Daring Crazy Chef

There's something wrong with the introduction. Those who didn't know better thought it was an entertainment article disguised as a chef.

. . . . My name is Yao Yu. . . . .

Don't write about participating in some cooking competition.

Systematic or ordinary cuisine can only be tasteless. You can bring in Xiuxian cuisine and add some captured ingredients. It's just a suggestion, otherwise it's really boring.

Write a few chapters to introduce the characteristics of the eight major cuisines. They will definitely be popular.

We hope that while the story is exciting, the supporting characters and the protagonist will also grow up. Food cannot be separated from people, and people cannot be separated from food. Dishes also have stories, and people also have stories. The combination makes it more comfortable to watch. It's like watching Dragon Ball and Little Master of China when I was a kid. Competition and competition for better progress. Take the most common version and say that a full-time master plays it for ten years without feeling particularly bored. The last champion went all out and left no room for retreat. I want to see the glory of gourmet food head-on with the supporting characters and people. This is my personal opinion, the author writes it well.

Which one of Zhou Xingxing and Lu Yun is the father and which one is the mother?

Although I haven't read this book yet, I have browsed through the book reviews and found that the systematic writing is indeed a bit tiring. I have read several books about chefs being systematic, and I couldn't stand it after reading it.

This book is not bad, very good

The writing is pretty good, but the update is a bit too slow. Does the author want to send the blade? ? ? ? ?

Hurry up and update it quickly. It's not enough. I also suggest that the author should not have a daily turnover of around 1,300 when writing the last few chapters of the novel in Italy. Don't look down on Chinese food. As someone who has been in Italy for more than 10 years. It can be said that everyone in the family does catering. The average cost per person when ordering food in Italy is as low as 10/20 per person. In other words, if the restaurant has 200 people per day, it will have a turnover of at least 4,000. The 13/400 per day you mentioned is not that low unless it is pure profit. You must know that cheap Chinese rice and noodles for foreigners are at least 3/4 euros a portion, not to mention the meat dishes are purely Chinese. At least 10 euros or more per serving. You can sell it for at least 20 euros a piece in tourist attractions.

I find it even more legendary when a chef loses his sense of taste! Beethoven couldn't hear in both ears! Why do you have to have a system to regain your sense of taste after a few years?