Michelin 3-star chef Chen Mo resigns and returns to his hometown, solely to guard his grandmother's century-old stove. A crock of old starter from the Xianfeng era and a recipe book from the Guangxu era spark a life-and-death battle between traditional craftsmanship and food capital. Wang Lichuan's corporate group presses step by step, splashing ink and salt, and rushing to register trademarks. Using a bronze basin, an ancient well, and the seventy-two solar terms fermentation method, Chen Mo gradually turns the tables. When Wang Lichuan finally tastes that ancient-method fermented wine-niang cake, he freezes—it is the flavor his father talked about for a lifetime. A new bridge, a stone tablet, the names of the Chen family and the Wang family carved together. This is not only a victory of craftsmanship, but also the homecoming of sensory memory.