The difference is that Fei * Kitchen only focuses on stir-fried meat with chili peppers, while the signature dishes of the Cooking Tobacco Era are cyclical. From the very beginning of spicy sea bass to sour and spicy jumping frogs, to the hottest stir-fried yellow beef, the dishes of the Cooking Tobacco era have also kept up with the trend of diners.

On November 14, 2018, 15 dishes, including stir-fried yellow beef in the Cooking Tobacco Era, Tanzong chopped pepper fish head, and Mao's braised pork, were selected as representative dishes to entertain foreign friends in the "Hunan Cuisine Enters the United Nations Headquarters" event hosted by the Hunan Provincial People's Government. After this event, "representing Hunan cuisine into the United Nations" has become a propaganda slogan in the era of cooking smoke.

The fried yellow beef in the smoke is made of Xiangxi cattle, each slice of beef is cut to a thickness of 0.1-0.2cm, and after entering the pot, Mangshan Chaotian pepper is added, and the two ingredients are stir-fried for 30 seconds before they come out of the pot. Mangshan Chaotian pepper is full of spicy flavor, the pepper fragrance spreads to every piece of beef, and the beef is thin and delicate, and the surface is wrapped in a layer of fresh and spicy soup, whether it is eaten alone or under the rice, it is quite perfect. The utensils for serving the rice and beef are also carefully made by the store, and the tableware is placed on the base of a brass cow, which is huge, and can also be put into the candle to simmer slowly, which is similar to Fei*'s chili fried meat.

The interior decoration of the Cooking Smoke Era is full of a sense of age, with blue wall bricks, wooden tables and chairs, and old-fashioned straw hats and clocks hanging on the walls, which look like a farmhouse compound in the 90s. The restaurant service is uniformly trained and proficient, and the needs of customers can be satisfied.