When he opened his eyes, the chief chef of Ouchi's imperial dining room became a small owner of a fly restaurant that was in debt and on the verge of bankruptcy. Chu Yu looked at the "instant noodles" with a strange aroma in his hand and fell into deep thought. These days, people who can't even cook can open a restaurant? Is the world so difficult? Good news: His superb cooking skills are still there, and he can make cabbage and tofu look fancy. Bad news: There is no fire in the kitchen, no firewood, just an iron lump that shoots blue flames. There is also a square box that you can click to see people dancing thousands of miles away? ? ? Outrageous! In order to pay off the debt, Chu Yu had to return to his old business. But modern people's tastes are really tricky. The chef of the molecular cuisine restaurant next door came over every day with a plate of foam and provoked: "Old antique, your craftsmanship should have been in the museum long ago." Food bloggers held up "long guns and short cannons" to explore the store, and the questions were more pointed than the last: "Why does this 'Xuexia Soup' not use modern extraction technology to retain the flavor?" Chu Yu had no expression on his face and silently shook the iron pot in his hand: "Eat without saying anything, get out." Later - The molecular cuisine chef who once looked down upon him secretly queued up in the middle of the night just for a bowl of the most ordinary Yangchun noodles. Food bloggers burst into tears: "Boss Chu, please, let me take another bite and let Buddha jump over the wall! I kowtow to you, bang bang bang!" The diners almost went crazy on the review app for a reservation. Chu Yu finally paid off his debts and was ready to retire and live a salty life of walking around and drinking tea every day. However, an international food evaluation organization quietly came to our door.
