A Master of Cuisine

Gourmet master uke VS flavor connoisseur seme. The novel goes premium on May 31, with a 10,000-word update that day. Stay tuned, and thank you for your support! 1v1, a lighthearted feel-good foodie story. The protagonist works himself to the bone to hone his cooking skills, conquers the world with food, and creates a legend on the tip of everyone's tongue! Updates every day at 6 p.m. ---- Don't let the blurb scare you off. Give a few chapters a try, or have a look at the comments. Middle Eastern tycoon: "Roast whole camel is a traditional delicacy from our region, served to our most honored guests. Only our top chefs know how to make it. Chefs from elsewhere have probably never even seen one!" Yan Ran prepared the roast camel with effortless finesse. After tasting it, the Middle Eastern tycoons were all astonished. "How is this possible? This is a national treasure of a dish we're proud of! How did you make it?!" Master chef: "I've been cooking for over fifty years and have met countless so-called prodigies. But no matter who they are, without at least thirty years of experience, they absolutely cannot make this dish of cabbage in clear broth!" Yan Ran remained calm and composed, methodically preparing the famous state banquet dish, Cabbage in Clear Broth. After tasting it, the master chef was utterly shocked. "Impossible! The broth is superb, and the cooking is flawless. There's no way you made this!" At a cooking competition. Famous food critic: "In this day and age, only one person can make the dish known as Three Unsticking using nothing but an iron wok, without even stirring. That person is Master Zhang." The guests and judges present all looked at him with admiration. Master Zhang smiled and cupped his hands, utterly unruffled. At the competition, Yan Ran demonstrated his mastery of Three Unsticking. All the guests and judges were stunned and amazed. Master Zhang was completely dumbfounded. He could barely get the words out: "He... This..." How could this be?! Pork braised in Huadiao wine, pork offal and radish stew, braised pork with green beans, sunflower-shaped pork patties, clay-pot chicken, Wuxi pork ribs, clear-braised chicken, Shanghai salted pork and bamboo shoot soup, sesame beef steak, pork offal soup, chicken and shiitake mushroom soup, braised chicken with chestnuts, double-layered pork tripe strips, pork-stuffed gluten, squirrel-shaped mandarin fish, Xishi's Pearl, soft-braised eel, saltwater shrimp, Pengcheng fish balls, Liangxi crispy eel, shrimp with Biluochun tea, hot and sour whitebait soup, ribbonfish with green peppers, Longchi stuffed fish, Yangzhou fried rice, thousand-layer oil cake, three-delicacy wontons, sweet fermented rice dumplings, Suzhou-style braised pork noodles, Yangzhou dry-tossed noodles, Pingqiao tofu soup, shiitake mushrooms with bok choy, Wensi tofu, whitebait omelet, mirror-box tofu, vegetarian roast goose, stir-fried winter bamboo shoots with lamb tripe, beef braised with lotus root in satay sauce, lychee chicken balls, Minnan beer duck Completed work: All the Animals in the World Love Me, a feel-good story about an animal doctor. Click the top-right corner to read it. Premise: Food is the paramount necessity of the people.