Reborn as a Big Boss in the Food Industry

Li Tianzhen was once the executive chef of the Peninsula Hotel in Beijing, a national special chef, and received numerous awards at home and abroad. When he woke up one day, he found that he was more than ten years younger. The world has also changed. Sichuan cuisine no longer has Mapo tofu, hot pot skewers, and Peking duck... Cantonese cuisine also has no hanging oven roast goose... The evaluation and status of Western food in this world is much higher than that of Chinese food Li Tianzhen has a dream to stop the mouths of these people with classic dishes from the eight major Chinese cuisines.