Hotel boss Lu Chenzhou has been controlled by head chef Han Jingshan for three years. Han Jingshan's culinary skills are truly exceptional, a single knife for Beijing roast duck, and everyone in the back kitchen has to wait for his nod. Seasoning, cutting, and plating are all consulted with him first. The boss trimmed his face for three years, and guests waited for his nod before dishes were served. He didn't think there was a problem—I am strict, am I wrong? On the day of twenty banquet tables, Han Jingshan got stuck on the roast duck. Lu Chenzhou invited roast duck master Cheng Ye from Nanjing to save the day. A Beijing stove, a Nanjing range. One says one and no more, one doesn't contend or fight. One holds all the work in his hands, while the other takes apart the culinary skills so everyone can pick them up.