(No cp + multiple vests + severe OOC + family affection, the young master's name is privately set as Yi Yaokong, that is, father's surname + mother's surname + Kong Sang)
For everyone in Kongsang, today's young master is also working hard wearing a vest!
One day, Kong Sang, who was originally peaceful, suddenly came into contact with an unknown crack. In order to recover the lost energy, Master Kong Sang made a decision that went against his ancestors: make his debut! Young Master!
Therefore, the young master who came to another world worked hard every day to write scripts and practice acting skills, trying to make his character one of the most popular characters...
Here you can see:
The young master who became classmates with Kudo Shinichi and solved cases with Edogawa Conan;
He is still a Texas Braised Chicken who joins the ranks of the police and shines for the stability of society;
Fuli Ji Roast Chicken is also a policeman and is not afraid of being on the front line of dealing with criminals;
Joining the black organization, for some reason the steamed cured meat seems to be favored by gin;
Also joining the black organization, it was steamed with cured meat and was favored by Gin as a mushroom hot pot for students;
When he entered the world of detectives, he did not forget his own profession, and snatched the precious three-piece deboned fish from Kaito Kidd;
He is both an enemy and a friend of the Sanxian boneless fish, and vows to catch this old enemy's pickled fish with his own hands...
More characters in the future need to be unlocked according to the plot and are under development...
Reader comments
It's a rare conan article about food language
There are really not many people who write about soul-eating [crying] Great work, author
In fact, the writing is good, but it's a pity that few people read the food language and the author stopped updating it.
It's a rare conan article about food language
There are really not many people who write about soul-eating [crying] Great work, author
In fact, the writing is good, but it's a pity that few people read the food language and the author stopped updating it.