Gui Fang, a chef with outstanding skills, resolutely leaves the farmhouse restaurant where she has worked for twelve years after its owner, Ma Xiuqin, drastically cuts her salary. She spends all her savings to open a farmhouse banquet business in a remote small courtyard, stays true to her principles about ingredients, and, even when she takes on only three tables of banquets, strives for perfection in every dish. Thanks to her solid skills and honest business practices, Gui Fang's reputation gradually spreads and orders pour in continuously. Ma Xiuqin, by contrast, lowers prices to steal customers and secretly replaces ingredients with inferior ones, until a food safety incident finally breaks out and she loses all her customers. This drama tells of the persistence and choices of people in the catering trade, and conveys the principle that conscience is the foundation of doing business.