Not long ago, I had a meal with a Teochew boss in Singapore, and during the meal, we talked about the experience of eating Teochew cuisine... I also forgot exactly what was said... Anyway, how can classic dishes like drunken crab, oyster omelet, and fried sand be made for takeout? That's a waste of good food. Then he said, "You are mistaken" (to put it simply, you still have limited experience~) You go to Shanghai and order takeout from [Jingxi Hui] - you will open your eyes (ps don't try a 200u takeout?! ) I was so scared that I quickly put the trip to Shanghai on my agenda... 🤣🤣😂