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

Because the fourth grandfather was critically ill, Wang Yaqing did not let Li Zhongxin go to Hong Kong or even there, but let Li Zhongxin accompany her and He Shuqing.

During this period, Li Zhongxin just went around Guangzhou and went to Shunde, a coveted food destination.

When Li Zhongxin was in Guangzhou, he saw the crowded Dongshan Department Store, the Friendship Store with a dazzling array of goods, and the bustling foreign trade center, all of which illustrated that the spring breeze of reform had brought business opportunities to this ancient city.

It can be said that Guangdong in the 80s was at the forefront of reform and opening up, and the differences between this region and the mainland could be felt in terms of clothing, food, and other aspects.

Since the beginning of the reform and opening up, Guangzhou has been at the forefront of all cities in China, so to speak, during this time period, the most open area, Guangzhou is definitely in the first place.

Guangzhou, the provincial capital of Guangdong, is a bit of a mystery to the mainlanders, and Li Zhongxin is no exception.

The 80s in Guangzhou was an era of alternation of the old and the new, but what about it! But there is already the breath of the beginning of a new era.

From the cars on the bustling streets to the dazzling array of goods in the department stores, it all shows that the city of Guangzhou is bursting with vitality.

Guangzhou in the 80s was also a city full of greenery. At that time, Dongfeng West Road and Renmin North Road were so spacious and tidy, and there were green trees everywhere.

At this time, the inland cities have not yet started the greening project, and in many respects, they are much worse than Guangzhou, and most cities are still immersed in the previous stagnant mode.

Although Li Zhongxin visited Guangzhou several times in later generations, he did not stay in Guangzhou for a long time, and he did not even go to Shunde.

After watching the food show that walked into Shunde, Li Zhong has always had a regret that he can't let go of in his confidence, he feels that the time in the future generations has been in vain, and he has never even been to Shunde.

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

This time in Guangdong, Li Zhongxin is ready 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 cuisine has a long history, as the saying goes, eat in Guangdong, cook out of Fengcheng.

Shunde's celebrity chefs are quite famous in China and even the world, Shunde snacks come from the folk, rooted in thousands of households, streets and alleys, is the crystallization of Shunde people's wisdom for thousands of years, it is interdependent with Shunde cuisine, common development, is the wonder of Shunde food culture.

There are many kinds of flavor snacks in Shunde, simple and pure, original, not adulterated, not tricky, all by the conscience, integrity and virtue of the owner, all by the ancestral training and family heirloom skills and solid basic skills, has always won with good quality and taste, cheap and good, won the reputation of the public and the praise of the food. Such as fragrant and lubricated double skin milk, crispy and delicious sand, sweet and smooth Lunjiao cake, crispy and sweet fried dumplings, etc.

When it comes to Guangdong, then, you will think of claypot rice, in the food program, there is no less mention of the famous claypot rice in Shunde, and Li Zhongxin has a feeling of impatience as soon as he arrives in Shunde.

Looking for the claypot rice told in Shunde, Li Zhongxin remembers it very clearly, and it seems to be called Niu Zhan claypot rice.

This claypot rice is very old, and it should be found in the 80s.

After arriving in Shunde, as soon as Li Zhongxin inquired, he heard the middle-aged man here tell him that there is no one called Niu Zhan Claypot Rice here, only one Wanji Claypot Rice is more famous, and if you want to eat the most authentic claypot rice in Shunde, you have to eat that Wanji snack.

At this time, Wanji claypot rice is very famous in the old neighborhood of Shunde, because his claypot rice is well done and is very loved by the locals.

Mushroom and smooth chicken, tempeh pork ribs, pork liver, roast duck, white-cut chicken, etc. are all very flavorful, and are also popular with the common 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 façade used for the kitchen.

The small bungalow has a small plaque with red characters on a black background, and the plaque reads Wanji snacks.

Under the simple canopy outside, there are only four square tables and one round table, and there are not many diners.

After ordering two servings of claypot rice, and two dishes of white chopped chicken and black bean sauce, Li Zhongxin began to look at the process of making this claypot rice.

In the 80s, the practice of claypot rice was to use coal stoves and wood stoves for cooking, because the temperature of the coal stove is relatively low, it takes a long time, most people use wood stoves to cook claypot rice, the claypot rice cooked in the wood stove has an unforgettable taste, and the pot will be thicker and crispy.

Li Zhongxin heard from the people around him that the claypot rice cooked with lychee firewood can make the rice have a lychee aroma, and the faint lychee flavor is first-class with pork or pork ribs.

Li Zhongxin saw that at this time, a stove has 4-8 burners, which can be cooked at the same time. Due to the large number of stoves, the control of the heat cannot be guaranteed by the increase in output, and the taste of cooking is different, and the degree of pot reef is different.

A row of stoves is filled with steaming claypots, and a master walks back and forth with bamboo chopsticks in hand, like a wheel battle in Go.

Shortly after the menu was put down, the owner brought in a soup - powdered dace.

The heat of this soup is good, the taste is delicious enough, and it makes the stomach feel like a gluttonous worm has been hooked up.

Pueraria dacet soup is a delicacy made with fresh kudzu, dace, lean pork, etc. You can't eat this kind of thing in the northeast, Li Zhongxin didn't expect that the owner of this place was really good, and when he came here to eat, he actually gave a bowl of such soup to drink first.

When the soup bowl was put down, the shopkeeper had already brought the two dishes ordered by Li Zhongxin to the table, and told Li Zhongxin and Wang Bo that the claypot rice would have to wait a while before it could come up, and let the two of them eat some dishes first.

"Faithful! What kind of place did you lead me to? You also said that the things in this place are delicious, you see, this chicken is served before it is cooked, isn't this Nima joking? Do you see that we are outsiders, and they want to fool us? Wang Bo complained to Li Zhongxin in a grumbling airbag, and even had the idea of overturning the table.

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