A head chef with fifteen years of deep experience in banquets is betrayed by the restaurant owner and has her salary cut and skills usurped right at a wedding banquet scene. The chef resolutely leaves after finishing the wedding banquet, overcomes funding and venue difficulties, and opens a grand banquet business in an old suburban grain depot. To snatch away sources of customers, competitors lower prices for orders, continuously reduce ingredient quality, and pass off inferior goods as superior ones. The chef does not follow the trend of lowering prices, insists on using good raw materials, and attentively balances the dietary needs of the elderly and children. The banquet flavors are solid and heartwarming. After tasting them, guests come back one after another to make reservations, and the grand banquet at the remote grain depot slowly builds its reputation locally.