1. Stinky tofu is hospitable. It always puts a strong smell in the surrounding air, allowing people to look for its face and smell its fragrance first.

2. Clean the pan, use less water, and there will be no smoke or flames from the firewood. Don't rush him until he matures. When the heat is sufficient, he will be beautiful. Huangzhou's good pork is as cheap as dirt. The rich refuse to eat it, and the poor do not know how to cook it. Get up in the morning and make two bowls. You'll be so full that you don't care.

3. It is said that this is the state of a gourmet when he eats too much: he likes to eat in his mouth, but wants to lose weight in his heart.

4. Cantonese cuisine consists of three local flavors: Guangzhou cuisine, Chaozhou cuisine, and Dongjiang cuisine. Guangzhou cuisine includes famous foods from the Pearl River Delta and Zhaoqing, Shaoguan, Zhanjiang and other places. It has the widest area, uses a variety of ingredients, finely selects ingredients, has excellent skills, is good at changing, and has a particular flavor, which is clear but not bland, fresh but not vulgar, tender but not raw, and oily but not greasy.

Striving for lightness in summer and autumn, and heavier and richer in winter and spring, I am good at stir-frying, and the heat and oil temperature are required to be just right. Chaoshan cuisine belongs to Fujian, and its language and customs are similar to those in southern Fujian.

5. The bright moon is in the sky, and the wine is in the sky; I drink more than I can drink, and the smell is longer; the occasional interest in wine is often held empty.