Cat Who Cooks

In a remote oriental country, there is a small and odd restaurant that has refused the three-star rating by the Michelin Guide several times. 
“The price is fairly expensive over there, 288RMB for a set meal of Egg Fried Rice and a bowl of soup. Ah, and an extra small plate of pickled vegetables as well. Even so, there are still a long line of people queuing up and waiting for a taste. Reservations are not accepted there, only waiting and queuing personally is allowed. 
“Numerous people fly there on their private planes just to queue up. Furthermore, parking bays and parking spots are not provided there. The service is terrible here. Customers have to clear the tableware themselves and wipe the table as well. For god’s sake, the boss is literally crazy.” 
---Michelin Guide
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Release Rate: 5 Chapters/Week; will be released on Mon, Wed, Fri and Weekend;


Gourmet Food Supplier

"Ka". Fang Heng picked up a peanut kernel and carefully stayed away from the chilli seeds, which he didn’t like at all.


Once the peanut kernel entered his mouth, he felt the difference from other kinds of Drunkard’s Peanuts.


Take the peanuts in his own pub for example, he usually fried them in oil twice and then added the stir-fried flavorings inside and afterwards fried them together again with small fire to make them well blend.


Having been fried for two times, the peanut kernels tasted very crisp and fragrant. Plus the spicy flavorings, the peanuts were quite delicious. But there was a defect. When the peanuts entered the mouth at first, they usually had a layer of oil on the surface.


People could feel the oil fragrance overflowing and the peanuts were fairly tasty while eating them at first.


Three Elements of Crispness, Fragrance and Brittleness