Food blogger Shen Yan is reborn in 1992.
From the start, he takes over a Hunan restaurant on the verge of closing. The kitchen is filthy and chaotic, the dishes are slapped together, and a “Business for Transfer” sign has been hanging outside for three months.
That year, Deng Xiaoping has just completed his southern tour, and the winds of reform and opening up have finally reached the Three Xiang region. The golden age of private business is just beginning.
Shen Yan binds himself to the “Hunan Flavor Heritage System.” With his knowledge of the future and his love of Hunan cuisine, he starts with the simplest dish, stir-fried pork with chili peppers, and gives diners a taste of something astonishing in an era when supplies are only just becoming plentiful:
The bright, fiery richness of fish head with chopped chili; the tangy, fragrant Dong'an chicken; the deep, robust flavor of Yongzhou blood duck; Mao-style braised pork that melts in your mouth; and the rustic warmth of Xiangxi grandma's pickled vegetables...
Quick stir-frying over high heat, slow simmering over low heat, smoked cured meats, vegetables fermented in jars. The lively everyday spirit of both banks of the Xiang River slowly rises from an unremarkable Hunan restaurant.
From a small town in Xiangtan to Wuyi Square in Changsha, from the Pearl River Delta to the international stage, in this life he takes Hunan cuisine from “everyday food for Hunan locals” to “a calling card for China.”
Earn money properly, make the food spicy enough, and take life one day at a time.
A pure food novel set in a bygone era, full of cozy everyday moments and the warmth of Hunan life. No arrogant boasts or face-slapping, just food, people, and the passage of time.
Regardless of AI or not, the content of this book itself is still very good. There are currently 2,000 pages without the word count of long conversations between diners, and the chat content is just right. The protagonist is a gourmet up. There is a system in the past, but the system's presence is not high. It only provides him with unlimited ingredients and recipe videos. There is no visualization of knowledge and knife skills. This system gives me the feeling that Baidu Encyclopedia has become a master [ Cover your face] Can you learn to look at yourself based on the knowledge that the system provides you? For example, when smoking bacon, the system will tell you the precise ratio of peppercorns, but experienced masters will tell you not to grab it all at once, but to put it in bit by bit. It depends on experience rather than rigid data. This is what it means. One thing I don't understand at the moment is how the protagonist, a run-down shop, received an old chef from Beijing... Why is the old chef willing to stay? At present, I am willing to give 5⭐ to support it. Finally, I would like to ask, how do you judge AI running text with the naked eye?? I want to read about survival in a tree hole, plant growth, no heroine, food articles, survival in the apocalypse 🤦 Can you help me find a few books and let me take a look... I am really going to starve to death.
It's exciting. More to come. I'll recommend books to you.