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

    For chefs of their status, although their taste buds had deteriorated due to their age, they were still very sensitive to ingredients. Not to mention the delicious and tender fish, even the black fungus was a breath of fresh air for ju Manli.


  "The wood ears used in our competition were also imported from China's Changbai Mountain. Why is there a difference?" Ju man Li muttered.


  The crunchy texture was obviously better than the one provided by master chef Restaurant in the competition.


  Ju man Li knew that the best black fungus was found in the Changbai Mountains and the Xiaoxing 'an Ridge. The one supplying the competition was Grade A spring ear. How could there be a problem?


  According to Huaxia's standards, black fungus was divided into three levels, with the first level being the highest. At the same time, it was also based on the time of harvest, a, B, C, and D. A was spring ear, B was Fu ear, and C was autumn ear.


Why is it so good?