Chef Zhou Cheng resigned after refusing to sell spoiled meat, opened Chengfang Fast Food at a construction site, insisted on a flat rate of seven yuan, fresh ingredients, and retaining samples of every meal, gradually building a reputation through down-to-earth management. Competitor Ma Guofu snatched customers with cheap five-yuan lunch boxes, cut costs using leftover scraps and spoiled vegetables, forged invoices to fool inspections, and even misappropriated the name of Chengfang Fast Food to accept orders for profit. Inferior ingredients ultimately triggered collective food poisoning. After the truth came to light, Ma Guofu was held accountable and banned, while Zhou Cheng cleared his suspicions through honest management, winning recognition and long-term orders.