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Today I’m whipping up a dish fit for a high-end restaurant—visuals have to be top-notch. But don’t f
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After the typhoon, sand clams plummeted in price, so our shop stocked up 300 jin—but that’ll only la
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Even simple ingredients can be made to look like a dish you’d never afford. But that’s just like “Bo
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Today I took on a private banquet. The host insisted on serving rare ingredients like tuna and matsu
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Today I got a huge order from a fan—500 servings of egg fried rice! The whole kitchen’s completely o
Today I found a different kind of Matsuba crab—products that don’t meet the standard can’t be sold t
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I've never dared to put this dish, chilled oyster meat salad, on the menu, but I really love it. Fre
This potato was dug up right after it had just formed, so the yield is quite small. However, its tex
Today, our most luxurious private room received a special order, with the guest requesting all dishe
Today it's forty degrees, and the boss asked me to go cook. Only when I got there did I realize it w
Sand garlic bean noodles have been Xin Rong Ji's signature dish for 30 years. As a leading Taizhou c
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