A Street Stall with No Culinary Training? The Michelin Chef Is Drooling

How can a barbecue stall owner in the backstreets of a university take on the entire Chengdu food scene?

Lu Ming, a Michelin chef who trained overseas, publicly mocked Lin Feng for "using nothing but heavy oil and spicy flavors to pander to people's taste buds," while the restaurant association put obstacles in his way at every turn.

Faced with doubts from the whole city, Lin Feng took on the challenge head-on at a food festival with nothing but an iron wok and a charcoal fire!

"You call this unsophisticated street cooking? This is Sichuan cuisine made with traditional methods, lost for fifty years!"

"Food is either delicious or it isn't, and it either does justice to its ingredients or it doesn't. There's no high or low status."

Su Qinghan wielded contract clauses like a judge's gavel, shielding him from trademark grabs and underhanded moves by big business. Uncle Chen brought out a long-hidden handwritten cookbook, passing down the flame of intangible cultural heritage.

But when Han Zhengchu, founder of the nationwide powerhouse Flavor Emperor Group, personally entered the fray with a thermos in hand, the ultimate campaign to crush folk culinary traditions had only just begun...