When Lin Mo, a talented chef in the 21st century, opened his eyes, he became a starved and down-and-out scholar in the alleys of the capital during the Qianlong period of the Qing Dynasty. The landlord kicked down the door to collect debts, and the rice jar was bottomed out, leaving only three moldy corns in his arms. He picked up the chipped kitchen knife and used half a bowl of rancid leftovers to make three stir-fried dishes that made the pawnshop owner redeem the ancestral jade pendant on the spot. Three months later, at the entrance of the most dilapidated "Lin's Food Shop" in the capital, the carriage of the Mongolian prince and the sedan chair of the Jiangnan salt merchants were crowded together. The manager of the imperial kitchen knocked on the door late at night with his banknotes in his pocket: "Master Lin, I want to eat something fresh tomorrow."
