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Rebirth 79, Starting from the Coal Mine Canteen
[Era, Food, Entrepreneurship, Daily Life] Half a life is wasted and seventy-nine are reborn. With the "Molecular Gastronomy" exercise book, I returned to the coal mine canteen where I worked for the first time. Jiang Hai embarked on an unprecedented cooking path: Who still reads recipes when cooking? Forget recipes, think everything at the molecular level of ingredients. Forget about techniques, it all starts with the underlying logic of cooking. Sweet and sour meatballs with rich sauce flavor,
0Votes748Recs141Fans
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I Am a Chef in Northern Europe
Many years later, interviews with foodies around the world. Chef Chen Mo will remember the day he woke up and made a bowl of Chinese tomato noodles in a restaurant in a Nordic town.
0Votes2.4kRecs6.4kFans
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Food: I Set up a Stall Late at Night and Was Hunted Down by the Entire Internet!
The girls in the club are getting fatter and fatter The man at home didn't come home late at night The performance of the sports academy is getting worse and worse Is this a loss of humanity or a loss of morality? With doubts, reporter Xiaoli launched an investigation but found no results until... At twelve o'clock in the night, on a certain street corner, they saw a late-night food truck with fireworks under the street lights.
0Votes30kRecs86kFans
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Food Customizer
The new book "I'm a Chef God in Northern Europe", I hope you support it. Su Chen, who was originally a food anchor, traveled through time and found that he was the owner of a prepared vegetable company that was about to go bankrupt. In order to pay back the last part of the employee's subsidy, Su Chen decided to cook the food himself to pay off the debt! Fat but not greasy braised pork, sweet and delicious Longjing shrimp Tofu curd with different flavors of salty and sweet, as well as long-lost
0Votes24.7kRecs73.4kFans