Freelance food photographer Lin Qian took an urgent order to shoot the signature dishes of a new private restaurant. She didn't expect that when the sweet and sour pork ribs glowed with amber light in the camera, the kitchen door opened. Chef Gu Chen wore an apron and his hands were still stained with flour. He stared at her camera screen for three seconds and said, "The angle of the light is wrong, and the caramel layer of the ribs didn't come out." Lin Qian has been in the industry for three years, and this is the first time she has been guided by a chef in photography. She moved the camera and readjusted the parameters. As expected, the ribs had an extra layer of gold in the viewfinder. Gu Chen washed his hands and handed over a small plate of freshly fried lotus root boxes: "Try it, this one is photogenic." The lotus root boxes were crispy and the meat filling was delicious. Lin Qian heard a clicking sound when she bit into it. Later she found out that Gu Chen was the owner of this restaurant and a famously difficult celebrity chef in the industry. The reason why he asked her to cooperate was simple: "The food you photograph looks like it can breathe." The two people, who are obsessed with details in their respective fields, started with a plate of sweet and sour pork ribs and entered each other's steamy world.
