When Li Xue, a national top chef, was recording a show in Michelin Kitchen, he traveled to Bianjing in the third year of Xining in the Northern Song Dynasty due to an unexpected circuit accident. She fell from the modern top kitchen to the streets of the ancient city, leaving only an expensive chef's knife and her full cooking skills. Facing an unfamiliar time and space and simple cooking conditions, this modern chef, who is accustomed to precision kitchen utensils and rare ingredients, had to put aside his pride and began to survive by exchanging wild fruits for meals.
With a cooking concept that transcends the times, Li Xue opened a small restaurant called "Xueweizhai" near Wazi, Bianjing. Her jade soup dumplings made with spinach juice amaze the neighbors with their thin-skinned and juicy novelty. The improved version of braised pork is slow-cooked in a casserole and sugar-colored to enhance the taste. She even creatively launches modern business models such as "order cards" and "membership system". These innovative dishes, which combine scientific cooking principles and traditional techniques, made the little Xueweizhai quickly become popular in Bianjing, but they also attracted the covetousness and suppression of Juxianlou, the largest restaurant in the area.
