Lin Yan, a food minister in the imperial kitchen of the Yao Dynasty, opened his eyes and transformed into a modern gangster with no certificate, no status, and no money. Good news: In this era, food ingredients are more abundant than ever before. There is everything you need to fly in the sky, run on the earth, and swim in the water. Bad news: He had the ability to slay dragons, but he was defeated by "takeaways" and "prepared dishes" and almost starved to death under an overpass. In order to make a living, he worked in the kitchen of a fly restaurant that was on the verge of closing down. The boss has a frown on his face, the chef is greasy and perfunctory, and even the dog won't eat the food he makes. Lin Yan rolled up his sleeves and looked at the dark wok, and the royal chef's dignity was ignited. "This is called knife skills? The cucumber strips can be cut thicker than my fingers." "This is called stock? It's so bland that it can raise fish." "Let me do it!" Then, the diners were shocked. A bowl of mediocre noodles mixed with scallion oil was so fragrant that one almost swallowed it. Dongpo Pork, a dish that is considered "old-fashioned", is soft, glutinous and tasty, fat but not greasy, making it the base for three bowls of rice. A long-lost "peony swallow dish" has amazed the entire Internet under the lens of gourmets. There is no golden finger, no magical space. With a pair of hands that have been immersed in cooking for 20 years, Lin Yan has turned this shabby little restaurant into a top-notch restaurant where the rich and famous from all over the world line up for thousands of meters every day. A food blogger (crying bitterly): "I thought I was eating rice. After tasting Master Lin's cooking, I realized that everything I ate before was just feed!" The Michelin chef next door (humbly asking for advice): "Master Lin, what is the secret recipe for this boiled cabbage soup?
