Liu Chunxia, manager of Xinglong Restaurant, has taken over her father's business for five years, with the back kitchen long relying on the personal experience of head chef He Maosheng. Her cousin Liu Zhiqiang came from Sichuan to deliver ingredients, just as a 300-person annual meeting faced an emergency, and successively resolved challenges such as dish-serving pace, ingredient specifications, and food safety using years of Babaoyan banquet experience. Liu Chunxia thereby promoted the reform of separating procurement from acceptance and standardizing back kitchen positions. After undergoing tests at multiple large banquets, she finally won long-term cooperation with the exhibition center through teamwork, and no one ever needs to wait for anyone else in front of the stove again.