PREVIEW

... ost of his time at Yonghe House, learning about superior broth from Peng Changping. As time went on, many chefs at Yonghe House even began to treat Jiang Feng as one of their own, often having to think hard to remember that he was actually a chef from Taifeng Building.

To focus more on his learning, every morning Jiang Feng would wake up early to cook himself a plate of slightly sweet, sugar-glazed pork belly. Either mixed with noodles or served with porridge, he would eat this under Wu ...

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