Donkey Fire

In 1948, Ma Shouye, the last chef of the imperial kitchen, lived among the people with half a can of old soup in his arms, and settled down by cooking donkey meat, starting a firework inheritance that spanned eighty years. From palace secret recipes to market stalls, from public-private partnerships to the era of traffic, three generations of ancestors and grandchildren have been guarding an old soup, rising and falling in the tide of the times. The first generation stayed true to the business and established rules with ingenuity; the second generation Liu Dehou upheld the legacy with loyalty; the third generation Liu Tiezhu changed his name to Liu Guise and got lost in the live broadcast and traffic, turning the old taste into a gimmick, almost losing the foundation of his ancestors. Capital siege, peer pressure, and people's minds are impetuous. When the traffic bubble bursts and the old soup almost loses its flavor, Liu Bose suddenly wakes up under the enlightenment of the hidden master Ma Laowei, sheds the glitz, and regains his original intention. He rebuilt the brand with real materials, recruited apprentices and passed on his skills, bringing the old taste that was on the verge of being lost back to the world. A mouthful of old soup is made up of years, and a piece of fire is used to hide conscience. This is not only the persistence and return of a craft, but also an affectionate look back at ingenuity, duty and inheritance in the era of traffic. Eighty years of ups and downs, three generations of people have taken over the task, the old soup is endless, the fireworks are endless, the taste of the world is still the original intention.