In the 1980s, female chef Lin Xiulan faced financial hardship and began experimenting with new dishes starting from a piece of tofu. Supported by her husband Zhou Guoping and the neighborhood residents, she repeatedly adjusted the heat and flavor, moving from home tastings to setting up a stall at the alley entrance, and eventually catering neighborhood events. Facing insufficient ingredients and operational difficulties, she always insisted on genuine materials and steady progress, finally renting a small shop with her business savings. She turned crispy sauce tofu into a familiar neighborhood flavor, and also brought her family a solid new life through diligence and mutual aid.