
The Demon Kitchen
Chef Lin Hao was Michelin-trained in Paris. Now he runs a tiny restaurant in Chengdu that only opens after midnight. His customers? Demons, spirits, and the occasional god. His secret ingredient? Mythological creatures — prepared with French technique. Dragon steak au poivre. Qilin tartare. Phoenix egg soufflé. Every dish gives the eater supernatural power proportional to the creature's potency. Naturally, the celestial authorities don't appreciate a mortal cooking divine beings. And the demons aren't thrilled about being on the menu either. But Lin Hao's restaurant has a waiting list three centuries long, and he's not closing until he's cooked his way through the entire bestiary of Chinese mythology.