Mao Manling, the chef of a modern five-star hotel, had just won the "Golden Spoon Award" when she fell into a pile of ancient books in a kitchen accident and opened her eyes again to find herself in the back alleys of Bianjing in the Song Dynasty.
She held a coarse porcelain bowl full of batter and looked at the lumps of brown rice on the stove. She had all the molecular cooking skills, but she couldn't even make a mouthful of soup with precise temperature control. When she first arrived in another world, she managed to gain a foothold in the market by improving street food - using coarse salt to replicate salt-and-pepper pork ribs, and using plant ash instead of baking soda to make fluffy pancakes.
By chance, the "Emerald White Jade Soup" (Spinach and Tofu Soup) she cooked for a down-and-out scholar accidentally reached the ears of the shopkeeper of the famous Bianliang restaurant "Fengle Tower" because of its clear color and fresh and mellow taste. From then on, Mao Manling collided with the food culture of the Song Dynasty with modern cooking logic, used soy sauce to freshen sauced meats, and used sucrose cooking techniques to improve candied fruits. Step by step, she transformed from a street vendor to a "Bianjing exotic chef" who could make dignitaries wait in line. In the atmosphere of antique fireworks, she started her Song Dynasty food legend.
