Reborn-Super Chef – 065 – Rolling Cut
Chapter 65 - Rolling Cut Tsuru: We have two chapter this time, and a little teaser. Ahahaha…but at least we get to see some cooking! "Gan Chao Niu He[1]?” When…
菜饼 – Vegetable Pancake
Vegetable Pancakes - 菜饼 (cài bǐng) Amount: Serves 3 Ingredients: Luffa Gourd (young) 2 mid size Eggs 2 Flour 1 and half cup Salt To taste…
Here Comes the Lady Chef – Chapter 61 – Sneaking Food
Chapter 61: Eating on the Sly Kirindas: xxx Holdmydonuts: xxx, those were some of the better chapters for me. I do wish that it could remain that way. …
Imperial Chef Rookie – Chapter 13 – Xiran is Wrong!
Chapter 13 - Xiran is in the Wrong, Would Mother Please Forgive? Kirindas: xxx, more possible schemes awaken… That night, I slept very well, even had a very sweet…
Okonomiyaki Chain Store – 16 – Let’s Make Takoyaki
Part 4: Osaka’s Auntie Spreads Takoyaki and Udon Chapter 16: Let’s Make Takoyaki Natalia was immediately hired as part of the main staff. She was no longer a part-timer…
Divine Culinary Broadcaster – 0020 – Cola Tofu
Chapter 20: Cola Tofu Author: Black Lantern (黑色花灯) Translated by Gumihou At exactly 12:10 pm, Ye Fei stood up from his computer chair and stretched. He made his leisurely…
黄金蛋炒饭 – Golden Egg Fried Rice
Golden Egg Fried Rice - 黄金蛋炒饭 (huáng jīn dàn chǎo fàn) Amount: Makes 1 plate Ingredients: Egg 2 Cooked Rice 150g Scallion (spring onions) 2 stalks Salt…
Kitchen Xiuzhen – Chapter 062 – Sense of Taste, Restored!
Kitchen Xiuzhen, Chapter 62 - Sense of Taste, Restore! The so-called Body Refining had to do with the tempering of the physical body through specific exercises, or martial workouts,…
Faux Sharks Fin Soup
Faux Shark Fins Soup As someone born in the 1980s, I grew up with the notion that a wedding banquet would never be complete without sharks fin soup. Personally, I’ve…
糖油饼 – Sugared Fried Dough
Sugared Fried Dough - 糖油饼 (táng yóu bǐng) Amount: Makes 6 pieces Ingredients: Flour 250g Yeast 2g Sodium Bicarbonate 2g Warm Water 16g Salt 4g Brown Sugar 50g Barley Oil (for frying) Method:…
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