Feng Zhengming trained under the master chef of a century-old restaurant, only to see it go bankrupt just after he graduated.
As the great tide of the 1990s swept over him, Feng Zhengming decided to start small, selling boxed meals outside the train station.
With solid fundamentals and a humble, hardworking spirit,
he made his braised pork famous far and wide.
He built a restaurant that became a training ground for passing on the culinary tradition.
Step by step, Feng Zhengming earned one fortune after another.
At last, he proudly bought back the name of the century-old restaurant.
On the day Yanzi returned to Quancheng, filled with joy, Feng Zhengming stood with his master and fellow apprentices outside the reborn century-old establishment.
They had all become renowned Chinese chefs, true guardians of the gold standard of Chinese cuisine.
