Rebirth 1985: Starting from Taking over the Small Restaurant

Chronology｜Gourmet｜Farming｜Management Qi Ming, a master of Sichuan cuisine, was reborn in 1985. In order to allow his father to treat his illness at ease, he resolutely took over his family's small restaurant. In this era, there are no additives and the original taste of the ingredients is revealed. This is the golden age of master chefs. Twice-cooked pork, Kung Pao chicken, fish-flavored shredded pork, garlic white meat... Home-cooked dishes with ordinary and simple ingredients, once cooked by his skillful hands, can turn rotten into magical, fragrant and fragrant. Starting from a small street shop in Daxian County, the fragrance spreads out of the streets and its reputation spreads all over the country. Foodies from all over the country traveled thousands of miles just to have a meal cooked by him. In his new life, he wants to make up for all the regrets in his previous life and live a happy and fulfilling life with his Sichuan cooking skills.