Gourmet: From Driving Traffic to Streamers to Cooking at State Banquets

Sichuan cooks with oil, Guangdong with soup, and Shandong with thirteen-spice seasoning.

The south eats shrimp, the north eats crab, and the people of the two Guang provinces devour everything nature has to offer.

Northeasterners dip everything in soybean paste, while Yunnan and Guizhou locals eat mushrooms and wander into the immortal realm.

Northwestern lamb is half the feast, and Sichuan-Chongqing hot pot is the other half.

Can shredded tofu be threaded through a needle? Can boiled cabbage bloom when doused with hot water?

Can pagoda pork stand tall without falling apart? Can the imperial dish Three-Not-Stick really be made without sticking to the chopsticks, plate, or teeth?

As for the highest achievements in cuisine, Lu Feifan says, "With enough money, it's a piece of cake!"

He only wanted to livestream and bring customers to his little shop. How did he end up hired to cook at a state banquet and become the head chef?

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