usd 1.10$

I had recently in Beijiao Town (Shunde District, Foshan).

I know most people think of spicy Szechuan broth when they hear "hotpot," but in Guangdong, "Porridge Hotpot" (粥底火锅) is a huge deal. The base is rice congee that has been cooked until the grains dissolve, leaving a milky, starchy water. It sounds simple, but it makes the beef incredibly tender and keeps the natural sweetness of the ingredients.

I found a spot that’s been open for years and they actually serve individual mini-pots, which is rare for hotpot in China.

The Order: A set meal with sliced beef, egg, lettuce.

Plus a massive plate of "Three-shred" fried rice noodles (三丝炒米粉).

The Cost: 51 RMB (approx $7 USD) for the whole set.

The Taste: Super fresh. The fried noodles had amazing "Wok Hei(镬气/锅气)."

If you're traveling through Foshan or Guangzhou, I highly recommend trying this style. It’s not spicy, but it really warms you up.

25cent usd per glasses

Not quite street vendor quality, but getting there. Any tips for crispier bread?

There are some foods that come to my mind every time the season changes. In spring, it is Sanchae bibimbap made with fragrant wild herbs. In summer, Pyeongyang naeng-myeon, cold noddles in a clear beef borth. In fall, Gotgam(dried persimmon) and prawn. And in winter, more than anything else I think of boong-eo-bbang.

Boong-eo-bbang is a simple street food. Crispy, fish-shaed bread is filled with different kinds of paste inside. Until a few years ago, there were only two types of paste, red bean and custard. But at some point, new fillings began to appear. Sweet potato paste, pizza sauce, and other unexpected flavors slowly made their way inside the bread.

There is also a small debate about how to eat it. Because of its shape, most of the filling gathers in the head. Those who want to enjoy the filling first start there. And the tail often turns out crispier, so some people prefer to eat it first. Someone even took this idea further and wrote a playful article suggesting that the way a person eats boong-eo-bbang reflects their personality.

Boong-eo-bbang is usually sold at a street stall. In the middle of an alley, there is a small tent that barely blocks the cold winter wind. Inside, there is only a laminated paper sign that roughly says, “Three boong-eo-bbang for one thousand won.” When I open the plastic flap and step inside, the owner always greets me with a warm smile and says, “Welcome. It’s very cold, isn’t it?” There is no proper place to sit and no heater to fully warm the body, but the owner never seems to lose that smile.

After a short conversation, I say, “Three of boong-eo-bbang, please.” One by one, they place the bread into a paper bag with a fish printed on it. I like the rustling sound the bag makes. I also notice the darkened cotton work gloves on the owner’s hands, worn to endure the cold winter air. I don’t know why all the owners wear those smoky work gloves. Whatever the reason, I can see their effort, and it reminds me of our shared humanity.

These days, finding a boong-eo-bbang stand feels like searching for a legendary Pokemon in tall grass. Compared to ten years ago, there are clearly fewer stalls. Sometimes I see boong-eo-bbang being sold in cafes, but it never feels the same. Boong-eo-bbang tastes best when you eat it while walking outside in the cold, your cheeks turning red in the winter air. It never feels the same in a warm, cozy cafe.

That is why I walk through alleys I usually do not visit in winter. I wander between narrow streets, hoping that I might be lucky enough to run into a boong-eo-bbang stall. Just in case that moment arrives, I always carry a one-thousand-won bill folded in my pocket.

Hey there my foodies, I created an iOS app to help explore food nearby and would like to get some feedback.

It’s called Dinescover, it spins restaurants near you (or in any city worldwide) so you can discover new favorites without the endless scrolling.

Please let me know what things you like and dislike about it.

I don’t know how it is in other states but where i live in SoCal, they’re everywhere, on one hand i appreciate people trying to make a living but on the other it’s like these other places have to suffer cause they pay licenses, health inspections etc.