The Little Master of China is a gourmet animation. While watching anime, we also learned about many magical dishes. It also appeals to our sense of taste. But there are many dishes in the Chinese family that cannot be restored. In fact, the animation "The Little Master of China" is already quite powerful. In the era when countless Japanese cartoons were serialized, it can be said that it is quite remarkable that "The Little Master of China" can occupy a place. There are many very tempting delicacies in the plot. Some of the delicacies have been realized by the masses, but some delicacies will never be realized.

The story of the Chinese Little Master took place in the Qing Dynasty. At that time, the Little Master was only 13 years old and lived in Sichuan. Because someone wanted to rob Xiao Dangjia’s family restaurant, and Xiao Dangjia, who could not cook at the time, showed his full talent in cooking and made two dishes: golden egg fried rice and mapo tofu. He defeated the bad guys who came to attack the restaurant, defended the restaurant and started his career as a chef.

After that, Xiao Dangjia embarked on the road to Guangzhou to learn cooking skills. He first entered Yangquan Restaurant, and under the leadership of the master, he made the first shining dish in his life, that is, Sheng Dragon dumplings. The difference between Xiaodangjia's Shenglong dumplings and ordinary Shenglong dumplings is that Xiaodangjia's dragons can stand up, which sounds very surprising. Regardless of the taste, the visual impact of this dish alone is enough to firmly win the top spot. It is said to be Thang Long dumplings, but in fact the raw material of the dumplings is lobster. Although some netizens who refused to admit defeat tried their best to restore this dish. But in essence it is still different.

And another dish that has left most netizens helpless is the legendary catfish noodles. The young boss used catfish meat to make noodles, but found that the noodles were not delicious at all. So he chose to soak the squid in water and shred it, then stuff the shredded squid into the cooked noodles. How can a dish like this be made in real life?