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Most street food stalls or barbecue places choose to deep fry first and then grill just for appearance, significantly reducing serving time.
Lin Chen didn't do that. He hated vendors who used deceptive practices the most, especially barbecue stalls.
Back home in Great Xia, every time he craved something grilled over charcoal, eight out of ten places turned out to be frying spots, leaving him heartbroken.
If it's going to be grilled, it should be done entirely with ...
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