Reborn: From Seafood Stall to Master Chef

From the late 1980s to the early 1990s, China's economy boomed. The trend-conscious Chaoshan cuisine spread from overseas, and restaurants began installing all kinds of fish tanks to display live seafood. The idea of serving seafood fresh and lively caught on, and using only live fish, shrimp, and crabs became the latest dining trend. Chen Haisheng was reborn overnight, returning to 1992. His family's open-air eatery stuck to old-fashioned methods, using mostly chilled ingredients. Without the selling point of live, fresh seafood, it had fallen behind the times and was on the verge of closing at a loss, leaving them with no choice but to prepare to sell it. What is life's greatest regret? It's not meeting your childhood sweetheart thirty years later only to find she has married someone else. It's not living through hard times, or even never marrying. It's waiting out your whole life with a head of white hair, having no one to depend on, and growing old alone! Chen Haisheng got another chance at life. Drawing on the insight, experience, and cooking skills he had gained as a chef at one of the country's top seafood restaurants, he embraced the latest dining trends. He chose the freshest live seafood according to the tides, crafted dishes with perfect color, aroma, and flavor based on the phases of the moon, and showcased seasonal delicacies throughout the year. Starting with fish rice, he turned the family eatery into a success, introducing one innovation after another and becoming a master chef. Chen Haisheng swore that this time around, he would marry Ma Xiaochao and have both a successful career and a happy family.