Two-dimensional and three-dimensional should be treated differently. Success depends on what dishes, simple fried rice, sushi and so on. You can also copy them, like Alice, an innovator who specializes in molecular gastronomy and taste world. I like to make innovations in the form of cooking by means of science and technology, which ordinary people can't do. If you want to make a successful replica, you can only look at Hojo Miyoko. After all, China cuisine is good at frying metal porcelain woks. Needless to say, this is a replica. It's totally a production.

The food varieties of "the spirit of eating auspicious food" are all-encompassing and vary widely. Cooking school, complete subjects. Exotic flavor, Italian, French and other exotic dishes; Traditional food, buckwheat, meat, seafood; Modern scientific cooking, combined with modern technology and so on. Compared with the college system, the owner next door is mainly from China. Sichuan cuisine, Hunan cuisine, Shandong cuisine, Cantonese cuisine ... spaghetti, noodles, jiaozi, steamed bread ... are all my Chinese dishes. There are also many kinds and colors. Coupled with the secret method of being a small master, I really want to eat the coveted Mapo tofu. Knife workers and oil workers are both leveraged, which reminds me of another national romance, chef Fu Gui Jr. These two operas can also be seen or done.

However, neither Soul of the Rabbit nor Little Master nor Little Fu Gui introduced the details, materials and steps of cooking in detail, saying that it is really difficult to completely reproduce. Many added cheats are just a simple introduction and production process. If it is really done, the proportion of each material, the production time and the control of hand strength are all problems.

Compared with The Soul of the Red Guinea, the story of China cuisine is not as good as The Story of China. What mysterious ingredients mainly come from China? Maybe with familiar recipes, simple steps and finally with your witty brain, you can get it out. Besides, the "Spirit of Red Chicken" can stand out from other cuisines, no better than those beautiful girls. The evaluation of food is no longer a rhetoric language, and actions show that it is delicious enough to burst into clothes.