Su Yanning, a modern food anchor with a keen sense of taste who encountered changes, accidentally traveled to the ancient world where farming was difficult and famine was frequent. There are no cheats, only an exquisite "taste evaluation" ability and the "Five Flavor Techniques" (food engineering knowledge) in my mind that transcend the times. Seeing that fresh milk went rancid in an instant and fish caught piled up and rotted, she first showed her talents with the "milk bathing method in warm soup" (pasteurization) and the "extraction and wrapping technique" (the prototype of vacuum packaging). Unwilling to just perform her skills for the rich and powerful, she founded the "Chef Training Institute" and incorporated the "Nine-Pin Flavor Jue" (sensory evaluation) into the improvement of tofu curd. She also discovered the root cause of famine - barren single crops. Introducing the "Hundred Grain Gene Bank" (crop gene bank concept), and working together with Yan Qinghong, a son of a poor agricultural family, to silently cultivate drought-tolerant "Fengdeng Rice". From a jar of fresh milk, a bowl of tofu curd, to a grain of fine seed, Su Yanning used the tip of his tongue as his ruler and his craftsmanship as his plow, setting off a silent revolution in the firewood, rice, oil and salt that benefited all the people, and finally wrote the "Five Flavors of Heaven's Work" into the "Chapter of Benefiting the People".
