小连是在上海的广东人，一个很喜欢生活的普通人。

很爱吃饭的两广人在一起，猪肉当然是安全牌。但排骨汤、红烧肉、小炒肉……还不够，
广东人的饮食包容力，应该装得下一碗马来西亚黑汤肉骨茶。

紫苏黄瓜很适合夏天，这次尝试了更适合两广人的清淡版本。

我们都是工作越忙越想走进厨房，给自己煮一碗米饭，再做个肉、炒个青菜的人。大脑放空，让身体切换到另一个频道，好好休息。

吃自己做的菜，和真正的食物连接，是疲惫时自我关照的魔法~

Xiaolian is a Cantonese living in Shanghai—just an ordinary person who deeply loves life.

When two food-loving Lingnan people get together, pork is always a safe bet. But pork rib soup, braised pork, or stir-fried pork... that’s not enough. The inclusivity of the Cantonese palate should easily embrace a warm bowl of Malaysian herbal Bak Kut Teh.

Perilla cucumber is perfect for summer, and this time, I tried a lighter version that better suits the tastes of Lingnan people.

We are both the kind of people who, the busier work gets, the more we want to step into the kitchen, cook a fresh bowl of rice, whip up a meat dish, and stir-fry some greens. It lets the mind unplug, switches the body to a different channel, and gives us a real chance to rest.

Eating a home-cooked meal and connecting with real food is the ultimate magic of self-care when you’re exhausted. http://t.cn/AXKLLCym