汽修技师周启明因二十五元猪头肉被妻子林雅琴羞辱，离婚后遭经理高志成栽赃辞退。他依法维权，与陈浩合伙创办恒远汽修，在许晓青帮助下诚信经营，查清零件调换真相。高志成被处理，林雅琴求复合被拒。周启明靠技术与责任赢得客户，最终将小店发展为多家分店。

汽修技师周启明因二十五元猪头肉被妻子林雅琴羞辱，离婚后遭经理高志成栽赃辞退。他依法维权，与陈浩合伙创办恒远汽修，在许晓青帮助下诚信经营，查清零件调换真相。高志成被处理，林雅琴求复合被拒。周启明靠技术与责任赢得客户，最终将小店发展为多家分店。

故事发生在巴伐利亚的下卡特恩基辛地区，弗朗茨（塞巴斯蒂安·贝策尔 Sebastian Bezzel 饰）是生活和工作在那里的一名警官，虽然他身居高位，但生活却过的很不如意。女友苏西（丽萨·波特霍夫 Lisa Potthoff 饰）因为他的种种疏忽和冷淡最终选择离开他，前往意大利开始新的生活。与此同时，越狱的精神病人屈斯特纳决定对弗朗茨的上司莫拉柴可（Sigi Zimmerschied 饰）展开复仇行动，这让莫拉柴可整天觉得惶恐不安。 在一天夜里，当屈斯特纳将一个猪头放在了莫拉柴可的床上后，这名硬汉彻底的崩溃了，他找来了弗朗茨，要求后者成为自己的贴身保镖。然而，弗朗茨要处理的麻烦事有一堆。

陈峰月薪六万交由母亲管理，声称每月给妻子林晚三万家用。林晚长期饮食简陋，陈峰质问后得知母亲每月仅给三百元。陈峰查证发现工资被转给弟弟及母亲私用。夫妻联手收集证据，通过录音与账本揭露真相，最终诉诸法律追回财产，重塑家庭关系。

90年代的街头巷尾，烟火气正浓。他瞄准商机，支起小摊专卖猪头肉。选料严苛，秘方卤制，出锅的肉色泽红亮、肥而不腻，香气能飘几条街。从早到晚，从一开始的无人问津到小摊前总排着长队。他凭实在手艺与公道价格积攒口碑，生意越做越火，从流动小摊到固定铺面，用一碗碗喷香的猪头肉，在时代浪潮中挣得盆满钵满，走出属于自己的致富路。

特大倒春寒将至，老花农周青山不顾儿媳反对，挪用买房款搭建恒温大棚，遭儿媳逼断亲、亲家嘲讽。寒潮来袭全村花田冻毁，唯有他棚内花卉完好。女总裁携五百万收购，儿媳下跪分钱被拒，亲家纵火大棚被捕。周青山斥资成立种植合作社，带动全村科学种花，逆袭成为千万农业带头人。

王建国上交八年工资，连二十八块的半只烤鸭都买不起，提离婚反遭妻子当众嘲讽。转头又被上司栽赃十五万损失，开除后还遭全城行业封杀。走投无路的他凭一手硬手艺单干，守良心不坑人，修不好不收钱。从街边散单做起，硬刚黑心同行，打脸拜金前妻，把一间小维修铺，做成了人人信赖的万家灯火。

工地杂工秦川意外救下盛远集团女总裁叶知夏，并凭借过硬的工程经验进入项目组。面对材料隐患、管理漏洞、资金危机和重重阻力，两人携手守住工程质量与工人安全。随着调查深入，秦川隐藏多年的过往逐渐揭开。一次次并肩迎难，也让两人从互相试探走向彼此信任，最终共同守住事业，也收获了属于他们的幸福。

The Gateway Meat is a disturbing and sadistic film, that strays far from the normal conventions of the horror genre. It is about a group of Satanists, living in a quaint, coastal fishing town. As the film progresses we get to know the character played by DeCaro himself, Markus. The film is mainly about how Markus struggles as he tries to deal with the great expectations that are placed on him after his fathers death. Markus' father, who was a Satanist, was trying to open up a portal into hell. Now that he is gone, Markus must take the reigns, and gain the power that his father wanted. With the help of his family and a couple of friends, Markus murders his way to power, as his young, preschool aged daughter watches."

Bobby Sweet is a country music legend and has been the world-renowned face of "Sweet Meats" since establishing his first restaurant with his wife in 1978. How did this restaurant take off so quickly and what makes the meat so darn sweet? Sometimes a "secret ingredient" should stay that way. They always say, "you'd be disgusted if you knew what you were really eating!" They might be right!