After Li Zhongxin handled the company's affairs, he accompanied his mother Wang Yaqing and Wang Bo to Guangzhou with his grandmother He Shuqing and lived directly at the home of the fourth grandmother.

Because of the critical illness of the fourth grandfather, Wang Yaqing did not let Li Zhongxin go to Hong Kong and even there, but let Li Zhongxin stay with her and He Shuqing.

During this period, Li Zhongxin just walked around Guangzhou and went to Shunde, the food he had always dreamed of.

When Li Zhongxin was in Guangzhou, he saw the crowded Dongshan Department Store, a dazzling array of friendship stores and a prosperous foreign trade center. All of this shows that the spring breeze of reform has brought business opportunities to this ancient city.

It can be said that Guangdong in the 1980s was at the forefront of reform and opening up. Whether from clothing and food, or other aspects, the difference between this region and the mainland can be felt.

Since the beginning of reform and opening up, Guangzhou has been at the forefront of all Chinese cities. It can be said that during this period, Guangzhou is definitely ranked first in the most open area.

The city of Guangzhou, the capital of Guangdong, has a little mysterious color for mainlanders, and Li Zhongxin is no exception. This time he came to Guangzhou, he truly felt that Guangzhou's development was extremely rapid.

The 1980s in Guangzhou were an era of alternating between old and new, but it already had the atmosphere of a new era.

From cars on bustling streets to the wide variety of goods in department stores, all of which show that the city of Guangzhou is full of vitality.

Guangzhou in the 1980s was also a city full of green trees. At that time, Dongfeng West Road and Renmin North Road were so spacious and tidy, with green trees everywhere.

At this time, inland cities had not started greening projects, and in many aspects, it was much worse than Guangzhou. Most cities were still immersed in the stagnant pattern before.

Although Li Zhongxin visited Guangzhou several times in later generations, he did not stay in Guangzhou for long, and he had never been to Shunde.

After watching the food program that entered Shunde in later generations, Li Zhongxin always felt an unreliable regret in his heart. He felt that all the time in later generations had been wasted, and he had never even been to Shunde.

When he wanted to have a good walk in China and taste the profound Chinese delicacies by the way, he was reborn.

This time when I came to Guangdong, Li Zhongxin was preparing to try the legendary Shunde food.

Li Zhongxin and Wang Bo rented a taxi and went directly to Shunde, not for anything else, but for Shunde food.

Shunde food has a long history. As the saying goes, eating in Guangdong, and cooking is from Fengcheng.

The famous chefs in Shunde are quite famous in China and even in the world. Shunde snacks come from the people and are rooted in thousands of households. The streets and alleys are the crystallization of the wisdom of Shunde people over the past thousands of years. They depend on Shunde cuisine and develop together.

, is a strange thing in Shunde's food culture.

Shunde's flavored snacks are of various types, simple and pure, original, not adulterated or taken advantage of. They all rely on the conscience, integrity and virtue of the owner, all rely on the ancestral teachings, family skills and solid basic skills. They have always been of good quality and taste.

, cheap and good quality, won the reputation of the public and the praise of the gourmets. Such as the fragrant and lubricating double-skin milk, the crispy and delicious Bang Sand, the sweet and smooth Lunjiao cake, the crispy and sweet fried pile, etc.

When it comes to Guangdong, you will think of clay pot rice. In the food program, there are many mentions of the famous clay pot rice in Shunde. When Li Zhongxin arrived in Shunde, he felt impatient.

Li Zhongxin remembers the clay pot rice that is told in Xunwei Shunde very clearly, and it seems to be called Niu Zhan clay pot rice.

This clay pot rice has been around for a long time and should have been found in the 1980s.

After arriving in Shunde, when Li Zhongxin asked, he heard the middle-aged man here telling him that there is no one called Niu Zhan Claypot Rice here, only one Wanji Claypot Rice is more famous and wants to eat the most authentic one in Shunde.

For clay pot rice, you have to eat it with Wanji snacks.

At this time, Wanji Claypot Rice was very famous in the old neighborhoods of Shunde, because his claypot Rice was well cooked and was very popular among the locals.

Mushroom smooth chicken, fermented black ribs, pork liver, roast duck, white-cut chicken, etc. are all very delicious and are also popular among the people.

Li Zhongxin saw that at this time, Wanji Claypot Rice was still in the form of a small food stall, with only a little storefront used as a kitchen.

A small bungalow with a black red letter on the small bungalow is hung with a small plaque with Wanji Snacks on it.

There are only four square tables and one round table under the simple rain shed outside, and there are not many diners.

After ordering two servings of clay pot rice, and two dishes such as white chop chicken and fermented black bean curd, Li Zhongxin began to look at the process of making this clay pot rice.

The method of clay pot rice in the 1980s was to use a coal stove and a wood stove to cook. Since the temperature of the coal stove is relatively low, it takes a long time. Most people use a wood stove to cook clay pot rice and a wood stove.

The cooked claypot rice has an unforgettable flavor, and the crust will be thicker and crispier.

In addition to the ingredients, the delicious clay pot rice in the 1980s thought it would also have requirements for firewood. Li Zhongxin heard from people around him that using clay pot rice cooked with lychee firewood can give the rice a lychee aroma, and a light lychee flavor combination

Pork or ribs taste first-class.

Li Zhongxin saw that at this time, a stove had 4-8 stoves, which could be cooked at the same time. Since there were many stoves, the increase in output could not guarantee the control of the heat. The tastes of cooking were different, and the pot bars were not reef.

one.

A row of stoves was filled with steaming clay pots, and a master was patrolling back and forth with bamboo chopsticks in his hand, as if a wheel battle in Go.

Shortly after I put down the menu, the boss there brought me a sample of soup - cherry carp.

This soup has a good heat and tastes delicious, which makes the stomach feel like it is hooked up.

The pasta soup is a delicacy, with ingredients including fresh pasta, pasta, lean pork, etc. You can't eat this kind of thing in the northeast. Li Zhongxin didn't expect that the boss of this place is really good.

Here comes for a meal, and I actually gave me a bowl of this soup first.

When the soup bowl was put down, the shop owner had already brought the two dishes ordered by Li Zhongxin to the table and told Li Zhongxin and Wang Bo that the clay pot rice would need to wait a while before it could come up, so that they could eat some first.

vegetable.

"Zhongxin! What kind of place did you bring me to? You also said that the food in this place is delicious. Look, this chicken is served before it is cooked. Isn't this kidding?
Chapter completed!