Meat products could probably be preserved through salting or smoking. A salt treatment concerned rubbing salt into the meat, which was then completely lined in salt and placed in a cool area for at least twenty-eight days. When the meat was now not damp, it was washed, then shelved or bagged and left to age. Families would hold meat preserved through a smoke treatment in rooms or buildings with fireplace pits.
The protagonist is a 13-year-old boy named Liu Mao Xing who gets recognized as a cooking genius and goes on a journey to turn into a Super Chef. The …