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PREVIEW
... ering that its customer flow was increasing after opening, had started preparing time-consuming dishes in advance to improve serving efficiency. These dishes were stored in cool places and simply reheated and served when customers ordered them.
Due to improper storage of some meat products, they had spoiled. To cut costs, they increased the amount of seasoning and stir-fried the food again to cover up the smell of rot, resulting in food poisoning for customers.
Now "Ke Lai Xiang" ...
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