Food blogger Zhou Yan is reborn in At the start, he takes over a bankrupt Sichuan restaurant.

In this era of material scarcity, he brings diners a shock of high-standard delicious food.

Qiao Jiao beef, couple’s lung slices, mapo tofu, Dongpo pork hock, diving rabbit…

Stir-frying, quick-frying, braising, steaming, deep-frying, boiling, marinating, smoking…

A hundred flavors of Sichuan cuisine, each dish with its unique style.

From then on, a small town in southern Sichuan gains a small restaurant famous near and far.

Diners sit around small tables eating Qiao Jiao beef, young people love bobo chicken skewers for one cent a stick, and veteran gourmets drool over a basin of Linjiang eel shreds.

In this life, he will earn money properly and live life slowly.

No pretentious face-slapping, only delicious food and leisurely daily life.

Alternate titles: “State banquet, and you just cook a cabbage?” “It is just a courtyard outdoor banquet, and you serve the full Manchu Han feast?” “Is the Sichuan and Chongqing tyrannosaur also inheritance?”