1990: I Set Up a Street Stall in Shencheng and Became a Chef

1990, Shencheng.

Countless people poured in from every corner of the country, sweating through their days.

They lived in makeshift shacks, hauled steel bars, and worked assembly lines. They earned their money the hard way, yet couldn't get a proper taste of home.

Lin Yi transmigrated here and was bound to the "Hundred Flavors Food System."

He could see how much each person was looking forward to certain dishes.

Bubbles floated above people's heads, one after another.

"Sichuan dan dan noodles: anticipation 92"

"Pork stir-fried with chili peppers: anticipation 78"

"Red-braised pork: anticipation 65"

"Henan braised noodles: anticipation 60"

As soon as one person's anticipation for a dish reached 100, or the combined anticipation of a group reached 1,000, Lin Yi could instantly master the finest way to make that dish. Even the ingredients would be optimized by the System to be the best.

Lin Yi decided to set up a little food stall and make all these dishes.

So the people from Sichuan got to eat dan dan noodles, mapo tofu, and twice-cooked pork at his stall.

The people from Hunan got to eat pork stir-fried with chili peppers, fish head with chopped chili, and stinky tofu.

The people from Shanxi got to eat knife-cut noodles.

The people from Shaanxi got to eat oil-splashed noodles, liangpi, and roujiamo.

The people from the Northeast got to eat guobaorou and pork stew.

The people from Guangdong got to eat rice noodle rolls.

A food critic said, "There's a soul in Boss Lin's cooking."

The diners all shook their heads. "Not a soul. A taste of home."

One little food stall, one city, a taste of life's hundred flavors.