Qin Feng, once a chef at state banquets, opened a food delivery shop on Pinhaofan after leaving the army.
He sells everything for just 9.9 yuan, and there’s a daily purchase limit.
Customers complain that he’s bad-tempered, while rival businesses accuse him of disrupting the market. A food blogger arrives with a livestream setup, hoping to expose his kitchen. Instead, the place is spotless enough to shine. The blogger takes a bite of pan-fried tofu, falls silent for twenty seconds, then tells the camera, “I’ve reviewed restaurants for years, and this is the first time I’ve ever wanted to apologize to one.”
Then one day, a retired senior official takes a bite of braised pork and flies in from Beijing that very night. His eyes red, he asks, “Was that long-lost dragon-beard vegetable dish from the state banquet back then made by you, kid?”
Qin Feng tosses his wok without even looking up. “Want some? Get in line on the app. No bad reviewers, please.”
