[Food + Management + No CP + System + Cool Articles]
1936, Hong Kong Island.
Shen Qingyi, the daughter of a famous chef, single-handedly propped up Deyuelou, which was on the verge of collapse, after her father passed away unjustly.
The Western restaurants on the same street steal the spotlight with their knives and forks and pianos, while the old-school Cantonese restaurants are ridiculed as outdated.
Shen Qingyi didn't argue, she just poured the soup over and over again late at night to test the heat.
The first cage of crystal-clear shrimp dumplings was brought to the table. The picky diners bit into the thin skin and the fresh juice burst out. The whole hall was silent.
Then there are roast goose, boiled chicken, casserole porridge, fried crabs in typhoon shelter...
She used the gradually forgotten Cantonese flavor to rekindle a wisp of human fireworks in the dazzling night sky of Hong Kong Island.
Mainly focus on leisurely, eating, drinking, and running food daily, systematic, relaxed and not heavy
