1995: From a Small Restaurant to Culinary God

Xu Liang, a chef who was forced out of his job in his previous life, unexpectedly finds himself reborn back in 1995 in Chengdu. He starts over by taking over a small, run-down eatery. In that era, though ingredients and supplies are scarce, what truly matters is delivering unique, authentic flavors to every diner. Whether it's stir-frying, deep-frying, pan-searing, braising, stewing, steaming, roasting, or more—the best food often comes from the simplest cooking techniques. Mapo Tofu, Twice-Cooked Pork, Sliced Beef and Ox Tongue in Chili Sauce, Dan Dan Noodles, Dragon Wontons, Kung Pao Chicken—every classic Sichuan dish is crafted with care. And so, "Xiao Liangzi's Eatery" takes root in the heart of Chengdu. Customers who walk through the door are greeted with cups of local tea and an array of mouthwatering dishes. Some gaze wide-eyed at the food, others can hardly hold back their drool—but everyone chats away with boundless delight. This time around, Xu Liang aims to earn an honest living, take life at a steady pace, and ultimately rise to become a God of Cooking. There is no gratuitous face-slapping or forced drama here—only a leisurely, joyful everyday life and a deep mastery of the culinary arts. Also known as: "The Humble Sichuan Eatery."