Jiang Nunzhi, the heir to modern Sichuan cuisine, accidentally traveled to a small ancient mountain village and became an orphan with only four walls to live in. Faced with a leaky adobe house, a hungry young brother chewing tree bark, and the dilemma of being sold for food, she patted the flour on her apron. Fortunately, the hundreds of Sichuan, Guangdong, Su and Fujian dishes she learned from her grandfather in her previous life, and the modern food marketing experience in her memory, were enough to make a name for herself in this ancient countryside!
