Lu Qingyao opened his eyes and returned to 1990.
Good news: She inherited her family's Sichuan restaurant.
Bad news: The restaurant is on the verge of bankruptcy and creditors are blocking the door.
As a future food documentary director, Lu Qingyao looked at the familiar stove and smiled. Isn't this the opportunity to return to his old career?
When I heard that the Sichuan restaurant next door that was about to close down had reopened, the neighbors were shaking their heads: "I'm afraid this girl won't last three months."
As a result, the Sichuan restaurant became full of customers.
"Boss Xiao Lu, you will become addicted to your boiled meat slices! I've been eating it for a week!"
"Boss Lu, don't put away the leftovers yet. I'll go home and get the bowls to pack up. I'll mix the noodles tomorrow morning!"
"Boss Lu, my father wanted to stir-fry the liver and waist before he died. Thank you..."
Starting from a dish of Mapo tofu, Lu Qingyao turned a Sichuan restaurant that was about to close down into a national chain store.
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Liang Nizhi was a big boss in Hong Kong and was invited to invest in the mainland. He was originally not optimistic about this backward town, but when he stepped into Lu Qingyao's small restaurant.
I ordered a portion of Mapo Tofu, which is recommended by everyone. The tofu is tender but not broken, the meat is crispy and fragrant, and the red oil is shining brightly around each piece. After one bite, it is numb, spicy, fresh, fragrant and hot, and explodes in your mouth.
When he looked up at Lu Qingyao with bright eyes, Liang Minzhi's heart and soul were left behind.
The main line of food business, from street restaurants to chain brands.
There are fireworks in the market and warm feelings.
The beautiful, confident, and sassy female boss VS the Hong Kong boss who appears to be dignified, but is actually manipulated by gourmet beauties.
Purpose: a better life
Sixty Squeamish Beauty