1984: I Build a Business Empire With Sichuan Cuisine

Burdened by endless regret, he died suddenly in the restaurant kitchen. When he opened his eyes again, he was back on an old street in Chengdu in 1984.

His father had just died a tragic death, the family-run Baichuan Restaurant was on the brink of bankruptcy, and greedy relatives were blocking the entrance to demand repayment.

Seeing his wife and daughter standing in front of him, gaunt with hunger but still trying to protect him, Lin Fan's eyes instantly reddened.

Given a second life, he swore he would never let his wife and daughter suffer another indignity!

When thugs came to smash up his restaurant and unscrupulous rivals tried to take advantage, Lin Fan silently picked up the rusty iron wok.

One bowl of exquisite mapo tofu filled the room with its aroma, winning over even the most demanding gourmands on the spot!

One long-lost dish of cabbage in clear broth stunned the entire province, drawing powerful figures from every corner to his door!

In the gold-rush decade of the 1980s, Lin Fan set off on a meteoric rise with business acumen ahead of his time and cooking skills so masterful they seemed divine.

Starting with a shabby little eatery, he built factories, opened restaurant chains, created brands, and amassed a fortune of hundreds of billions!

Years later, when Western capital tried to monopolize the Huaxia market, they discovered that the world's number one food conglomerate, the one they had looked up to, belonged to Lin Fan!