(Note: Director China on the tip of Chen Xiaoqing's tongue) Every time I look at Mr. Chen Xiaoqing's manner of talking about food, he swallows saliva in his tone and is immersed in it, I can feel his happiness.

I think this is also the reason why he can shoot China on the tip of his tongue. His diligent pursuit of food, his understanding of the story behind food,

and his ability to tell stories are impressive.

Among them, I was particularly impressed.

1. The difference between Beijingers and Shanghainese in inviting dinner.

Although there are some map guns, northerners are more "freehand" than southerners, and have a poor sense of time.

For example, if a client invites Chen Danqing to dinner,

if he knows a Shanghainese in Chen Danqing, he will say, I have to ask him about this. He doesn't necessarily have time, and generally won't give you an answer on the spot.

And if you ask a Beijinger who knows Chen Danqing,

he will say,

Dan Qing is my buddy, so don't make an appointment, you can be on call,

if you don't come for the first appointment.

This Beijing friend will say, "He just has a meeting today, and he won't be here until 3 pm. He hasn't come yet.

After another day, friends in Beijing will say, "I am sick today.

Another day,

Your Beijing friend will say, What's so good about this guy Chen Danqing? What do you like about him?

what Mr. Chen Xiaoqing said is so vivid.

2. Shantou is a cascade of China cuisines. You must try it. You dare to call it a gourmet if you haven't eaten Shantou. (I have a deep understanding of this)

3. When ordering food, the main consideration is who will eat it. If the guest is from the north, there should be a staple food. If the guest is from the south, there should be a refined soup ...

I also have a deep understanding of this. There is a great difference between the north and the south. In some places, stewed mutton with radish is a funeral dish, and everyone's tastes and taboos must be considered carefully.

4. Many places pay special attention to things that have nothing to do with taste.

Like carving a radish phoenix,

Like many others, the first prize in the cooking competition is from China. You see, he has carved a phoenix. Let's start from the second place!

5. The customer's fastidiousness makes some foods

The southern guests are fastidious, the other guests are easy-going, and the south has been the economic center since ancient times. From this point of view, the customs and traditions in the north are generally heavy rather than quality. Of course, it can't be said that traditional foods are not good. Take Shandong cuisine as an example. In fact, many food processing methods of frying and cooking originated from Shandong cuisine.

6. China people respect meat preservation,

? Foreigners' respect for meat is to expel acid, which is too in place.

Strictly speaking, sour pork is the mainstream,

but it is not so popular in China all the time.

I think this is caused by our food culture and habits. People's taste buds determine more things than they think.

I hope you have a stomach that eats all over the world, but you can taste delicate flavors in all directions.