I Quit My Job. All I Want Is to Run a Stall, So What?

The description of customers' reactions to mouth-to-mouth food is a bit too bland. The ingredients, taste, and atmosphere are not very delicately described. It lacks a mouth-watering picture, and it does not have the shock of delicious food like other food articles - the Chinese Little Master-style shock of delicious food, and it is not very contagious. The writing is pretty good, I support it. Yes, and in terms of price, braised meat dishes are 30/catty, vegetarian dishes are 12/catty, meat dishes, pig trotters, beef, chicken feet and duck feet are all 30 per catty, which is too cheap. Now raw chicken feet are 20/catty, not to mention beef and pig trotters. It is a total loss. It is recommended to change the price.

This book tells the story of the protagonist who started by setting up a stall in the night market and worked hard step by step to open a private restaurant. Opening a store is not the end, but a new beginning. The story combines the setting of urban fireworks and otherworldly spiritual food, and the fantasy elements are not overly exaggerated. When writing about diners, I try to portray the changes in the mentality of ordinary people: from questioning and waiting on the high price when the restaurant opens, to being moved by the taste after tasting it. The details of cooking are as realistic as possible, including blanching, frying sugar, and simmering. I hope readers can feel the aroma of the food through the words. There are discussions and controversies in the market, and there is also the warmth in the fireworks. Watching the protagonist slowly gain recognition for his craftsmanship, I hope it can bring everyone a sense of healing. This is my first time writing an article. I hope you can support me a lot. I will try my best to update it stably~