The Tang Dynasty’s Finest Chef

What to say! The concept of this book is not bad, but there are many flaws. The author basically did not consider the time when the ingredients of the dishes appeared, the dietary taboos of the Tang Dynasty, and even the cooking tools of the Tang Dynasty, the names of the characters, and the time when the characters appeared. Therefore, it is difficult to write historical articles about food. If it is just a casual read, it can be said.

Um, why are there no more updates? Is he going to the palace???

As a comment, the subject matter of this book is history and food articles. There are not many or few articles on this subject in the past two years, but most of them are eunuchs, and those without eunuchs will generally have good results as long as their writing skills are good and the plots are not frivolous. As far as the title of the book is concerned, the author should have made reference to the new works of this period: The Good Xianggong of the Tang Dynasty and The Good Father-in-law of the Tang Dynasty. Although it is not novel, it does not lose too many points. As for the plot and writing style, I can't tell it yet because the number of words is too small, but you can roughly tell it. The author's writing style is relaxed and the writing style is okay. As long as the plot does not jump out in the later stages, if you are not a supervisor, you should be able to make a small hit. Come on!

It's a very good book. The writing and the plot make people feel comfortable. Testing poison can be used as food.

The first new book, come grab a sofa and raise pigs to try the poison

Well, who can tell me why the books of the Tang Dynasty are divided into the Song, Yuan and Ming Dynasties?? 😰777