Warm-Flavored Rongcheng Moon

Lin Wan, 26, lost her job in Shanghai and was defrauded of all her savings. She returned to Chengdu in embarrassment, leaving only the old Sichuan restaurant "Wan Lai Feng" left by her grandmother and about to be demolished. The owner of the Internet celebrity restaurant next door is pressing harder, trying to annex this small shop that hides the old Chengdu fireworks at a low price; and Shen Yi, the inheritor of the intangible cultural heritage Sichuan cuisine she met, even sneered at her "improved Sichuan cuisine" and made every move heartbreaking. On the one hand, there is the tradition engraved in the bones and blood, on the other hand, there is the original intention to innovate; on the other hand, there is the crumbling old restaurant, and on the other hand, there is the "old school" CEO who is cold on the outside and hot on the inside, with a vicious mouth and a soft heart. Lin Wan followed her grandmother's advice of "the food should be warm and the heart should be sincere". In the old alley of Boring Palladium Street, Lin Wan used a bowl of red oil to cook her hands and a plate of Mapo tofu to capture the thoughts of old customers and warm up the frozen past. This is a story about the inheritance and rebirth of Sichuan cuisine. It is also a story about two adults with scars, healing each other and running in both directions in the fireworks of the market. The fireworks on the old stove and the moonlight in Chengdu will eventually tell them: the best way to keep the taste is to keep the temperature in the heart; the best love is when you understand my persistence and I also understand your tenderness.