I Transmigrated to the Interstellar Era and Became Famous for My Cooking [Management]

A freak space-time current sent Gu Yuanyuan transmigrating into the interstellar era. Before transmigrating, she was a famous chef and food critic, with several restaurants and fans all over the world. But after transmigrating, she had no money and was saddled with a mountain of debt. Fortunately, she still had her cooking skills. To earn money and pay off her debts, Gu Yuanyuan set up a street-food stall. Jianbing, soup dumplings, sweet-and-sour ribs, crispy fried pork, barbecue, fried chicken, and ice-cold beer: these were all delicacies people of this era had never seen before. She had only wanted to earn money and pay off her debts. She never expected her food stall to become a little restaurant, and eventually grow into a restaurant famous across the universe. Many talented people from other star systems chose to work on Earth. When asked why, they had only one answer: Gu Yuanyuan's restaurant was only on Earth. Coming soon: An ancient-era transmigration food novel, The Right Way to Use a Modern Kitchen in Ancient Times Synopsis: Jiang Yao died unexpectedly. When she woke up again, she had become the daughter of an official's mistress. Her father was the Minister of Works. She had been raised in a country estate since childhood, denied even the slightest privilege of being a daughter of the Minister's household. Now she was being forced to become the second wife of a marquis decades older than her. Jiang Yao refused, so the Minister cut off food, clothing, and other necessities for her and her mother, hoping to force them to give in. On the brink of starving and freezing to death, Jiang Yao discovered that her little house from the modern world had transmigrated with her. The household supplies she used up each day would be replenished the next, as if they were inexhaustible. Looking at all the ingredients she had habitually stocked in her kitchen, Jiang Yao suddenly had an idea. One day, the officials of the capital noticed a breakfast shop along their usual route to work. The shop sold soft, fluffy meat buns, sweet red bean and jujube paste buns, and shumai with thin wrappers and generous fillings. For those with time to sit down and eat, there were steaming chicken soup wontons, beef noodle soup, and rice noodles in clay pots in winter. In summer, there was icy sweet soy milk, liangfen, and cold noodles. The shop also sold something called bread, which they had never seen before. It was sweet, soft, and easy to carry, and could be eaten without warming it up. There were also crisp, sweet biscuits, perfect for grabbing whenever hunger struck during work or study. And then there was the cream fruit cake: soft as cotton and melting in the mouth, filled with