I Worked as an Imperial Cook in the Qianlong Dynasty

Qing Dynasty + Food + Farming Articles Han Yanqing, a 22-year-old graduate of the Culinary Arts Institute, traveled into the Qianlong period with a head full of modern cooking knowledge and started out as a firewood splitter in the kitchen of a salt merchant. A bowl of Yangchun noodles handed to him by a strange woman made him feel the first warmth of this era. He used modern fermentation knowledge to help noodle stalls improve their dough, used low-temperature slow-cooking techniques to save salt merchants' banquets, and counterattacked all the way with his amazing cooking skills. From the "fireworks buildings" on the streets of Yangzhou to the royal stoves in the Forbidden City, each step is startling. Qianlong was moved by a sweet rice dish that recalled the bitter memories, and a bowl of three sets of ducks was ordered into the palace in exchange. In the imperial dining room, he faced a treacherous trap and a secret life experience; outside the palace wall, the lights of the market noodle shop were not extinguished, and murderous intentions lurked in the world of heroes. The intersection of three lines is both emotion and destiny. From being a woodcutter to being the manager of the imperial kitchen, he used his hands to create the most exquisite taste of the world, holding his own on the stove between the temple and the world. The book is light-hearted, humorous, and full of fireworks. It is both delicious on the tongue and powerful in people's hearts. The best taste is always the human touch.