1984: Laojie Sichuan Restaurant

"1984: Laojie Sichuan Restaurant" tells the story of Lin Jianjun, a national-level Sichuan cuisine chef, who is reborn and returns to a small Sichuan-Chongqing town in 1984. At that time, the family was heavily in debt due to his father's serious illness, his marriage failed, and his future was bleak. This time, he did not choose to live in a factory, nor wait for a windfall. Instead, he relied on the top cooking skills accumulated over forty years, starting from a street stall, a simple stove, and a bowl of spicy cold noodles, and worked step by step to make money to pay off debts, support his family, and open a restaurant to make a name for himself. He understands heat, seasoning, and people's hearts. From the home-cooked stir-fries of neighbors, to long-term orders from factory canteens, to banquet dishes for weddings and weddings in the county, Lin Jianjun used his authentic Sichuan cuisine to carve out a way of life in the old streets of the 1980s. He refused to get rich through speculation, did not gamble on real estate, did not rely on the system, and only relied on craftsmanship, ingredients, reputation and management. Step by step, he turned the small restaurant into a county sign, and then moved from county catering to food processing, ingredient base, and cooking skills training, and finally established his own industrial territory. This is a story about ordinary people seizing the opportunities of the times and changing their destiny with professional technology. A firework, stick to it for half a life. From a bankrupt family to a Sichuan cuisine master, from an old street stall to serving the country through industry, Lin Jianjun has witnessed the market changes of an era and the power of Chinese cuisine with one pot and one pot.