Exploring the "Southern" Hemisphere: Restaurants Without Borders

This is a book that makes greedy people scream when you look at it. This is a set of books that your heart longs for when you read it. In the book, Chua Lam embarks on a global gastronomic journey with the purpose of exploring food. Traveling, playing, and eating along the way, not only record the food and beautiful scenery, but also record the various aspects of life and appreciate the fireworks of the world. That taste is the taste of delicacies; that taste is the taste of beautiful scenery; that taste is the taste of wonderful people. All kinds of tastes in the world can be summed up in terms of sweetness, sourness, bitterness, and spicyness; the world is full of myriads of things, but the INTERNET can't take them all. If you can't experience it in person, then you can just open this book and read what Cai Lam has to say. Tracing back to its origins, exploring China. From the most familiar Chaoshan delicacies to the unforgettable Qingdao pickled crabs to the various life styles of Argyle Street in Hong Kong, experience the bustling Chinese food fairs and follow Mr. Chua Lam on another journey to China on the tip of your tongue. According to the characteristics of regional cuisine, this book is divided into 9 chapters, including "Cantonese Style", "Long Beijing Rhythm", "Shanghai Taste", "Shandong Cuisine Tracking", "Sichuan and Chongqing Competition", "Fujian Cuisine Inheritance", "Jiangsu and Zhejiang Eat Fresh", "Fujian Cuisine Inheritance" and "Song and Practice", which comprehensively presents Cai Lam's version of "Chinese Food Map".