The King of the Cooking Class: My Iron Pot Will Catch Fire

"Have you ever fought for a bowl of braised pork in your life?" Before time travel, he was a three-star Michelin chef. He was the best in knife skills, cooking skills, and presentation. He died suddenly in the kitchen after working for thirty-six hours straight. He was still holding the frying spoon in his hand when he died. After traveling through time, he was a private soldier on a synthetic pig farm. He was at the bottom of the list in terms of physical fitness, was able to move smoothly in line, and missed his target when shooting. What was said to him when the system was activated? "Please make a dish that satisfies the pigs within three days." Lin Bei:? ? ? What's even more outrageous is that every time he cooks seriously, the "big guys" around him become weird one by one—— Qin Lie, the coldest soldier in the whole brigade, ate his porridge and apologized in public: "The food you cooked gives our brothers strength to fight. This is more important than guns." The brigade commander who had had a state banquet drank his white porridge and lost his temper in the cafeteria: "This porridge has a master. Every bite has it." Captain Ge, who had been in charge of the warehouse for twenty years, slapped a piece of flint that had been with him for twenty-six years into the palm of his hand: "I'm giving it to you. I don't need it anymore." And the legendary Chef Ding Jie Niu Dao, which is said to be "a blade that is as new as a nineteen-year-old knife," was lying quietly in his backpack, waiting for him to unlock the first fragment with 300 military merit points. "I just want to lie down and raise pigs until I retire." "But the system, comrades, and the various human beings hidden in the food all forced me to——" Lin Bei weighed the spatula in his hand and changed the position of holding the knife, "Forget it, let's feed the pigs first." Later, the whole army spread the news: There was a cook who captured a Blue Army reconnaissance platoon with an iron pot. The bottom of the pot still has the warmth of braised pork.