Ice Sweet Allergens

In early September in a small southern town, the heat showed no sign of letting up. Lin Wanxing, a senior high school student who was severely allergic to ice cream additives, accidentally snatched the last strawberry crisp cone from transfer student Jiang Yu. She took two bites and collapsed in front of him - tasting ice cream for the first time in eleven years, at the cost of being in the hospital. This absurd encounter became a turning point in the fate of the two people. Jiang Yu is a taciturn transfer student from the north. His mother died of cancer and he lives alone with his grandmother after his father remarried. This teenager, who was accustomed to protecting himself with silence, made a decision that everyone thought was "irrelevant" when he saw Lin Wanxing fall to the ground due to allergies - to make an allergen-free ice cream for her. From the homogenizer in the high school chemistry laboratory to the professional food equipment in the university; from the failed product that "tasted as much as a smoothie" to the mature formula that won the championship in the national food innovation competition; from being punished by the teacher, being asked by Lin's mother to "stay away from my daughter", and being scolded by the father " "What's the future of making ice cream?" And finally opened a small shop called "Wanxing Dessert" next to his alma mater. It took Jiang Yu more than four years to turn Lin Wanxing's unintentional words "It would be great if I could eat ice cream without allergies" into a heavy commitment. Lin Wanxing has grown from a girl with low self-esteem who scored 58 points on the physics test to a normal college student, the founder of the mutual aid group "Allergy is Not Alone" for people with allergies, and the market operator of a dessert shop. She helped Jiang Yu revise his application, do research, and build a community. She answered the phone and said "I'm here" every late night when he collapsed.