Food business, ancient commerce, daily life, child-rearing, farming, system. Liang Cheng time-traveled to the fourth year of Dazhong Xiangfu in the Northern Song Dynasty, taking over the soon-to-be-bankrupt Wangxiang Restaurant at the start. In the material-scarce early Song Dynasty Tanzhou, he brought later-generation Hunan cuisine skills to give visiting diners a taste shock spanning a millennium: stir-fried pork with chili peppers, chopped pepper fish head, stir-fried beef with yellow peppers, Changde bowl dishes, Yongzhou blood duck. Beside the Xiang River, the wine flags of the stilt houses fluttered in the wind. Boatmen crossing the ferry, traveling merchants, and scholars crossing the river to Yuelu Academy gathered here one after another.