28-year-old Jiang Wei is the youngest Michelin three-star chef. On the awards podium of the Asian Culinary Summit, he publicly dropped the golden soup base of Huasheng Group into a reagent, turning industrial essence red right before everyone's eyes. Within twenty-four hours, he was blacklisted, wiped out, and shunned by peers. Carrying an old canvas bag, he returned to Qinghe Town, which he had left ten years ago, only to find that the gourmet old street with three hundred shops in his memory now had only five lanterns left, the lock on the Jiang Family Diner left by his grandfather was rusted shut, and Huasheng was closing in step by step under the guise of ancient town renovation. One spoon settles the universe, starting from a mouthful of old vinegar.