I've eaten so much Cantonese food
Have you ever eaten the "ceiling" grade?
Ever eaten cantonese cuisine made by the top masters?
Some time ago, the selection of five-star "Cantonese chefs" in Guangdong Province came to an end. This time, the Herald Jun takes you into a restaurant cooked by "five-star celebrity chef" Li Zhiming to taste the "ceiling-level" celebrity chef's craftsmanship.
Selected ingredients × the ultimate in cooking
Delicious and good-looking, that is, "justice"
Walking into the Guangdong Sheraton Cai Yue Xuan Chinese Restaurant, the ceiling is hung with Chinese fringed crystal lamps, the wall cabinets are placed with Lingnan architectural elements sprayed with red paint, and the elegant national style in the private room... The elegant Chinese style is blowing in.
Flipping through the menu, I found that it was updated again!
One of the golden crisp rice fried shrimp ball straps attracted the attention of the Herald Jun, executive chef Li Zhiming introduced, this is a new dish just launched this season, has received many diners praise.
Unlike the shrimp stir-fried tapes that are common in food stalls, the production of this new dish is refreshing.
The first is the ultimate selection of ingredients, tiger shrimp produced in Southeast Asia is about 100 grams each, very fat; the Australian strips are white and full, which is very appetizing.
The ingredients are fried separately, and then the natural red crisp rice steamed and fried with red cabbage head juice is added, and in an instant, the aromas of the two seafood are integrated, and the double fresh aroma lingers throughout the room.
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In order to make the umami taste more intense, the umami seafood soup and salty and attractive salted egg yolk are added to the production, and the layers of aroma are instantly enriched.
Picking up a shrimp, the bouncy shrimp meat jumps up with a rich side dish and flutters in the air.
Under one bite, the huge shrimp meat is firm and fresh and sweet, the ribbon sucks up the seafood soup and is more tender and juicy, and the ingredients such as red crisp rice and salted egg yolk are looming, enriching the layering of the whole new dish.
Satisfy the new and old Cantonese
New School Of Vegetables
"When making Cantonese food, we must not only make old locals love, but also let more foreigners and more young people accept and love." Li Zhiming said so and did the same. In the restaurant's multi-course cuisine, "innovation and compound taste" have become two key words.
Accustomed to the lightness of white cut chicken and the flexibility of salt-baked chicken, Cantonese people who are "no chicken, no feast" have new taste choices here.
In this first-of-its-kind mustard onion fishing, chefs combine the traditional white-cut chicken with salt-baked chicken, and add a homemade mustard sauce to refresh and tender, inspiring the taste buds that have been silent for a long time.
Roast pork has always been a regular on the Cantonese table, and this ice-roasted three-layer meat is also a popular new dish in the restaurant.
From the side, the ratio of crispy, fatty and lean meat is perfect, and the palm-sized crispy roast meat is cut into 10 pieces, each of which is carefully cut into a suitable size. In the mouth, the skin is crispy, the meat is elastic, and the bursting feeling of fat is sweet and seductive, and the aftertaste is endless.
Nowadays, many young people fall in love with the excitement of spicy taste, and the menu of the restaurant naturally cannot be left behind. This Sichuan spicy M5 wagyu beef grain is tailored for young taste buds. The meat of the beef is delicate, fragrant and juicy, and the beef flavor is strong, which is very refreshing with the spiciness that can be accepted by the people of Guangzhou.
This "ceiling" level of vegetables
Are you impressed?