My Favorite Books I've Read over the Years

1 古 Daily Routine of Raising a Baby in Ancient Times Draw RiverAncient Romance1.4M Wordscompleted 0Votes24kRecs77.9kFans

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The new book "Queen is a Skilled Work" has been uploaded. Please support me. ◕‿◕｡Thank you~ ********************* Peng Jin, who had just ended several years of painful marriage seeking a child, was knocked to the Daqi Dynasty with a hammer and became the third grandmother of Uncle Chengyi's house. Putting her hands on her lower abdomen, Peng Jin vowed to have a bright future for the baby God gave her!

2 巧 Good Life for My Clever Daughter-In-Law Xiao Shuo Mouse 5030Modern Romance1.9M Wordscompleted 0Votes58.8kRecs156.2kFans

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Shen Feiyang, who was born in the 1980s, worked hard, but was tragically killed in a car accident when he was over 50 years old. When he opened his eyes again, what he saw was not the white walls of the hospital, nor was he in the underworld. Instead, he was transported back to Shen Yunfang, a young girl born in the 1950s. She traveled through an era when there was not enough to eat or clothing to keep warm. Hum, these are not difficult for a smart woman who has struggled in society for most of her life. Just look at how she has a chicken in her left hand and a duck in her right hand, carrying a fat baby behind her back, singing loudly all the way.

3 美 Gourmet Food Supplier A Cat Who Can CookUrban6.0M Wordscompleted 16Votes1.4MRecs3.3MFans

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"In the far east, there is a strange little shop that has rejected Michelin's three-star rating several times. The price there is expensive, a bowl of fried rice with soup and egg is 288RMB, and I forgot that there is a plate of kimchi, but even so, there are many people waiting in line. It does not accept reservations, but only accepts queuing in person. Countless people queue up in special planes, and of course there is no parking space or parking space. The service there is terrible, they even ask the customers to serve the dishes and clean the table by themselves, oh! God, this boss is crazy." - "Michelin Food Magazine"