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(Chronology, daily life, business, food) Traveling back in time to 1949, Kai started as an apprentice and became a chef in a tavern. Back in this hard and simple era, materials were relatively scarce and the cooking culture also had distinctive characteristics of the times. Liu Jinghui started by preparing cold dishes to go with wine, and gradually spread innovative dishes such as beer duck, boiled fish, large plate chicken, crayfish, Farewell My Concubine, etc. To conquering foreign guests with a piece of tofu and a piece of cabbage. From quietly cooking in the kitchen to inventing pigments and additives, foreign people can experience the ultimate taste in advance. From Sichuan, Shandong, Guangdong, Huaiyang, Fujian, Zhejiang and Hunan, famous state banquet dishes, special snacks and ordinary delicacies are all available. Every dish he cooks is not only the ultimate enjoyment of taste, but also a memory of an era. In this simple and popular era, starting from the stove, the fireworks of Chinese cuisine are ignited all over the world.

(Chronology + Single Female Protagonist + Daily Life + Career) Wang Mengde traveled to this prosperous era and became a doctor of traditional Chinese medicine. Now that he has come to this special era, he decided that in addition to living a good life, he would also promote traditional Chinese medicine.