I Worked as a Cook During the Anti-Japanese War

Lin Surui, the youngest female chef with three Michelin stars in Shanghai, burst into tears over a novel about the Anti-Japanese War. The soldiers in the book who ate tree bark, gnawed grass roots, and cooked leather belt soup made her worried - "It would be great if I were here, at least let them have a full meal." A white light flashed, and she actually traveled to the North China battlefield in 1940 with a god-level food and grass system. Facing the skinny soldiers who were night-blind due to malnutrition, this "Iron Lady" rolled up her sleeves and got to work - nutritious meals, strategic supplies, farming, extracting oil for food... She used all the eighteen skills of a Michelin chef on this marching pot. When the soldiers drank hot carrot soup for the first time, when the wounded miraculously recovered from her sick meal, and when the name of "Food and Grass Miracle Doctor" spread throughout the base area, the company commander asked with red eyes: "Comrade Lin, what is your background?" Wearing a coarse cloth apron, she stirred the bubbling braised pork in the pot and smiled without looking back: "Don't ask, just eat and that's it. None of our soldiers can go hungry." This is a story about food and faith. A modern female cook used a military pot to warm up those war years.