Reborn in 1970, I thrived in Hong Kong.

On June 8, 1971, Murray MacLehose became the 6th Governor of Hong Kong, a few months earlier than in his previous life.

On the same day, Lei Luo quietly left Hong Kong and went to settle in Taiwan, which has no extradition treaty with Hong Kong, thus skipping the step of settling in Canada for a period of time, unlike in his previous life.

Hong Kong without Lui Lok is actually more chaotic.

In the struggle for profit and territory, 14K, Wo Shing Wo and other shady organizations turn Hong Kong into a battlefield of fighting among scoundrels as soon as it gets dark.

Hong Kong has entered a period of panic where ordinary people dare not go out after nightfall unless absolutely necessary.

Early risers in Hong Kong often see human body parts, such as fingers, on the streets and alleys.

This was an oversight by the Bad Guys organization when they were cleaning up their mess after the fighting ended.

It seems that Hong Kong really is just like the saying that the Bad Guys shouted: the Governor governs Hong Kong by day, and they govern it by night.

No matter how the world changes, or whether the earth is spinning in vain, life must go on.

Cattle and horses are still cattle and horses. Those who are reincarnated continue to lament the world, but they also have their own troubles. Everyone has troubles; it's just that the things they have troubles about are different.

This is roughly the explanation for the saying, "An adult cannot be at ease, and an easy person cannot be an adult."

During this period of panic when Hong Kong citizens felt their sense of security was close to zero, on June 12, 1971, 6 Phoenix Plaza stores opened simultaneously in Hong Kong Island and Kowloon!

With the addition of the six that had already opened, there are now a total of thirty large shopping malls in Phoenix Plaza in Hong Kong, forming a network that covers all the bustling areas of Hong Kong Island and Kowloon!

Therefore, before the population surges again in the next few years, Hong Kong Island and Kowloon should no longer be able to accommodate any more newly built large-scale shopping malls; the market is already saturated.

And this is precisely what Li Huai-ren wanted to achieve.

In colloquial terms, it's called "taking over the place by taking a dump," meaning you take a dump first to claim the spot.

In more elegant terms, it could be called a land grab!

Twenty-four Phoenix Plaza stores opened simultaneously. Just like before, those who wanted to get involved after seeing the booming business of Phoenix Plaza immediately backed down and gave up the idea.

On June 14th at noon, 18 hot pot restaurants named Haidilao opened simultaneously in Hong Kong Island and Kowloon.

Not far from the Haidilao Hot Pot restaurant on To Kwa Wan Road in Kowloon, Li Huai-ren, Ye San-niang, and Qiao Wu stood by the roadside looking at the crowded hot pot restaurant and the people queuing outside. The three of them smiled at each other and nodded in satisfaction.

On June 15th at noon, 38 "Shunde Lao" radish and beef offal shops opened simultaneously in Hong Kong Island and Kowloon. None of the 38 shops are large, and the menu consists of only two dishes: radish and beef brisket and radish and beef offal. There are only three tables for dine-in, and the business mainly focuses on takeout.

At the "Shunde Lao" radish and beef brisket restaurant on Nam Cheong Street in Kowloon, Li Huai-ren, Ye San-niang, and Qiao Wu each ordered a serving of radish and beef brisket and a serving of radish and beef offal.

Li Huai-ren glanced at the bowl of radish and beef offal in front of him:

The dark brown tripe is crisp, chewy, and translucent; the intestines are oily and gleam with an amber sheen; the lungs, soaked in sauce, are like red jade; and the tendons tremble, glistening with gelatin, appearing and disappearing in the rich broth.

The ivory-white radish chunks are stewed until translucent, with amber-colored sauce clinging to their edges; a gentle poke with chopsticks releases a burst of sweet juice.

The rich, dark brown braising liquid, steaming hot and carrying the spicy aromas of star anise and cinnamon, fills the nostrils; its fragrance is like a powerful yet gentle symphony.

The first layer is the richness of the braising sauce – the fruity acidity of aged tangerine peel to cut through the greasiness, the salty aroma of soy fat in the chu hou sauce, and the wild spiciness of sand ginger.

The second layer is the freshness of the offal – the oily texture of the bone marrow melted in the broth mixed with the milky white aroma of the beef bone soup.

The third benefit is the sweetness of the radish—a refreshing vegetable flavor reminiscent of sugarcane, which cleverly balances the richness of meat.

Just then, someone at the table behind Li Huai-ren and the other two started eating radish and offal while commenting:

"Mmm, the tripe is crispy yet chewy, and when you chew it, the braising sauce seeps out, and the honeycomb texture locks in the rich aroma."

The outer layer of beef intestines is fatty and smooth like solidified fat, while the inner wall is tough and chewy, with the aroma of fat exploding on the tip of the tongue.

The trembling, gelatinous texture of the beef tendon melts in your mouth, yet leaves a lingering, sticky sensation on your lips.

The radish is the soul of this radish and offal soup! Stewed until there are no tendons or residue, it melts in your mouth with a light press, and the sweet broth washes away the greasiness, making it feel like drinking nectar.

The overall flavor is excellent, with a wonderful balance of salty, sweet, spicy, and savory.

With a savory base, it is simmered with hoisin sauce, dark soy sauce and beef bones to create a deep umami flavor, and sea salt adds layers of flavor.

The sweetness is refreshing; the rock sugar melts into the soup, and the radish's own sweetness enhances the broth.

Spicy notes add a finishing touch; star anise, Sichuan peppercorns, and bay leaves leave a warm feeling in the throat without overpowering the main flavor.

And this is the chili sauce! The salty and spicy flavor brings out the wildness of the beef offal, while the sweet and spicy flavor complements the refreshing taste of the radish. One bite is unforgettable.

Wow, this is delicious! The sweetness of the radish wraps around the hearty flavor of the beef offal, and the piping hot broth warms you from your throat to your stomach, making you feel refreshed as the steam rises.

Mmm, the last sip of the essence broth at the bottom of the bowl is savory, fresh, and sweet, with a lingering aftertaste that evokes the down-to-earth and gentle charm of everyday life.

Great, delicious! This is the best radish and beef offal I've ever had!

Beef offal embodies the ruggedness of a chivalrous knight-errant, while radish represents the gentle refinement of a scholar from Jiangnan. A pot of rich broth simmers together the myriad flavors of everyday life.

This radish and offal dish is more than just about the taste; it's about the piping hot, comforting warmth of everyday life and the comforting memories it evokes.

Li Huai-ren turned around and looked:

"Cai Lan?"

"Mr. Li? What a coincidence!" Cai Lan had just finished a bowl of radish and beef offal, wiped his mouth with a tissue, looked up, and saw Li Huai Ren. He immediately greeted him.

"Mr. Cai, what a coincidence?" Li Huai-ren stood up and walked towards him. Cai Lan quickly stood up, and the two shook hands.

Li Huai-ren looked at Cai Lan and said:

"Mr. Cai, what do you think about my invitation to serve as the deputy general manager and production manager of Phoenix Film Company?"

Bruce Lee is coming back to Hong Kong next month to film a movie. Phoenix Film Company is about to start a series of big productions, and they're looking for you to help with the production.

Cai Lan laughed heartily:

"Haha, boss, I went back to Shaw Brothers Studio this morning to complete my resignation procedures. I plan to go to Phoenix Film Studio to start my new job after lunch."

I was passing by this newly opened radish and beef offal shop, so I went in to try it out. I never imagined I'd run into you here.

Li Huai-ren was overjoyed!

During the last talent poaching battle, he was determined to recruit Cai Lan, but unfortunately, Cai Lan was on a business trip to Japan to produce erotic films for Shaw Brothers.

In the 21st century, many people knew Cai Lan as a gourmet and writer, but little did they know that being a gourmet and writer was only a side job for Cai Lan before 1997; his main profession was film production.

In 1957, at the age of 16, Cai Lan joined Shaw Brothers Studio, where he was mainly responsible for purchasing, promoting and distributing films from abroad. Later, he also served as Shaw Brothers' resident manager in Japan.

In 1959, he left Singapore to study in Japan, where he completed his studies in the Department of Film Directing at the Faculty of Arts of Nihon University. After graduation, he returned to Hong Kong to develop his film career.

In 1963, he settled in Hong Kong and became the production manager of Shaw Brothers Studio.

In the 1980s, after Chua Lam moved to Golden Harvest Entertainment, he produced a large number of critically acclaimed and commercially successful films such as "Wheels on Meals," "Mr. Nice Guy," and "Armour of God," making him one of the most famous film producers in Hong Kong at the time.

With Chua Lam as the chief producer, Lee Huai-ren, with Bruce Lee as his vanguard, expanded the territory of Hong Kong films, and finally filled the last gap in his series of film production plans to explore overseas markets.

Li Huai-ren then made up his mind:

"Now, the production costs of color films have dropped significantly. With all the right factors in place, it's time to usher in a new era for Hong Kong cinema!"