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Many years later, interviews with foodies around the world. Chef Chen Mo will remember the day he woke up and made a bowl of Chinese tomato noodles in a restaurant in a Nordic town.

The girls in the club are getting fatter and fatter The man at home didn't come home late at night The performance of the sports academy is getting worse and worse Is this a loss of humanity or a loss of morality? With doubts, reporter Xiaoli launched an investigation but found no results until... At twelve o'clock in the night, on a certain street corner, they saw a late-night food truck with fireworks under the street lights.

[Era, Food, Entrepreneurship, Daily Life] Half a life is wasted and seventy-nine are reborn. With the "Molecular Gastronomy" exercise book, I returned to the coal mine canteen where I worked for the first time. Jiang Hai embarked on an unprecedented cooking path: Who still reads recipes when cooking? Forget recipes, think everything at the molecular level of ingredients. Forget about techniques, it all starts with the underlying logic of cooking. Sweet and sour meatballs with rich sauce flavor, and shaved noodles with refreshing meat flavor. The chewy oatmeal fish and the soft and smooth yellow rice cake. When one dish after another of delicacies that subvert cognition was displayed in front of the diners, Jiang Hai just smiled: Who said Shanxi cuisine can't be on the table? The fish-flavored shredded pork is full of fish meat, and the sea cucumber is roasted without green onions. Twice-cooked pork without recooking, dry-fried beef river without fire. When Jiang Hai was preparing to enter the country with his cooking skills, chefs from all cuisines panicked. "Don't come over!!!"

The new book "I'm a Chef God in Northern Europe", I hope you support it. Su Chen, who was originally a food anchor, traveled through time and found that he was the owner of a prepared vegetable company that was about to go bankrupt. In order to pay back the last part of the employee's subsidy, Su Chen decided to cook the food himself to pay off the debt! Fat but not greasy braised pork, sweet and delicious Longjing shrimp Tofu curd with different flavors of salty and sweet, as well as long-lost ancient dishes As one delicious dish after another was placed on the table in the employee canteen, the few remaining employees in the company were shocked! "Boss, I have a reunion of old classmates tomorrow. Can it be held in our company? Pay for it!" "Boss Su, it's my mother-in-law's birthday. Thank you for your hard work... You can add more money!" "Boss! One of my classmates said that he wants to work in our company. It doesn't matter whether he is paid or not. The main thing is that he will be given employee meals!" A few months later. Su Chen sat on his boss's chair and looked at the office area where desks were originally placed, now turned into dining tables, and they were all packed. "I... Just want to pay off that debt. Why did I turn the company into a restaurant?" As Su Chen continued to make various delicacies, until one day, a letter from afar made Su Chen fall into deep thought. "Boss Su, I'd like to trouble you for the reception of foreign guests this time."