The day Yun Shu transformed into a poor cook from ancient times, she was being chased by her creditors and smashing the pot. She picked up the rotten cabbage on the cutting board and cooked up a pot of fresh jade tofu soup. Even the beggars lined up holding their broken bowls. From then on, the style of her street stall paintings changed dramatically: she used rotten glutinous rice to make intoxicating osmanthus wine, used insect-eaten flour to make sugar-oil cakes that exploded, and even fried wild vegetables fed to pigs into royal cuisine-level delicacies that made the county magistrate kneel down and beg for the secret recipe.
The "unnatural eating methods" she invented became popular in the capital: sashimi with chili noodles was so spicy that it made merchants from the Western Regions cry, stinky tofu dipped in honey made the imperial concubine addicted, and the most amazing thing was that when tea was cooked with snow water, three-dimensional lotus flowers bloomed in the teapot. When the imperial chef accused her of using witchcraft, she fried a glowing "dragon and phoenix in auspiciousness" on the spot in an iron pot, and the ingredients automatically formed a picture of a hundred birds facing the phoenix in the pot. What was even more shocking was that she set up a hot pot stall at the night market, and when the soup base was boiling, it actually caused rain from the Dragon King of the Four Seas - it turned out that the iron pot in her hand was an artifact left behind by the ancient Kitchen God.
One day when setting up a street stall, the emperor, who was paying a private visit incognito, cried bitterly while holding a bowl of snail noodles. And the mysterious eater who always helps her add firewood is now opening the lid of the pot to reveal a dragon scale tattoo, with flames condensing on his fingertips: "Master Chef, there is one thing missing in your stew - my dragon liver, do you want to add it?"
