Chef Xu, a master chef with ten years of experience, faces a major change when a restaurant gets a new young owner. To cut costs, the new boss switches to pre-packaged meals, fires all the chefs, and even withholds Chef Xu's wages. Unwilling to let his culinary skills go to waste, Chef Xu decides to open his own restaurant. He insists on freshly stir-frying every dish, using authentic wok hei and genuine cooking skills to compete against the restaurant serving pre-made meals and preserve the flavors of traditional cuisine.