Reborn in the Tang Dynasty With a Gourmet System

Top modern chef Lin Xuan opens his eyes and finds himself dumped from the kitchen of an international culinary competition into a dilapidated hut outside Chang'an, the capital of the Tang Dynasty.

With nothing but four bare walls around him, he is starving and freezing, with only a broken knife, half a bowl of cold rice, and a life hanging by a thread. Just as he thinks he is about to starve to death, the Chinese Cuisine System quietly binds itself to him. Cooking earns points, selling meals raises his level, and prestige, skills, and businesses can all be built up little by little.

But Lin Xuan has never dreamed of reaching the top overnight.

He just wants to survive first, fill his stomach with a hot meal, set up a small stall near Chang'an, and earn his first decent sum of silver. He never expects that a lunch box he casually makes will become unforgettable to the poor, draw crowds of street-food lovers eager to queue up, and catch the attention of local toughs, rival vendors, aristocratic clans, and the powerful, one after another. This young man was supposed to remain unnoticed.

From a little stall at the village entrance to Chang'an's most famous restaurant; from a wok of egg fried rice to aromas wafting across the whole city; from simply wanting to keep his head down and make a living to being pushed into the eye of the storm.

This is the story of a modern culinary master who transmigrates to the Tang Dynasty and uses his real skills to cook, do business, and make his way in the world, blazing a path to greatness amid the bustle of everyday life.

There is the fragrance of hot food, the hardship of poverty, the atmosphere of the streets, and the warmth and coldness of human nature. There is the thrill of winning people over without even trying, and the satisfaction of slowly making life better and turning one's fate around.

In a nutshell:

One meal keeps him alive; one wok and ladle set Chang'an in motion.