He Feng Nuan Lane

In 1978, Lin Xiuhe, a girl from Qingluan Village, resumed her ancestral fermented bean curd craft to support her younger brother. The village accountant Wang Youcai always made things difficult: cutting off raw materials, destroying stalls, and slandering ingredient issues. When she was desperate, she took in Shen Chengfeng, an educated youth who had returned to his hometown. This man who understands microbial fermentation uses scientific notes to improve ancient methods and uses test reports from provincial research institutes to fight against frame-up. From a wood shed workshop to a large state-owned factory, from a jar of salty delicacies to earning foreign exchange through exports, the two of them used scientific wisdom and local toughness to cook a hot pot of entrepreneurial legend in the square inches of the sauce vat, and also fermented a thrilling story of firewood, rice, oil and salt.