After I Was Laid Off, I Trained as a Chef in My Father's Small Restaurant

A young man who had been squeezed out of the city and lost his direction returned to the small restaurant that his father had maintained for more than 20 years. Starting from serving dishes, washing vegetables, and chopping onions, he relied on real learning and hard practice time and time again to create a bowl of noodles, a plate of vegetables, and a table of rice that would last a lifetime.