At the End of Ming Dynasty, I Started with a Bowl of Instant Noodles

A wok stirred up the wind and clouds in the late Ming Dynasty; a bowl of blood duck cooked thousands of miles of mountains and rivers. Li Weijun, the owner of the modern Jiahe Restaurant, wakes up and travels back to Southern Zhili during the Chongzhen period. He has nothing but his cooking skills and half a packet of chili seeds in his arms. In this turbulent era, he originally wanted to return to his old business and live a stable life. Who knows—— A bowl of Jiahe blood duck will make the homeless hero shed tears; Pour a pot of wine into a vat, which will make Jiangnan literary giants bend their backs; A pack of instant noodles has become an artifact for marching and fighting; And that little chili actually ignited a taste revolution! From street restaurants to restaurants on the banks of the Qinhuai River, from military ration workshops behind enemy lines to the invincible fleet that spans the four seas. Li Weijun used a spatula and a frying spoon to fight his way through the troubled times of the late Ming Dynasty. Many years later, Li Weijun, who had become "Jia Guo Gong", shook his head when faced with the persuasion. In front of the current museum where his original shop was located, he looked at the passers-by and said softly: "Governing a big country is like cooking a small delicacy." This is the legend of a chef who changed history with his delicious food.