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Liang Ping traveled through the southwest rural areas in the 1990s and became a local banquet master. At that time, supplies were scarce in the mountainous areas, and even banquet dishes were not rich. However, Liang Ping used his cooking skills and original ecological ingredients to make delicious meals for the villagers. Braised trotters, fried crispy pork, brown sugar glutinous rice, chicken stewed with mushrooms, shaved pork soup... A ​​variety of dishes and flavors. Stir-fried, roasted, steamed, stewed, marinated... Everything is available. Although the conditions in rural areas are poor, the food cannot be ambiguous! This is the work attitude Liang Ping set for himself on his first day in the industry! Since then, the originally peaceful villages have often been shrouded in alluring aromas, and the village chief's harsh shouts have often spread throughout the village. "Young and old men in the village, let's have a feast!!" (No pretense, just local sentiments under food culture)