In 2030 Beijing, the hottest thing in food delivery is “meals ready in three minutes, flavor with zero delay.” Every dish is pre-made.
Ji Qingqing, an easygoing young woman who graduated from Lanxiang Technical School's culinary program, runs the small private restaurant her master left her. She sticks to four rules: no pre-made meals, no out-of-season produce, no off-menu dishes, and no semi-prepared ingredients. Business is so slow that the influencer-run restaurant next door, which uses meal kits, has a line out the door while even the flies can't be bothered to visit hers.
Then she tries out an AI electric wok touted as a “Michelin chef on a budget” and gets electrocuted into the afterlife, awakening the Food Traceability System.
Beginner ability: see what food really is. The Buddha Jumps Over the Wall next door? Red alert: seven additives. Her own baby bok choy? 100% natural, green rating. Ji Qingqing grins. This is in the bag.
From then on, her days are spent confronting suppliers who pass off fake organic produce, helping diners whose health has been ruined by pre-made food turn their lives around, and refusing a buyout from a rich young heir, while gaining a persistent corporate client who just won't leave her alone.
Even stranger, a sharp-tongued man shows up at her restaurant and eats with a temperature gun in hand. After inspecting her dishes, he leaves a chilly verdict: “Approved.”
Ji Qingqing looks at the System's prompt: [This person genuinely approves of your cooking, but his stubbornness is MAX]. She rolls her eyes in silence.
Later, he becomes her quality-control consultant, ingredient detective, and the person she argues with most like a boyfriend.
