Chinese Style Goes Global, Starting with the Hamburger and Pickled Cabbage Craze

Lu Feng was originally a traditional Chinese medicine practitioner, but transmigrates to another world.

He takes over the Zulong Group from his late father, only to find the company mired in crisis.

Its domestic business operations have been shut down.

Lu Feng decides to take the roundabout approach: expand overseas, then return to the domestic market in force.

He'll make money from foreigners and use it to pay off his domestic company's debts.

First, he wins over their stomachs, choosing ingredients that foreigners have never even heard of.

It starts with pickled cabbage, inventing a new way to eat hamburgers: stuff them with grilled pickled cabbage!

The new creation becomes a huge hit, and foreigners even learn to jump in with suggestions. "If you can put pickled cabbage in a burger, of course you can put stinky tofu in one too!"

Grilled cold noodles, hot and sour noodles, rice noodles, sour soup noodles, jianbing, spicy vegetables, and grilled pork kidneys all make an appearance.

After making a fortune in food, it's time to teach foreigners about Chinese culture.

Foreigner: Tang poetry is so beautiful!

"Ten steps, one man slain; a thousand miles, and not a trace!"

Lu Feng: Li Bai's "The Swordsman" isn't going to make America's crime rate skyrocket, is it?!

This novel and its characters are entirely fictional. Any resemblance to real people or events is purely coincidental. Do not imitate.