After I Quit to Run a Street Stall, Three Thousand Coworkers Were Left Drooling

In 1984, at the Third Steel Rolling Mill in Nancheng...

Shu Chunsheng had spent three years cooking in the cafeteria, but the full-time position went to the director's nephew, who was still an apprentice.

In a fit of anger, he slapped his request for leave without pay down in front of the director.

“Director Wang! I'll show you what a loss it is for this place to let me go.”

After leaving the factory, he set up a food stall in the industrial park and made a name for himself with a bowl of braised pork.

“Dachun! The cafeteria food has been downright awful since you left.”

“Dachun! This braised pork is incredible, ten times better than the state-run restaurants...”

He apprenticed under the head chef of a provincial restaurant, a master of imperial cuisine, and learned top-notch cooking skills.

“Elder Han! I heard you don't have any children. I'd like to take care of you in your old age.”

With comforting everyday dishes in one hand and traditional imperial cuisine in the other, he turns Chunchen Yiguan into a nationwide chain.

Watch as he uses his culinary skills to open a cooking school and a street of local food stalls, gradually amassing a trillion-yuan fortune...