Su Wan is the chef of a modern Sichuan restaurant. When she wakes up, she travels back to the fictional dynasty and becomes the daughter-in-law of the Lin family in Liuhe Village, Qingyang County. Her husband, Lin Dazhu, went out to work three years ago and there was no news. The family was left with a mother-in-law who couldn't stop coughing, a 12-year-old sister-in-law, and an eight-year-old brother-in-law. The stove had been cold for three years, and the rice jar had reached its bottom. On the first day of time travel, she squatted in front of the stove and blew out the sparks three times with a blowtorch, and cooked a bowl of egg fried rice for the whole family. My sister-in-law ate three bowls, and her mother-in-law added a second bowl. Su Wan started with a bowl of egg-fried rice, went to the town market to identify ingredients, sold steamed buns at a stall at the entrance of the town, and used authentic hand-rolled dough to scare off the gangsters who came to collect protection fees. She refused the job of the restaurant owner, renovated the kitchen and opened a private kitchen. Bowl after bowl of rice was cooked, and the family's bowls became fuller and fuller. The dishes in the bowls changed from clear soup and little water to meat and vegetables. In the twelfth lunar month, the whole family had their first decent New Year's Eve dinner, and after the beginning of spring, she established a firm foothold in the town. At the end of Volume 1, Lin Dazhu, who has been away from home for three years, opens the courtyard door.
