Cantonese Fragrance in Troubled Times

Ling Yuesheng, the owner of a Cantonese restaurant, accidentally traveled to Jiangdong three years after Jian'an. He had a lot of skills in Cantonese cuisine, but he couldn't even taste a decent roast goose. Surviving in troubled times was not easy, so he bribed the stragglers with Jidi porridge simmered in a casserole, and alarmed Sun Ce's camp with rice rolls steamed with bamboo strips. When this foreigner with the fragrance of oyster sauce and tangerine peel met Su Yanniang, a Jiangdong woman who was good at taking care of river fresh food, a revolution quietly unfolded on the tip of the tongue - appeasing the defeated soldiers with boat porridge, rewarding the three armies with roasted suckling pig, and even Zhuge Liang's improved Lingnan steamed rice dumplings were placed on the table when he was quarreling with the Confucian scholars. In the light of swords and shadows, he used wok energy to fight against beacon fire, and wrote a Cantonese-flavored survival legend at the banquet of the heroes of the Three Kingdoms.