The 1991 Huizhou Restaurant: My Dishes Glow

Gourmet Lin Yuan transmigrates to 1991 and inherits a bankrupt Huizhou restaurant from the start.

In an era where tradition and modernity intertwine, the clash between their two ways of thinking plays out in all its vividness at Lin Yuan's stove.

Beef soup, chicken feet tendons with edamame, stinky mandarin fish, one-pot stew, tofu feasts...

Roasting, stewing, braising, steaming, smoking...

Rich oil and bold colors, with mastery of heat above all!

Just like this earthly world, the point of being steeped in countless influences is, paradoxically, to bring out the original flavor and recognize one's true self.

“Chef, you can't find these dishes in the cookbooks. They don't even count as Huizhou cuisine, do they?”

A diner pointed to the 1988 Huizhou cuisine cookbook, comparing the dishes one by one.

“And you dare hang a sign outside calling yourself a master of Huizhou cuisine?”

Lin Yuan lifted his big ladle and set the gleaming chicken feet tendons with edamame on the diner's table.

“It's true, they weren't...”

As he spoke, he pulled a newly revised 1997 edition of Huizhou Flavors from his robe.

He opened it to the page bearing his own photo and tapped the table.

“But...”

“They are now!”

Savor each dish slowly, and taste its hundred flavors one by one!

No matter what delicacies the world offers, none can beat a bowl of everyday warmth.

In this life, he will define a new order for Huizhou cuisine and bring the flavors of his hometown to the whole world!