come on, come on, come on, come on, come on, come on, come on, come on, come on, come on, come on, come on, come on. Come on, come on, come on, come on, come on, come on, come on, come on, come on, come on, come on, come on, come on, come on, come on. Click, click, click, click, click, click, click, click, click, click, click, click, click, click, click. Come on, come on, come on, come on, come on, come on, come on, come on, come on, come on, come on, come on, come on. Come on, come on, come on, come on, come on, come on, come on, come on, come on, come on, come on, come on, come on, come on, come on. Come on, come on, come on, come on, come on, come on, come on, come on, come on, come on, come on, come on, come on, come on, come on. Click, click, click, click, click, click, click, click, click, click, click, click, click, click, click.
late night cafeteria
How can you not share pictures when reading a food book😍😍😍It's almost twelve o'clock, everyone is happy! 🍻🍻🍻🍻🍻🍻🍻🍻🍻🍻🍻🍻🍻🍻🍻🍻🍻🍻🍻🍻🍻🍻🍻🍻🍻🍻
About food, about love, about family and country feelings
The main content from Chapters 126 to 145 (chapters read on QQ) is the story of the male protagonist falling in love with a house in Jiazhou, and the story is triggered by a dish of braised beef. Ignore the process. From the beginning to the end, is this story vulgar? Vulgar, very vulgar! On the surface, it looks like a male supporting actor got the house he wanted with a very clichéd love story, but in fact it is very impressive. The author uses a story that seems to have little to do with the main plot to describe to us how much sacrifice our ancestors have made for our country and our nation. Without their sacrifices, we would not have the happy life we have now. Pay tribute to the ancestors! Some people say that there are too many emotional dramas in this period. Personally, I feel that emotions are only part of it. The main thing is their family and country's righteousness and feelings. Through a braised beef dish, Madam Zhang, Mr. Zhou, Mr. Wang, Mrs. Qiu, Mr. Duan, and Huang Silang were connected, making them vivid at once. Many people don't like this section because it doesn't seem to have much to do with the main plot, but I think it's my favorite so far. Big thanks to the author! The above is my personal opinion, don't comment if you don't like it! Thanks!
Free three-day membership
Scan and get a three-day membership. Please reply after receiving it to avoid repeated receipt.
Confucius said: Standing at thirty: It is necessary to update thirty chapters in order to gain a foothold in the online literary circle. Forty without Confusion: Forty chapters are updated every day. Only then can you continue to receive gratitude and praise from readers and no longer be confused about the meaning of writing. You know your destiny at fifty: 50 chapters are updated every day, you are your destiny, and the entire website praises you. Sixty and easy to listen to: that is, when you can update 60 chapters a day, everything you say will be easy to listen to, including readers. When you are seventy, just follow your heart's desire and not go beyond the rules: if you can update 70 chapters a day, you can do whatever you want! [Smile]
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Official(20)
"1984, Starting from the Bankrupt Sichuan Restaurant" is a time travel business article written by "Qingyu Jianghu". The novel tells the story of Zhou Yan, a modern food blogger, who was reborn in 1984 and took over a Sichuan restaurant that was on the verge of bankruptcy. The work accurately captures the pulse of society in the early days of reform and opening up, condenses the changes of the times into a Sichuan restaurant, and uses the resurrection of a small restaurant as the starting point to delicately outline for readers a picture full of the atmosphere of the city and the warmth of life. There are two core exciting points of this novel. First, the "gap between knowledge and times", that is, professional dimensionality reduction. The protagonist Zhou Yan uses cooking knowledge, standardized management concepts and marketing thinking that are far ahead of the times to transform the old small restaurant. Whether it is making an ordinary dish of "stilt-legged beef" perfect from the selection of ingredients to the soup, surprising diners; or innovatively introducing local specialties such as "Bobo Chicken" and "Linjiang Eel" and quickly becoming famous, this process of using modern wisdom to easily solve past problems brings readers a continuous and smooth sense of intellectual superiority and pleasure of achievement. In addition to the "dimensionality reduction blow", the deeper pleasure of the novel lies in its "pure healing power of food". The author's description of the cooking process of Sichuan cuisine is extremely detailed and attractive. This ultimate description of food not only intuitively stimulates readers' taste bud imagination, but also conveys a sense of happiness to readers through the diners' reactions of shock or satisfaction after tasting the delicious food. All in all, this is a relaxing masterpiece that allows you to savor the sentiments of the times while also enjoying a Sichuan-flavored feast from a distance. It is highly recommended.
I read a very good new book by the author of "Daddy", which I read a long time ago. The new book is quite good. [Era, food, daily life] Food blogger Zhou Yan was reborn in 1984. At the beginning, he took over a bankrupt Sichuan restaurant. In this era of scarcity, let's give diners a bit of high-standard delicious shock! Stilt-legged beef, couple's lung slices, Mapo tofu, Dongpo elbow, diving rabbit... Stir-fry, stir-fry, roast, steam, deep-fry, boil, brine, smoke... One dish, one pattern, a hundred dishes and a hundred flavors! Since then, a small restaurant that is famous far and wide has appeared in the small town in southern Sichuan. The diners gathered around the small table to eat stilted beef. The young people loved Bobo chicken with a skewer of hair. The old gourmets drooled over a pot of Linjiang eel... The cute little sister looked up from the basin: If you want to eat noodles, you should queue up first! [A pure food article, warm daily + Sichuan and Chongqing Tyrannosaurus! ]
[Green Good Product] The food articles of the era are a composite theme of rebirth entrepreneurship + daily management. The story takes place in a small town in southern Sichuan in 1984. It starts with a Sichuan restaurant on the verge of closing down. The kitchen is unsanitary, the dishes are rough, and even the signature twice-cooked pork smells of stale oil. But the turning point was when a young man with a memory of modern food took over and used standardized cooking procedures and fresh ingredients to transform the small shop on the verge of bankruptcy into a well-known food landmark. The interesting thing about this book is that it avoids the "golden finger opens the eye" routine of traditional rebirth novels. The protagonist has no system or space, and relies entirely on solid cooking skills and accurate judgment of the market in the 1980s. If you are a food lover or interested in social changes in the 1980s, this book is still worth a try. After all, you can see the transformation process of Sichuan cuisine from "just eating" to "paying attention to eating", and you can also learn how to make many classic dishes.
Food blogger Zhou Yan was reborn in 1984. At the beginning, he took over a bankrupt Sichuan restaurant. In this era of scarcity, let's give diners a bit of high-standard delicious shock! Stilt-legged beef, couple's lung slices, Mapo tofu, Dongpo elbow, diving rabbit... Stir-fry, stir-fry, roast, steam, deep-fry, boil, brine, smoke... Sichuan cuisine has a variety of flavors, every dish has its own style! Since then, a small restaurant that is famous far and wide has appeared in the small town in southern Sichuan.
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