I'm in the Devil's Cave No. 76

1940, Shanghai occupied area. Li Yongzhong, a seemingly honest and taciturn Zhejiang cook, relied on his superb cooking skills to become the personal chef of Li Shiqun, director of the Wang Puppet Secret Service Headquarters. He traveled between the stove and the banquet in No. 76 Of the Demon Cave all day long. No one knows that the taste buds on his tongue can analyze the smallest chemical components, his ears can pick up whispers ten meters away, and his memory can reproduce every leftover from three days ago. No one even knows that he carries a double top-secret identity: "Shen Gu", a strategic intelligence agent of the Chinese Communist Party, and "Lumberjack", a sleeping agent of the military command. In this dark age when taste is a weapon and banquets are battlefields, Li Yongzhong deals with the suspicious and ruthless Li Shiqun, the shrewd and meticulous Wan Lilang, and the Japanese spy Inukai with a superb sense of smell. He uses ingredients as passwords and recipes as secret text: a stewed lion head can hide an assassination warning, a plate of fragrant yellow croaker can convey troop deployment, and even a bowl of ordinary medicinal porridge, all silently weave the web of survival and betrayal. From the kitchen of No. 76 To the Paramount Ballroom, from the Qingpu warehouse to the dark alleys of the French Concession, he must use the most ordinary firewood, rice, oil and salt to complete the most deadly intelligence transmission. Every time you light the fire and turn the spoon, you are dancing on the edge of life and death; every dish served to the devil may change the situation of the battle. When the torrent of history sweeps across the isolated island of Shanghai, a cook will subvert the entire spy chess game with his sense of taste.