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

    The words "bean noodles tangyuan" were written clearly on it. Actually, tangyuan still held a pivotal position in China's food industry. In the North, it was called lantern, and in the South, it was called tangyuan.


  To be precise, tangyuan and Yuanxiao had also developed into different cooking methods.


  Many people believed that tangyuans should be sweet, but tangyuans in many places were meaty. For example, in Sichuan Province, tangyuans were dominant. Especially during the new year, a bowl of white and sticky meaty tangyuans on the evening of New Year's Eve was definitely the best blessing for a family reunion.


  It was like eating dumplings during Chinese New Year in the North.


Call him brother Jia