The Most Beautiful Person in the Palace Is the Little Maid in the Imperial Kitchen.

The ruins of the stove in the cold palace, moldy rice and dried vegetables. Su Xiaohe, a modern food lover, once traveled through time and actually activated the Chinese food illustration system with a bowl of improved vegetable pickled rice. In the deep palace, this dynasty's frugal order has been implemented for three generations. The upper class's sense of taste has degenerated, and seasoning is regarded as a strange skill. The exquisite seven-flavored cup from the late emperor's period has become a palace taboo. The missing royal chef and the mysterious spice conspiracy are all hidden in the taste of the tongue. From a sidekick in the cold palace to a maid in the royal kitchen, Su Xiaohe has a system in her hands, but she needs to rely on the true satisfaction of diners. She uses wild mint to make soothing clear dew cake to cure the disgraced concubine, uses Panax notoginseng steamed chicken to help the injured prince, and uses Wubai soup to solve the mystery of the emperor's taste disorder. Food traceability, psychological analysis, system functions are unlocked layer by layer, and the food memory corridor involves old secrets. Undercurrents in the palace are surging, and wars over ingredients, imperial tests, and birthday banquet crises are coming one after another. She uses food as a blade and taste as a strategy, and she works her way through the battles in the imperial dining room. When the truth about Cabernet Sauvignon came to light and the conspiracy of Magic Heart Grass pointed directly at the authority of the emperor, Su Xiaohe realized that the most important thing in this palace was never the cooking skills, but the human heart. In the end, she cooked a banquet with all kinds of grains, and opened up her own world of gourmet food inside and outside the palace walls, letting the smoke of fireworks spread over the red walls and nourishing all living beings.