Jiang Weiguo woke up and transformed into the scapegoat apprentice of the state-owned Red Star Hotel in a small Jiangnan town in 1980.
The beginning was a disaster: the chef stole ingredients and ran away, the inspection team came to hold him accountable, the freezer in the back kitchen was cleaner than his face, and everyone was waiting for him to be fired.
It just so happens that at this time, the Baiwei God of Cooking system is bound!
No meat? Then use pork stick bones, cabbage sticks, and radish skins to make a pot of Fengshen clear soup.
A bowl of plain noodles was served to the table. The inspection team was so impressed that the time-honored brand narrowly escaped death.
From then on, Jiang Weiguo held a kitchen knife in his hand and stepped on the trend of the times.
Breakfast stalls, night market stalls, hotel contracting, branch stores, food factories, cooking schools, and chain stores.
He not only wants to raise his eldest sister, let her read the best books and live the best life; he also wants to clear up the grievances committed by the master and bring the Jiang family cuisine that has been trampled into the mud to the national dining table again.
Others rely on connections to grab quotas, but he relies on skills to win reputation.
While others cut corners and make quick money, he kept a pot of old soup and a bowl of clear noodles.
It wasn't until many years later, when red star signs were opened all over the country, that everyone understood:
The apprentice who was forced to take the blame back then had already used a kitchen knife to carve out a new catering world belonging to China's time-honored brands.
