Our State Banquet Master Sets Up a Stall to Sell Roujiamo to Foreigners

[Food + light System + overseas business + comfort-food read + no romance + lighthearted + plenty of cooking knowledge + detailed recipes] Lu Chuan, a seventy-two-year-old master chef of state banquets, is reborn as an undocumented laborer overseas. He gets bound to a Chinese cuisine promotion System, and each mission is more outrageous than the last. Get people who have eaten sweet-and-sour chicken for decades to try real Kung Pao chicken instead. Get people who only have coffee and bread for breakfast to line up for soy milk and fried dough sticks. Get people who don’t consider tofu a proper meal to beg for another bowl of rice. Get Michelin judges to set aside their airs and queue up on the street... It turns out that when the food tastes good, even foreigners can be won over. Diners both love and hate Boss Lu. “Seriously, are you kidding me? It’s just a roujiamo. How good can it be?” The customer takes one bite and freezes. “Holy crap, what is this? It’s a thousand times better than a burger!” “Guys, who else gets it? I waited in line for forty minutes just to get a roujiamo. Can you believe it?” From a street stall to winning a food competition, from a folding table to his first Chinese restaurant, and eventually to earning three Michelin stars. Lu Chuan has a simple goal: Let the foreigners who have eaten sweet-and-sour chicken for decades get a proper taste of what real Chinese food is. (P.S. The System only provides missions. The business, connections, and reputation all have to be built up step by step. He starts out selling street snacks and fast food, then goes on to open a restaurant, visit eateries, appear on reality shows, and take on Michelin.)