Su Yuan, who has been an imperial chef all his life, served three generations of emperors, and whose cooking skills are as good as twists, opens his eyes and transforms into a small restaurant owner in modern society who is about to be overwhelmed by takeaways. Restaurant owner? Okay, you can be your own emperor. But when he inspected his new "Royal Kitchen", he was completely shattered. What is this white powder? ——MSG. What does this red sauce taste like? ——Ketchup. What kind of monster is that long sizzling thing in the oil pan? ——Semi-finished French fries. Su Yuan was heartbroken and beat his chest: "Sweep the floor politely! The kitchen is broken! What kind of pig food are you modern people eating?!" In order to restore the glory of the kitchen and prevent himself from starving to death, Su Yuan decided to let modern people see what real Chinese cuisine is. Boiled cabbage is both soup and poetry; Longjing shrimp is both a dish and a painting. One after another state banquet dishes that were on the verge of being lost are reappearing in the world, making the kids next door want to cry. Not long after, a long queue formed in front of a shabby little restaurant. Gourmets spend big bucks for his bowl of butter bibimbap, and top celebrities queue for three hours without makeup just for a portion of Dongpo pork. Later, Su - with a serious face - Versailles - was invited to be a judge on a food show. Host: How do you evaluate this contestant's molecular gastronomy? Su Yuan (expressionless): "It's so fancy, not as good as the beggar's chicken in my backyard." Audience: So crazy, but... The beggar's chicken he makes is really delicious!
