Head chef Lu Ran worked diligently in a century-old restaurant for ten years, but because of a free plate of pickled radishes, he faced unreasonable questioning and demands for compensation from the new owner, resigning in anger. He restarted his career with difficulty in a rundown alley courtyard, facing heavy suppression such as malicious supply cutoff and intentional sabotage by competitors. Lu Ran stuck to his original cooking intention, strictly adhered to the bottom line of accounts and food safety, and relied on exquisite culinary skills and a down-to-earth work attitude to gain the recognition of old customers, passing through layers of competition at the chamber of commerce banquet. He was not ambitious for flashiness, believing that human sentiments and business rules each have their place, rooted himself in the courtyard to operate steadily, and used fireworks and duty to guard a chef's original intention and dignity.