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time has flowed slowly through the grille for a hundred years, and the catalpa wood crossbars have been rubbed and patinated. after opening the door, grandma set up a pergola under the roses and set up a stall, selling herbal tea and pig's feet and ginger.

with delicious food in front of you, why fear the wind and rain?

written by: shen jialu

guangzhou was hit by torrential rain and hail that hit holes oh my god, i happened to be there on a food hunt with the famous cartoonist kobayashi.

after xiaolin graduated from zhongshan medical college, he stayed in school he teaches and aspires to be a "joke writer with the most beautiful calligraphy in the photography industry and a gourmet with the best writing skills in the comics industry." he captures a detail, a scene, a nano-scale "comet hitting the earth" deep in the soul, and presents it to people in exaggerated and vivid images. the human world, old fire and beautiful soup, plus three or two lines of humorous footnotes, trigger a heart-pounding smile in the readers.

lao guang said: eat in guangzhou and taste in xiguan. then me let’s focus on xiguan. cantonese people like to drink tea. when meeting in the morning, they will greet each other with "have you finished drinking tea?" for tea drinking, the white swan hotel is the perfect choice. the young man booked a table at the white swan on his parents' birthday. chunxuan was in full bloom while having a drink. tomorrow morning he would have "one cup or two" with his tea companion at the same place, and he would be in high spirits for a long time. we tasted his "four heavenly kings" at white swan yutang chunnuan - four-color shrimp dumplings, flowering barbecued pork buns, terminalia sakima, and dry steamed siomai. when the barbecued pork buns came up, xiao lin said: "wait a minute, the blossoms on the buns are so beautiful, i have to draw them." he immediately took out "eating home sheng", brushed a few strokes on the blossom paper, and wrote a few lines: the barbecued pork buns are about to bloom. eat it right away. this is the steaming taste of life. you should put the shrimp dumplings aside for a while and taste them when they are lukewarm. it is like an endless aftertaste.time passes.