A First-Class Feast

I couldn't continue after 30 chapters. Let me give you a little background: broth is categorized into different types, like stock, superior stock, and clear stock. If I remember correctly, one pound of ingredients yields two pounds of broth to be considered stock. The author is calling it stock by using half a chicken to make 60 pounds of broth – that's unacceptable!

I'm speechless that he even told his girlfriend about having a system.

I haven't read "Food Supplier," but I feel the author writes really well; it's all practical information, not fluffy, and the plot is tight. I support the author and wish them continued success.

I can't stand it! A bowl of porridge costing 100 yuan is basically only affordable for millionaires!

The preceding text was a bit too idealistic. In a small county town, or even more so in a small county town, how many people would eat a bowl of noodles that costs 100 yuan for breakfast? Even if it were dragon meat or something incredibly delicious, most people wouldn't eat it. Even in fiction, this is far too unrealistic.

Since you're a chef, shouldn't you be thinking about improving your culinary skills? Instead, you're focusing on ingredients. While ingredients are important, good ingredients are like cabbage—you can't just have them whenever you want without relying on the system. Also, the system's presence is too weak.

Seeing MSG in a chef's dish is unbelievable! Seriously, even though I'm not much of a cook, I know that truly good food doesn't use MSG!

The combination of operations, the elusive pseudonym of the author, and the leaked information that the author is a woman, delighted a group of readers who had never seen a woman before, making a fortune and feeling quite pleased with themselves.

Hammer, selling for such a high price, hasn't made any money in months, utter nonsense.

It's a bit toxic, probably because the author is relatively young; there are some problematic points.