Since Wang Bo arrived in Guangzhou, he has been unfamiliar with all kinds of discomforts. He feels abnormal in terms of food and weather.

I am used to staying in the snow and ice. This time is when I wear a big cotton jacket and two cotton pants and eat pork vermicelli stewed with pickled vegetables. Even if I don’t eat this, I should eat some hot pot and other things.

When Wang Bo arrived in Guangzhou, he felt very uncomfortable. When he was eating, the food looked very delicate and the taste was quite good, but the amount of the food was too small.

According to what Wang Bo told Li Zhongxin, at Li Zhongxin's fourth grandmother's house, even for a family banquet, he had never had enough food. Every time he saw such exquisite and small amounts of food, he could not put down his chopsticks.

This time I finally took most of the day off. According to Li Zhongxin, I took him to Shunde to eat delicious food. But what is going on?

The chicken's meat was still covered with blood! It was served. This is too nonsense!

"Uncle San, what do you say? This is a white-killed chicken, it's like this, there is no problem of not being cooked.

You have been in Jiangcheng and have never eaten this thing. It is normal to have a misunderstanding of this thing. If you try it, it should be very good." Li Zhongxin slowly explained to Wang Bo.

He was speechless about his third uncle, a half-baked foodie. When he talked to Wang Bo on the way, he said that there is a white chopping chicken in the south, which is the local specialty. When he was having a meal, he asked Wang Bo for one.

Li Zhongxin felt that after arriving in Guangdong, he would at least try what the white-slayed chicken looked like at this time. He did not expect that the white-slayed chicken here would be only three points of cooked.

However! Li Zhongxin, who had eaten the white-kill chicken several times in later generations, knew that this was the white-kill chicken.

"My third uncle, this white-cut chicken is also called white-cut chicken. Because it is cooked without seasoning when cooking, it is cooked as it is eaten as it is eaten as soon as it is eaten, so it is called white-cut chicken. You can try it first. If it doesn't suit the taste, you can change the dish! Everything is about trying it. This white-cut chicken looks like this." Li Zhongxin said to Wang Bo, while picking up a piece of chicken with chopsticks, dipping it in the dipping bowl next to it, and throwing it into his mouth to taste it slowly.

This is really edible?!!

Wang Bo looked at Li Zhongxin slowly put the blood-stained chicken into his mouth and chewed it, looking very enjoyable. He blinked his eyes twice, put his heart on, and picked up a piece with chopsticks and put it in his mouth.

Wang Bo felt that the white-killed chicken was not as raw as he imagined, nor as fishy as he imagined. After entering his mouth, he mixed it with the dipping sauce with a hint of seafood, and he actually felt that he couldn't say.

Under normal circumstances, people in Northeast China are very uncomfortable when they eat white-killed chicken for the first time. After all, they have never tried this kind of thing.

When eating chicken, people in Northeast China basically use the kind of chicken stewed hazel mushroom vermicelli. A chicken needs to be stewed for more than one to two hours before the chicken will be cooked thoroughly. However, the three butter chicken with yellow feet, yellow skin and yellow mouth in Guangdong is different from the chicken in Northeast China. It only takes a very short time to cook it to cook the chicken, and it tastes quite good.

Wang Bo is different from most of the Northeastern people of this era. He has been to Tokyo several times with Li Zhongxin. Although Wang Bo doesn’t like eating fish spices there, he also ate a lot of raw fish. For Wang Bo, who is used to the taste of raw fish spices, this white-slashed chicken is much better than the fish spices in Tokyo.

Just as Wang Bo tasted the best Fengcheng liquor recommended by the store here and ate the white-killed chicken, Li Zhongxin tried another dish of fermented black beans.

The fermented black beans is a traditional delicacy and belongs to the Cantonese cuisine. It is a dish with fermented black beans and fermented black beans and rusty carp as the main ingredients, and has high nutritional value. Clean and cut the fermented black beans, MSG, pepper, etc., put oil in a pot and fry it, sprinkle with fermented black beans and minced garlic, peel and cut into minced ginger, thicken with wet raw powder and sprinkle with chopped green onion.

In later generations, Li Zhongxin often had canned food with canned black beans. Li Zhongxin liked the taste of this canned food very much. At this time, Li Zhongxin felt a different taste when eating fresh black beans.

There is no way to compare the canned rice fish with fermented black beans and these normal and freshly made dishes, especially the taste of the tender fish meat, which made Li Zhongxin feel very satisfied.

"Zhongxin! I haven't eaten any good fish at home. As soon as I brought this fish up, I didn't have the appetite. What's the thing that was sprinkled on it? Do you eat this thing too?" Wang Bo immediately asked when he saw Li Zhongxin start eating fermented black beans.

When this dish and the white-slayed chicken were served, Wang Bo felt very strongly fooled. He felt that Li Zhongxin led him to a big restaurant and went to such a fly restaurant for dinner. After the dish came, one dish was a chicken that looked like it was not cooked, and the other dish was a small broken fish sprinkled with black stuff on the fish.

Wang Bo, who is used to eating the big fish in the northeast, doesn't even care about this kind of small broken fish.

"Uncle San, can you have some culture and keep your reserve? What does this thing mean to be eaten?" Li Zhongxin turned his eyes and continued: "This one is called fermented black beans. It is a special dish here. It tastes very good. Come and try it, and you will definitely like the taste of this fish."

Wang Bo was drinking white wine and Li Zhongxin was drinking drinks. While they were slowly eating two dishes on the table, their clay pot rice was finally brought up.

The traditional varieties of claypot rice are mainly fermented black rice, cured rice, smooth chicken rice, eel rice, frog rice, salted fish and fragrant meat rice, etc. After Li Zhongxin arrived here, he ordered eel rice and cured rice.

Because of the other things, Li Zhongxin felt that they were not that authentic, so he wanted to try the special food here.

The claypot rice is delicious, and even Wang Bo, who has never had a good idea of ​​Cantonese cuisine, was very happy.

The two of them basically wiped out the food they ordered, and they felt that they were still unsatisfied.

Li Zhongxin persuaded Wang Bo to order some food. He suggested that there were some good things in Shunde, and they wanted to continue the itinerary to eat Shunde double-skin milk.

Double-skin milk, one of Shunde's special snacks. The ingredients required are very simple, a bowl of milk, egg white, and sugar, but it makes two layers of fragrant and smooth milk skin, tender and smooth, and leaves a fragrance on the teeth and cheeks.

Li Zhongxin saw an introduction in a food program in later generations. There are two time-honored brands such as "Minxin" and "Renxin".
Chapter completed!