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

    As mentioned before, Qiao Hongtao was involved in a very large seafood business. To be more precise, he was a big Seafood import and export merchant.


  In fact, seafood was the same as many other ingredients. Some were seasonal, and after the season, the taste would decline. Therefore, everyone would choose to eat the right ingredients in the right season.


  For example, Alaska King crabs were usually the peak season for eating during December and February, when the crab meat was the fattest, and it would age if the meat quality exceeded the meat quality.


  However, judging from what Qiao Hongtao had been eating in the restaurant for the past two days, this standard didn't exist in Yuan Zhou's restaurant. For example, he deliberately ordered a Singapore dish, Yingying curry fish head, and even specially instructed to use red silk fish.


The fifth-anniversary gift package