Twenty years ago, national banquet head chef Lin Hai put away his knives and retired to care for his daughter, content to be an ordinary househusband. Twenty years of hardship and toil brought only coldness and contempt from his daughter's family. Dragging his old knife box into the bitter winter, he cooked up a plate of shredded gold fried rice on the street that rekindled the mortal warmth of human life. Chance brought him to meet young CEO Su Ruoxue, whose fading appetite was healed by a plate of rice; his former disciple Tang Long had already become a catering giant, kneeling and kowtowing upon their reunion. Unattached to false fame, Lin Hai ultimately opened a nameless little noodle shop in a deep alley.