I am a Chef in the Modern Era Táozi Sū hello
- Chapter 21 - Jujube Millet Porridge
- Chapter 22 - Creme Brulee
- Chapter 23 - Braised Tofu with Shrimp
- Chapter 24 - Yam with Red Dates and Longan Soup
- Chapter 25 - Duck Blood Pudding Vermicelli Soup
- Chapter 26 - Carrot and Ox Tripe Stew
- Chapter 27 - Rice with Curry Chicken
- Chapter 27: Rice with Curry Chicken
- Chapter 28 - Braised Pig Trotters with Soybeans
- Chapter 28: Braised Pig Trotters with Soybeans
- Chapter 29 - Gyoza in Clear Soup
- Chapter 30 - Lan Zhou Ramen
- Chapter 31 - Stuffed Bitter Melon
- Chapter 32 - Fried Ice Cream
- Chapter 33 - Grass Carp in Pickled Vegetable Stew
- Chapter 34 - Fresh Shrimp in Baked Rice
- Chapter 35 - Duck Leg Combo MeaL
- Chapter 36 - Ox-Bone and Kelp Soup
- Chapter 37 - Lobster Sashimi
- Chapter 38 - Homemade Sandwiches