Yushanfang

Tiger head chicken, braided fish, scallop vermicelli and tofu soup.

Shredded lettuce, corn sausage, crispy five-spice fried hairtail.

Steamed eel, fresh duck head, bacon, winter melon and green beans.

Rouge lotus root, braised pig’s trotters, rice dumpling with distiller’s grains.

This is an era of foodies. No matter how difficult the conditions are, Lin Xiang, the time-traveling girl, brought her younger brother to start from scratch and build a royal restaurant that belongs to them.

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