Yi Le ye - Shen Hongfei

There are many people who write food classics in China, and Shen Hongfei is a very outstanding one. When he was editing The City Pictorial, he sent it to me to read, but he never got the chance to meet. This time I went to Guangzhou, and I made a phone call to him first.

About in a Shanghai restaurant called "Flowing Golden Years", he recommended it. Shen Hongfei grew up in Shanghai, came to Guangzhou for more than ten years, spoke fluent Cantonese, and still misses his hometown cuisine.

Nice place, open in Tianhe District CITIC Square. I remember that a friend told me in advance: Shen Hongfei is a fat man, the plane seat is hard, I immediately have a sumo wrestler in my head, and I have to fake my hand to someone when I go to the bathroom.

As soon as Shen Hongfei appeared, he was slightly fat, smiling and giggling like a Midas Buddha.

In the conversation, it was found that his observation ability was very strong and his curiosity was heavy, which were all conditions for being a food critic. Born in 1962, after the Cultural Revolution, there was nothing to eat, and if he did not have lotte's genetic genes, he would not be able to do so.

The variety of Shanghai dishes in the "Golden Age" is complete, as well as steamed eggs with clams, and few Shanghai restaurants in Hong Kong today have made it, and Shanghai masters have not tried it.

I asked Shen Hongfei to order, because he went to this restaurant to cook, and as a result, he ordered a few cold dishes that I liked, like yellow mud snails, washed with beer, not so salty, very delicious.

There are drunken crabs and shrimp snatching, the latter soaked with angelica, different from ordinary shrimp grabbing, these three raw things are eaten with relish, and then called for more plates, the hostess smiled and asked: "How many plates to eat?"

I smiled and replied, "Eat until you have diarrhea."

Shen Hongfei agreed.

When we talked about restaurants in Shanghai, when it came to buns, everyone agreed that it was the best one on Huaihai Road.

In this life, I have met many delicious people, people who know how to eat, and none of them do not say that among meats, lamb is the best, and so is he.

Shen Hongfei also said: "Some people say that if the lamb is done well, it is not at all dirty, which is simply a fart."

Everyone laughed. There are many people who write food classics in China, and Shen Hongfei is a very outstanding one. When he was editing The City Pictorial, he sent it to me to read, but he never got the chance to meet. This time I went to Guangzhou, and I made a phone call to him first.

Everyone laughed.