[Food + Spirits + Classics of Mountains and Seas + System + Easy Daily + 1V1 Double Cleansing]
On the day that food editor Su Nian was laid off, she received a registered letter from eight years ago.
The letter contained only a copper key and an old photo - in the photo, her father, who had been missing for many years, was standing in front of a small shop called "Jinweixuan".
She searched for it according to the address, and the moment she opened the door, a voice sounded in her head:
""Shan Hai Food Spirit Record" is being activated... Previous successor: Su Mingyuan (relationship: father)."
Later, her private restaurant became popular.
There is a little pig spirit named "Dangkang" in the back kitchen who is responsible for preparing ingredients, and a poisonous-tongued beauty named "Luanniao" is in charge of serving food in the front room.
The heat is controlled by Mr. "Bifang".
And her first guest was Lu Yan, the poisonous food critic who is said to be able to "eat Michelin and cry".
Lu Yan took a bite of the crystal meat she made, was silent for three seconds, and said, "There is something wrong with this store."
After a pause, he added: "I will come again tomorrow."
——He is indeed a descendant of Taotie. He is born to taste all kinds of food in the world and never finds it "tasty".
——But there is something in her dish that he has been looking for for twenty years.
Reader comments
It's very interesting, but when I saw the Dongpo Pork, I lost it. I felt like I hadn't finished writing it.
So good! ! Keep writing~~ Let's start with full marks
It's rare to see a book that heals me like this [crying] [crying] [crying] It's really good to read
Five stars encourage you to continue writing, and I look forward to the follow-up
It's very interesting, but when I saw the Dongpo Pork, I lost it. I felt like I hadn't finished writing it.
So good! ! Keep writing~~ Let's start with full marks
It's rare to see a book that heals me like this [crying] [crying] [crying] It's really good to read
Five stars encourage you to continue writing, and I look forward to the follow-up