1988: Starting from Qie Dun in a State-Owned Hotel

Lu Yishao, the head of the new fusion cuisine, was reborn in 1988 and became the most low-status waiter in the back kitchen of the Red Star State-owned Hotel. The old master's seniority is: "It takes three years to cut piers and three years to make lotus before you are qualified to touch the stove." "Master, tomorrow, if we follow the old recipe for eight tables of dishes, I'm afraid the sign will be damaged." Lu Yishao cooked sixteen dishes overnight. Red Star Hotel, reform pilot! The old master was dumbfounded: "You're a dice cutter, where did you learn that?" At the provincial youth cooking competition, a Cantonese cuisine master sneered: "Can someone from a state-owned restaurant only know how to stew in a big pot?" Lu Yishao brought out the lost "three sets of ducks", and the whole place was silent.