1980: Starting with Inheriting My Grandfather's Restaurant

Zhou Yuan woke up to find himself back in the 1980s.

From the start, he inherited a shuttered restaurant left behind by his grandfather, and its simple, humble menu gradually grew more varied...

Mapo tofu, Dongpo pork knuckles, red-braised ribs, steamed crucian carp, smoked cured pork...

Pan-frying, deep-frying, stir-frying, dry-frying, braising, boiling, steaming, smoking...

From a place no one cared about to a restaurant packed with guests, from tasty snacks to delicacies from land and sea.

The smoke rising from humble kitchens, the many flavors of life.

Before long, the Divine Chef Restaurant had made a name for itself, drawing diners from far and wide.

The diners brought out little stools and gathered beneath the parasol trees, eating skewers of bobo chicken for a dime apiece and sipping ice-cold beer as they savored the delicious flavors.