Curse Eater

My name is Tian Buer, and I am a cook.

On my very first day in the kitchen, my master imparted to me an important lesson: there are many things in this world that should never be eaten carelessly, especially wild game served in restaurants—those are best left untouched. Even one of my rivals once warned me that there are two places in this world closest to hell: one is the battlefield, and the other is the kitchen. On the battlefield, you witness every possible way a person can die; in the kitchen, you witness every possible way living creatures meet their end.

Behind those seemingly delicious dishes, diners can never imagine how much “unclean” matter and how many tragic stories are concealed. As I gained more experience, I gradually understood deeper truths, as well as many unspeakable taboos and secrets that circulate among chefs. I came to realize that some things, while appearing delectable, can be fatal; others, appearing dangerous, can actually save lives.

Later on, this profession became more and more inscrutable to me. From gutter oil to masked palm civet, from dead rats to human placenta—it seemed that in recent years, the things people dared to eat grew ever more outrageous and bizarre.

So I resolved to share the stories that occurred in my restaurant and among my friends, to caution everyone: be vigilant about what you eat, for what you consume may not only fill your belly but, if you are not careful, may invite “adventures” you would never wish upon yourself.

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My story must begin with the time I first became an apprentic