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At a famous intersection in Guangzhou, shops have been serving traditional food like caltrop rice noodles and hot desserts since the 1980s. To maintain freshness and because of the use of manual or traditional techniques, profit margins are slim. But some owners tell us they are "content" with staying small. It's a similar ethos among the city's small family-run eateries: the owners of a "Dai Pai Dong"-turned Michelin-star restaurant say prices have been kept low despite the recent accolades. For them, food is less about making money, and more about honoring the flavors of home.
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Copyright © 2023 CGTN. 京ICP备16065310号
Disinformation report hotline: 010-85061466