The Little Gourmet

The writing is good, but that Wu Ma is disgusting. She has no manners whatsoever. Even when she's in a hurry, she never threatens anyone, acting like everyone owes her something. She even set up shop rules that mean she shouldn't be getting delivery; if she wanted food, she could have it delivered to her door. So annoying!

Aunt Wu is such a troublemaker! She almost hit the shop while buying something. Especially since it's in Northeast China, the shop owner has a short temper; she might have slapped him across the face, or at least kicked him out or refused to sell to him.

There are already enough pretentious and self-defeating posts on Qidian (a Chinese online literature platform), right? Can't a story about a chef have some logic? Seeing ridiculously high prices at a small shop just makes it pointless. In reality, no matter how good your cooking is, you'd be lucky to stay in business for a month if you charged those prices. Most small shops on the main street are frequented by ordinary people who would turn around and leave immediately if they saw those prices.

This is the second book by a food supplier. I'm a chef; I've been doing this for over ten years since I was 16. I've worked in several hotels, big and small, five-star, private chef, and I've eaten at quite a few roadside stalls. The prices and portions described in your book sound like something out of a fantasy novel. Why bother learning from a novice cook? One book like that is enough. Can't you learn how to cook like in a life simulation game?

The first chapter was enough to make me give up. It felt like the author was a complete novice with pure imagination. A five-star hotel, a wealthy family, is hosting a banquet and inviting celebrities to entertain. And a kitchen staff member dares to leave the head chef in the kitchen before all the dishes are served, just to watch the celebrities and ask for autographs? Are you kidding me?

This is so beautiful! I've really learned a lot. I hope to see more recreated Sichuan dishes. I didn't realize that most Sichuan cuisine is non-spicy. I want to try the Nine-Colored Stew Box! 😍

Author, do the math! How many days does the protagonist's restaurant actually operate? I can barely accept him going out to cook whenever he wants! I can even accept him closing up shop to find ingredients whenever he wants, but taking his girlfriend on trips all the time is something I just can't understand. This is more like a rich kid dabbling in a business than running a restaurant.

I finally found a good book, so I'll keep reading it and make sure it's not abandoned.

Why are the systems in these kinds of novels so restrictive? It's about becoming a culinary master, yet the prices are so high? Seriously, how many people would actually eat there? Shouldn't the system be there to help the protagonist achieve culinary mastery? There are too many restrictions, including the ingredients. Shouldn't a good chef be able to judge the quality of ingredients themselves?

What I fear most about food-related content isn't the author's inability to handle it, but rather the prices they set. As far as I know, a certain private restaurant near the capital takes three tables a day, each costing 18,888 yuan. That's because they have authentic imperial chefs. If it were an ordinary restaurant, you don't even need to guess; they would have shut it down immediately, unless your people are of higher rank than them.