A Master of Hunan Cuisine Appears at a Great Song Ferry

Song Qiao transmigrates to the fourth year of Dazhong Xiangfu in the Northern Song dynasty and, from the start, takes over Wangxiang House, an eatery on the verge of closing.

In early Song-era Tanzhou, where supplies are far from plentiful, he brings the culinary skills of later generations of Hunan cuisine to local diners, giving their taste buds a shock that spans a thousand years!

Pork stir-fried with chili peppers, fish head with chopped chili, stir-fried beef, Changde clay-pot dishes, Yongzhou blood duck...

By the banks of the Xiang River, tavern banners flutter in the wind outside the stilt houses.

Boatmen traveling through the ferry crossing, merchants on the road, and scholars bound for Yuelu Academy across the river all gather here.

Peddlers and laborers sit around the main hall, washing down clay-pot dishes with hot wine;

Impoverished scholars favor the delicate, fresh fish soup;

Old connoisseurs can barely contain themselves at the sight of a plate of fragrant, spicy blood duck.

From then on, the name of Wangxiang House, beside the ferry crossing outside Bixiang Gate, gradually spreads far and wide, east and west along the river.

In this life, he does not seek sudden riches. He will keep the family business steady and let life unfold at its own pace.

No pointless quarrels, just a blazing kitchen hearth and the warmth of everyday life.