Building a Food Street in Ancient Times

Bai Jing transmigrates to ancient times, forced to leave home and starting out penniless. Luckily, she binds to a food System and starts building her fortune with plum drink that costs just a few coins a serving. But what's going on here? You have ingredients as abundant as in the modern world, yet fewer kinds of dishes than there were before the Qin Dynasty. As someone from a food-loving nation where people even toss rocks into a pot to boil them, Bai Jing just can't understand. Bai Jing: As a chef, I have to start by making doubanjiang just to stir-fry a plate of mapo tofu. Does that make any sense? No, this has to change. Hey, miss who sells tofu, your tofu is great. You must be able to make soy milk, tofu pudding, dried tofu, and yuba too. And you, uncle who sells soy sauce, your family has been making it for generations. Making doubanjiang should be a piece of cake. And you, auntie who makes tangyuan, tangyuan are round, and meatballs are round too. You can get the hang of those with a little practice. Two years later, An City Food Street is famous throughout the land. A renowned scholar visits its founder, Bai Jing, only to see her sweeping from one end of the street to the other, filling a basket with sauces, dried tofu, fish balls, and Chinese sausage. "Sorry, my pantry is a little too big. Thanks for waiting." P.S. 1. There is a male lead: a tough-on-the-inside, gentle-on-the-outside chef heroine x a slightly food-averse gourmand hero. 2. The author's cooking skills are average. The food in the novel comes from recipes online plus my own tweaks, so don't try it without care. 3. Novels are for enjoyment. If you don't like this one, find another. Thesis: Seize every opportunity and work hard to achieve the life you hope for.