The Era of Rebirth Begins with Northeastern Restaurants

Chu Yunfan, the master of northern cuisine at the state banquet, devoted his life to reviving the nearly lost old Northeastern cuisine, but he suddenly passed away due to overwork. When I opened my eyes, I was reborn. Chu Yunfan became an unemployed third-generation cook at Hongqi Machinery Factory in Longjiang City. His father had mediocre cooking skills and guarded the Chu family restaurant at the entrance of the factory, which was about to close down. The newly opened Cantonese-style soup restaurant next door is bustling with people; the iron rice bowl in the factory is crumbling, and people are panicking... Facing this golden age where opportunities and crises coexist, Chu Yunfan puts on his apron and grabs the frying spoon. "Who said Northeastern cuisine is just stewed sauerkraut?" The crispiness of the old-fashioned pot-wrapped pork, the mellow flavor of the smoked sauce bones, the lost Feilong soup, the authentic red sausage... Starting from the small restaurant in the factory area, it contracted the state-owned canteen and took over the railway dining car to create the first gourmet food brand in Northeast China. Chu Yunfan wants to use a frying spoon to stir-fry the real Northeast flavor in this turbulent era!