Hong Kong Chef [1980s]

In Mong Kok, there was a restaurant that had been open for over thirty years, filled with guests and praised by diners.

However, prosperity also hid a crisis: the owner was old with no successor, and his apprentice started his own place, stealing customers with low prices.

Diners secretly lamented, fearing the restaurant wouldn't last much longer.

One day, the owner brought his granddaughter from the mainland and decided to hand the restaurant over to her.

That granddaughter was rumored to be a shepherdess who grew up in the Gobi Desert of the Northwest.

Diners secretly sighed, fearing the restaurant wouldn't last more than a few days.

Yue Ning, a Cantonese chef famous for cooking seafood, who was so picky about ingredients and even diners yet still sought after by gourmands, was reborn into the food-scarce 1960s and grew up in the vast Northwest, far from the sea.

She had never even seen grouper, abalone, sea cucumber, or bird's nest. Cattle and sheep belonged to the state; she could feed them but not eat them.

As reform and opening-up approached, Yue Ning thought about moving to the city to open a small restaurant. She swore she would no longer be picky about ingredients or diners.

One day, an old gentleman claiming to be her grandfather found her and told her he had a Cantonese restaurant in Hong Kong...

First draft synopsis: 2024.1.18

Tags: Wealthy Families, Transmigration, Gourmet, Satisfying, Period Piece.

Yue Ning, Qiao Junxian

Other: Gourmet

One-sentence synopsis: That Cantonese chef from the Northwest.

Purpose: Get rich through hard work.