When he woke up, Jiang Wan, the chef of a Michelin-starred restaurant in Shanghai, transformed into Jiang Wan, an apprentice in a state-owned hotel in the 1980s. Good news: Her name is still Jiang Wan, and she still holds a spatula. Bad news: There is no oil in the pot, the recipe is only the same as the third one, customers rely on "rewards" to eat, and the master chef treats her as a thief. To make matters worse, she turned out to be a standard "doormat" who was plotted by her sister-in-law and almost lost her job. She was ostracized by her neighbors who said she was aloof and unsociable. She was also blocked on the way to get off work every day by a greasy second-rate man. Jiang Wan: I'm tired, let's destroy it. :) But looking at the people outside the hotel who were carrying food stamps and smelling the aroma but reluctant to come in; looking at the always bland cabbage and tofu in the cafeteria... Her heart as a cook was ready to move again. It doesn't matter, making a comeback against the wind is the real skill. Lack of seasoning? Up the mountain and down the river, the wild peppercorn mushrooms are all natural. The food is old? Improvement and innovation, an "ant climbing the tree" makes the child next door cry. No customers? The introduction of fried lunch boxes and economical small bowl dishes filled half of the street, completely igniting the workers' lunch revolution. From the kitchen of a state-owned hotel, to a contracted canteen, to the opening of the first private restaurant in the wave of reform and opening up... Jiang Wan used a spatula to create a hot road for herself. But, what's the matter with you, that cold-faced engineer who always comes to "cheat" on employees' meals? At first, he said righteously: "Master Jiang, please pay for the meal and the food stamps." Later, he silently handed over an industrial coupon: "I heard that you want a new range hood?" Later, he packed all the tickets and bankbooks and delivered them to his door:
