As thirty tables of wedding banquets at Jinyue Hotel are about to start, head chef Zhao Hongshan insists on stopping the stoves and starting over just because the boss sharpened a knife a bit too much, leaving three hundred guests waiting indefinitely for hot dishes. At this critical moment, village chef Sun Dayong, who came to deliver oil, takes over the kitchen and leads everyone to successively resolve difficulties such as ingredient shortages and equipment malfunctions, relying on his years of banquet experience. As the dishes are smoothly served, the hotel's hidden management loopholes gradually emerge. In the end, the boss bids farewell to old rules and establishes a new, open, transparent, and universally accountable back kitchen.