Qidian library
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Reborn in 1979: Starting in the Coal Mine Cafeteria
[Period setting, Food, Entrepreneurship, Everyday Life] After wasting half his life, he is reborn in 1979. Armed with a molecular gastronomy workbook, he returns to the coal-mine canteen where he got his first job. Jiang Hai sets out on an unprecedented culinary path: Who still needs recipes to cook? Forget the recipes. Think from the molecular level of the ingredients up. Forget the techniques. Start with the fundamentals of cooking. Sweet-and-sour meatballs bursting with savory sauce, knife-cu
0Votes739Recs143Fans
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I Became a Chef in Northern Europe
Many years later, when interviewed by food lovers from around the world, Master Chef Chen Mo would remember the day he woke up and made a bowl of Chinese tomato noodles in a restaurant in a Nordic town.
0Votes2.9kRecs6.4kFans
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Gourmet: A Late-Night Food Stall, Hunted by the Entire Internet!
The girls at the club are getting fatter and fatter. The man at home keeps coming back later and later. The sports college's results are getting worse and worse. Is this a loss of humanity, or a collapse of morality? Puzzled, reporter Xiao Li launches an investigation, but gets nowhere for a long time, until... At midnight, on a street corner, they spot a late-night food truck beneath the streetlight, smoke and flames billowing around it.
0Votes15.1kRecs86kFans
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Custom Cuisine Merchant
My new book, I Became a Chef in Northern Europe, is out. Please show it your support. After transmigrating, Su Chen, formerly a food streamer, discovered that he was the owner of a prepared-meal company on the verge of bankruptcy. To pay off the last of his employees' subsidies, Su Chen decided to cook for himself and repay the debt! Red-braised pork, rich but never greasy; fragrant, sweet Longjing shrimp; savory or sweet tofu pudding, and long-lost ancient dishes. As one delicious dish after an
0Votes13.6kRecs73.4kFans