China's Culinary God

My new novel, "Transmigrating Across the Multiverse to Farm", is now updating. The entire novel, over 600,000 words, has already been written, so you can read with confidence. Mu Si accidentally becomes a traveler between worlds after being caught in an endless vortex of time and space. His journey begins in a city of monsters, where demons conceal their true forms and blend into modern society. He uses ingredients from the immortal realm, supplied by the Myriad Worlds Supermarket, to cook exquisite dishes that attract hordes of demons eager to try them. Next, Mu Si arrives in a doomsday world overrun by zombies. With the help of the mysterious Myriad Worlds Supermarket, he not only survives but also establishes a base for survivors and even tames dinosaurs as companions. He uses the Supermarket’s resources to provide the survivors with food, water, and shelter. He also teaches them how to grow crops and make weapons and armor, helping them cope with increasingly severe survival challenges. The wheel of fate turns once more, carrying Mu Si to a medieval magical continent. There he discovers that the villagers of Watson Territory live in hardship and lack even the most basic necessities. So he uses his modern knowledge to improve their living conditions. He teaches them to grow chili peppers and make canned food, raising their quality of life. He encourages them to develop handicrafts and commerce to improve their livelihoods. Over time, the land grows more and more prosperous, becoming the envy of the surrounding regions. To repair the Myriad Worlds Supermarket System, Mu Si begins developing industry on the magical continent. He introduces steam engines and electricity, greatly increasing production efficiency. He also builds a powerful army to defend their home from foreign invaders. After entering the interstellar age, Mu Si rallies everyone to cultivate immortality, combining ancient cultivation methods with advanced technology. Cultivators fly on their swords among the stars, exploring the mysteries of the universe. Along the way, he also meets the love of his life. The two travel side by side, facing the challenges and opportunities ahead together. Their love shines like brilliant stars, lighting the way through their lives. Below is the blurb for "China’s Culinary God" A technical approach unlike anything seen before, and a foodie story like no other. Just take one look, and you won’t believe you’re not hungry!!! A gorgeous culinary god bottom vs. a goofy CEO top Mu Feng’s greatest passion is cooking, and his goal is to become China’s top culinary god! [Shi Nancheng’s story] Shi Nancheng: “I’m the heir to China House. You expect me to eat at this little street-side shop? Are you kidding me?” After tasting the food: Shi Nancheng: “Who cooked this? I’m taking him home so he can cook for me every day. Huh, he’s so handsome, too. Heh heh heh.” [The reporter’s story] Reporter: “Don’t worry! I’ve been a professional reporter for ten years. Why would I let food distract me from filming?” After tasting the food: Cameraperson: “It’s time. We can start the interview.” Reporter: “Wait a minute. Let me finish this dish first!” [The Michelin inspector] Martin Parker: “I’ve eaten food from every corner of the world. I don’t understand what’s so special about this little shop.” After tasting the food: Martin Parker: “Oh my God! Is this Chinese cuisine? Was this cooked by God himself? How can it be this delicious?” Customer at the next table: “You’re in China.” Martin Parker: “Oh, right. So was this cooked by the Jade Emperor himself?” Customer at the next table: “The Jade Emperor doesn’t cook.” Martin Parker: “Whatever! It’s so delicious, I’ve made up my mind. I’m immigrating. I hereby declare that from this moment on, I’m Chinese. Waiter, another serving, please!” Waiter: “Each person is allowed only one dish a day!” Martin Parker: “The me from before and the me now have different nationalities, so we count as two people. Please bring a dish for Martin Parker of China!” Customers and waiter: “…” That’s allowed??? Expert in all eighteen culinary techniques: mixing, dressing, marinating, braising, poaching, stewing, stir-frying, deep-frying, flash-frying, boiling, roasting, pan-frying, simmering, quick-frying, searing, griddling, steaming?, slow-cooking, reducing, slow-braising, boiling, crisping, smoking, roasting, and oven-baking… Wensi tofu takes twenty years of knife skills? I have master-level knife skills. I can do it in a second! Nanjing salted duck, pork braised in Huadiao wine, radish stew with pork tripe and lung, green beans and pork, sunflower-shaped braised pork, clay-pot chicken, Wuxi pork ribs, clear-braised chicken rolls, Shanghai salted pork and bamboo shoot soup, sesame beef, pork tripe and lung soup, shiitake chicken soup, chicken braised with chestnuts, double-layered shredded tripe, gluten stuffed with pork, squirrel-shaped mandarin fish, Xishi Pearls in Her Mouth, soft-braised eel, salted shrimp, Pengcheng fish balls, Liangxi crispy eel, shrimp with Biluochun tea, hot-and-sour silverfish soup, belt fish with green peppers, Longchi stuffed fish, Yangzhou fried rice, thousand-layer oil cake, assorted wontons, fermented-rice dumplings, Suzhou-style braised pork noodles, Yangzhou dry-mixed noodles, Pingqiao tofu soup, shiitake mushrooms with bok choy, Wensi tofu, silverfish and scrambled eggs, mirror-box tofu, vegetarian roast goose, stir-fried winter bamboo shoots and lamb tripe, beef braised with lotus root in satay sauce, lychee chicken balls, Minnan beer duck, pan-fried liver, chicken diced with satay sauce, shredded chicken with bamboo shoots, Fujian-Zhejiang-style drunken ribs, beef brisket with angelica, Tong’an sealed pork, three-cup chicken, fish braised with cabbage, chrysanthemum sea bass, sea snails with fermented rice lees, shrimp with Chinese broccoli, abalone with winter melon and bamboo shoots, blue-flower crystal fish, five-color pearl medallions, double-coin egg and mushroom rolls, Fuzhou pork trotter and thread noodles, tofu balls with a tender heart, Putian braised tofu, bayberry meatballs, pork intestine rolls with sesame oil, inch-gold pork, chicken with fermented bean curd, double-fried skewered chicken, walnut chicken, pounded chicken, Feixi old hen soup, crispy fried mantis shrimp, Bao Gong fish, grape-shaped fish, Huizhou fish stuffed with lamb, crispy fried crucian carp, sea bass steamed with egg custard, longevity-peach tofu, Huizhou meatballs, shrimp cakes with a filling, shiitake mushroom parcels, Snow Lake lotus root, Zhu Hongwu tofu, black fungus stir-fried with three shredded ingredients, drunken walnuts, blazing red balls, pork heart stir-fried with green peppers, egg-yolk tofu, Huizhou-style winter melon and bamboo shoots, honey-glazed sweet potato, and dried tofu with chicken. Theme: You reap what you sow.