Liao Jingsheng, a young man from northern China, is reborn in Guangzhou in 1979. Armed with a food map covering three continents that he explored in his previous life, he starts as an apprentice at a street food stall and takes Cantonese cuisine from arcade-side stalls to Michelin stars and the world stage. He goes from a penniless outsider, struggling against the era's triple barriers of language, policy, and supplies, to a tycoon who has made a dazzling transformation.
