Friends who like to eat chicken know that Guangzhou once had a "Qingping chicken" known as "the first chicken in Guangzhou", which is very delicious. The authentic Lao Guang probably remembers that the "Qingping Hotel" that was once on the side of the Guangzhou food jianghu was a restaurant that sold this "Qingping Chicken", and at that time the business could be said to be very good, and the reputation was also very popular with the neighbors. However, the poor management closed the door later, and "Qingping chicken" slowly became a legendary delicacy that had been heard but could not be eaten.
Fortunately, later the staff of the Qingping Hotel reopened the restaurant, and the almost lost Qingping chicken reappeared in the jianghu, so that diners could taste the delicious taste of this beautiful chicken again. And this shop is the restaurant that Mao Ge wants to bring everyone today, here it is rare to eat the delicious taste of Qingping chicken, let's try it together at this "Youlian Restaurant" at No. 163 Shanmulan Road.
As soon as you enter the store, there are many awards for "Qingping Chicken", the most conspicuous of which is the "Qingping Chicken Guangzhou First Chicken" plaque that was inscribed by Guangzhou Mayor Li Ziliu and presented to the Qingping Hotel.
<h1 class="pgc-h-arrow-right" > Qingping chicken</h1>
Qingping chicken is still the main dish of Youlian Restaurant, using a free-range three-yellow chicken - Qingyuan ephedra hen as raw material, the growth period is more than 130 days, about 1.5 kg out of the bar, made into dishes, can be sold more than 100 per day. The practice of Qingping chicken is actually not complicated, in simple terms, it is to dip the chicken into the soup base and put it in and out. However, the simpler the cooking method, the higher the requirements for ingredients. Chicken breeds, soup bases, and heat are all negligent. If you want to become a perfect Qingping chicken, from material selection, slaughtering, brine, to chopping, plate, you have to pay attention to it.
Just look at the chicken skin, the same texture is clear, the surface is smooth, thin and slippery and low fat. Slightly larger than the One Heart Chicken, the chicken base already has a taste, the skin is crispy and the meat is smooth, and the taste is delicious. Compared with another famous one-heart chicken in Guangzhou, the chicken here is obviously immersed in white brine for a longer time, the blood in the bones will be a little less, the meat is more flavorful, salty, and it is worth biting, sucking and chewing slowly, and the more you eat, the more flavorful it is. Leather words, it is also equally smooth.
The skin is tender and smooth, the meat is firm, and the chicken is soaked in white brine, which is quite flavorful, and the ginger ingredients are already very fragrant without dipping in onions and ginger! The more you eat it, the more fragrant it is, and it is really suitable for the big masters to eat with wine. I think I should eat like this, bite a piece of chicken, bite and bite, after the taste of bones and chicken skin comes out, the moment I am about to swallow, pick up the beer, right!
Eat Qingping chicken, and if you follow the dish, it must be a ginger and onion dish. The ginger and shallot sauce here is also a highlight: hand-chopped ginger and green onion, with salt and boiling oil, the ginger and shallots are cooked in chicken broth, and the taste is particularly fresh. Ingredients ginger onion, youlian to give a lot, can play a role in the finishing touch, if not enough can ask the waiter to want, love ginger onion friends can also be used to bibimbap to eat. Put a piece of chicken in your mouth, chew it almost without effort, and the chicken is separated from the skin. Chicken skin tastes like jelly, fresh and refreshing, because the chicken is not fat, and it will not feel greasy to eat. There is also creamy chicken juice between the skins, which melts in the mouth. The yellow chicken skin with chicken jelly and charming grease is crisp and fragrant. The chicken is firm and sweet, tender without cluttering teeth, juicy and fragrant.
<h1 class= "pgc-h-arrow-right" > incense burnt osmanthus</h1>
This is also a very classic old-school Cantonese dish, almost no restaurant on the market does it, so it is a very classic old-school Cantonese restaurant. A plate was served to the table, and the rich fragrance came to the nose, and the real saliva could not be stopped.
The outer layer is a large intestine, which is breaded with salted duck eggs and drizzled with osmanthus sugar. Take a bite, the fat intestine oil mixed with salted egg yolk, salted egg yolk rustling taste plus that sweet lining this, really fragrant but not greasy, the aftertaste is endless.
So generally come to the store, a case of Qingping chicken, a dish of fragrant roasted osmanthus is my standard, it can be said that it is a very traditional old Canton collocation.
<h1 class="pgc-h-arrow-right" > chicken and vegetable hearts</h1>
In addition, in the derivative dishes of Qingping chicken, the dishes of Youlian Restaurant are also more abundant, such as chicken offal, chicken blood, chicken intestines, etc., which are used to make a variety of dishes. In addition to the signature Qingping chicken, chicken mixed vegetable heart is also a famous dish of Youlian. As soon as this dish of Friendship Union was on the table, the amount was amazing. Different from the traditional preparation method in the past, the dish heart is boiled, and the chicken is cooked and stir-fried in advance with cooking wine, and the juice can be served. The dishes are fresh enough, the offal is wok-wok, and it is full of old cantonese flavor.
<h1 class="pgc-h-arrow-right" > bowl chicken red</h1>
At the moment of entrance, it actually gave people a kind of "This is pig red," right?!" of illusions. Chicken red, which is not a tender ingredient in itself, is tamed by the chef in a bowl. Precise heat control, chicken red in the mouth like tofu cut through the teeth. The pepper sprinkled on the surface is even more delicious and appetizing!
<h1 class="pgc-h-arrow-right" > iron plate bamboo sausage emperor</h1>
Originally thought that it was directly with an iron plate gel, did not expect that there was a layer of tin foil in the middle, so that it can not be easily scorched, the bamboo intestine was eaten by the high temperature, which was also mixed with a fleeting slightly caramelized fragrance, which was really enjoyable!
<h1 class="pgc-h-arrow-right" > onion and a double string</h1>
Beef Double String is a hidden dish that is not listed on the menu. In the old days, there was a nursery rhyme in Guangzhou that sang: "Brother brother, don't eat coriander onions", coriander is like the onion and ginger of the northerners to Cantonese; into the countryside, the cow double string house is white-burned and chooses the onion and stir, soaking the main ingredient with peanut oil, peanut fragrance and coriander fragrance are harmonized, and I can't feel the usual coriander rushing to the nose.
Cows are rare, and a cow of several hundred pounds can only take less than two pounds. The cows here are extremely hot, crisp and slightly tough; they only sell three servings a day, and it's worth waiting early for the dinner market to open for this bite.
< h1 class = "pgc-h-arrow-right" > fried yellow croaker</h1>
This fried fish can be said to be quite a standard, the skin of the fish is fried to a slight crispness, but the fish is still very tender, the seasoning is just right and delicious, the outside is crisp and tender, very delicious!
<h1 class= "pgc-h-arrow-right" > pineapple grunt meat</h1>
The Gollum meat here is really very recommended, mainly because the Gollum meat here is made of lean meat, and the Gollum meat in many stores is powdered fat meat, and almost all the lean meat here tastes very tender! Sweet and sour, quite annoying!
<h1 class="pgc-h-arrow-right" > potted with king flowers</h1>
Huge plate, very resistant! Bone soup as the bottom, the overlord flower is boiled and drizzled and slippery and flavorful, very much like the feeling of the mother's soup, warm and simple delicious!
Overall, the production of this old shop can be said to be very good, the signature classic Qingping chicken needless to say, such as fragrant roasted osmanthus flower, onion and red carpenter cow double string, these rare classic Cantonese dishes are also quite authentic, which is really rare. Friends who want to eat can come to shanmulan road this "youlian restaurant" to try.
Well, this issue of Mao Ge Lao Guang classic Cantonese restaurant special topic is here first, more Guangzhou cuisine, please pay more attention to Mao Ge, thank you!
#吃在中国 #