1995: From a small restaurant to a culinary genius

[Era + Food] Xu Liang, a chef forced to resign in his previous life, is unexpectedly reborn in Chengdu in 1995, where he takes over a small restaurant. In 1995, although resources were scarce, presenting diners with unique flavors was paramount. Stir-frying, deep-frying, pan-frying, braising, stewing, steaming, roasting—delicious food often only requires the simplest cooking methods. Mapo tofu, twice-cooked pork, sliced ​​beef and tripe in chili sauce, dan dan noodles, wontons, Kung Pao chicken, and other Sichuan delicacies are all uniquely their own. Thus, "Xiao Liangzi Restaurant" was born in Chengdu. Customers are greeted with cups of Sichuan tea and a variety of delicious dishes. Some eyes light up, some drool. They chat happily! In this life, he will earn money steadily, live a slow and steady life, and eventually become a culinary master. This book doesn't feature any boasting or face-slapping; it only presents leisurely and enjoyable daily life and a deep understanding of food. Also known as "Sichuan-style Small Restaurant".