PREVIEW
... atrons at the Sichuan restaurant began to increase.
Jiang Feng also quickened his pace of stir-frying dishes.
Sometimes, several orders came at once, which he could prepare all in one wok.
After all, most people ordered the same few dishes: Yu-Xiang pork shreds, Kung Pao chicken, Mapo tofu, husband and wife lung slices, double-cooked pork, spicy diced chicken...
Jiang Feng could handle these dishes completely.
Shen Hai was in charge of preparing cold dishe ...
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