In 1984: Starting My Food Journey at a Hunan Restaurant

Shen Yan, a seasoned veteran with over a decade in the restaurant business, wakes up to find he has transmigrated to 1984. His grandfather has just passed away, and his second uncle has taken over the old man's Hunan restaurant. The place is on the verge of closing, and his uncle has his eye on the coveted position at the family's textile mill. One is a guaranteed job for life; the other, a Hunan restaurant branded as “speculation and profiteering.” Shen Yan chooses to give up the secure job and take over the restaurant his grandfather left behind. His second uncle thinks he's gotten an incredible bargain, while the whole village laughs at Shen Yan. But Shen Yan doesn't care. On opening day, his stir-fried pork liver sets his customers' taste buds ablaze! Then come chili-fried pork, fish head with chopped chilies, smashed chilies with century egg, stir-fried beef, Chairman Mao's red-braised pork, Yongzhou duck blood, ginger-spiced chicken feet… Shen Yan gives every dish his own dazzling twist. Starting with a failing Hunan restaurant, Shen Yan races down the road to becoming a culinary master.