I Am the Number One Man in the Culinary Trade

As expected of a master author, at least in one aspect, they understand the audience's mindset. Urban fiction should avoid all the backstabbing and infighting, like some big influencer or colleague attacking someone. This book avoids those unpleasant things, making it a very pleasant read, like a child's play. Without those trivial matters, the reader enjoys a smooth and delightful experience.

Waiting for Lao Guo to eat pork intestine sashimi 😍😍

Honestly, reading this book reminded me of the hardships I endured learning to cook. I entered the kitchen in 2009 at the age of 17, starting as a kitchen helper and slowly climbing the ranks. At the beginning, I was always busy setting up dishes and plating. Later, I was diligent, and the master chef rewarded me with lessons, teaching me how to marinate meat, make sauces, and simmer broth.

By the way, the stove is for stir-frying, the plating assistant is for plating dishes, the head stove is usually the head of the kitchen or the head chef, the chopping board is for cutting vegetables, the serving area is for cooking porridge and soup, the pastry area is for making pastries, and the water station is for washing vegetables and cleaning fish.

I just found this book, haven't read it yet, but I'm browsing the reviews and saw many people from the same industry. I started as an apprentice in 2008, working as a kitchen helper, then moved to the cutting board in the third month, and finally to the kitchen at the end of 2009. I've been learning on the job ever since, without an apprenticeship.

Yo yo, yo yo... The handsome guy has arrived! Hai Lou. I'm the little brother. …(=´∀`)(´∀`=). Book Title: I Am the Number One in Diligence Author: Heart of Light and Darkness. Commentator: Actually, my name is "Cool Sheep". (This is from me (╯‵□′)╯┻━┻) A brief comment: When it comes to delicious food, everyone is equal! First impression: Hmm...

Around 1995, when I was very young, I went to Tianjin with my family and specifically tried Goubuli steamed buns, but I didn't find them particularly delicious. Later, around 2008, a Goubuli branch opened in the commercial street of my hometown. My classmates and I went there once, having heard so much about it.

Only this book and The Great Doctor Ling Ran can truly capture this feeling. I used to follow the author's "Sunny Qin Dynasty" back in the day, but I never expected him to switch styles like this; it's absolutely outrageous!

Finally, someone commented on foreign cuisine! Personally, I also felt it was inappropriate; it was uninspiring. The author portrays the disparity in quality between domestic and international cuisine, and the protagonist's rapid improvement doesn't feel like a contribution to the nation. Instead, constantly arguing with petty clowns makes him seem narrow-minded.

I was wrong, I will never read food articles late at night again!