Michelin-starred chef Lu Zhiyuan unexpectedly received the "Sky Curtain" and was able to talk to Lin Heming, the imperial chef of the Southern Song Dynasty, through the air. When the white mist of liquid nitrogen filled the celadon bowl, and when the freeze-dried lychees amazed the taste buds of Emperor Gaozong of the Song Dynasty, the chefs in Lin'an City experienced the magic of "molecular cuisine." Lu Zhiyuan took "Wu Shi Zhong Ji Lu" as the root and used the fountain of science and technology to water the ancient methods. From the ice cheese experiment in the imperial kitchen to the "Feast of the Four Seasons" that was popular in the city, he set off a taste revolution that subverted the "supremacy of ancient methods". See how a small chef uses food as a medium to trigger the collision of technology and tradition, making the new style of Song Dynasty cuisine fragrant for thousands of years and eventually becoming an "intangible cultural heritage on the tip of the tongue." This is a kitchen conversation that spans time and space, a business legend written with pots and pans, chopsticks and test tubes dance together, ancient ideas and new trends are intoxicated at the same time.
