Rebirth: Golden Chef Starts from Seafood Stall

From the late 1980s to the early 1990s, the domestic economy was rapidly developing and taking off. Fresh "Chaozhou cuisine" was introduced from outside. Food stall restaurants built various fish tanks to display fresh seafood. "Fresh" became popular. Seafood ingredients must be fresh and became a new fashion in diet. Chen Haisheng was reborn overnight and returned to 1992. The food stalls at home adhere to old-school methods, using mostly chilled ingredients. The fish, shrimps and crabs no longer have the selling point of being "fresh and fresh". They are behind the times and have to prepare to change hands in the face of losses. What is the biggest regret in life? It's not that when we meet again thirty years later, our childhood sweetheart is already married to someone else. It's not that our life is so unsatisfactory. It's that we have never been married. We have been waiting for a lifetime with white hair, and we have nothing to depend on and we are lonely! Chen Haisheng started his life again. With his vision, experience and cooking skills as a chef in one of the best seafood restaurants in the country, he follows the food trend, selects fresh and vigorous ingredients according to the laws of the tide, and adjusts the colors and flavors according to the moon phases. From the perspective of solar terms, he can cook delicacies all year round. Starting from "fish rice", he staged a "big food stall" counterattack step by step, innovating and bringing out the old, and became a golden chef. Chen Haisheng vowed to marry Ma Xiaochao for the rest of his life, so that his career and family would be fulfilled.