Rebirth of the Legend of the Female Chef

After overcoming numerous difficulties and successfully breaking through, Su Yao became increasingly aware of the cultural value behind food. She decided to devote more energy to the inheritance and promotion of Chinese food culture.

In order to delve deeper into traditional food culture, Su Yao led the team to visit ancient villages and aristocratic families across the country. In those remote corners, they found many ancient recipes and unique cooking techniques that were on the verge of being lost.

"Su Yao, these recipes and techniques are too complicated. It may not be easy to restore and pass them on." A team member said worriedly.

Su Yao said with a firm look: "No matter how difficult it is, we have to do it. This is our responsibility."

However, they encountered many problems during the practice: some ancient ingredients are now difficult to find, and traditional cooking tools are gradually being replaced by modern equipment.

To solve the food problem, Su Yao collaborated with farmers from all over the country to try to re-cultivate those rare varieties. At the same time, she spent a lot of time and energy looking for craftsmen who could customize traditional cooking tools.

In the process of searching for a suitable craftsman, Su Yao finally found an elderly master in a remote town after many twists and turns. However, the master was reluctant to take over at first because of his advanced age and complicated skills.

"Master, this is our nation's precious treasure. It can't just disappear like this." Su Yao said sincerely.

In the end, the master was moved by her persistence and decided to come out to help.

As research deepens, financial pressure gradually increases. Preserving and studying these ancient food cultures requires a large amount of capital investment, but it is difficult to see direct economic benefits in the short term.

"Su Yao, our capital chain is already very tight. This is not a solution." The financial director said worriedly.

Su Yao decided to hold a series of food culture exhibitions and experience activities to ease the financial pressure through ticket revenue and corporate sponsorship. However, the preparation of the event was full of challenges. From venue selection, exhibit layout to publicity and promotion, every link needed to be carefully planned.

On the eve of an exhibition, the exhibits encountered bad weather during transportation, and some precious cultural relics and materials were damaged.

"Su Yao, what should we do? The exhibition is about to start." The staff in charge of the exhibits was very anxious.

Su Yao quickly organized a team to carry out emergency repairs and supplements, and adjusted the exhibition layout to ensure that the exhibition could be held as scheduled.

Despite numerous difficulties, these events have achieved some success, attracting the attention of many tourists and food lovers, and also attracting the attention of government and cultural institutions.

But at the same time, some controversy has also arisen. Some people believe that the way Su Yao is passed down is too commercialized and has lost the purity of culture.

Facing doubts, Su Yao responded: "Only by allowing more people to understand and participate can we truly realize the inheritance of culture. Commercialization is a means, not an end."

In order to better inherit the food culture, Su Yao also cooperated with schools to open food culture courses to cultivate the younger generation's interest and love for traditional food.

However, in the process of promoting the course, we encountered obstacles in the education system and curriculum setting.

"Su Yao, the school's curriculum is already full, and it's difficult to make enough time for food culture courses." said the head of the education department.

Su Yao constantly communicates and negotiates with the education department to adjust the course content and teaching methods to make them more suitable for the school's teaching practice.

Through unremitting efforts, more and more students have begun to become interested in traditional food culture, and some students even expressed their desire to devote themselves to the inheritance of food culture in the future.

During this process, Su Yao's team has continued to grow, attracting many like-minded professionals to join.

"Sister Su Yao, I have always been passionate about food culture and I am very happy to join this team." A new member said excitedly.

Su Yao welcomed every new member with a smile, and at the same time felt the heavy responsibility on her shoulders.

Over time, Su Yao's efforts have gradually yielded remarkable results. The ancient food culture has regained its vitality in modern society and has become the focus of people's attention and love.

But Su Yao knows that this is just the beginning, and the road to inheriting Chinese food culture is still long. She will continue to move forward and never stop.