Reborn in 1985: Taking Over a Little Restaurant

[Period Piece] [Food] [Farming] [Business]

Sichuan cuisine master Qi Ming is reborn in 1985. To let his father focus on recovering, he resolutely takes over the family's little restaurant.

In this era, there are no additives of all kinds, and the natural flavors of the ingredients shine through. It's a golden age for master chefs.

Twice-cooked pork, Kung Pao chicken, fish-fragrant shredded pork, pork with garlic sauce...

With his deft touch, he transforms ordinary, humble ingredients and home-style dishes into something extraordinary, filling the room with irresistible aromas.

Starting with a little shop on the streets of Daxian County, the fragrance drifts through the lanes, and his fame spreads across the country.

Food lovers from all over travel thousands of miles just to taste a meal cooked by his own hand.

Given a second life, he will make up for every regret from his past and use his Sichuan cooking skills to live a complete, vibrant life.