Reborn in the 1990S, I Became a Renowned Chinese Chef

It's rare to see a story about a male protagonist who doesn't lick the dog, doesn't fall in love at first sight, and is serious about his career. The male protagonist has a really good personality, is steady, gentle and sensible. Although the author's description of the scenes where the male and female protagonists get along is a bit cliche and awkward at the beginning, it gets much better later on and is natural and smooth. As a reader who often stays in WCP, this book is very well written. Yes, and there are relatively few love lines, most of them are about the male protagonist pursuing his career. It's good, and the priorities are clear. I really hate authors who write romance novels under the guise of pursuing a career. The author's control of this book is particularly suitable. There are but not many love lines focusing on career, which makes the plot less monotonous. I really love it.

I read it for two days and briefly talked about the author's homework for writing the book. The male protagonist came to Shanghai from his hometown. The dishes in the chapter he is reading are mainly local cuisine. The Dexing Restaurant that the male protagonist took over has a prototype in reality, which is the birthplace of local cuisine. The prototype of the president of the association is Li Borong, the dean of local cuisine (who died of illness in 2016 and appeared in Tip of the Tongue 2). Li Borong started cooking in 1945 and studied under Yang Hesheng, the chef of Dexing Hall. He later took over the responsibility of chef from Yang Hesheng. After liberation, he worked as the head chef of Dexing Hall and Shanghai Old Hotel. The three-wire clasp is introduced in detail in Tip of the Tongue 2, and the skills required are astonishing. There is also Dexing Hall's signature shrimp and black ginseng, which is known as the best ginseng in the world in Chinese cuisine. [Eating Melon] In short, the author is full of details, and the details and ingredients of the cooking are well described.

After reading about 80 chapters, I feel that there are still many poisonous points. The first poisonous point is that the male protagonist's family favors sons over daughters. The male protagonist was also a bastard in his previous life, if it weren't for his ex-wife who damaged his own interests before he was reborn. He won't suddenly wake up. After his rebirth, he felt that he attributed all the biggest mistakes in his previous life to his ex-wife. There is another big poisonous point. The female protagonist likes the male protagonist, but the male protagonist says that she is mentally immature now and asks her to get together after she graduates from college if they still like her. Just ahead. The heroine hasn't even gone to college yet, but she feels like the whole world is clamoring to know that there is such a girl who likes him. Then there are some minor points that I won't mention. Of course, this is a food article, but other aspects are not bad. There are many books to read.

Although this book does not have much traffic, I think it is good to read. I hope the author will write less nonsense in the future, and just do what he should do as usual and speak in the best way that is comfortable for him.

The writing is still okay, but the creativity is still lacking. I have read a book similar to the one you wrote. He also has a similar system, but he writes about the hardships of a chef. Even if he has a system, he has to go through many failures before succeeding in a dish. But you succeeded this time, just make us feel good. Of course, there are more than these, there are still many differences. If I had not read that book, I could give you a five-star rating, but after I read it, I would only give you a three-star rating, but it is biased. I hope the author can work harder! ! !

I am a chef. I hope to write more about the difficulty of cooking. The sadness of a chef is not understandable to outsiders.

The writing is okay. Generally speaking, the score is a bit too low. The system of this book appears from time to time and has a sense of presence. Compared with ordinary traditional writing, it is indeed okay. To be honest, what is Michelin? Some people who comment on food in China really lick foreigners, just like there is a guy named Tiao Ye on Douyin. To be honest, if China makes its own food and kills the foreign Michelin, then it will be truly good, instead of letting foreigners comment on our food.

It's really good-looking, a breath of fresh air. The protagonist doesn't go out of his way to lick anyone, and he doesn't have a rogue character. He just does his own thing wholeheartedly. I support the author and hope it doesn't break the roots.

Give yourself a perfect score, the author must be confident enough in his book! [Laughing][laughing][laughing] Please help me rate it, please pull it and rate it, thank you [sending heart][sending heart][sending heart]

This book is good, quite good. The food it writes about is very specific. It's not like a lot of articles nowadays, which are all about making money and paying back the stocks and the APP. I feel like you can do it if you don't want to eat that piece of meat.