In Guangzhou, the word "Licheng" can be said to be well-known and well-known. Its history can be traced back to 1981, and the professional level of snake eating is well-known in Guangdong and even the whole country, and it is a veritable originator of snake eating shops. In 2008, its Licheng Food Main Store in Panyu opened. In 2015, it entered the Pearl River Delta region in an all-round way, and successively set up branches in Foshan, Zhongshan and Dongguan. As we all know, autumn and winter are good times to eat snakes, because snakes store a lot of nutrients before hibernation, so the snake meat at this time has the most luscious taste and the most delicate meat. In Licheng, in autumn and winter, many customers come to "eat hot pot", among which the mountain peak is the most popular among diners, mainly cooked with crocodile turtle, baby fish or chicken. Unlike most shops, the bottom of the pot in Licheng is made of barreled Nongfu Spring mineral water, so the soup is extra sweet. The snake meat slices in the pot are slightly cooked when burned, and the meat is refreshing and crispy; The chickens are free-range native chickens, and even the bones are very flavorful; The skin of alligator turtle and baby fish is crisp and tough, fat but not greasy, and if you feel that the taste is light when eating, you can also eat it with various dipping sauces such as green onions, ginger and garlic. Also worth trying is the snake blood rice, which is made with a crystal oil, moderate flexibility, good water absorption, and after mixing snake blood and Licheng self-pressed peanut oil, the cooked rice will exude a unique fragrance and rich taste. There are more than 10 species of snakes in Licheng, such as seal snakes, banyan snakes, mountain peaks, water law snakes, eight-step snakes, etc., all of which are available for customers to choose from. In addition to different varieties, Licheng chefs also cook snakes in a variety of ways, including not only salt baking, ginger oil, salt and pepper, red stew, oil bubbles, pepper snakes, brine, spicy, side stoves, etc., but also their own typhoon shelter practices. For many first-time snake eaters, if you don't know how to match the species and cooking methods of snakes, there will be staff in Licheng to explain and recommend, and the service attitude is very good. Generally speaking, venomous snakes such as mountain peaks and eight-step snakes have thicker skin, so it is recommended to use them as salt baking or side stoves; The thin-skinned and fat-fleshed water law snakes and seal snakes are more suitable for salt and pepper and Maggi practices. Located in Panyu District, the Licheng main store has nearly 1,000 seats, which is relatively large. And compared with other snake banquet restaurants, its courtyard is mostly equipped with cloisters, fish ponds, fountains, rockeries, bonsai, etc., and the facilities are more complete. Here, the quiet garden environment is very compatible with the snake feast with Cantonese characteristics, and it is a good place for families to gather on weekends. It should be noted that there is a lot of traffic here in autumn and winter, so it is recommended to book in advance.