The snow in the third year of Xuantong buried the fireworks in the imperial dining room.
Jin Shichen held the civil and military sword that had been passed down for five generations and stood in front of the ruins of the Forbidden City. He held two things in his arms that were heavier than his life: an "Amber Cauldron" forged from meteorite iron, and a copy of the "Imperial Sutra" wrapped in bright yellow silk. He was the last imperial chef of the Qing Dynasty. His knife skills could cut tofu into thousands of strands, and the heat allowed the ambergris cauldron to boil out the soup that "returns to sweetness in three days."
But the wheels of the times rolled over, and the dragon throne of the former Qing Dynasty became a decoration of the Republic of China. He escaped from the fireworks in the Forbidden City and took his junior brother Fatty Zhao to set up a stall at Deshengmen to sell pea yellow - it was once the "kidney bean cake" named by the Queen Mother, but now it is considered "too bland" by the peddlers. He saw warlord Ma Zhenbiao pointing his gun at the stove and asking for "dragon liver and phoenix marrow", and also met Fu Hongjian, a businessman studying abroad who spent a lot of money to open "Tingyulou", asking him to restore the glory of palace cuisine.
When the former Princess Duankang sent someone to invite her, he stood in the back kitchen, looking at the boiling broth in the ambergris cauldron, and suddenly understood: the knife in the imperial kitchen can cut open bird's nests, and it should also be able to break the shackles of the old era. He carved a lion out of radish to subdue the warlords, used an ambergris cauldron to brew a nostalgia that would make the elderly weep, and even changed the recipes of the "Imperial Sutra" to the taste of this era on the dinner table of the Republic of China.
