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[Era + Food] Xu Liang, a cook who was forced to quit his previous life, was unexpectedly reborn in 1995 Chengdu and took over a small restaurant at the beginning. In the era of 1995, although materials were scarce, presenting unique flavor to diners was the top priority. Stir-fry, deep-fry, pan-fry, roast, braise, stew, steam, bake, etc. Often delicious food only requires the simplest cooking methods. Mapo tofu, twice-cooked pork, couple's lung slices, dandan noodles, dragon noodles, kung pao chicken, etc. Sichuan flavor in the world, everything is unique. Then, there was this "Xiao Liangzi Restaurant" located in Chengdu. Diners who enter the store are greeted with cups of Shu tea and a variety of delicacies. Some had glowing eyes, and some were drooling. We had a lot of fun talking! In this life, I want to make money steadily, live slowly, and eventually become a chef. There is no pretentiousness in this book, only leisurely and pleasant daily life and deep knowledge of food. Also known as "Human Sichuan Food Restaurant"