Chef Chai Wang adheres to the craftsmanship bottom line of freshly slaughtering and stewing on the spot, refusing the boss's request to use meal packets to speed up and cut costs, and angrily leaves the restaurant where he has worked hard for twelve years. He returns to the countryside, starting over relying on the firewood old stove left by his ancestors, from the embarrassment of no one paying attention to setting up a stall in the market, to winning the trust of nearby diners gradually through solid ingredients and sincere empathy for diners. The opportunistic original owner eventually reaps what he sows, and what Chai Wang guards is not just an iron pot, but also the artisan's conscience and the warmth in the fireworks.