Sea World in Shenzhen truly comes alive at night. The vibrant views were spectacular, and the steamed clams I ate were equally breathtaking. The sea grapes burst with sweetness, complementing the coriander and garlic in the rich sake-based sauce, which enhanced the clams’ flavor. The beer was also unbelievably good! Why did I devour it all so passionately? It must be because the chef put their heart into it.

At the seaside attraction Sea World in Shenzhen, my heart skipped a beat at the sight of a massive ship. Toasting with Chinese-style skewers, Grilled Skewers (Kao Chuan), was the highlight. The chewy beef and sweet glaze made the beer feel like a wild bull! At first, I hesitated since it seemed undercooked, but an older gentleman next to me reassured me, 'It’s fine to eat.' He was drinking alone too, and we shared a moment of camaraderie that made the beer taste even better.

The world’s largest bookstore is said to be in Shenzhen. You can freely browse books, and kids enjoy reading comfortably. The many eateries nearby add to the convenience. Before diving into some reading, I grabbed a Rice Ball (Fantuan) for a quick meal. Inside the sticky rice were marinated eggs, pickles, and crispy fried dough sticks with a hint of mayonnaise. It was dense and satisfying! But when I started reading, I realized I couldn’t read Chinese.

In search of excitement, I went bar-hopping at Huaqiangbei, Shenzhen's electronics district, in the middle of the night. At a promising spot, I toasted with Grilled Cold Noodles (Kao Leng Mian). The chewy noodles paired perfectly with the crispy green onions, giving a delightful crunch. The salty seasoning, reminiscent of curry spices, made the beer taste incredible. Though the place was safe and the food excellent, with no real excitement, I thought, 'Oh well, it’s still great.'

Da Fen, a town in China where exploring art is a joy. Searching for street food is equally delightful, and I paused to enjoy Cold Jelly Noodles (Liang Fen).
Essentially grass jelly, it’s pitch black and glossy, with simple sweetness from the sugar syrup. The black color is so cool and elegant. I often wear black T-shirts to emulate this elegance, but somehow, I only end up looking bulky.

Da Fen, the oil painting town in Shenzhen, is said to produce 60% of the world’s replica paintings.
The Stir-Fried Rice Noodles (Chao Fen) I had here were a masterpiece in themselves. The pork was juicy, the vegetables crisp, and the noodles rich with savory sauce. What an artistic dish! I could feel it.
Note: This man can neither cook nor paint.

Watching the beautiful night show at Shenzhen Civic Center stirred bittersweet feelings about China’s technological prowess. The sweet-and-sour dish that followed matched my mood.
This Sweet and Sour Spare Ribs (Tang Cu Pai Gu) can be summed up as a Chinese-style sweet-and-sour pork. The sauce leans towards sweetness, and the spare ribs are tender and pair perfectly with rice! There’s a theory that Japanese sweet-and-sour pork was derived from this dish, and indeed, it evoked a sense of familiarity.

Entering Shenzhen, China, with excitement and successfully crossing the border. The world’s largest electronics market, Huaqiangbei, is equally thrilling.

Now, for the lotus root soup: Honghu Lotus Root Soup! The pink lotus root has a natural sweetness, a soft, starchy texture like yams, and the pork is tender and delightful. The pork bone broth is perfectly seasoned, enhancing the ingredients' flavors. Today’s series of excitement has been overwhelming—my senses are in overdrive.