u/coffeesong

The kitten is perched on a rock by the river—it looks so content!

Guilin rice noodles are a bit thicker, making them more satisfying to eat! They’re served with Guangxi-style roasted pork and roasted pork belly. The roasted pork is made mainly from lean meat, while the roasted pork belly is made mainly from fatty meat—the skin is fried until crispy, and the inside is soft and chewy.

Luoshi noodles—they might smell a little fishy, but they taste absolutely delicious!

The chubby cat next door is really aloof—it never pays any attention to me whenever I see it.

An incredibly cute tortoiseshell cat.

Clay pot rice is packed with ingredients, and the rice crust is nice and crispy!

Steamed grouper is also very simple to make. Just clean it thoroughly, steam it for 13 minutes, then pour the sauce and hot oil over it—that’s it!

They were fighting over food really fiercely—that little yellow cat scratched me!

Fresh ingredients call for the simplest cooking methods.

Simply marinate fresh croaker with salt and ginger, steam it for about 15 minutes, drizzle with soy sauce, and then pour hot oil over it to bring out the aroma—and it’s ready to eat!

Croaker is especially tender and delicious!

When I turned around, I saw a cat crouching on the wall, and that’s how this painting of a tiger descending the mountain came to be.

I found a hand-drawn movie poster by 牛来!

That's way too abstract!

But it's a good sign—"牛来" also symbolizes a booming stock market.

In mid-August, the fishing season opened in the East China Sea, and hairy crabs hit the market—it’s time to enjoy some crab!

I followed a recipe from the “Queen of Xiamen Fried Crab” that I found online. First, I sautéed minced ginger in sesame oil until fragrant. Then I split the crabs in half, placed them on top of the ginger, and braised them with salt and rice wine until cooked through.

The crabs were infused with the aroma of ginger—they were incredibly fresh, sweet, and delicious 🤩!

A specialty of Zhenjiang, Jiangsu: “Pot Lid Noodles.”

The noodles are a specialty known as “small-knife noodles,” made from high-gluten flour mixed with lye water and eggs. The dough is kneaded and allowed to rest, then pressed thin using a bamboo rod and cut into thin noodles with a small, thin-bladed knife. The dish is named “small-knife noodles” because of the small knife used and the unique technique involved.

The toppings are either braised or blanched to order; they’re very tender and have been prepared just right—with no fishy or gamey odor.

A very distinctive little green-eyed kitten by the roadside.

I wanted to get closer to take another photo, but it ran away 😏