1986: Starting with a Cantonese-Style Street Stall

Food blogger Lu Hexiu unexpectedly transmigrates to Yangcheng in 1986, where he becomes an unlicensed street vendor, a so-called "street ghost."

So what if his cooking is only average?

Luckily, he has the [God of Cookery System].

Even in a city famed as the capital of cuisine, Lu Hexiu is determined to raise the bar.

Egg-and-lean-pork rice rolls, chicken feet steamed with black bean sauce, shrimp dumplings, roasted meats...

Clean, fresh, crisp, tender, silky, with that irresistible wok hei.

That is the true essence of Cantonese cuisine.

As the old saying goes, "For food, go to Yangcheng; for flavor, go to Fengcheng."

But after Lu Hexiu grasps the true essence of Cantonese cuisine, gourmands will add one more line:

"For the real deal, go to Lu Lou."